This weekend I had the pleasure of working with Grounded Tea to come up with these amazing Earl Grey Millionaire Shortbread Squares. Basically, a GIANT earl grey scented Twix bar - earl grey studded buttery shortbread layered with sticky homemade earl grey caramel and earl grey scented chocolate ganache...should I go on? If you are a tea fan, this is the next recipe you need to try. And I highly recommend Grounded Tea’s Earl Grey Creme for this one. As soon as I opened the packaging, I knew this tea was going to become a new obsession - and that’s coming from a coffee drinker. Bonus - they’re a local, Albertan company!
Makes 12-16 bars
Ingredients
For the Shortbread Layer
1 cup butter
8 oz/1 tea bag (1-2 tsp) loose earl grey tea leaves (I used Earl Grey Creme by Grounded Tea)
1/2 cup fine sugar (I put course raw sugar in the blender for 10 seconds to make it fine)
2 cups all purpose flour
1/4 tsp salt
For the Caramel Layer
2 cans (600 ml) of condensed milk
4 oz/1/2 a tea bag loose earl grey tea leaves
1 tbs butter
For the Chocolate Layer
1 cup milk chocolate, finely chopped
1/2 cup dark chocolate, finely chopped
1/3 cup table cream
4 oz/1/2 a tea bag loose earl grey tea leaves
Flaky sea salt
Directions
1. Prepare the shortbread layer. Preheat the oven to 350 F. Using an electric hand mixer or a kitchen mixer with the paddle attachment, cream together the butter, sugar, and earl grey tea leaves until light and fluffy on medium speed, 3-5 minutes. Add the flour and salt and beat another 3-5 minutes. Push the dough into a brownie sized baking dish lined with parchment paper. Bake for 30 minutes, then cool completely.
2. While the shortbread is cooling, prepare the caramel layer. In a heavy bottomed pot, bring the condensed milk, earl grey tea leaves, and butter up to a simmer over medium low heat. It can take up to 30 minutes before the caramel begins to bubble, so make sure to whisk often to prevent burning at the bottom.
3. Once the caramel begins to bubble, turn the heat down to low and continue to cook for another 25-30 minutes until thick and golden, again, whisking often to prevent burning.
4. Pour the caramel over the cooled shortbread and spread it out to cover the whole base of the shortbread with a rubber spatula. Sprinkle the caramel with a pinch of sea salt. Allow the caramel to cool at room temperature for 2 hours, or until set.
5. Once cooled, prepare the chocolate layer. Mix together the milk and dark chocolates in a microwave safe bowl. Microwave the cream and remaining earl grey tea leaves in 20 second intervals until the cream is hot and steaming. Keep an eye on it so not to boil over. Strain the hot cream and pour it over the chocolate. Allow it to sit for 4-5 minutes without touching, then stir to melt the chocolate. If the chocolate does not fully melt, put in the microwave for 10 seconds, then stir. Repeat until the chocolate is fully melted. Pour the melted chocolate over top the caramel and use a rubber spatula to spread it all over the base of the caramel. Sprinkle a little more flaky sea salt over top, then refrigerate for 20-30 minutes, or until the chocolate has set.
6. Use the parchment paper to carefully lift the shortbread out of the pan and cut into 12-16 squares with a sharp knife. Serve with tea or coffee.