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The “No‑Bake ‘Millionaire’s Shortbread’ Lasagna”

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A decadent no-bake dessert lasagna inspired by millionaire’s shortbread, featuring layers of buttery shortbread crust, rich chocolate ganache, toffee sauce, and topped with whipped cream and caramelized walnuts. It’s the perfect make-ahead dessert that’s sure to impress!

Ingredients

Scale
  • For the Shortbread Crust:
  • 2 cups crumbled shortbread cookies
  • 1/2 cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • For the Chocolate Ganache:
  • 8 ounces semi-sweet chocolate, chopped
  • 1 cup heavy cream
  • 1 tablespoon instant coffee granules (optional)
  • For the Toffee Sauce:
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of sea salt
  • For the Whipped Cream:
  • 2 cups heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • For Assembly:
  • 1 cup chopped walnuts
  • Extra shortbread cookies for garnish
  • Sea salt for sprinkling

Instructions

  1. For the Shortbread Crust:
  2. In a mixing bowl, combine the crumbled shortbread cookies, melted butter, and granulated sugar. Stir until well combined. Press the mixture evenly into the bottom of a 9×13-inch baking dish lined with parchment paper. Refrigerate for 30 minutes to set.
  3. For the Chocolate Ganache:
  4. In a heatproof bowl, place the chopped chocolate. In a small saucepan, heat the heavy cream and instant coffee (if using) over medium heat until just simmering. Pour the hot cream over the chocolate and let it sit for 5 minutes. Stir until smooth and glossy. Let it cool slightly.
  5. For the Toffee Sauce:
  6. In a heavy-bottomed saucepan, combine the granulated sugar, butter, and heavy cream. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture comes to a boil. Reduce heat and simmer for 4-5 minutes until it thickens slightly. Remove from heat and stir in vanilla extract and sea salt. Let it cool completely.
  7. For the Whipped Cream:
  8. In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form. Refrigerate until ready to use.
  9. Assembly:
  10. Spread half of the whipped cream over the chilled shortbread crust. Pour half of the cooled chocolate ganache over the whipped cream layer. Drizzle half of the toffee sauce on top. Sprinkle with half of the chopped walnuts and a pinch of sea salt.
  11. Repeat the layers: Add the remaining whipped cream, then the remaining chocolate ganache, toffee sauce, walnuts, and sea salt. Garnish with extra shortbread cookies if desired.
  12. Refrigerate the lasagna for at least 4 hours or overnight to set. Slice and serve chilled.

Notes

This dessert can be made up to 2 days ahead. Store in an airtight container in the refrigerator. For a nut-free version, omit the walnuts. If the ganache is too thick, gently warm it on the stovetop or in the microwave.

Nutrition

Find it online: https://www.delicetreats.com/no-bake-millionaire-shortbread-lasagna/