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.
Jump to:
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!
Let’s bake together! Subscribe to my newsletter to be notified of all the newest recipes, and find my free recipe tutorials on YouTube 💜
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
Recommended Equipment
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
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.
Becky
Flavors are great but could use some extra description on when the caramel is done. I had a nice low temp and very low ‘boil’, but I really didn’t know when to stop because I didn’t see it pulling away from the sides and didn’t know what was golden enough or thick enough! Anyway, ended up with pull your teeth out toffee after it cooled, lol, as I was more concerned with it being underdone. My husband is currently scrapping the chocolate off and inhaling the cookie part so I will definitely try again at some point!
Terry Hanusik
I would love to try to make these, I would use a candy thermometer and cook the mixture to between a soft to firm ball stage. Maybe around 244 degrees. If you don’t have a candy thermometer you could try it the way my grandmother would and put a small amount ( maybe 1/2 teaspoon) of the mixture into some very cold water, gather it together with your fingers and see how soft or hard it is but I would definitely try it early on in the cooking process so you kind of know what stage you are at in the cooking process. I hope that helps! Happy New Year!!!
Beth Jacobsen
Got a good laugh from your comment but I can relate. I made Christmas Crack candy recently and had exactly the same experience. 🤣
Lori
I’m crunched for time , can I use Brach milk maid Caramel?
Sam
I’m not familiar with exactly what it is, but a store bought caramel melted down could potentially work.
Morgan
Hi, Sam. I made these last year with no problem, and they were fantastic. This year, I have tried to make them twice, but the caramel just won’t come together—it’s like there is way too much butter and it curdles/separates. As far as I know, I have followed your recipe to the letter. Any idea what I might be doing wrong? I used 14 tbsp of butter, and the sauce just swims in melted butter from the outset. Thanks!
Sam
Hi Morgan! It sounds like your heat may be a little too high. I hope you can get it to turn out again! 🙂
Jenny
I would like to make these for a friend who has a gluten allergy. Would it be ok to substitute a gluten-free flour in this shortbread?
Sam
Hi Jenny! While i have never tried this myself I do not think it would be a problem. Hoping someone else who has tried it with gluten-free flour can chime in, though!
Joanna
GF baker here for my Celiac daughter! Use a very good GF 1:1 flour and you’ll be just fine!!! I only use Bob’s Red Mill 1:1 after having tried them all! it’s the best!
Sarah
If you scroll through the comments, Jenny, you’ll see someone who used Bob’s GF flour with success!
Jenny
Great, thank you!
Es
I have made these with gluten free flour for the last 3 years and they come out perfect every time. Just make sure you use a gluten free flour mix that includes xantham gum. No one can ever tell that they are gluten free, and are the favorite Christmas treat in our house!
I also substitute honey for the corn syrup as we have family members with sensitivities to corn, and it works great! 🙂
This recipe is the absolute bomb and is responsible for the 10 pounds I put on last Christmas! lol
Teri
For the caramel, should I use salted or unsalted butter?
Sam
Hi Teri! Sorry for the confusion! You’ll want to use salted butter for the caramel. 🙂
Gianna Jones
Will these freeze well? I have a Christmas party in two weeks but I wanted to make these ahead of time
Sam
Hi Gianna! While I haven’t frozen them myself, I don’t think you’ll have any issues doing so. 🙂
AD
Is it okay to use unsalted butter for caramel? Is it ok to use 9×9 pan?
Sam
Yes you can use unsalted butter. I would increase the salt to 1/2-3/4 teaspoon. A 9 x 9 probably won’t quite hold all of the ingredients and your bake time will definitely change. 🙂
Lori Jaakola
These have been a Christmas favorite for several years. Thank you for this delicious recipe! I also sprinkle toasted chopped pecans on top of the shortbread before pouring on the caramel.
Joan
Lori I think the idea of adding nuts would add a nice crunch. I plan to make them and will add nuts to half of the pan. Thank you for a very decadent recipe.
Reginald
Have made this several times. My only “shock” about the recipe is that I absolutely never ever ever ever ever ever EVER make caramel without a thermometer and careful watching of the temp. I get some people prefer not to but I am definitely not a professional baker and will never attempt it. For those asking, the caramel needs to be at a temperature of at least 236℉ and no more than 240℉. The mixture will stall around 225℉‘ish, this happens to me without fail every time. Just keep stirring and everything will end up PERFECT with these temps : )
Elle
I’ve tried your other recipes (biscuits, strawberry cake, etc.) and they always come out fabulous, thank you!
This looks absolutely delicious, and I can’t wait to try it. I’m wondering what is the best way to store these cookies? I’d like to send them in care packages but am wondering if these wouldn’t be good candidates for shipping.
Emily @ Sugar Spun Run
We love hearing that, Elle! We hope you love this shortbread just as much. The caramel layer can get kind of sticky, so we typically store them in individual little bags at room temperature. They are typically good for about a week at room temperature or 10 days in refrigeration. We haven’t shipped them before, but we think they’d be okay as long as they’re packed securely and don’t get too warm. 🙂
Diya Kapur
Hey can I use corn starch powder instead of corn syrup?
Sam
Hi Diya! I do not recommend using corn starch here.
Brad
Use honey instead of corn syrup.
Natalie
These are so delicious! The combo of shortbread, chocolate, and caramel is hard to beat. I’ve already gotten several requests to make these again, so they’re definitely a winner in my household!
Sam
I’m so glad everyone enjoyed them so much, Natalie! 🙂
Katy
I’m having a tough time with the caramel. I know caramel is difficult to master but I either burn it or it’s under done. Any tips? They are AMAZING, my caramel skills just arent great 😅
Sam
I’m so sorry this is happening Katy! I do plan to get a video done in the future that may be able to help. I know it can be tricky and unfortunately without being there it’s kind of difficult to see what is going on. You may want to try using a slightly lower heat.
Kim Eddy
Just got done making these, was wondering if they would freeze ok? I was hoping to take some to my mother this weekend
Sam
I’m so glad you enjoyed them so much, Kim! These should freeze without any issue. 🙂
Kim Eddy
Thanks so much!
Lizabeth
Oh my goodness!! These are so incredibly decadent!!! They are like a Twix bar on steroids!
Sam
I’m so glad you enjoyed them, Lizabeth! 🙂
Amy
This is the exact recipe we’ve have in our family, passed down from my great grandma! One time I made these again and the only problem for me is they are SO sweet, what do you think would happen if I significantly reduce the sugar in the caramel/shortbread? I want to attempt this with as little added sugar as possible (aside from the ingredients that already have sugar in them). If I omit the sugar in the shortbread, will I need to compensate with more flour? What about omitting the corn syrup? Will the caramel be vastly different? Sorry for the short novel lol!
Sam
Hi Amy! You could probably reduce the sugar a little bit in both the caramel and the shortbread, but I haven’t tried it so I’m not sure how much you could reduce it. If you omit the corn syrup your caramel will be really runny so I don’t recommend skipping that part. I hope this helps. 🙂
Pat
Why don’t you give the entire recipe
Sam
Hi Pat! I’m not sure what you mean here. The recipe is listed in full and includes steps for how to do each portion. 🙂
Justin
This is one of the best dessert recipes that I’ve encountered. Thank you so much!
Sam
I’m so glad you enjoyed it so much, Justin! 🙂
Amy Johnson-Velis
Thank you so much for this recipe. Will be taking this to our local fire department as a thank you for all that they do!
Sam
That is so kind of you! I hope everyone loves them! 🙂
Rachel
Hi Sam,
So excited to make these! Would you happen to know what temperature on a candy thermometer the caramel is done at?
Thank-you so much for your help!
Sam
Hi Rachel! I haven’t ever used a thermometer for this recipe so I can’t say for sure what temperature it should get to. The consistency is the key here. I’m working on getting a video on this post. 🙂