Millionaire’s Shortbread
Enjoy the irresistible layers of millionaire’s shortbread: buttery shortbread, luscious caramel, and a velvety chocolate coating.
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.
These bars are perfect for gifting, potlucks, or whenever you need something truly special.
What You’ll Love About These Cookies
Three irresistible layers. Buttery shortbread, creamy caramel, and smooth chocolate come together in every bite.
Tastes like a candy bar. This is the homemade dessert version of your favorite chocolate caramel treat.
Make ahead friendly. These bars chill and slice beautifully for later—great for parties or gifts.
Surprisingly simple. Each layer is easy to make with pantry ingredients and basic steps.
Ingredient Notes
- Flour, sugar, and butter: The base of a classic shortbread—simple and rich.
- Sweetened condensed milk: The star of the caramel layer; no need for a candy thermometer.
- Corn syrup or golden syrup: Helps create a smooth, thick caramel that holds its shape.
- Butter (for caramel): Adds richness and a silky texture.
- Vanilla: Rounds out the caramel flavor.
- Semisweet chocolate chips: Melted for the smooth topping—use good quality chips or a bar.
Steps to Make Millionaire’s Shortbread
- Combine the flour, sugar, and softened butter in a bowl until crumbly, then press into a prepared 8-inch pan. Bake the crust until lightly golden.
- Bake the crust at 350°F for 12 to 15 minutes or until lightly golden. Let cool.
- In a saucepan, melt the butter for the caramel, then stir in the syrup and sweetened condensed milk. Bring to a boil and continue cooking and stirring for about 12 minutes.
- Remove the caramel from the heat, stir in the vanilla, and pour it over the cooled crust.
- Melt the chocolate chips in a bowl over simmering water, then spread evenly over the caramel layer.
- Chill until set, then cut into squares.
Tips
- To keep the chocolate layer from cracking, slice the bars at room temperature using a sharp knife.
- Use golden syrup if available—it adds a richer, more traditional caramel flavor.
- Stir the caramel constantly to avoid scorching and achieve a smooth texture.
- For clean layers, make sure the crust is fully cool before adding the caramel, and chill thoroughly before slicing.
Recipe Variations
- Salted Caramel: Sprinkle a pinch of flaky sea salt over the caramel layer for a salty contrast to the bars’ sweetness.
- Nuts: Stir chopped nuts into the caramel or sprinkle finely chopped nuts over the chocolate topping before it sets. Chopped pecans, walnuts, and hazelnuts are excellent choices.
- Chocolate: Use white chocolate for the topping instead of semisweet. Or swirl some melted white chocolate through the semisweet chocolate for a decorative topping.
- 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: Store in an airtight container in the fridge for up to 1 week. Let come to room temperature before serving for best texture.
Freeze: Freeze in layers with parchment or wax paper between for up to 2 months. Thaw in the fridge or at room temp before serving.
To Reheat: Not necessary—enjoy straight from the fridge or at room temperature.
Millionaire’s Shortbread
Ingredients
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
Instructions
- 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 in a heatproof bowl over simmering water; spread over the caramel layer. Chill until set, then cut into squares.
Nutrition
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.
