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.
Adithi
Hey!!!
Can i use medium fat cream instead of heavy cream?
Sam
Hi Adithi! If you are substituting a different cream I don’t think the ganache will set up as well and won’t be as thick so I don’t really recommend it. If you try it I would love to know how it turns out. 🙂
Hessa
Hi! Want can be substituted with corn syrup!? Would maple syrup or honey work?
Sam
Hi Hessa! Unfortunately I am not sure of a substitute that works well for corn syrup. Outside of the US I believe glucose syrup will work here. 🙂
Michele
I made these today and they came out great! I was nervous about the caramel but watched it and the clock carefully and it was perfect. My first ever caramel!
Sam
I am so glad you enjoyed them so much, Michele! 🙂
Magnus
Hi
I am going to follow this recipe, but there is a problem. I live in Sweden and we don’t really have an equivalent of “all-purpose-flour” here. Is it possible to just use regular flour from wheat, or must I include baking powder or something like that to make the shortbread rise?
Sorry for my poor english 🙂
Sam
Hi Magnus! Do you have access to “plain flour”? That is typically what it is called outside of the US. 🙂
Richard Willey
Outstanding!! Interesting have never made caramel before but turns out not that intimidating as long as you keep focused. Good tip on cutting into smaller pieces. Better then anything from “Brown ‘s Orchard”. Enjoy all your recipes. Thanks
Sam
I am so glad you enjoyed it so much, Richard! I appreciate your support. 🙂
Alex
How long do these keep?? And how do you suggest storing them to keep them the longest ?
Sugar Spun Run
Hi, Alex! I reccomend storing them at room temperature covered or in an airtight container. The cookies will last up to 1 week. 🙂
Sara bradley
So do you have a thermometer temperature for the caramel? I mean it sounds like I need to be somewhere between soft stage and hard stage. I make caramel often but usually it’s just melting sugar and adding heavy cream and a little butter but I would like this method of caramel to turn out— it sounds like it taste really good!
Sugar Spun Run
Hi, Sara! I haven’t ever temped it honestly, but I will add the information once I have. I hope to do a video for this recipe in the not-too-distant future. I hope that you enjoy it! 🙂
Sara
Hi. I actually did this recipe a week ago. I thought the caramel was very complicated however it turned out really well And was my favorite layer. I used the candy thermometer but I couldn’t get it quite at the temperature of softball stage marking so I did it with drops of the caramel in Cold water and I went just beyond softball stage. It took about 30 minutes for the caramel to be completed but it was very good in the final recipe. I did however think the shortbread part was crumbly and not sweet enough. It tasted much better on day two and day three. I will definitely make it again
India
Hi! These look so good – I’m really looking forward to making them. Just a quick question – my friend’s birthday is coming up and these are her favorite. Do you think they’d ship okay if I packed them well or not really? Thanks!
Sugar Spun Run
Hi, India! I am not sure how they will do because of the chocolate. It will depend on heat and humidity. 🙁
Chi
Hi Sam! I was wondering if I could sub the caramel sauce for dulce de leche? Will it have the same bite / chew to it? Thanks!
Sugar Spun Run
Hi, Chi! I personally have not tried substituting it so I am not sure how it will do. If you try it, I’d love to know how it turns out. 🙂
Catherine
This is so delicious! It tastes exactly like the millionaires shortbread I used to buy from a cafe in Wellington, New Zealand. I had never made shortbread or caramel before but I found this recipe easy to follow. I thought I had messed up the caramel because it developed little bits of darker material while thickening up, however in the end it turned out looking and tasting amazing. Thank you for sharing.
Sam
I’m so happy to hear this, Catherine! Thank you so much for commenting.
Ioanna
Is there a way to make the chocolate topping without cream that will still be soft/set? I’ve looked at other recipes and they say to just put melted chocolate on top, but won’t that be a hard topping? Not sure which method to use.
Sam
Hi Ioanna! The cream helps to keep it soft, mixing the chocolate with a bit of corn syrup when melting it may work to make it soft, though. Yes, if you just melt the chocolate it will be a harder topping when it sets.
Sherry
What does the parchment paper do? Is it necessary?
Sugar Spun Run
Hi, Sherry! The parchment paper is used to help prevent sticking and allows for easy cleanup. 🙂
Martha
The caramel didn’t really work. It never turned what I would call a “rich caramel color” and while it thickened it came out kind of grainy and the butter seemed to separate. I’ve never made caramel with condensed milk.
Did it get too hot? Not hot enough?
Shortbread and ganache came out great.
Sam
Hi Martha! If the butter was separating it sounds like the mixture got too hot or was heated too rapidly. I am working on a video for this post that I hope to share soon that might be helpful.
Martha
Good to know. I suspected that might be the case.
Kelly
I had the exact same issues today. My caramel never thicken and about 10 minutes into the simmer but butter had completely separated. I ended up tossing it.
Elisabeth
This is my first time leaving a review on a recipe but oh my gosh these were amazing! Seriously one of the best things I’ve ever made! Although I will say I did have a little trouble with the caramel but otherwise it was pretty simple to follow! Thanks for the recipe!
Sugar Spun Run
Thank you for trying my recipe, Elisabeth! I am so glad that you enjoyed it! Caramel can be tricky the first time you make it, but hopefully, it becomes easier the next time you try it. Thanks for commenting. 🙂
Martyna
My husband recently mentioned millionaires shortbread as a nice dessert. I was willing to try making it and after checking out few recipes online I chose this recipe as the pictures looked the nicest 🙂 The description was easy to read and everything was straightforward to make, the only thing I did wrong was I cooked the caramel for too long and it turned out a bit too hard (I was waiting for the stage where it starts pulling off the pot walls which never happened lol).
Will make it again some day, thanks for sharing 🙂
Sugar Spun Run
Thank you for choosing my recipe, Martyna, I am happy that everyone enjoyed it! 🙂