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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Cindy
Millionnaires Shortbread was SO good! Recipe easy to follow, and the video looked just like my results. This is my new favorite dessert!
Scarlett
This recipe was really great! The only thing is that I think the shortbread was a little thick and took a bit too much space of the millionaires. Other than that the recipe was amazing.
Jennifer
Absolutely delicious! My grandmother used to make this and I have tried other recipes in the in the past without success. This recipe was perfect!
Emily @ Sugar Spun Run
We’re so happy ours was a hit for you, Jennifer! Thanks for the review ❤️
Stacy
Sadly, I will not be making these again, even though they turned out perfectly, and the instructional video was excellent. No one in my family liked them. The chocolate overpowered the other flavors. Using a thinner layer of chocolate will help, but only a little. I’m a lover of shortbread, so I really wanted to taste the shortbread along with the caramel and chocolate.
Jaye
How can I make this with out corn syrup? Use simple syrup?
Sam
Hi Jaye! Unfortunately, I do not have a good substitute for the corn syrup. I don’t think simple syrup will work well. 🙁
Anne
I used honey and the caramel turned out great, just a little thicker.
Donnley Tomkins
Can I use heavy cream and double the corn syrup instead of condensed milk?
Sam
Unfortunately I don’t think that would work well here.
James Dennis
I gotta say, you explain in detail of how to make this awesome recipe. ( Millionaires shortbread)
love the instructional video.
I rarely bake desserts 🍨
I am so glad I stopped with your recipe. Step by step . . . everything turned out perfecto!
My wife took most of it to work for her residents to judge. I will have to add to comments later, as for the outcome. 1st place to me !
I am getting ready to make another batch for myself (lol)
I meant to say, for all my family.
Thanks for letting everyone enjoy.
Merry Christmas 🎅 🎄
Anna
Best Christmas potluck recipe. will absolutely impress those annoying co workers
Simon
Annoying co workers shouldn’t get such a great treat. 🙂
Mariel
These were amazing! I brought them to church for a Christmas party and everyone loved them. I used gluten free flour for the base and they turned out perfectly. Thanks for another winner!
Philippa
I have just finished these and they are delicious! I am wanting to avoid chocolate bloom so I haven’t put them in the fridge or freezer yet. How long at room temp in a decent tuppaware will these last?
Sam
Hi Phillipa! They should be good for 5 days at room temperature in an air tight container. 🙂
Melissa
I made these & they turned out perfect. I made them to go on my Christmas cookie trays this year and I’m certain they’ll be a hit. Thank you for a great recipe and the good detailed instructions. I cooked the filling at a lower heat so they did take longer, about 25 minutes or so to reach 225 degrees but I didn’t want to risk burning it. I will make these again.
Patricia
The Carmel sauce didn’t work. The butter departed from the condensed milk. I’ve made dulce de leche before and this didn’t work
Sam
Hi Patricia! Unfortunately this happens if the caramel is heated too fast. The sauce does work, I have included a video in the recipe card if that is helpful for preparing it next time.
Mark Mark
I’ve had this problem too, even when I was careful with the heat. It happens later in the process. I was able to “rescue” it the last time by simply blotting the butter but I think the consistency was not as good. Could humidity be a factor? Butter quality (I hear that fat ratios have changed over time and from brand to brand and brand to brand)?
Esther
I didn’t expect to love these bars so much! I was expecting them to taste like twix candy bars but the millionaire’s shortbread is so much better. The combo of flavors and textures are phenomenol! I love that the caramel layer is soft. Thank you Sam for this amazing recipe!
Catherine L Baldinell
This is the first recipe that I have reviewed. Outstanding combo!!!!!!!!
Lynn
love the shortbread and caramel.
BUT my caramel was hard very hard. Did I over cook?
Sam
Hi Lynn! Unfortunately it sounds like it was slightly over-cooked. 🙁
Paula Vanderzyde
Hi there, in the video you don’t mention turning the heat down to simmer once you’ve reached a boil. Is this the correct flow?: Combine ingredients over medium-low, increase heat to juuuust medium once nicely combined (bring to boil), then reduce to simmer and stir additional 10-15 mins until reach temp/visually assess complete?
Thanks!
Sam
Hi Paula! You will just want to combine the ingredients and bring to a boil over a medium heat and then reduce to a simmer once boiling. 🙂
Amanda
Incredible! So rich and delicious, lots of rave reviews from my friends. The only thing to note is that the caramel does take awhile to come together/thicken but have patience and switch stirring arms! Definitely worth it 🙂
Jody
I give this 5 stars, but I found the shortbread crust to be rather tasteless. It could be my butter wasn’t the best quality, I don’t know. Next time I would try a sour cream or cream cheese crust with vanilla extract for more flavour or even adding shredded coconut or finely chopped toasted pecans.