Crisp, buttery shortbread. A thick layer of chewy caramel. A glossy chocolate top. This Millionaire Shortbread is the kind of dessert bar that looks fancy but delivers pure, simple satisfaction.
After a few rounds of testing, I can say with confidence — this version gets every layer right. Below, you’ll find what we learned from recipe testing that makes all the difference.
What Goes In This Millionaire’s Shortbread Recipe
Ingredient Notes
- Semi-Sweet Chocolate Chips: Use a good-quality brand for the ganache layer — it makes all the difference in how smoothly it melts and sets.
- Chocolate Bars Substitute: You can swap in 12 ounces of chopped semi-sweet baking bars if you prefer; the results will be just as silky.
- Light Corn Syrup: Don’t confuse this with high-fructose corn syrup. The light corn syrup is key for preventing the caramel from crystallizing and helps create that perfectly soft, chewy texture once chilled.
The Layers That Make It
1. The shortbread.
Traditional shortbread can be a little dry and crumbly — not what you want under soft caramel. The fix? A couple of egg yolks. They add just enough moisture to hold it together without losing that buttery snap.
You can lightly dampen your fingertips with cold water to help keep the shortbread crust dough from sticking to your fingers when pressing it into the pan.
2. The caramel.
The tricky bit — but it doesn’t have to be. Cook it gently until it reaches 225°F and turns that golden toffee color. Below that, it won’t set; above it, it’ll fight your teeth. Use a digital thermometer. It’s the difference between perfection and regret.
3. The chocolate.
A simple ganache gives that luscious, glossy finish and soft bite. Don’t skip the corn syrup — it’s the secret to that professional shine (and it keeps the top from cracking when sliced).
Making the Caramel (The Only Bit That Needs Your Full Attention)
The caramel layer is where is where most Millionaire Shortbread recipes go wrong. The trick is to trust your thermometer, not the clock. Here are our tips:
- Use a heavy-bottomed saucepan and a digital instant-read thermometer — it’s more reliable and safer than older analog models that can misread by several degrees.
- Stir continuously once the mixture starts bubbling, scraping the bottom and edges to prevent scorching.
- Never walk away; the temperature can jump fast in the final minutes.
Pro Tip: Once it starts to turn golden and smell like toffee, start checking the temperature of the caramel every 30 seconds.
Layer Timing
Allow the caramel to cool for 30 minutes before adding the ganache. If you rush, the chocolate will sink into the caramel and blur the layers.
After spreading the ganache, wait 10 minutes before sprinkling salt — this gives the chocolate time to thicken so the flakes stay crisp and visible.
Chocolate matters: Use a good-quality semi-sweet chocolate like Ghirardelli or chopped baking bars. Inexpensive chocolate often stays gritty or separate once chilled.
Tested By Real People, Not AI
It took a few messy, overcooked batches to get this caramel just right. Our old candy thermometer was reading way too high — no wonder every batch was turning tough.
Once we switched to an inexpensive digital thermometer, everything clicked. The caramel hit the perfect 225°F needed to achieve a smooth and silky texture.
This is not a hard recipe. Take your time, use a thermometer, and you’ll end up with flawless layers that taste every bit as good as they look.
Millionaire Shortbread
Ingredients
Crust Layer
- 1 cup unsalted butter, room temperature
- ⅔ cup granulated sugar
- 2 extra-large egg yolks, room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
Caramel Layer
- 1 cup unsalted butter, cool room temperature (cut into 1 tablespoon pieces)
- 14 ounces sweetened condensed milk
- 1 cup light brown sugar, packed
- ⅓ cup light corn syrup
- ½ teaspoon salt
- 1 ½ teaspoons vanilla extract
Ganache Layer
- 2 cups semi-sweet chocolate chips, Ghirardelli brand used (12-ounce bag)
- ⅔ cup heavy cream
- 1 tablespoon light corn syrup
- 1 ½ teaspoons flaky sea salt, for garnish (such as Maldon or Fleur De Sel)
Instructions
Crust Layer
- Preheat the oven to 350°F. Line a 9×13 straight-sided metal baking pan with parchment paper allowing the parchment to overhang the sides of the pan slightly. This will allow for easy removal once chilled. Lightly spray the parchment with nonstick baker’s spray and set aside.
- Cream together in a large bowl, on medium-low speed using a handheld mixer, the butter and granulated sugar for 1-2 minutes or just until smooth.
- Add the egg yolks and vanilla extract. Beat on low speed until fully incorporated.
- Add the all-purpose flour and salt. Beat again until just combined and no dry pockets of flour remain. You do not want to overmix the dough at this point. You are looking for the mixture to still be quite crumbly and not come together into a dough ball. This will make it easier to spread into the prepared baking pan.
- Transfer the mixture into the prepared baking pan. Using your fingers, or a second piece of parchment paper placed onto the top of the mixture, gently press the dough into an even layer.
- Bake the crust for 22-24 minutes or just until lightly golden around the edges. Remove the crust from the oven and let it cool while preparing the caramel layer.
Caramel Layer
- To a 3 ½ – 4 quart heavy bottomed saucepan over medium heat, add the butter, sweetened condensed milk, light brown sugar, and corn syrup. Gently stir while the butter melts, until the mixture is smooth and evenly combined.
- Allow the mixture to come to a low boil then reduce the heat to medium-low and cook the caramel, while gently stirring constantly to prevent burning, until the temperature of the caramel reaches 225°F on a candy thermometer and lightly golden in color. This can take up to 15 minutes depending on your saucepan and stovetop. Do not overcook the caramel or it will be too tough to chew once chilled. It is best to go by the temperature and not the time for this step.
- Remove the saucepan from the heat and immediately whisk in the salt and vanilla extract until fully combined and the caramel is smooth.
- Pour the caramel over the crust and smooth to an even layer. Let the caramel layer cool at room temperature for at least 30 minutes before adding the ganache to allow the caramel to firm up so the layers do not mix.
Ganache Layer
- To a microwave safe bowl, add the semi-sweet chocolate chips and heavy cream. Heat for 1 minute on high, stir and heat in 30 second increments (stirring between each) until the chocolate is smooth.
- Stir in the corn syrup until fully combined.
- Pour the ganache over the caramel and smooth to an even layer. Allow the ganache to cool for 10-12 minutes at room temperature before sprinkling on the flaky sea salt for garnish. This allows the ganache to set up slightly so that the sea salt does not immediately melt into the warm chocolate.
- Chill the millionaire’s shortbread for 1 ½ – 2 hours or until the ganache has firmed up enough to slice.
- Gently lift the shortbread out of the pan, using the overhanging parchment, and slice into 24 squares using a long sharp knife. You can run the knife under hot water, then wipe dry, between cuts for nice clean slices that show each layer clearly. If refrigerated for longer than 2 hours, you may need to allow the shortbread to sit at room temperature for 10-15 minutes before slicing and serving.
Nutrition
Serving & Storage Instructions
To get those clean, bakery-style slices, use a long, sharp knife warmed under hot water, then wiped dry between cuts. The heat glides through the chocolate without cracking it, and wiping the blade keeps those perfect layers distinct.
Serve cool, not cold — about 15 minutes out of the fridge is the sweet spot. The caramel softens just enough to get that perfect chewy bite without turning runny.
Store in a single layer in an airtight container for up to one week, or freeze for up to two months (wrap tightly in plastic). Thaw in the fridge overnight. The ganache might lose a bit of shine once frozen and thawed, but don’t worry — the flavor stays flawless.
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Comments
Kristen Wedan says
Can this be frozen after baking?
Layne Kangas says
Yes, you can freeze for up to three months, enjoy!
CATHY says
Great variety of recipies