This Millionaire’s Shortbread is the perfect trifecta: Sweet simple, crisp shortbread, rich chewy, homemade caramel, and thick dark chocolate ganache. ย Sprinkle everything off with a scattering of sea salt and you have a decadently rich treatย 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 ย (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. ย Forks hoveringย nervously over their plates, eyes narrowed, skeptical, seeming to suggest — ย It could be an anthrax pie, how can we be sure it’s not?ย So much for gratitude.
But after explaining for the fourth time to my fourth sibling what Millionaire’s shortbread evenย isย (“It’s like a fancy, homemade, gourmet twix bar”)ย 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. ย 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. ย To make things even more decadent, it’s all topped off with a sprinkle of sea salt. ย 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. ย Surprise, it’s not a “true” shortbread. ย 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. ย 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
- โ cup (70 g) sugar
- โ cup (70 g) light brown sugar, packed
- 1 large egg yolk
- ยพ teaspoon vanilla extract
- ยฝ teaspoon salt
- 2 ยผ 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
- โ cup (80 ml) light corn syrup
- ยพ teaspoon salt
- 1 teaspoon vanilla extract
Chocolate Ganache
- 2 cups (340 g) semisweet chocolate chips
- ยฝ 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.โ cup (70 g) sugar, โ 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, ยพ teaspoon vanilla extract
- Add flour, gradually (about ยฝ 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.ยฝ teaspoon salt, 2 ยผ 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, โ cup (80 ml) light corn syrup, ยพ 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. ย 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. ยยฝ 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. ย Wait several minutes/until chocolate begins to set and then sprinkle with sea salt. ยsea 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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Julie Lewis
I just got finished making the caramel layer, I don’t know what I did wrong, but the closest thing I can think of is that it curdled. I was good until about 5 minutes into the stirring and simmering when it started to look grainy and it never got darker in colour or thinker.
Sam
Hi Julie! I’ve never seen it curdle but I’m wondering if maybe the heat was too high? Was the butter separating from the mixture?
Julie Lewis
Yes.
Sam
Unfortunately it sounds like the heat was too high, I would keep it lower next time and you shouldn’t run into the same issue.
Adela
Hi Sam have you double the recipe -and dose it come out good- i would like to double it -i quess i will try it -my family loves it will be part of my Christmas gift or any other time if i can just stop eating it all. Thank you
Sugar Spun Run
Hello, Adela! I am happy that your family enjoys the Millionaire’s Shortbread Recipe. Others have double it and have had success. I hope that everyone you gift it to this holiday season enjoys it just as much. Happy Baking. ๐
Nicole
Hi Sam! I need to make these 3 days prior to the event that Iโm bringing them to. How long are these bars โgoodโ for? Whatโs the best way to store them to keep them fresh? I was thinking refrigerator due to the ganache, but wasnโt sure. Thank you!
Sugar Spun Run
Hello, Nicole! I recommend separating the stacks of cookies with parchment paper to prevent smearing or sticking and placing them in an airtight container. You can store them at room temperature for about one week or in the refrigerator for up to 10 days. I hope that everyone enjoys the Millionaire’s Shortbread Cookies. ๐
Cheryl
Shortbread and chocolate ganache were fine but caramel layer was too gooey…tasty but messy. Iโm guessing I didnt cook it long enough…cooked about 15 min…was afraid it would burn if I went longer. I have a gas stove…perhaps I need to increase heat just a bit?
Sugar Spun Run
Hello, Cheryl! I am glad that you enjoyed the shortbread cookies but sorry that your caramel layer did not turn out as well. It sounds like the caramel just needed to cook a few minutes longer. Regardless, I hope that they still tasted delicious. ๐
Jamie
Thank you for sharing this recipe. I sorta screwed up and then saved the caramel. My gas stove burner has a hot spot and one side of the pot was burning before I realized it. Anyhow, I strained it and carried on much more carefully. They turned out wonderful. I actually have never had a millionaire bar before and then I saw someone post a billionaire bar recipe and thought, sheesh I better catch up, these things are really appreciating in value!! Anyhow, I donโt know how it compares to others, but I was surprised it turned out as thick as it did. I liked the cookie bottom a lot and I did not add the sea salt on top cause I didnโt have any.
Sugar Spun Run
Hello, Jamie! I’m so happy that you were able to save the caramel and that your shortbread cookies turned out well. I am glad that you enjoyed them. ๐
AO
Hi, Sam. Have you tried freezing the finished product? If so, does it freeze well? Thank you!
Sugar Spun Run
Hello, Angela! I have not tried it. If you do, let me know how it turns out. ๐
Emma
Hi Sam, cant wait to try this – Could one add a little swirl of white chocolate on top of the Ganache for decoration?
Sugar Spun Run
Hello, Emma! Yes, you can! Let me know how it turns out. Enjoy! ๐
Emma
Hi Sam, one other question just with regards measurements, on the light corn syrup, I use grams but when I look up the conversion online for 1/3 cup of the light corn syrup, its telling me its more along the lines of 110g rather than the 80g above, is it possible to clarify? ๐
Sam
Sorry Emma, that’s 80ml not grams. Thanks for pointing that out!
Rene
Just making sure it is supposed to be 14 Tablespoons if butter in the caramel layer?
Sugar Spun Run
Hello, Rene! Yes, you will need 14 Tablespoons of butter for the caramel layer. I hope that you enjoy the shortbread bars. ๐
Todd
Made these for my work team. They all think I am a super baker now. The recipe is so easy to follow and turned out wonderfully. Thanks!
Sugar Spun Run
Wow! What a compliment to receive, now they will be expecting you to bake more! lol. Thank you so much for your comment, Todd. I am so happy that the Shortbread was enjoyed by all. ๐
adela
Great recipe Millionaire Shortbread i have made it 4 times now -i mix all wet ingredients by hand and then all the dry ones it works. thank you again
Sugar Spun Run
I am so happy that you enjoyed the shortbread recipe, Adela! Thank you for your comment. ๐
adela Uribe
Hi They also freeze great i covered them in parchment paper and put them in a candy box that you buy for gifts like for a shirt etc. 5 stars thanks again
Charlene Grech
what size of tray did you use please?
Sam
Hi Charlene! This recipe uses a 9×13 pan (see step 1).
Charlene Grech
are the measurements in cm or inches please? if it is slightly larger will be good? and this should be kept in the fridge?
Sam
The measurements for the pan are in inches. If your pan is slightly larger, the bars will just be a little bit thinner. You don’t have to refrigerate it. ๐
Charlene Grech
thanks alot for your help. I will try it over the weekend
Wendy Thomas
I love these bars! I have been to England many times and eaten Millionaireโs Shortbread in several tea rooms. This recipe makes the best MS I have ever eaten. The recipe is fool-proof. If your bars donโt come out right you are doing something wrong.
Sugar Spun Run
I am so glad that you loved this recipe, Wendy!
Wendy Thomas
๐
Nolee
Sooo good! Easy to make just takes time and patience.
Sam
Thank you so much, Nolee! I am so glad you enjoyed the millionaire’s shortbread! ๐
Jason
I love this recipe! Though I have to agree with the Facebook posts! We donโt need an entire essay, just the recipe!
Sam
Glad you like the recipe! I really didn’t need the commentary on the post though, just the comment on the recipe!
Amy
And we donโt need a 10 page dissertation on the recipe. Short and sweet does the trick. Jason is right.
Sam
I wasn’t going to respond, but you do know that I can see the email address and IP address that you used to leave this comment, right? So I can see that you changed your name to “Amy” and left a comment to agree with “Jason”, but it’s a little fishy that both “Amy” and “Jason” have the same exact e-mail and IP address. Awkward…
I might recommend finding something else to do with your time rather than criticizing the way that I run my completely free personal website where I share FREE recipes at my own expense. I really can’t apologize that you couldn’t either scroll or bring yourself to hit the “Jump to Recipe” button, which is about as short and sweet as it gets ๐คท๐ผโโ๏ธ
Robin Davis
I’m glad to see the recipe and the explanation..it helps me take notes on my recipe cards..looking forward to making these..Thanks Sam!!๐
Sam
I hope you love them, Robin! ๐
Marina
Iโm mid-recipe and followed your ingredients to a T but my shortbread mixture is so wet! I used the grams measurements and Iโm sad now ๐ Should I add more flour?
Sam
That’s really strange, it should be dry and crumbly. Yes, add more flour and see if that helps, good luck!!
Akash Banerjee
Shortbread and chocolate ganache were great, but my caramel was so hard it was impossible to chew through. Any ideas what I mightโve done wrong?
Sam
Hi Akash! My best guess would be that it might’ve cooked for too long.