Millionaire’s Shortbread
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Decadent, indulgent, and super RICH, millionaire’s shortbread sure does live up to its name! Crisp, simple shortbread beneath a pool of chewy homemade caramel and a blanket of thick ganache. Sprinkle everything with a bit of flaky sea salt and you have an irresistible dessert that lives up to every penny of its name!
Millionaire’s Shortbread: The Richest Dessert of Your LIFE
A personal favorite on my website for over 8 years now, I thought my millionaire’s shortbread deserved a photo refresh, though the recipe needed no alteration. It’s gourmet, irresistible, and, yes, super rich!
Why This Recipe Works:
- A shortbread that’s crisp, but not crumbly. The addition of an egg yolk, a blend of granulated and brown sugar, and a splash of vanilla keep the crust from being a true shortbread in the strictest sense, but makes the bars cut cleanly without crumbling and adds to the rich factor.
- Approachable caramel that doesn’t take all day. Unlike my homemade caramel that takes an hour on the stovetop, today’s version is much faster and less fussy.
- Salty-sweet balance. A sprinkle of flaky sea salt over the ganache keeps things from being too sweet, and makes them absolutely irresistible.
- Like a Twix candy bar, but better. Think MORE shortbread crust, MORE caramel, and MORE chocolate. It’s the adult, gourmet version of a Twix candy bar that you can make completely from scratch.
Table of Contents
What You Need
Here’s everything you need to make the best millionaire’s shortbread:
- Condensed milk. This is a key ingredient for making the caramel and provides a bit of a shortcut from traditional caramel. This ingredient cannot be substituted (and please don’t mistakenly use evaporated milk — they look similar and are often sold side by side!).
- Light corn syrup. Light corn syrup is not the same as high fructose corn syrup, I think this is important to note (as I personally avoid high fructose corn syrup). Corn syrup is my recommendation, but I suspect glucose syrup could work otherwise.
- Butter. There’s a lot of butter up there, yes, but millionaire’s shortbread is rich and buttery, so it’s on par. Some of that goes into the shortbread crust, while the rest is used for the caramel layer. Important tips below on how to handle your butter properly to prevent a caramel that separates.
- Egg yolk. You’ll need just the yolk — save the white for candied pecans or put it toward a batch of French macarons. This helps keep the shortbread tender and sliceable, and keeps it from just crumbling into pieces when you take a bite.
This is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
SAM’S TIP: Butter that’s just slightly cool still works best for making a shortbread crust that stays crumbly and easy to spread into the pan!
How to Make Millionaire’s Shortbread
- Step 1: Make the shortbread by beating the sugars and butter until they’re well creamed, then stir in the yolk and vanilla. Slowly add the flour, stirring until just combined. You want the mixture to be dry and crumbly (but all flour incorporated), this makes spreading it into the pan much easier!
- Step 2: Press the shortbread into the pan. The easiest way to do this is to sprinkle your crumbly shortbread dough into the pan, cover it with a piece of wax paper, and then use the back of a spoon to smooth the dough into an even layer. If you accidentally went a bit further than recommended with your dough, this will be more difficult to do, but it’s still completely possible!
- Step 3: Make the caramel. Combine all the caramel ingredients (make sure your butter is cut into pieces!) and stir gently but constantly over medium-low heat until the mixture bubbles and is thickened and golden in color (look for 225F on your thermometer). Once you hit this point, remove it from heat immediately, stir in your vanilla, and pour over your shortbread layer.
- Step 4: Make the ganache/finish. Heat chocolate and cream until it’s silky smooth, then spread over the cooled caramel. It’ll be glossy, smooth, and beautiful! Once the ganache has firmed up, add a sprinkle of sea salt on top for good measure (non-negotiable!).
SAM’S TIP: I recommend using a metal pan for cooking your shortbread. A glass pan will take longer to bake and the shortbread may not be as crisp.
Caramel Troubleshooting Tips:
While this is a shortcut caramel that I definitely consider to be an easier version, it’s still possible for things to go wrong. The most common issue people run into is their butter separating while the caramel is cooking, or the caramel looking oily. Here’s how to prevent this:
- Watch the heat! Heating the ingredients too quickly is the quickest way to break your caramel, which is when you’ll notice a separation of the butter. Cutting your butter into pieces so it melts evenly can also help the ingredients heat evenly.
- Stir consistently, but gently. Not stirring enough can cause the caramel to scorch (burn) and can make the caramel lumpy or cause it to separate. Don’t whisk too vigorously or use an electric mixer, though, as you can also break the caramel that way!
- Choose a quality saucepan. Use a heavy-bottomed, quality pan (nothing thin/flimsy) to avoid hot spots that can cause the caramel to cook too fast (which causes the emulsion to break).
Can I save my caramel if it separates?
Sometimes you can still save your caramel. If it looks separated or broken, you can try to fix it. To do this, immediately remove from heat, then whisk in a splash (1-2 Tablespoons) of warm milk or warm water. Do this just a little at a time, whisking gently but quickly to try to bring things back together. If the caramel is scorched or has gone too far, you may not be able to salvage it and will just have to start over.
Frequently Asked Questions
It’s called millionaire’s shortbread because it’s shortbread… only rich! The name is just a fun nod to the super indulgent layers: a buttery crust, a chewy, soft caramel, and that glossy luxe chocolate ganache. Classic shortbread is simple and humble, but this version is upgraded to millionaire status.
Not exactly, but they’re definitely related. Think of my millionaire’s shortbread recipe as a homemade, grown up version of a Twix bar. Both have crisp shortbread bases, a layer of caramel, and a chocolate coating, but millionaire’s shortbread is far more indulgent and more satisfying.
Related Recipes
I’d love to know what you think if you try this recipe! It’s a personal favorite of mine and if you have a sweet tooth like I do, I’m sure you’ll love it too!
Enjoy!
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Millionaire’s Shortbread
Ingredients
Shortbread Crust
- 1 cup (226 g) unsalted butter, softened (but not melty, a little cool still is good)
- ⅓ cup (70 g) granulated sugar
- ⅓ cup (70 g) light brown sugar, packed
- 1 large egg yolk
- ¾ teaspoon vanilla extract
- ½ teaspoon table salt
- 2 ¼ cups (280 g) all-purpose flour
Caramel
- 2 14-oz cans (792 g) sweetened condensed milk
- 14 Tablespoons (198 g) unsalted butter, cut into Tablespoon-sized pieces
- 1 cup (200 g) light brown sugar, packed
- ⅓ cup (80 ml) light corn syrup
- ¾ teaspoon table salt
- 1 teaspoon vanilla extract
Chocolate Ganache
- 2 cups (340 g) semisweet chocolate chips
- ½ cup (120 ml) heavy cream
- flaky sea salt, for sprinkling
Instructions
- Preheat oven to 350F (177C) and line a 13×9 baking pan with parchment paper.
- Using an electric mixer, beat butter and sugar until light, fluffy, and well-creamed.1 cup (226 g) unsalted butter, ⅓ cup (70 g) granulated sugar, ⅓ cup (70 g) light brown sugar, packed
- Add egg yolk and vanilla extract and beat well, pausing to scrape down the sides and mixing until ingredients are well-combined.1 large egg yolk, ¾ teaspoon vanilla extract
- Gradually, with mixer on low-speed, add flour, 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.½ teaspoon table salt, 2 ¼ cups (280 g) all-purpose flour
- Distribute dough evenly into prepared pan and gently, firmly, evenly, press dough into the bottom of the pan. To make this easier, I usually lay a piece of wax paper over the dough and use the back of a spoon to smooth the surface (and then remove/discard wax paper).
- Transfer to center rack of 350F (175C) preheated oven and bake for 25 minutes, until edges are light golden brown. Allow to cool while you prepare your caramel topping.
For the Caramel Layer
- Combine condensed milk, butter, brown sugar, corn syrup, and salt in a medium-sized saucepan over medium-low heat.2 14-oz cans (792 g) sweetened condensed milk, 14 Tablespoons (198 g) unsalted butter, 1 cup (200 g) light brown sugar, ⅓ cup (80 ml) light corn syrup, ¾ teaspoon table salt
- Stir frequently until butter is melted and ingredients are well-combined. Continue to stir constantly until mixture has thickened, turned caramel in color, and begins to bubble (do not turn up the heat too high or the mixture could separate). Temperature on an instant-read thermometer should reach 225F (107C). Note this could take 15 minutes or even longer — depends on the specific heat of your stove!
- Remove caramel from heat and immediately stir in the vanilla extract.1 teaspoon vanilla extract
- Pour evenly over prepared shortbread.
- 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.½ cup (120 ml) heavy cream, 2 cups (340 g) semisweet chocolate chips
- 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.flaky sea salt
- Allow chocolate to firm up (I recommend placing in refrigerator for about 30 minutes — my family prefers these treats refrigerated anyway) before cutting and serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
can i substitute vanilla for maple syrup? also can i substitute heavy cream for something else
Hi Sadie! I’m not sure how using maple syrup will work here. Substituting the heavy cream could be tricky. It could turn out pretty soft. Without having tried it I can’t say for sure how to do it. 🙁
could this be made in a 12″ x 12″ square pan? also can the caramel be made ahead?
Hi Laurie! They would be a bit thinner in a 12 x 12. The caramel isn’t really great for making it advance. It will start to set and be difficult to spread over the shortbread layer.
I was worried after reading reviews about caramel separating from the other two layers or from itself and worrying that 225 was too low, but I trusted you & everything turned out great! I like them at room temperature and from the fridge. My teeth appreciate how none of the layers turn too hard, even when cold. Thanks to all your work & pointers, it easy to do & a delicious success.
Delish – a keeper
Watch the video- do not rush! I have made this several times it’s amazing., I have made alot of mistakes along the way. Once I was confident with the recipe I tweaked it for my OWN preference. I found the crust crumbled too much so I added a bit more butter baked it a bit longer to ensure it was set. Take your time with the caramel… better to cook slow and get to proper temperature, I used my meat thermometer. This will give caramel the perfect set and prevent it from separating from the square when cutting. For chocolate topping use good dark or semi chocolate… I like less chocolate topping ratio so I reduced it by half a cup, reduced heavy cream accordingly. Let set at room temp, and sprinkle with fleur de sel- this takes it to another level balances the sweetness. Score the chocolate (videos online) make shallow cuts when set but before it hardens this will prevent the chocolate from cracking.
Hope you can learn from my mistakes
These are delicious and so decadent. I halved the caramel and chocolate because the cookie is my favorite part. They fit perfectly on a 9×13 cookie sheet.
Well… not sure if this going to work… I mistakenly added the vanilla at the beginning, not at the end. How will that affect the outcome? Also, I didn’t have a candy thermometer. I used an instant thermometer and it registered 220 but I took it off the heat because I thought it was starting to separate. It was looking a little buttery along the edges and I was worried that it was going to separate and break. I am now cooling the caramel covered shortbread in the fridge. In two hours I have to deliver these to especially event hope they turn out!
Sorry Petronella, we are just seeing this! The vanilla shouldn’t be an issue, though the flavor may not be quite as strong when added at the beginning of the recipe. Hopefully they turned out okay for you!
Can’t wait to try this! Can you sub gluten free flour instead of regular flour, by chance?
Hi Keili! I have not tried a gluten free flour substitute. A 1 for 1 may work but I don’t know for sure. If you do try it I would love to know how it turns out. 🙂
Okay, I’ll give it a shot and let you know! Thank you!!!
I just did a dry-run with gluten free flour, making the shortbread only, to see if it would hold up. MAJOR WINNER! I used Bob’s Red Mill Gluten Free 1:1 flour.
Thank you so much for the feedback, Rachel! I’m glad you enjoyed them! 🙂
Wow! These look amazing! I can’t wait to try them?
Could I use evaporated milk but sweeten it? Thank you!
Hi Ivy! I would not recommend it. It won’t set up properly. 🙁
Do these freeze well? As a slab or cut individually? Thanks!
Hi Sarah! It should freeze just fine. I haven’t personally done it, but I think either way will work. 🙂
Personally I find freezing slices of most recipes wrapped in wax paper then cling wrap and all slices together in a container or freezer bag labeled with the name and date works best. That way you (or someone you love 😁) can take out one for a snack or dessert or you can take out several and it seems to take less time to thaw than a slab.
Just my opinion!
I was in need of a good shortbread crust recipe so I use the one for these bars to make a simple pie plate cheese cake and it worked great. Thank you!
I am a pretty experienced baker, and this recipe was an epic disaster. I followed exactly what it said to do while making the caramel…first try I completely burnt the pot. It almost had to throw pot out. Went to the store and had to buy more ingredients, which was not cheap. Second try watched a lot more carefully, and yet again the sauce started to burn. I was able to salvage before it was too late. I chilled overnight, and when cutting the sauce is oozing out. It just will not set up. Would not make this recipe again with all the work involved.
I’m so sorry to hear this happened, Allison! It sounds like your stove top heat may be a little high. 🙁
do you think if I cook the caramel sauce to 238°C, will I get caramels that I can pour into a pan, cool, cut and eat? similar to your homemade caramels recipe?
Hi Jody! It will be a little softer than the homemade caramels, but I think it could work. 🙂
These are SOO DELICIOUS!! The only thing i am having trouble with is the carmel layer is separating from chocolate layer any suggestions?
I’m so sorry to hear this is happening, Josephine. Is your caramel layer getting too hot? That could cause your separation. 🙁
I heated my caremel slowly but carmel layer stil separated from chocolate layer sadly😢
Soooo delicious! Perfect for NYE or any occasion. The dessert definitely has Twix vibes, but the flaky sea salt takes it to the next level. Thanks for the video – highly recommended to watch beforehand. The caramel took me about 25 minutes, but could’ve been heat a bit too low. Love this!
We are so happy you enjoyed it, Robin! ❤️