Millionaire’s Shortbread
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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.
Table of Contents
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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
The base was good and l might use it again. I’m not a huge fan of condensed milk caramel but the texture was good. I would use less cream in the chocolate top. Pretty good
I saw the other person asking about freezing and putting the ganache after defrosting, but wanted to know if it is possible to make these completely and freeze them? And for how long would they hold in the freezer? Asking for making ahead of time for a cookie table at a wedding……
Many thanks for any advice you can give.
Hi Paula! I think these will freeze pretty well. They would probably be good for about a month. I wouldn’t stack them on top of each other when freezing and just make sure they are wrapped tightly so they don’t lose any moisture. 🙂
Hi Sam;
Thank you so much for your many awesome recipes and advice. Quick question….Would you suggest that I aim to cook the caramel to a soft ball stage or a little firmer? I would like them to be chewy but I don’t want the caramel not spread out after cut into squares.
Hi Wendy! If you follow the instructions listed it should turn out pretty well for you. The caramel doesn’t spread when cut into. 🙂
Loving the recipe, doing it for a school competition
I hope you win! 🙂
Can I double this recipe or do I need to make two separate batches? Some recipes don’t work well when doubled. Thanks!
Hi Bonnie, I think I would do two separate batches. Enjoy!
Hi. I only have one can of condensed milk and i cant find one more now. Can i replace the other can with half cup of heavy cream or any other things ?
I have not tested it with a condensed milk substitute so unfortunately, I can’t say for sure. 🙁
Hi
Thanks for the recipe. I only have one can of condensed milk. And cant find one more at the moment. How can i replace it ? Maybe 100 ml of heavy cream ?
I finally made these today, absolutely amazing. This reminded me very much of a twix, but better. I have been slowly working my way through all the recipes on this website and have been pleased everytime. Thank you so much for all your inspiration.
Thank you so much, Tyler! I am so glad you have been enjoying everything! 🙂
Another question — can these be made ahead and frozen or stored for several days. If so can I complete all steps and then freeze or should I freeze, thaw and then put the ganache on?
I think this would do fine in the freezer. I would assemble everything, bake it, then let it cool to room temperature before storing in an air tight container in the freezer. 🙂
I want to thank you for this recipe. I have a Mary Berry cookbook from many years ago and it has this recipe in it but is written for the person who knows and understand grams (I’m not one of them) since everything is weighed. I have tried to look at conversion charts from grams to cup, etc., but they seem to differ somewhat and I do not want to add to much or too little following those charts. Again, thank you for posting this so we who bake “American style” can make these fantastic goodies.
Hi, Dee! I understand the frustration of converting grams to cups, there are a lot of inconsistent answers out there. I am so glad you enjoyed it. 🙂
Just get a cheap scale and weigh. Baking is easier doing grams than cups. For instance say you are making a recipe using 20 cups of flour, it is easy to miscount part way through
You can get more then 28 pieces out of this recipe simply by doing this:
cut it in half crosswise and then cut those 2 pieces in half again which will give you 4 pieces. Now take the first piece of the four and cut it into 10 strips (pieces) . When you get done doing the 4 pieces , you will end up with 40 pieces of this candy instead of 28 . Hope this helps you folks out especially if you are planning on giving some away for a gift.
Hi! This looks so good and I am really eager to try this out! Where I live though, it’s almost impossible to find corn syrup… Can I substitute anything for it? Thank you!
Hi Anna! Do you have Golden Syrup where you are? That will alter the flavor a bit (likely not in a bad way!) but would work.
This may be a silly question, but is the butter called for in the caramel here also unsalted? My mother-in-law made this for dessert the other day, and it was uh-may-zing. Don’t want to ask her, though. Hope she doesn’t see this comment. 😉 LOL Thanks in advance!
Hi Jen! Yes, unsalted for both 🙂 Enjoy!
This was amazingly delicious. My wife and I watched an episode of The Great British Baking Show which features a challenge to create these. We were intrigued and found this recipe to make ourselves. Turned out fantastic and now we have a full tray of them that we will have to give to other people or we will eat them all in a day haha!
I won’t tell anyone if you eat the whole tray! 😉
Made the Millionaire’s Shortbread yesteay. Followed the recipe exactly. Delicious! It was the first snack on the table to disappear. Thanks!
Hi, Lynnie! I am so glad everyone enjoyed it! 🙂
If I want to make the shortbread twice as thick should I lower the baking temperature and cook it longer
Hi Kathy! I don’t think you should need to lower the baking temp but it will need to bake longer.
As I am a veg, can I substitute egg with something
I am sorry, I am not familiar with egg substitutions, maybe someone else can chime in.
Vegetarian? Vegetarians eat eggs…. If you mean vegan how can you eat the butter and milk products in this lol
There are flax “egg” recipes on the internet—you mix flaxseed with water and wait until it gels a bit. I think you can try coconut milk to exchange for the condensed, but I’m not sure what ratio to use.
I am a vegetarian too. I am allergic to eggs, so I had to find a recipe without them. Just make a shortbread without eggs. 2 cups of AP flour. 1/2 cup granulated sugar. 3/4 tsp salt and 16 tsp of unsalted melted butter. There’s your shortbread. God bless.