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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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. 🙂