Millionaire’s Shortbread

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Millionaire’s shortbread is both candy and cookie in a delicious layered bar. The cookies start with a simple buttery shortbread layer followed by a caramel made with sweetened condensed milk. Melted semisweet chocolate chips cover the top, making this a sweet treat reminiscent of a candy bar.

The recipe is also surprisingly flexible. You can keep it classic with semisweet chocolate, lean more to milk chocolate for a softer flavor, or deepen the caramel with golden syrup. It’s an excellent make-ahead dessert too—the texture actually improves after it rests, making it ideal for parties, potlucks, or holiday trays.

What You’ll Like About This Recipe

• Familiar pantry ingredients. There’s nothing fussy or hard-to-find here: flour, sugar, butter, condensed milk, and chocolate chips do all the work. You get a dessert that tastes special but starts with what you probably already keep on hand.
• Chewy, creamy caramel center. Cooking the condensed milk with butter and syrup creates a thick caramel that sets firm enough to slice but still feels soft and creamy when you bite into it. It’s much easier than making a traditional stovetop caramel from sugar alone.
• Great for making ahead. Millionaire’s shortbread actually benefits from time in the fridge. The layers firm up, the caramel develops flavor, and the bars slice more cleanly a few hours—or even a day—after they’re made.
• Easy to customize. You can switch up the chocolate, sprinkle on a pinch of flaky salt, or tweak the sweetness with golden syrup vs. corn syrup. It’s a flexible base recipe that can be dressed up for gifting or kept simple for everyday treats.

Ingredient Notes

• Butter – Butter is in both the shortbread and the caramel, so its flavor really comes through. Use a good-quality unsalted butter if you can. In the crust, it helps the shortbread hold together and bake up tender; in the caramel, it adds richness and a silky texture.
• Granulated sugar (for the crust) – Sweetens the shortbread and gives it a bit of structure and crunch. The amount here keeps the crust mildly sweet so it doesn’t compete with the caramel layer.
• Corn syrup or Lyle’s Golden Syrup – Either one helps stabilize the caramel and keep it smooth. Corn syrup has a neutral flavor and prevents graininess, while golden syrup adds a deeper, toffee-like note that makes the caramel taste richer and more “butterscotchy.”
• Sweetened condensed milk – This is the backbone of the caramel layer. As it cooks with the butter and syrup, it thickens and turns a deep golden color. Using the full-fat version is important for proper texture; reduced-fat condensed milk doesn’t set the same way.
• Vanilla – Stirred into the caramel off the heat, vanilla rounds out the flavor and softens any edge. It’s a small amount but makes the caramel taste more complex and bakery-style.
• Semisweet chocolate chips or chopped chocolate – Either works for the topping. Chocolate chips are convenient and melt smoothly when warmed gently. Chopped bar chocolate will give a slightly thinner, more refined layer. Semisweet keeps the bars from being overly sweet, but you can use a mix of semisweet and milk chocolate for a softer, sweeter top if you prefer.

Steps to Make Millionaire’s Shortbread

1. Prepare the baking pan by greasing it well so the shortbread releases easily once the bars are chilled and cut.
2. Make the shortbread base by mixing the flour, sugar, and softened butter together until the mixture forms loose, even crumbs that hold together when pressed.
3. Press the shortbread mixture firmly and evenly into the bottom of the pan, paying attention to the corners so there are no thin spots.
4. Bake the crust until it looks lightly golden around the edges and feels set in the center, then let it cool while you prepare the caramel layer.
5. Cook the caramel by melting the butter in a heavy saucepan, then whisking in the syrup and condensed milk. Bring the mixture to a gentle boil and cook, stirring constantly, until it thickens and deepens to a rich caramel color.
6. Remove the caramel from the heat and stir in the vanilla, then pour it over the cooled shortbread base and spread it into an even layer.
7. Let the caramel layer set until it is firm enough to support the chocolate topping without shifting.
8. Melt the chocolate in a heatproof bowl over gently simmering water (or using your preferred gentle method) until smooth and glossy, then spread it evenly over the caramel.
9. Allow the bars to cool and chill until the chocolate is set and the layers are firm, then cut into squares with a sharp knife.

Pro Tips

• Line the pan with parchment with overhang if you’d like extra insurance when lifting the bars out; it makes cutting and serving much neater.
• Stir the caramel constantly while it cooks; condensed milk can scorch quickly on the bottom if left alone, and steady stirring keeps the texture smooth and even.
• Watch the color and thickness of the caramel rather than the clock. When it turns a deeper golden shade and starts to pull away slightly from the bottom of the pan as you stir, it’s ready.
• Cool the caramel fully before adding the chocolate so the layers stay distinct. If it’s too warm, the chocolate can sink or swirl instead of forming a clean top.
• Score the chocolate layer lightly with a knife as it begins to set if you’d like very clean cuts; this can make it easier to slice later without cracking the chocolate too much.

Recipe Variations

• Salted millionaire’s shortbread. Sprinkle a small amount of flaky sea salt over the chocolate layer just after spreading it. The salt highlights the caramel and chocolate and keeps the sweetness in check.
• Dark chocolate twist. Use darker chocolate (60–70%) instead of semisweet for a more intense chocolate flavor and a slightly less sweet bar. This variation pairs especially well with golden syrup in the caramel.
• Nutty layer. Add a thin layer of finely chopped toasted nuts—such as pecans, almonds, or hazelnuts—over the caramel before adding the chocolate. The nuts bring crunch and a toasty flavor that balances the sweetness.
• Espresso-chocolate version. Stir a small amount of instant espresso powder into the melted chocolate, then spread it over the caramel. The coffee flavor doesn’t dominate but makes the chocolate taste deeper and more complex.
• Shortbread: Try making the base with chocolate or brown sugar shortbread or flavor the shortbread with vanilla or another extract, such as bourbon or rum flavoring, butternut, or a nut-flavored extract.

Serving Suggestions

• Serve with coffee, tea, or espresso as an afternoon treat.
• Add to a holiday cookie tray or dessert buffet.
• Cut into small squares for gifting or sharing.
• Layer with wax paper in tins for easy transport or storage.

How to Store

• Refrigerate – Once the chocolate has set, cover the pan tightly or transfer the cut bars to an airtight container, layering them with parchment or wax paper if needed. They keep well in the refrigerator for about 5 to 7 days. For the best texture, let refrigerated bars sit at room temperature for a few minutes before serving.
• Freeze – For longer storage, freeze the bars after they’ve fully set. Wrap the whole slab well or pack cut bars in airtight containers with parchment between layers. Freeze for up to about 2 to 3 months. Thaw in the refrigerator, then bring closer to room temperature before serving so the caramel softens slightly and the flavors come through.

Millionaire’s Shortbread

Diana Rattray

Satisfy your sweet tooth with millionaire’s shortbread. This delicious layered bar combines buttery shortbread, creamy caramel, and rich chocolate.

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Servings 24 servings

Calories 161

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Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Ingredients

  

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• Butter or baking spray, for greasing the pan

For the Crust

• 3/4 cup flour
• 1/4 cup sugar
• 1/4 cup butter, softened

For the Caramel

• 1/2 cup butter
• 2 tablespoons corn syrup, or Lyle’s Golden Syrup
• 1 can condensed milk, (14-oz) sweetened
• 1 teaspoon vanilla

For the Topping

• 2/3 cup semisweet chocolate chips, or 4 ounces semisweet chocolate, chopped

Instructions

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• Preheat oven to 350°F and grease an 8-inch square pan.
• In a large bowl, combine the flour, 1/4 cup sugar, and 1/4 cup of butter until crumbly. Press into the prepared baking pan.
• Bake the shortbread for 12 to 15 minutes or until golden brown. Cool.
• In a heavy saucepan, melt 1/2 cup butter. Add the corn syrup and the sweetened condensed milk. Bring to a boil and cook for about 12 minutes, stirring constantly, until the mixture turns a nice medium caramel brown color. Do not let the mixture scorch.
• When it’s very thick and just begins to stick to the bottom of the pan as you stir, it’s time to remove from the heat; add the vanilla. Stir to blend and pour over the crust.
• Melt chocolate chips or chopped semisweet chocolate in a heatproof bowl over simmering water; spread over the caramel layer. Chill until set, then cut into squares.

Nutrition

Calories: 161kcalCarbohydrates: 18gProtein: 2gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 21mgSodium: 68mgPotassium: 96mgFiber: 1gSugar: 14gVitamin A: 224IUVitamin C: 0.4mgCalcium: 53mgIron: 1mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

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