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 (226 g) unsalted butter, softened
- ⅓ cup (70 g) sugar
- ⅓ cup (70 g) light brown sugar, packed
- 1 large egg yolk
- ¾ teaspoon vanilla extract
- ½ teaspoon salt
- 2 ¼ cups (260 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 salt
- 1 teaspoon vanilla extract
Chocolate Ganache
- 2 cups (340 g) semisweet chocolate chips
- ½ cup (120 ml) heavy cream
- sea salt for sprinkling
Recommended Equipment
Instructions
- Preheat oven to 350F (177C) and line a 13x9 baking pan with parchment paper.
- Using an electric mixer, beat butter until well creamed.1 cup (226 g) unsalted butter, softened
- Add sugars and beat until light and fluffy, about 30 seconds.⅓ cup (70 g) sugar, ⅓ cup (70 g) light brown sugar, packed
- Add egg yolk and vanilla extract and stir well, pausing to scrape down the sides and mixing until ingredients are well-combined.1 large egg yolk, ¾ teaspoon vanilla extract
- 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.½ teaspoon salt, 2 ¼ cups (260 g) all-purpose flour
- 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.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 salt
- 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.1 teaspoon 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.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.sea salt for sprinkling
- 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
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.
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Julia S Morrell
I have made this several times and it is divine. I am visiting my young grandsons for the first time since the pandemic. I made a batch for my daughter & son-in-law and they loved it as did the kids. My son-in-law said to me that evening to save him a piece for the next day. I thought that sounded far fetched but when my 8 year old greeted me with “I had a millionaires bar for breakfast, I quickly put a piece aside for my son-in-law.
Sam
🤣 Sounds like a great breakfast to me! I’m so glad everyone enjoyed them so much. 🙂
Candice
This recipe is a family favorite! It’s sooooo rich and delicious!
Sam
I’m so glad everyone enjoys it so much, Candice! 🙂
Jen McDonough
These bars were AMAZING!!!! I made the shortbread with Bob’s Red Mill gf flour and it turned out so wonderfully buttery and chewy. Everyone who’s had one all said they are spectacular!
Sam
I’m so glad everyone enjoyed it so much, Jen! Thank you so much for your feedback! 🙂
Sheila
Hi Sam, I tried making your recipe but I’m confused about the flour. I mostly weigh my ingredients when making recipes and 2 1/4 cups of flour weighs a lot more than 260 grams. The recipe is great and a big hit with my family. I’ll definitely be making it again and again 😊
Sam
Hi Sheila! I’m so sorry for the confusion. This is an older recipe. The 260g is accurate. I have since standardized my measurements to reduce confusion like this. I’m so glad to hear you enjoyed them. 🙂
Jayme DeMers
Hi, do these freeze well? I made them over the weekend and they are soooo delicious!!
Sam
Hi Jayme! I think these should freeze without any issues. 🙂
Lauren
OMG! So good! Perfect directions
Sam
I’m so glad you enjoyed it so much, Lauren! 🙂
Jocelyn
Absolutely DELICIOUS!! I prefer the ratio with the middle caramel layer halved, but that is just personal preference. Each layer is so so good, and the combination is perfection.
Sam
I’m so glad you enjoyed it so much! 🙂
Erin
This was exactly my experience. I never imagined that it would be too much caramel, but it is. Again, a personal preference. The recipe is terrific and well presented. Lining the pan with parchment and having a chocolate ganache layer, rather than just melted chocolate that would harden, made the whole dessert really easy to manage and cut.
Dhara
Tried this out today and although it tastes delicious, my shortbread was too crumbly. Why do you think that happens?
Sam
Hi Dhara! Usually this is a matter of accidentally over-measuring the flour. I am glad you enjoyed overall, though!
Elaina Grant
I have been wanting to make Millionaires Shortbread for a while and came across THIS recipe. I did NOT have all the ingredients so I made my own sweetened condensed milk for the second 14oz can and my own heavy cream for the ganache and everything turned out exceptional! I plan on making this recipe a hundred times more! 👍🏻👍🏻
Sam
That is so awesome, Elaina! I am so glad you enjoyed it so much! 🙂
Taylor
Just a suggestion/warning:
Do not, I repeat, do not try to make the caramel in an instant pot with sauté function! Even on the lowest heat while stirring constantly, it almost immediately started burning to the bottom, I assume the pot is too thin, and I’ve noticed previously a few hot spots in my pot that tend to stick/burn. But either way I had to transfer to a pot on the stove and still ended up with broken caramel. I’m still continuing to finish, because I’ve already invested an hour, and I’m keeping my fingers crossed that it’s still edible and hopefully a little tasty. I do however feel this recipe calls for quite a bit more sugar than others after doing a bit more research. I’m currently waiting for the caramel to set and hoping for the best.
Jane
Was I suppose to put parchment paper on the sides of the pan too? It looks like it turned out but I’m having a heck of a time getting it out of the pan. I lined the bottom with parchment but now I’m not sure how to get it out to cut it into visually appealing squares?
Sam
Hi Jane! You should line the entire pan with the parchment paper to avoid the sticking on the sides. You can then lift it right out. I would run a knife all the way around the edges to loosen it from the pan. It may be a little difficult to lift the whole thing out so you may want to cut the squares in the pan and lift them out one at a time. I’m sorry for any confusion. I hope they are still delicious. 🙂
Candy
Do these need to be refrigerated? Wanting to mail some…
Sam
Hi Candy! They don’t need to be refrigerated but if they are going to get really warm they may start to melt a little during shipment.
Candy
Thanks for your reply!!!
Can’t wait to bake & mail this Friday❣️
Denise Kehoe
These are SO delicious!!!
Lark
Ours turned out beautifully, but we felt that the shortbread layer was too thick. The chocolate layer tastes way better than chocolate chips! Next time we make it, we are thinking about using a larger pan OR maybe using mini muffin pans so that individual servings are made. Keeping it pretty while cutting is certainly a challenge. Thoughts on baking rime adjustments? Thanks!
Sam
Unfortunately I haven’t tried making it in a larger pan or in mini muffin tins so I’m not sure how to adjust the time. If you do try it I would love to know how it turns out. 🙂
Lark
We did a half recipe for the short bread. The baking time was 15-20 minutes before it turned golden.
Sam
Thanks for your feedback. 🙂
Maddy
Sam, you’ve outdone yourself! I have had this recipe saved for a while and I am SO glad I finally got around to making it. The shortbread is very easy to cut and not too crumbly, the caramel is gooey and decadent and the ganache is rich and super easy to make. Was nervous about the caramel and ganache because I tend to burn things on the stove and saw some of the comments about the caramel but I found that by keeping the heat on the medium-low side and stirring constantly I was successful! Overall, a pretty simple recipe and I know it will be a crowd pleaser with family and neighbors! Thanks so much!
Sam
Thank you so much, Maddy! I am so glad you enjoyed it so much! 🙂
Baking Mama
If the butter separates during the caramel-making phase, what do I do? Do I have to restart?
Sam
Sometimes by reducing the heat and continuing to stir you can get it back to what it should be.
Cindy
What about adding pecans on top or in caramel? Thoughts?
Sam
Hi Cindy! You could sprinkle some pecans on top if you’d like. 🙂
Pam Owen
I made this and I’m so glad I saw this made online because if you don’t use a fork to prick the top of the shortbread prior to baking or it’s a mess, ask me how I know! 🤣 Just finished the chocolate layer and getting in the fridge as I write. Thank you for this recipe.
Sam
I’m so glad you enjoyed it so much, Pam! 🙂
Pam Owen
Making this again! My neighbors are begging for another round😊
Sarah C.
Made it last night… Sooo good! Do you think I can half everything and cook it in an 8×8 at the same temperature and time?
Sam
I am so glad you enjoyed it so much, Sarah! You could cut the recipe in half, but your cook time will be different. You will want to bake on the same temperature. 🙂