Millionaire Shortbread

Millionaire shortbread is a delectable dessert combining buttery shortbread crust, gooey caramel filling, and rich chocolate ganache layers.

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Indulge in the delightful layers of our decadent millionaire shortbread. This luxurious treat boasts a crisp shortbread crust, an irresistible caramel layer, and a glossy thick chocolate ganache topping.

Millionaire Shortbread Ingredients

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The shortbread crust forms the base of this millionaire shortbread, offering a delicate balance to the sweet layers above, with its crumbly texture and rich flavor enhancing the caramel and chocolate. 

The caramel layer adds depth and sweetness, achieved through the combination of butter, sweetened condensed milk, and light brown sugar, resulting in a smooth and chewy layer.

The chocolate ganache provides the perfect glossy finish on these bars, created by blending heavy cream and semi-sweet chocolate chips.

Substitutions and Additions

SALTED BUTTER: If you prefer unsalted butter, simply add a pinch more kosher salt to maintain the balance of flavors.

LIGHT CORN SYRUP: Swap light corn syrup with honey for a natural twist on the caramel layer.

SEMI-SWEET CHOCOLATE CHIPS: Experiment with dark or milk chocolate chips for diverse flavor profiles.

CARAMELS: If you are pressed for time, you can substitute individually wrapped caramels and the heavy cream mixture for the homemade caramel.

How To Make This Millionaire Shortbread Recipe

Each layer contributes to the overall charm of these shortbread bars. Let’s walk through the step-by-step process of making this treat.

STEP ONE: Preheat the oven to 350°F. Line a 9×13 (or 13×9) baking dish with parchment paper. Lightly spray the parchment with nonstick cooking spray.

STEP TWO: Add the flour and kosher salt to a medium-sized mixing bowl (2-3 quarts). Whisk to combine.

STEP THREE: Using a stand mixer or a medium-sized mixing bowl (2-3 quarts) and a handheld mixer on high speed, beat the softened butter for 1-1½ minutes until smooth.

STEP FOUR: Add the sugars and continue beating for another 1-1½ minutes or until well combined.

STEP FIVE: Lower the mixer speed to medium and add the egg yolk. Continue mixing just until no yellow streaks are visible. Add the vanilla and mix until no brown streaks remain.

STEP SIX: Lower the mixer speed to medium-low. Add half of the flour mixture, mixing just until combined. Add the remaining flour and mix just until incorporated, do not overmix.

STEP SEVEN: Press the shortbread crust into the bottom of the prepared pan. Be sure that the crust is evenly spread, or you will have a very lumpy base.

Bake for 20 minutes or until the edges are light golden brown. Allow the crust to rest while you prepare the caramel layer.

STEP EIGHT: Add the sliced butter pats, sweetened condensed milk, light brown sugar, corn syrup, and kosher salt to a 2 to 3-quart heavy-bottomed saucepan over medium heat. 

Stir continuously while the butter and sugar melt. The color will be a very light caramel color.

STEP NINE: Continue stirring over medium heat until the caramel reaches 235°F on a candy thermometer and the caramel turns a golden color. Remove the saucepan from the heat and stir in the vanilla. Continue stirring until a uniform color is reached. 

Evenly spread the caramel over the shortbread crust. Use a silicone spatula or an offset spatula to evenly spread the caramel over the shortbread base. Allow the caramel-covered shortbread to rest for 30-35 minutes before making the chocolate topping.

STEP TEN: Add the heavy cream to a small microwave-safe bowl or a 1-cup glass measuring cup. Microwave for 40-45 seconds on high. Depending on your microwave, keep a close eye on the heavy cream. You want the cream to bubble but not bubble over. 

You can also use a small saucepan to heat the heavy cream until small bubbles appear and the cream is steaming. 

STEP ELEVEN: Add the chocolate chips to a medium-sized heat-safe bowl (2-3 quarts). Pour the hot heavy cream over the chips. 

Allow the milk and chocolate chips to sit for 1-2 minutes to let the cream melt the chocolate. Allow the hot cream to do most of the heavy lifting for you. 

Stir the cream and chocolate mixture until the chocolate is completely melted and has a shiny appearance.

STEP TWELVE: Top the caramel layer with chocolate ganache. Use a silicone spatula, or an offset spatula, to smooth the ganache. Garnish with sea salt, if desired. Chill in the refrigerator for 2 hours. Use a large sharp knife to slice four slices x six slices. Store in the refrigerator until ready to serve.

How To Serve

Elevate your millionaire shortbread bars by pairing them with vanilla ice cream and a dollop of whipped cream for an extra special treat.

Enjoy a slice of millionaire shortbread alongside a warm cup of coffee or a vanilla latte for an afternoon pick-me-up that satisfies both your sweet tooth and your need for comfort.

Our Twix bars and five star bars are two more decadent recipes that we are confident you will enjoy.

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Storage

Here are a few suggestions to help you store these scrumptious bars to enjoy later.

MAKE AHEAD: You can prepare this caramel shortbread crust and caramel layer a day in advance, storing them separately in the fridge. Assemble the layers and garnish with ganache before serving.

IN THE FRIDGE: Keep leftovers of this easy cookie bar in an airtight container in the refrigerator for up to seven days. Ensure it’s well-covered to maintain its texture and flavor.

IN THE FREEZER: For longer storage, freeze millionaire shortbread for up to three months. Thaw in the refrigerator overnight before enjoying.

REHEATING: Gently bring slices to room temperature for a few minutes before consuming. Microwaving in short intervals or warming in an oven at low temperatures are ideal methods.

Why We Love This Recipe

We highly recommend trying a batch of these bars. Here’s why:

IRRESISTIBLE DECADENT LAYERS: The interplay of buttery shortbread, chewy caramel, and silky ganache creates a symphony of textures and flavors that captivate your taste buds.

HOMEMADE INDULGENCE: Crafting this dessert from scratch allows you to savor the genuine taste of each layer, resulting in a treat that far surpasses store-bought versions.

SHOW-STOPPING PRESENTATION: The layers of caramel and chocolate make this dessert a visual masterpiece, turning any gathering into an impressive event.

Incorporating layers of elegance and indulgence, millionaire shortbread presents a dessert experience like no other. Its timeless charm, adaptability, and yummy layers make it a must-try recipe.

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Millionaire Shortbread

5 from 1 vote

Millionaire shortbread is a delectable dessert combining buttery shortbread crust, gooey caramel filling, and rich chocolate ganache layers.

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 4 hours hours 20 minutes minutes

Servings 24

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Ingredients

  

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Shortbread Crust

• 2¼ cups all-purpose flour
• ½ teaspoon kosher salt
• 1 cup salted butter, softened (16 tablespoons)
• ⅓ cup granulated sugar
• ¼ cup light brown sugar
• 1 extra-large egg yolk, room temperature
• 1 teaspoon pure vanilla extract

Caramel Layer

• 1 cup salted butter, sliced into pats (16 tablespoons)
• 14 ounces sweetened condensed milk (396-gram)
• 1 cup light brown sugar, packed
• ⅓ cup light corn syrup
• ½ teaspoon kosher salt
• 1¼ teaspoons pure vanilla extract

Chocolate Ganache

• ½ cup heavy cream
• 1¾ cups semi-sweet chocolate chips
• Coarse sea salt, optional garnish

Instructions

 

• Preheat the oven to 350°F. Line a 9×13 (or 13×9) baking dish with parchment paper. Lightly spray the parchment with nonstick cooking spray.
• Add the flour and kosher salt to a medium-sized mixing bowl (2-3 quarts). Whisk to combine.
• Using a stand mixer or a medium-sized mixing bowl (2-3 quarts) and a handheld mixer on high speed, beat the softened butter for 1-1½ minutes until smooth.
• Add the sugars and continue beating for another 1-1½ minutes or until well combined.
• Lower the mixer speed to medium and add the egg yolk. Continue mixing just until no yellow streaks are visible. Add the vanilla and mix until no brown streaks remain.
• Lower the mixer speed to medium-low. Add ½ of the flour mixture, mixing just until combined. Add the remaining flour and mix just until incorporated, do not overmix.
• Press the shortbread crust into the bottom of the prepared baking dish. Be sure that the crust is evenly spread, or you will have a very lumpy base. Bake for 20 minutes or until the edges are light golden brown. Allow the crust to rest while you prepare the caramel layer.
• Add the sliced butter pats, sweetened condensed milk, light brown sugar, corn syrup, and kosher salt to a 2 to 3-quart heavy-bottomed saucepan over medium heat. Stir continuously while the butter and sugar melt. The color will be a very light caramel color.
• Continue stirring over medium heat until the caramel reaches 235°F on a candy thermometer and the caramel turns a golden color. Remove the saucepan from the heat and stir in the vanilla. Continue stirring until a uniform color is reached. Evenly spread the caramel over the shortbread crust. Use a silicone spatula or an offset spatula to evenly spread the caramel over the shortbread. Allow the caramel-covered shortbread to rest for 30-35 minutes before making the chocolate topping.
• Add the heavy cream to a small microwave-safe bowl or a 1-cup glass measuring cup. Microwave for 40-45 seconds on high. Depending on your microwave, keep a close eye on the heavy cream. You want the cream to bubble but not bubble over. You can also use a small saucepan to heat the heavy cream until small bubbles appear and the cream is steaming.
• Add the chocolate chips to a medium-sized heat-safe bowl (2-3 quarts). Pour the hot heavy cream over the chips. Allow the milk and chocolate chips to sit for 1-2 minutes to let the cream melt the chocolate. Allow the hot cream to do most of the heavy lifting for you. Stir the cream and chocolate mixture until the chocolate is completely melted and has a shiny appearance.
• Top the caramel layer with chocolate ganache. Use a silicone spatula, or an offset spatula, to smooth the ganache. Garnish with sea salt, if desired. Chill in the refrigerator for 2 hours. Use a large sharp knife to slice 4 slices x 6 slices. Store in the refrigerator until ready to serve.

Notes

• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your shortbread layer as the suggested baking time approaches.
• It is very important to use a candy thermometer when making the caramel layer. Caramel can be tricky due to how quickly it can go from light caramel color to almost burnt amber in color.
• Do not skip the chilling step; otherwise, you may end up with grainy ganache. We left the millionaire shortbread on the counter for about 2½ hours before putting it in the fridge for another 2½ hours (5 hours total) for the ganache to get firm enough.

Nutrition

Calories: 395kcal | Carbohydrates: 43g | Protein: 4g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 249mg | Potassium: 174mg | Fiber: 1g | Sugar: 32g | Vitamin A: 607IU | Vitamin C: 0.5mg | Calcium: 76mg | Iron: 2mg

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