Pecan and Orange Millionaire’s Shortbread! Zesty Deliciousness, Easy Recipe.

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My interest in this recipe for Pecan and Orange Millionaire’s Shortbread comes from my general obsession with Mary Berry and the Great British Bake Off. I have been making my way through the series for the eleventh or twelfth time, much to the bemusement of my Man-husband. We have gotten to the point that even he knows what’s going to happen in every episode. That is really saying something, considering he is utterly bored by the series. I, on the other hand, can’t get enough of it. I can trace my obsession to baking right back to the first time that show popped up on my Netflix. Thanks, BBC. You’ve cost me a lot in chocolate chips and almond flour.

Millionaire’s Shortbread is a traditional British Bake that has featured on the show in several episodes. It is a three-layer cookie bar. Generally, the bottom layer is shortbread, the middle layer is soft-set caramel, and the top layer is tempered chocolate. This is my take on that recipe.

The elements of the Pecan and Orange Millionaire’s Shortbread:

Making caramel is something that seems intimidating to a lot of home bakers, including me sometimes, but it’s really not as hard as it seems. I’ve made the recipe provided by Mary Berry several times, and this one is a twist on that. This recipe doesn’t even need a sugar thermometer, and you’re sure to get luscious, smooth, gooey caramel. The caramel in this recipe is super simple, and it is flavored with orange extract. Don’t be afraid to go to town on that orange extract… it cooks out a little in the caramel, and the zing really makes a difference in the taste. Want something else to do with this caramel recipe? Fill up some macarons with that goodness. Check out my easy-to-follow macaron recipe here.

This shortbread is a little unique too…. it looks thick, but I think it is a good ratio. It isn’t too crispy, so it makes a nice fluffy base for the cookie. Be sure to toast your pecans before throwing them in the dough, it really enhances the flavor. The orange zest is a must too!

Ganache. It’s better than tempered chocolate. I said what I said.

My top layer is a little unusual. Millionaire’s Shortbread usually has a tempered chocolate layer, but that is just not my jam. When I made this with tempered chocolate, it made the caramel ooze out when I cut it. Soooo, I devised a thick ganache to go on top instead. When you pour the chocolate on top, you will be so tempted to just pour it directly in your mouth, but resist. Also, this ganache is totally microwave safe, so it’s very easy.

I chose to feather the top of mine with white melting chocolate, but you could also sprinkle with sea salt, drizzle with milk chocolate, or just leave it plain!

Pecan and Orange Millionaire’s Shortbread

For the shortbread:

  • 450 g AP flour
  • 30 g cornstarch
  • 100 g pecans, chopped and toasted
  • 150 g granulated sugar
  • 3 sticks unsalted butter, melted
  • Orange zest

For the caramel:

  • 2 sticks unsalted butter
  • 1 can sweetened condensed milk
  • 60 g corn syrup 
  • 2 t orange extract
  • 75 g granulated sugar

For the ganache:

  • 280 grams semi-sweet chocolate chips
  • 115 grams heavy whipping cream
  • 1 t vanilla
  • Sea salt for sprinkling, if desired

Directions

Preheat the oven to 350 F.

Make your pecan and orange shortbread base: Melt the butter. Combine all the ingredients in a large bowl, and mix until combined. Line a 13×9 inch baking dish with parchment paper, leaving the sides hanging over, and spray with cooking spray. You will use the overhang later to help you get the bars out of the pan. Press the shortbread in the bottom of the pan in an even layer. Press with the bottom of a measuring cup or glass to get it all smooth if necessary. Bake for 30-35 minutes or until golden brown.

While it is baking, make your caramel. Combine all of the ingredients in a large saucepan. Heat over medium-high heat, whisking frequently. When it starts to boil, lower to medium heat. Keep whisking. Let it cook until it is a caramel brown color, 15-20 minutes. If the butter starts to separate, fear not. Just whisk vigorously until it emulsifies again. Remove from the heat and allow it to cool a little, about two minutes.

Pour the caramel over the shortbread, spreading it out evenly. Pop it in the fridge for an hour to set.

While it is chilling, make your ganache. Put the chocolate and cream in a microwave-safe bowl. Microwave in small increments of about 20 seconds, stirring in between. When everything is melted, stir until it is all smooth. Stir in the vanilla.

When your caramel is set to room temperature, pour over the ganache. Spread to cover the whole thing. Feather with white chocolate if you desire, top with pecans, or sprinkle with coarse sea salt.

Let it set in the fridge for another hour. Pop the whole thing out of the dish, using the parchment paper to help you. Cut into bars, pour a cup of tea to feel more British, and enjoy.

Pecan and Orange Millionaire’s Shortbread

UK readers… did I get it right?

5 Comments

  1. I’m with you on a ganache topping instead of a hard chocolate layer! I can’t believe you’ve watched all the the seasons that often!!! I made your cherry filled chocolate cupcakes for Mark’s bday yesterday, but I don’t have a kitchen scale and didn’t want to have to convert the ingredients, so I used my own chocolate cake (with coffee, of course!), but put in the cherries like you did, and used your icing – DELISH!!!! I think I’ll ask for a scale and one of Mary’s or Paul’s books for bday or Christmas this year 🙂 We watched their Christmas shows and their stuff was right up our alleys. Also, with the internet, there are a lot more recipes out there with metric…. You’re an inspiration 🙂 ❤️

    • Oh I’m so glad you liked them!!! Yay!!! And yes, I am so glad I got a scale and switched to metric… you’ll never go back once you take the leap. I never have to wash measuring cups anymore!

  2. I love a good orange and chocolate combo… caramel and pecans too?! Sold. Though my tendency is to pair with a cup of coffee, rather than tea 🙂

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