Millionaire's Shortbread Cookies
These millionaire's shortbread cookies come together with homemade (or store bought) shortbread cookies, topped with rich chocolate ganache, dulce de leche caramel, and crunchy toffee bits.
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Equipment
- 12-Inch Disposable Piping Bags + Couplers (plus tip #12)
Ingredients
- 1 recipe Vanilla Bean Shortbread Cookies
- 5 oz semi-sweet chocolate chips or chopped chocolate
- 5 oz heavy whipping cream
- 1 can (13.4 oz) dulce de leche caramel
- 1 bag (8 oz) English toffee bits
Instructions
- Bake and cool the shortbread cookies as instructed. You can also use store bought shortbread cookies.
- To make the chocolate ganache, place the chocolate chips/chopped chocolate in a bowl. Warm the cream in a saucepan over medium heat, just until hot and steaming, but not boiling. Pour the hot cream over the chocolate. Let sit for several minutes, then stir with a spatula until smooth.
- Let the ganache sit at room temperature for 30-60 minutes, until it cools and thickens enough that it won't easily run off a spoon, but not so thick that it can't be passed through a piping tip. You can speed this up by placing the bowl of ganache in the fridge, stirring it every 10 minutes until it's the right consistency.
- Fit a disposable 12-inch piping bag with a coupler and tip #12, then fill with the cooled ganache. Pipe a ring of ganache onto each of the cooled cookies.
- Fit a disposable 12-inch piping bag with a coupler and tip #12, then fill with the dulce de leche. Pipe the dulce de leche in the center of the chocolate ganache ring.Note: I use the brand "Nestle La Lechera" dulce de leche, which is extremely thick straight out of the can. To make it easier to work with, scrape the dulce de leche into a microwaveable bowl, and warm it at 50% power in 30 second increments, until it softens enough that you can pipe it onto the cookies.
- Finish by dipping the tops of the cookies in the toffee bits, so that the toffee sticks to the ganache and caramel.
Video
Notes
Store leftover cookies in an airtight container at room temperature for up to one week.
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