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.
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.
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!
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.
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!
I hope you enjoy this Millionaire’s shortbread as much as my siblings ultimately did!
Millionaire's Shortbread
Ingredients
Shortbread Crust
- 1 cup unsalted butter, softened 226g
- 1/3 cup sugar 70g
- 1/3 cup light brown sugar, packed 70g
- 1 large egg yolk
- 3/4 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 1/4 cups all-purpose flour 260g
Caramel
- 2 14-oz cans sweetened condensed milk 825ml
- 14 Tablespoons butter cut into Tablespoon-sized pieces (198g)
- 1 cup light brown sugar packed (200g)
- 1/3 cup light corn syrup 80ml
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Chocolate Ganache
- 2 cups semisweet chocolate chips 340g
- 1/2 cup heavy cream 120ml
- 1/2 teaspoon vanilla extract 5ml
- sea salt for sprinkling
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 1/2 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, and corn syrup 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).
- Remove from heat and immediately stir in the vanilla extract and salt.
- 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 medium heat.
- Stir frequently until chocolate is melted and mixture is smooth.
- Remove from heat and stir in vanilla extract. Allow chocolate to cool just slightly for about 5 minutes, and then evenly spread over prepared caramel layer. Wait several minutes 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
You Might Also Like:
Cheryl says
October 3, 2019 at 3:02 pmShortbread and chocolate ganache were fine but caramel layer was too gooey…tasty but messy. I’m guessing I didnt cook it long enough…cooked about 15 min…was afraid it would burn if I went longer. I have a gas stove…perhaps I need to increase heat just a bit?
Sugar Spun Run says
October 3, 2019 at 4:36 pmHello, Cheryl! I am glad that you enjoyed the shortbread cookies but sorry that your caramel layer did not turn out as well. It sounds like the caramel just needed to cook a few minutes longer. Regardless, I hope that they still tasted delicious. 🙂
Jamie says
September 29, 2019 at 6:57 pmThank you for sharing this recipe. I sorta screwed up and then saved the caramel. My gas stove burner has a hot spot and one side of the pot was burning before I realized it. Anyhow, I strained it and carried on much more carefully. They turned out wonderful. I actually have never had a millionaire bar before and then I saw someone post a billionaire bar recipe and thought, sheesh I better catch up, these things are really appreciating in value!! Anyhow, I don’t know how it compares to others, but I was surprised it turned out as thick as it did. I liked the cookie bottom a lot and I did not add the sea salt on top cause I didn’t have any.
Sugar Spun Run says
September 30, 2019 at 5:56 amHello, Jamie! I’m so happy that you were able to save the caramel and that your shortbread cookies turned out well. I am glad that you enjoyed them. 🙂
AO says
September 20, 2019 at 2:05 pmHi, Sam. Have you tried freezing the finished product? If so, does it freeze well? Thank you!
Sugar Spun Run says
September 20, 2019 at 2:09 pmHello, Angela! I have not tried it. If you do, let me know how it turns out. 🙂
Emma says
September 9, 2019 at 11:50 amHi Sam, cant wait to try this – Could one add a little swirl of white chocolate on top of the Ganache for decoration?
Sugar Spun Run says
September 9, 2019 at 11:56 amHello, Emma! Yes, you can! Let me know how it turns out. Enjoy! 🙂
Emma says
September 11, 2019 at 6:46 amHi Sam, one other question just with regards measurements, on the light corn syrup, I use grams but when I look up the conversion online for 1/3 cup of the light corn syrup, its telling me its more along the lines of 110g rather than the 80g above, is it possible to clarify? 🙂
Sam says
September 11, 2019 at 8:56 amSorry Emma, that’s 80ml not grams. Thanks for pointing that out!
Rene says
September 8, 2019 at 12:06 pmJust making sure it is supposed to be 14 Tablespoons if butter in the caramel layer?
Sugar Spun Run says
September 9, 2019 at 6:38 amHello, Rene! Yes, you will need 14 Tablespoons of butter for the caramel layer. I hope that you enjoy the shortbread bars. 🙂
Todd says
September 6, 2019 at 2:20 pmMade these for my work team. They all think I am a super baker now. The recipe is so easy to follow and turned out wonderfully. Thanks!
Sugar Spun Run says
September 6, 2019 at 2:26 pmWow! What a compliment to receive, now they will be expecting you to bake more! lol. Thank you so much for your comment, Todd. I am so happy that the Shortbread was enjoyed by all. 🙂
adela says
August 28, 2019 at 7:59 pmGreat recipe Millionaire Shortbread i have made it 4 times now -i mix all wet ingredients by hand and then all the dry ones it works. thank you again
Sugar Spun Run says
August 28, 2019 at 8:54 pmI am so happy that you enjoyed the shortbread recipe, Adela! Thank you for your comment. 🙂
Charlene Grech says
August 7, 2019 at 4:59 amwhat size of tray did you use please?
Sam says
August 7, 2019 at 12:40 pmHi Charlene! This recipe uses a 9×13 pan (see step 1).
Charlene Grech says
August 8, 2019 at 12:43 pmare the measurements in cm or inches please? if it is slightly larger will be good? and this should be kept in the fridge?
Sam says
August 8, 2019 at 9:21 pmThe measurements for the pan are in inches. If your pan is slightly larger, the bars will just be a little bit thinner. You don’t have to refrigerate it. 🙂
Charlene Grech says
August 9, 2019 at 2:19 amthanks alot for your help. I will try it over the weekend
Wendy Thomas says
August 18, 2019 at 10:38 pmI love these bars! I have been to England many times and eaten Millionaire’s Shortbread in several tea rooms. This recipe makes the best MS I have ever eaten. The recipe is fool-proof. If your bars don’t come out right you are doing something wrong.
Sugar Spun Run says
August 19, 2019 at 11:32 amI am so glad that you loved this recipe, Wendy!
Wendy Thomas says
August 19, 2019 at 5:48 pm😊
Nolee says
August 3, 2019 at 1:02 pmSooo good! Easy to make just takes time and patience.
Sam says
August 3, 2019 at 10:15 pmThank you so much, Nolee! I am so glad you enjoyed the millionaire’s shortbread! 🙂
Jason says
July 30, 2019 at 7:44 pmI love this recipe! Though I have to agree with the Facebook posts! We don’t need an entire essay, just the recipe!
Sam says
July 30, 2019 at 8:35 pmGlad you like the recipe! I really didn’t need the commentary on the post though, just the comment on the recipe!
Amy says
August 6, 2019 at 7:01 pmAnd we don’t need a 10 page dissertation on the recipe. Short and sweet does the trick. Jason is right.
Sam says
August 6, 2019 at 8:51 pmI wasn’t going to respond, but you do know that I can see the email address and IP address that you used to leave this comment, right? So I can see that you changed your name to “Amy” and left a comment to agree with “Jason”, but it’s a little fishy that both “Amy” and “Jason” have the same exact e-mail and IP address. Awkward…
I might recommend finding something else to do with your time rather than criticizing the way that I run my completely free personal website where I share FREE recipes at my own expense. I really can’t apologize that you couldn’t either scroll or bring yourself to hit the “Jump to Recipe” button, which is about as short and sweet as it gets 🤷🏼♀️
Robin Davis says
August 14, 2019 at 6:12 pmI’m glad to see the recipe and the explanation..it helps me take notes on my recipe cards..looking forward to making these..Thanks Sam!!😁
Sam says
August 14, 2019 at 7:43 pmI hope you love them, Robin! 🙂
Marina says
July 20, 2019 at 8:55 amI’m mid-recipe and followed your ingredients to a T but my shortbread mixture is so wet! I used the grams measurements and I’m sad now 🙁 Should I add more flour?
Sam says
July 20, 2019 at 8:57 amThat’s really strange, it should be dry and crumbly. Yes, add more flour and see if that helps, good luck!!
Akash Banerjee says
July 11, 2019 at 10:04 pmShortbread and chocolate ganache were great, but my caramel was so hard it was impossible to chew through. Any ideas what I might’ve done wrong?
Sam says
July 14, 2019 at 12:40 pmHi Akash! My best guess would be that it might’ve cooked for too long.