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!
Love the flavor of these! Does the caramel actually need 14 Tablespoons of butter? When I made it my caramel came out a little greasy and took almost 40 minutes to cook.
I’m so glad you enjoyed, Rose! Yes, the 14 Tbsp is accurate. Sometimes the butter may separate if the caramel is cooked too quickly (which definitely doesn’t sound like the case here!) or if the humidity is very high where you are.
Can this recipe be cut in half and put into an 8×8″ or 7×10″ pan?
Hi, Suzanne! Yes, it can. Since you are using a smaller pan, please keep in mind that the bake time will be different so you will want to keep an eye on it. Enjoy! 🙂
Been waiting to make this, but after my caramel experience not sure I want to make it again. I like another commented, I finally stopped stirring at about 55 minutes. Started slow and once boiling gently I reduced the heat. Waited for it to pull away from side of pan. Never did happen. It is hard as a rock! Wouldn’t it be more accurate to use a candy thermometer ? Soft ball, hard ball stage! Disappointed!
That’s so weird! You can certainly use a caramel recipe that requires a candy thermometer but what I like about this one is that it’s so easy… at least that’s how I’ve always found it to be. Disappointed to hear that wasn’t the case for you, Barb 🙁
So you automatically stop boiling at about 15 min as your recipe states? It looks so good, I really want try it!!!!
No, I look for the visual cues, but that normally only takes about 10-15 minutes for me. I will try to make a video of this recipe to help show what to look for.
Thanks for this great sounding recipe. Do you cut the mixture while it is still in the 9 X 13 pan or is there a way to remove everything from the dish & then cut into bars?
Hi, Arlene! You want to allow the chocolate to harden before cutting and serving. You will cut them, while they are still in the pan. However, if you aligned the pan with parchment paper, you should be able to lift the entire dessert out of the pan and then cut them. I hope that helps. Enjoy your shortbread! 🙂
Thank you!
I have made variations of this before, but your “shortbread” recipe is the best for this type of bar. The cookie portion held together and tasted awesome. The caramel was perfect. Once the caramel started boiling, I lowered the heat and continuously stirred the caramel so it would not burn. It takes a bit of attention, but comes out creamy and perfect.
I am so glad that you enjoyed the shortbread, Aimi! 🙂
These came out really well, but the caramel took almost 40-50 minutes of cooking, and not 10-15 mins. It also separated (butter floating on top), which meant I had to take it off the heat and whisk it. That worked better than stirring with a spoon/laddle. Also, I added bourbon to the caramel and orange zest to the chocolate. Next time I might add walnuts or pecans to the chocolate layer. More work than I was expecting, but delicious.
Hi Sonali! I’m so sorry it took so long. At what point did you add the bourbon? That may have been what made it take so long. Typically if you have separation it is because the caramel was heated too quickly.I hope it turns out better next time. 🙂
I’m in Canada, haven’t been able to find a “heavy cream” – would a 33% whipping cream be a suitable substitute?
Hi, Morgan! In Canada whipping cream is the closest equivalent, so yes that should work great. Let me know how your shortbread cookies turn out. 🙂
Have you recently changed the recipe? I don’t recall the corn syrup, when I made them a few times before…
Nope! The recipe has been the same since it was originally published.
I’m in Canada, haven’t been able to find a specifically “heavy cream” – would a 33% whipping cream work as a substitute?
Sam, do you think I could make the shortbread dough ahead and put in the fridge/freezer? And the the caramel ahead and jar? Want to make these over the weekend and bake off for a cookie swap on Friday!
Hi, Amy! I haven’t tried it, but I think you should be ok. I hope that they are a hit at your cookie swap! 🙂
The whole bar actually freezes well, too! When I make them, I cut them in like 1 inch squares and anything leftover goes in the freezer and is a perfect pick me up when I need something late in the day! Or just throughout the day haha Awesome recipe!
Can you freeze these squares?
Hello, Linda! I have not tried it. If you do, let me know how it turns out. 🙂
I have frozen millionaires before. After the bars/squares are cut, place them on a tray and freeze individually. Then, after they are frozen solid place them in an airtight container or sealed plastic freezer bag. They might last a few months-but they won’t last that long once they are discovered. Be sure to thaw for a little bit before serving.
Thanks for sharing! I am glad to know it works well. 🙂
My daughter turned me on to your Millionaire Shortbread receipt. I’m going to make them for a New Years Eve dance party. She says there’re great! I saw a picture of your – it looked like chili with shredded cheese, sour cream, and avacodo on the side. How do I find the receipt? Thank you.
I have ready made caramel sauce – can I use that instead? How much would I need for this recipe?
Hello, Teizeen! I am sorry I have not tried making this recipe with ready-made caramel sauce so I can not advise on how it would work or how much to use. 🙁
How much caramel sauce does your recipe above make? Like 1 or 2 C?
It makes just over 2 cups.
Hi Sam,
I made these today and my caramel turned out a little grainy and a bit sticky on the tooth. I couldnt find corn syrup on my local supermarket so DIYed it. I mixed 1 cup of sugar with 1/4 cup of water. Do you think it may have been the sugar that has crystallised?
Thanks Sam! Hopefully next time I can find corn syrup and get it right!
Hi Melissa! The corn syrup could be the issue, but usually when it turns out grainy the caramel was cooked too quickly and the sugars didn’t have time to dissolve. 🙂
Corn syrup can usually be found with the pancake syrups. KARO is the most popular brands I’ve seen
Great recipe this is the best and so easy to make – do i need to refrigerate it after its been sitting for 4 hours after everyone has eaten some. thank you
I am so glad you enjoyed it so much, Adela! 🙂
Do you think these would freeze well?
Hello, Madison! I have not tried it. If you do, let me know how it turns out. 🙂
I made a similar recipe last year and they freeze really well. Cut them first.
Thanks so much for sharing, Patti! I am so glad to hear that they froze well for you!
I’m excited to try these! Can I use dark chocolate in place of the semisweet?
Absolutely! I hope you love the recipe, Kate! 🙂