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Pumpkin Millionaire's Shortbread

Saura Kline
Layers of shortbread, pumpkin caramel, and chocolate ganache!
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Servings 30

Ingredients
  

Shortbread Crust

  • 1 cup butter, soft
  • 1/3 cup sugar
  • 1/3 cup brown sugar
  • 1 egg yolk
  • 1/2 tsp vanilla
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 2 1/4 cup flour

Pumpkin Caramel

  • 2 cans sweetened condensed milk
  • 12 Tbsp butter
  • 1 cup brown sugar
  • 1/2 cup pumpkin puree
  • 1/3 cup corn syrup
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger

Chocolate Ganache

  • 2 cups dark chocolate chips
  • 1/2 cup cream
  • sea salt for sprinkling over top

Instructions
 

  • Preheat oven to 350 degrees F. Line a 9x13 baking dish with parchment paper that goes
    up the sides.
  • Begin with the shortbread crust. In a stand mixer fitted
    with a paddle attachment, combine butter and both sugar. Paddle until smooth,
    add egg yolk. Add salt, cinnamon, ginger, then flour, a little at a time,
    scraping down the sides as needed. Add vanilla last. The mixture will be very
    crumbly. Remove dough from bowl and press it into the prepared dish to create an
    even shortbread layer. Bake for 20 minutes, or until sides are lightly golden
    brown. Cool at room temperature for 15 minutes.
  • Start the pumpkin caramel by combining all ingredients into
    a large sauce pot. Turn on medium heat and stir with a spatula for 12-15
    minutes. Stir frequently and do not leave as the ingredients can burn quickly. After
    the ingredients melt together, you’ll want to boil it down until it turns a caramel
    color. Pull the pumpkin caramel and pour it over the cooled shortbread crust.
    Let this sit at room temperature for 2 hours to set up.
  • To prepare the ganache, combine chocolate chips and cream in
    a microwave safe bowl and microwave in 30 second increments until melted. Stir gently
    with a spatula as to not create air bubbles. Once smooth, pour over the pumpkin
    caramel and spread it out with a spatula. Sprinkle sea salt lightly over the
    ganache. Chill in the fridge for 1 hour.
  • To serve, run a knife around the edge of the dish. Use the
    parchment paper to pull it out of the dish. Use a hot knife to cut 2” squares,
    wiping the knife after each cut. Serve! Leave in an airtight container at room temperature or freeze if desired.