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!
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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
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.
Marsha
I’ve made this before for parties. They’re a big success and I’ve gotten several requests for an encore.
I have a question though: when I cut the bars, they don’t come out as cleanly as I’d like (and as straight as the picture – which I know is staged). What is the best way to cut them? A specific temperature? A certain knife? I put so much effort into it, I’d like them to look pretty. Thanks!
Sam
I’m so glad you enjoy them so much, Marsha! To get that clean look I use a sharp knife and just press it down into the bars and then pull it all the way through for one cut. I then clean off the knife completely and start again with my next cut. I will try to avoid “sawing” with the knife. It takes a little practice, but I don’t alter my photos, sometimes just take some extra care in cutting. 🙂
Caroline
I love these! They are so decadent and rich and have a wonderful flavor!
Emily @ Sugar Spun Run
So happy to hear this, Caroline! Thanks for trying our recipe ❤️
Mandee P
I love this recipe, but I’m not a big fan of shortbread. I think it’s just too brittle and crumbly. I just made these again but used my grandma’s sugar cookie recipe for the cookie base. I’m never going back to shortbread. They came out soooo yummy!
Jo
I have a quick question. I have a small family right now. Just hubby and me can I cut the recipe in half and use a 8 or 9 inch pan. They sound wonderful but everything just gets stale if it sets to long. Hubby will also eat more than he needs if he has a big pan to work with. By the way I love your site and we have enjoyed many of your recipes.
Emily @ Sugar Spun Run
Hi Jo! That should work just fine 😊
Sandra Wright
This is the best recipe for these I have found. It is so good. Made it for a dessert table at a wedding and ir was gone in 15 minutes!!! You can not leave the sauce for a second. Burnt the life out of my first batch lol.
Sam
I’m so glad everyone enjoyed them so much, Sandra! Yes the sauce needs to be watched when it starts cooking. Whoops! I’ve definitely done that a time or two. 🙂
Lisa
I followed the recipe to a T and the caramel turned out with the texture of kinda cream of wheat. What could I of done wrong? Tastes great.
Sam
Hi Lisa! I’m wondering if the heat is a bit too high here causing you issues. I’m assuming it’s curdling and maybe the butter is separating on top, which are signs of too high of a heat. 🙁
Madeleine Cogbill
Could you add chopped almonds or hazelnuts to the crust?
Sam
Hi Madeleine! Chopped nuts should work out just fine in the crust here. 🙂
Brittany
So delish! I followed the recipe exactly and they turned out beautifully. Let them cool overnight and cut them in the morning – perfection, and everyone at work devoured them!
Carol
I just made and tasted this recipe. Wow! Fabulous! Followed the directions. No problems. Actually, quite easy as long as you understand that you need to allow time for cooling each of the layers. A winner!!
Emily @ Sugar Spun Run
Sounds like your shortbread turned out beautifully, Carol! Thanks so much for your review–enjoy ❤
Kelly
Getting ready to make these for Easter. Could I use milk chocolate chips or should I get semi-sweet chocolate chips?
Sam
Hi Kelly! Milk chocolate will work, but the bars will be much sweeter. 🙂
Erin Tacheny
Hi, can these be made in advance and frozen?
Sam
Hi Erin! That will work just fine. 🙂
Jen
I love this recipe, family favorite! Question though…. storage. I always put it in Tupperware and store in the fridge. Is that right? Does it even need to be refrigerated at all? Thoughts?
Sam
Hi Jen! They don’t need to be refrigerated, but you can refrigerate them if you’d like. 🙂
Gigi
I made with gluten free flour, Bob’s 1 for 1. I’ll report back after eating! They seem very rich, I think milk is a must drink served along with!
Emily @ Sugar Spun Run
We hope they turn out great! And you’re right about that–that’s where they get their name 😉 Enjoy!!
Wendy
I just made these….they came out perfectly by following the directions as is. I did use a thermometer but never went above 210 degrees. The caramel is set with a perfect chew.
Emily @ Sugar Spun Run
Thanks for letting us know how they turned out for you, Wendy! Enjoy ❤
Niki
Hi – do these have to be refrigerated? Or can they stay out for a few days? Can I also make them in advance?
Emily @ Sugar Spun Run
Hi Niki! Yes, you can make them in advance. They are typically good for about a week at room temperature or 10 days in refrigeration 😊
Laura
These are awesome. I took another commenter’s advice and used a candy thermometer for the caramel and aimed for 236-240.
Emily @ Sugar Spun Run
We’re so glad it turned out for you, Laura! Enjoy 😊
Connie S Myrick
thank you for the caramel temperature. I was just going to ask that. so, no hotter than 240. was it solid enough when on the cookie? what is the consistency of the caramel? fluid when cooled? thank you so much.
Karen
Hi,
Looking forward to trying this recipe 🙂 can I substitute the corn syrup with golden syrup?? Thanks!
Emily @ Sugar Spun Run
Hi Karen! We think that should work fine here. Let us know how it turns out for you 🙂