• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • About Me
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube
Sugar Spun Run
  • All Recipes
  • Desserts
    • Cookies
    • Candy
    • Bars & Brownies
    • Cake
    • Pies
  • Breads
  • Savory
  • Breakfast
    • Muffins
    • Scones
  • Seasonal
    • Cozy Winter / Holiday Treats
    • Easter / Spring
    • Fall Recipes
    • Summer Recipes
  • Shop
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About Me
  • All Recipes
  • Contact/Work with Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube
  • ×
    Home » Desserts » Bars & Brownies

    Millionaire’s Shortbread

    February 20, 2017 Updated September 11, 2019 BySam 584 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video Print Recipe

    This Millionaire’s Shortbread is the perfect trifecta: Sweet simple, crisp shortbread, rich chewy, homemade caramel, and thick dark chocolate ganache.  Sprinkle everything off with a scattering of sea salt and you have a decadently rich treat that lives up to every penny of its lucrative name.

    Millionaire\'s Shortbread, a rich and delicious dessert || Sugar Spun Run

    I don’t think (and I’m sure they’ll correct me if I’m wrong) I’ve ever given my siblings anything really bad to eat.

    Sometimes they eat my recipe fails, but only the most edible ones (cupcakes that are just slightly too dense, cookies that are a tad too crumbly), and I never did anything as treacherous as trying to pass off bean brownies for regular brownies, which one of my sisters actually did do to me one time  (a deception I’ll never forgive).

    So it’s slightly insulting to me that, when presented with any dessert that isn’t an obvious cake, cookie, or cupcake, they proceed with severe trepidation.  Forks hovering nervously over their plates, eyes narrowed, skeptical, seeming to suggest —  It could be an anthrax pie, how can we be sure it’s not?  So much for gratitude.

    But after explaining for the fourth time to my fourth sibling what Millionaire’s shortbread even is (“It’s like a fancy, homemade, gourmet twix bar”) not a single one seemed the least bit disappointed when they took their first bite.

    Millionaire\'s Shortbread, a rich and delicious dessert || Sugar Spun Run

    There’s nothing to be disappointed about when it comes to Millionaire’s shortbread.  This is a recipe I’ve been wanting to try my hand at for a while now and after a lot of running around in the kitchen I’m very happy to share it with you.

    I don’t think I need to reiterate the fact that it’s a rich dessert — in fact I suggested to my sisters and brother that they cut each giant square into quarters, because while big squares look pretty in these pictures, they’re so rich that it’s a challenge to actually eat a whole one.

    The shortbread (a faux shortbread, more on that below) is slightly sweetened but serves as the crispy vehicle to transport chewy caramel and a blanket of chocolate ganache.  To make things even more decadent, it’s all topped off with a sprinkle of sea salt.  It’s not called Millionaire’s shortbread for nothing!

     

    Millionaire\'s Shortbread, a rich and delicious dessert || Sugar Spun Run

    As attaining millionaire status can change a person, so it has changed our “shortbread” cookie crust here.  Surprise, it’s not a “true” shortbread.  When I decided to give this classic recipe my own spin, this is one of the first changes I made.

    Classic shortbread is made of only three ingredients — butter, flour, and sugar, but this is Millionaire’s shortbread so we’re making sure it lives up to its name.

    An egg yolk, some brown sugar, and vanilla extract all make this cookie crust extra flavorful, and slightly softer than standard shortbread as well.  Because of the added ingredients, your finished millionaire’s shortbread will cut more easily than standard shortbread (which usually breaks unevenly with jagged edges and scatters crumbs everywhere) but is still crisp and snappy beneath the soft chocolate and chewy caramel.

    Andi liked the cookie layer so much she asked me to make her a pan of just that alone, nothing else.

    Millionaire\'s Shortbread, a rich and delicious dessert || Sugar Spun Run

    I really wish that I could photograph the processes for these multi-step recipes — a picture of how the crumbled cookie dough should look, the caramel at its peak just before pouring it over the shortbread, the glossy chocolate ganache, etc… but since I only have two days of the week to shoot 3-4 recipes, I usually have to prepare the food Friday night, and there’s no light to take decent pictures then.

    To make up for this, I try to include very detailed descriptions in the recipe, and you can always shoot me an e-mail, leave a comment, or drop by my Facebook page if you have any questions.

    That being said, I don’t really think you’ll have any problem with this recipe, the trickiest part is the caramel and it doesn’t even require a candy thermometer!

    Millionaire's Shortbread, a rich and delicious dessert || Sugar Spun Run

    I hope you enjoy this Millionaire’s shortbread as much as my siblings ultimately did!

    Two squares of millionaires shortbread stacked on top of each other with the top square missing one bite.

    Millionaire's Shortbread

    Millionaire’s shortbread consists of a crisp shortbread base, chewy homemade caramel filling, and thick chocolate ganache top. It’s a decadently rich treat that lives up to every penny of its name!
    Recipe includes a how-to video!
    4.91 from 281 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 1 hour hour
    Cook Time: 20 minutes minutes
    Total Time: 1 hour hour 20 minutes minutes
    Servings: 28 pieces
    Calories: 298kcal
    Author: Sam Merritt

    Ingredients

    Shortbread Crust

    • 1 cup unsalted butter, softened (226g)
    • ⅓ cup sugar (70g)
    • ⅓ cup light brown sugar, packed (70g)
    • 1 large egg yolk
    • ¾ teaspoon vanilla extract
    • ½ teaspoon salt
    • 2 ¼ cups all-purpose flour (260g)

    Caramel

    • 2 14-oz cans sweetened condensed milk (792g)
    • 14 Tablespoons unsalted butter cut into Tablespoon-sized pieces (198g)
    • 1 cup light brown sugar packed (200g)
    • ⅓ cup light corn syrup (80ml)
    • ¾ teaspoon salt
    • 1 teaspoon vanilla extract

    Chocolate Ganache

    • 2 cups semisweet chocolate chips (340g)
    • ½ cup heavy cream (120ml)
    • sea salt for sprinkling

    Recommended Equipment

    • 13x9 pan
    • Medium-sized saucepan
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 350F (177C) and line a 13x9 baking pan with parchment paper.
    • Using an electric mixer, beat butter until well creamed.
    • Add sugars and beat until light and fluffy, about 30 seconds.
    • Add egg yolk and vanilla extract and stir well, pausing to scrape down the sides and mixing until ingredients are well-combined.
    • Add flour, gradually (about ½ cup at a time), pausing to scrape down sides of bowl. Halfway through the addition of the flour, sprinkle in the salt with the beater still running. Don't over-beat the dough, you want it to be slightly crumbly to make it easier to press into the pan.
    • Drop dough over prepared pan and gently, firmly, evenly, press dough into the bottom of the pan.  To make it easier, I usually lay a piece of wax paper over the dough and use the palm of my hand to smooth the surface (and then discard wax paper).
    • Bake on 350F (177C) for 20-25 minutes -- edges should be lightly golden brown.
    • Allow to cool while you prepare your caramel topping.

    Caramel

    • Combine condensed milk, butter, brown sugar, corn syrup, and salt in a medium-sized saucepan over medium heat.
    • Stir frequently until butter is melted and ingredients are well-combined. Continue to stir constantly until mixture begins to boil (this could take several minutes, but you don't need to increase the heat).
    • Once mixture comes to a boil, reduce heat to a simmer (slowly bubbling), still stirring constantly.  Continue to stir 10-15 minutes until mixture turns a rich caramel color and has thickened (should begin pulling away from the sides of the pot as you stir). If using a candy thermometer, the caramel should reach 225F (107C)
    • Remove from heat and immediately stir in the vanilla extract.
    • Pour evenly over prepared shortbread, use a knife to spread evenly if needed.
    • Allow to cool at room temperature for several hours or in the refrigerator for 1 hour before topping with chocolate.

    Chocolate Topping

    • Combine chocolate chips and heavy cream in a small saucepan over low heat.  
    • Stir frequently until chocolate is melted and mixture is smooth.  
    • Remove from heat and allow chocolate to cool just slightly for about 5 minutes, and then evenly spread over prepared caramel layer.  Wait several minutes/until chocolate begins to set and then sprinkle with sea salt.  
    • Allow chocolate to harden (I recommend placing in refrigerator for about 30 minutes -- my family prefers these treats refrigerated anyway) before cutting and serving.

    Nutrition

    Serving: 1piece | Calories: 298kcal | Carbohydrates: 30g | Protein: 2g | Fat: 19g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 122mg | Potassium: 106mg | Fiber: 1g | Sugar: 21g | Vitamin A: 455IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    Caramel Millionaire's Shortbread bar. Layer of shortbread, caramel, and chocolate topped with sea salt.

    You Might Also Like:

    Saltine Cracker Candy

    Saltine cracker candy

    Salted Caramel Sauce

    Salted caramel sauce

    « Peanut Butter Chocolate Chip Pancakes
    Kitchen Tips: Easy Graham Cracker Crust Recipe »

    Reader Interactions

    Comments

    1. Mariel

      December 10, 2023 at 3:52 pm

      5 stars
      These were amazing! I brought them to church for a Christmas party and everyone loved them. I used gluten free flour for the base and they turned out perfectly. Thanks for another winner!

      Reply
    2. Philippa

      December 06, 2023 at 1:08 am

      5 stars
      I have just finished these and they are delicious! I am wanting to avoid chocolate bloom so I haven’t put them in the fridge or freezer yet. How long at room temp in a decent tuppaware will these last?

      Reply
      • Sam

        December 06, 2023 at 9:47 am

        Hi Phillipa! They should be good for 5 days at room temperature in an air tight container. 🙂

        Reply
    3. Melissa

      November 27, 2023 at 9:11 pm

      5 stars
      I made these & they turned out perfect. I made them to go on my Christmas cookie trays this year and I’m certain they’ll be a hit. Thank you for a great recipe and the good detailed instructions. I cooked the filling at a lower heat so they did take longer, about 25 minutes or so to reach 225 degrees but I didn’t want to risk burning it. I will make these again.

      Reply
    4. Patricia

      November 22, 2023 at 7:35 pm

      The Carmel sauce didn’t work. The butter departed from the condensed milk. I’ve made dulce de leche before and this didn’t work

      Reply
      • Sam

        November 23, 2023 at 8:52 am

        Hi Patricia! Unfortunately this happens if the caramel is heated too fast. The sauce does work, I have included a video in the recipe card if that is helpful for preparing it next time.

        Reply
    5. Esther

      November 14, 2023 at 6:09 pm

      5 stars
      I didn’t expect to love these bars so much! I was expecting them to taste like twix candy bars but the millionaire’s shortbread is so much better. The combo of flavors and textures are phenomenol! I love that the caramel layer is soft. Thank you Sam for this amazing recipe!

      Reply
    6. Catherine L Baldinell

      November 04, 2023 at 2:20 pm

      5 stars
      This is the first recipe that I have reviewed. Outstanding combo!!!!!!!!

      Reply
    7. Lynn

      June 21, 2023 at 9:55 am

      love the shortbread and caramel.
      BUT my caramel was hard very hard. Did I over cook?

      Reply
      • Sam

        June 21, 2023 at 9:28 pm

        Hi Lynn! Unfortunately it sounds like it was slightly over-cooked. 🙁

        Reply
        • Paula Vanderzyde

          November 29, 2023 at 12:03 pm

          Hi there, in the video you don’t mention turning the heat down to simmer once you’ve reached a boil. Is this the correct flow?: Combine ingredients over medium-low, increase heat to juuuust medium once nicely combined (bring to boil), then reduce to simmer and stir additional 10-15 mins until reach temp/visually assess complete?
          Thanks!

        • Sam

          November 29, 2023 at 10:08 pm

          Hi Paula! You will just want to combine the ingredients and bring to a boil over a medium heat and then reduce to a simmer once boiling. 🙂

    8. Amanda

      June 01, 2023 at 12:34 pm

      5 stars
      Incredible! So rich and delicious, lots of rave reviews from my friends. The only thing to note is that the caramel does take awhile to come together/thicken but have patience and switch stirring arms! Definitely worth it 🙂

      Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

    Christmas Recipes

    overhead of frosted no-chill sugar cookies showcasing sharp defined edges

    No-Chill Sugar Cookies

    Twelve must-try Christmas Cookies

    12 Must-Try Christmas Cookies!

    Simple, Creamy Hot Chocolate Fudge -- No candy thermometer needed! || Sugar Spun Run

    Hot Chocolate Fudge

    Peanut butter blossoms on a teal decorative plate.

    Peanut Butter Blossoms

    Overhead view of chocolate peppermint bark cookies that have been half dipped in white chocolate and sprinkled with crushed candy canes.

    Peppermint Bark Cookies

    four pecan pies stacked on top of each other, with the top bar missing one bite

    Pecan Pie Bars

    More Thanksgiving Recipes

    Most Popular

    flaky biscuit on white cloth

    Easy Homemade Biscuits

    Pizza dough in glass bowl, after rising

    The Best Pizza Dough Recipe

    one bite missing from a slice of vanilla cake with chocolate frosting

    The Best Vanilla Cake Recipe

    Slice of cheesecake

    The Best Cheesecake Recipe

    Potato soup in bowl, with toppings

    The Ultimate Creamy Potato Soup

    Stack of cookies made from this chocolate chip cookie recipe with melty chocolate chips and a bite missing from the top cookie

    The WORST Chocolate Chip Cookie Recipe

    places sugar spun run has been featured (Women's Day, Redbook, Good Housekeeping, Country Living, the huffington post, People, Delish, MSN, TLC, Parade, Better Homes & Gardens, Buzzfeed)
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube

    Privacy Policy|Accessibility Statement

    Footer

    ↑ back to top

    ABOUT

    • About Me
    • Policies, Disclosure & Privacy
    • Terms of Use

    CONTACT

    • Contact
    • Work with Me!

    © 2020 Sugar Spun Run. All Rights Reserved

    • 1870