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.
Kobie Baker
I made this for the first time about a week ago and have made it twice since as gifts. The people, what can I say, they love it. I had zero difficulties with the precise, easy to follow instructions for the shortbread and caramel. I did use microwave ganache (easily found on internet) to save time as I was making several other items at once for gift platters. Thanks for a phenomenal recipe!
Emily @ Sugar Spun Run
What a lovely gift, Kobie! Thanks so much for using our recipe ❤️
logan
I struggled with the caramel portion. I stirred for quite a while on Medium and it never boiled. I decided to lower the heat and has been stirring for 40 mins in total now and it is still very loose with chunks in the mixture. Not sure if that is what it is supposed to look like. Any tips would be wonderful
Sam
Hmmm that is very odd. Was there an issue with your condensed milk maybe? I do plan on adding a video for this soon to hopefully help. 🙂
Rebecca
Just made this tonight, and absolutely love it! How long does this last if stored in the fridge?
Sam
I’m so glad you enjoyed it, Rebecca! It doesn’t need to be refrigerated, but should last about 5 days. You can store it in an air tight container at room temperature. 🙂
Sarah
This recipe looks delicious! A quick question, though. Does the shortbread dough freeze well?
Sam
Hi Sarah! I haven’t frozen the dough before but I think it would be fine, the crust also freezes well after baking 🙂
Cathy
I’ve never used parchment paper, is that necessary? Do you spray the pan with Pam either way? Also can I use a glass rectangular? Thanks!
Sam
Hi Cathy! The parchment paper helps with clean up and you can lift them out much more easily. You don’t have to use it, a baking spray will work just fine. A glass rectangular dish will also work, your bake time may just vary slightly. 🙂
Andrea
Thank you for this gorgeous recipe. It was flawless and loved by all!
Emily @ Sugar Spun Run
We’re so happy it was a hit for you, Andrea!
Erik
I am an absolute amateur baker, I’m 50 but I only started baking brownies, chocolate cakes, cheese cakes and some simple breads about a year ago. So, on youtube a video on Millionaire’s Shortbread popped by, and I thought that this looks really good. Let’s google it to find a good recipe, and ultimately it brought me here. So, I baked it yesterday. I’m very meticolous when it comes to baking, so this took me a good 2 hours and 20 minutes + 1 hour waiting for the caramel to cool enough for the chocolate ganache.
Now, I’m in Norway, so a couple of items in the recipe are uncommon here, like for example light corn syrup, I substituted it with liquid glucose at 1:1 ratio, and for light brown sugar I used Demerara sugar which has a light brown hue. The result was pretty darn amazing, very happy with how it turned out.
Kathy
Ahhh! The look and description of these is calling my name! I can’t eat chocolate though and am hard at work thinking of a peanut butter “ganache” layer to replace it. Perhaps an undercooked peanut butter fudge?
Sam
Hmmm I will think on this. The peanut butter topping sounds decadent, but may end up being really rich with the caramel. Let me know if you figure something out. 🙂
Kathy
I love caramel and peanut butter flavors together (like the inside of many chocolate bars) and ganache is pretty rich, too, so I don’t think it would be too over the top. I’ll have to think about it, too. I don’t think I would make as thick a layer of peanut butter topping though. I make a peanut butter oatmeal topping for ice cream. I might experiment with that to see if I can get it to “set” so it will be the right texture. Thanks for your reply. 🙂
Cathy Cooke
How would these turn out using Nielsen Massey Madagascar bourbon pure vanilla extract? I had tried using this brand vanilla in my chocolate chip cookies and the vanilla flavor seemed too strong. Thanks!
Sam
Hi Cathy! It’s not necessarily stronger in flavor. It just has a slightly different flavor profile, but it should work here as long as you like the taste. 🙂
Jody
I’m wondering if Crisco buttered flavour can be used as a substitute for butter in the crust? Also for your pecan pie squares recipe crust? Butter is so expensive here nowadays 😩
Sam
Hi Jody! I’ve never used it, but I think it could probably work.
rachel
I don’t have chocolate chips on hand but i have semi sweet chocolate chunks on hand. Can i use those? Also does the cream have to be shaken first before using it?
Emily @ Sugar Spun Run
The chunks will work just fine and it certainly doesn’t hurt to give cream a shake before adding it. We hope you love them, Rachel! ☺️
Ed T.
Can caramel squares, like the ones you ment down to make caramel apples, be used instead of making it from scratch?
Sam
Hi Ed! It may work, but honestly I haven’t tried it to know for sure how it would go. Let me know how it goes if you do try it. 🙂
Grace
Alas, good, not great. The cookie itself is lovely, but the caramel layer could probably be halved to get the ideal ratio. The ganache was also out-of-control soft — got all over your hands, even out of the fridge or freezer. I wouldn’t recommend a cream ganache for something like this in the future.
Sara
Made these and everyone loved them! Do you know if they freeze well?
Sam
Hi Sara! I haven’t tried freezing it, but I don’t think you’ll have any issues doing so. 🙂
Annette
Hello
Can you please confirm the recipe calls for 2 cans of sweetened condensed milk? Thank you.
Sam
Hi Annette! You will need 2, 14 oz cans of sweetened condensed milk here. 🙂
Annette
Thank you for the confirmation! I will use your caramel recipe next time. I used a different caramel recipe because I needed to get these done. The cut was very clean. I love the ganache layer as opposed to the stress of tempering plain chocolate. Absolutely fantastic. Once per month, I take Cookie of the Month to work. These are going to be a hit. Great recipe!
Rebecca
Ahh, so disappointed with my absolute fail with this recipe. I’m not a candy maker but followed the directions exactly, except I cooked the caramel 10-12 extra minutes trying to get a caramel color and for the mixture to pull away from the sides of the pot like the recipe says. Big mistake. The result was caramel so stiff I could not cut the finished product into squares!
I guess I should have just took the sauce off the heat at 15 and used it but it was so pale & not as thick as I thought it needed to be.
Couldn’t serve them to anyone!
I hope this helps someone out there not make my mistake & overcook the caramel! 🫤
Sam
O no! I’m so sorry this happened, Rebecca! The extra cook time is the culprit for the hard caramel. 🙁