Millionaire’s Shortbread Recipe
If you’re craving a treat that feels truly decadent, Millionaire’s Shortbread will absolutely sweep you off your feet. Imagine three glorious layers: a buttery, crumbly shortbread base, a silky, golden caramel center, and a glossy blanket of chocolate on top. Every bite is a perfect harmony of textures and flavors, sweet but balanced, rich yet totally irresistible. Whether you’re sharing these bars at a special gathering or sneaking one for a midnight snack, this classic British dessert never fails to impress and delight.
Ingredients You’ll Need
You’ll be amazed by how these simple staple ingredients come together to create a showstopping dessert. Each component brings its own magic—think melt-in-your-mouth shortbread, luscious caramel, and that unmistakable snap of chocolate.
- Unsalted butter (shortbread and caramel): The backbone of both the base and caramel, it adds richness and that classic melt-away texture.
- Granulated sugar: Sweetens the shortbread and helps give it that perfect crumbly bite.
- All-purpose flour: Essential for building the sturdy, tender shortbread foundation.
- Salt: Just a pinch in both layers sharpens and balances all the sweet flavors.
- Sweetened condensed milk: The secret to a dreamy, silky caramel layer that’s foolproof and never grainy.
- Light brown sugar: Deepens the caramel flavor and adds a touch of toffee richness.
- Corn syrup (or golden syrup): Helps prevent crystallization, ensuring your caramel stays smooth and glossy.
- Semi-sweet or milk chocolate chips: The crowning glory, adding a deep cocoa flavor and beautiful finish.
- Butter or coconut oil (chocolate layer): Optional, but gives your chocolate topping a satiny sheen and softer bite.
How to Make Millionaire’s Shortbread
Step 1: Prepare Your Pan
Line a 9×13-inch baking pan with parchment paper, letting a little hang over the edges for easy lifting later. This little step makes cutting and serving your Millionaire’s Shortbread a breeze, and it helps keep those perfect layers intact.
Step 2: Make the Shortbread Base
In a large bowl, cream together the softened butter and granulated sugar until the mixture looks light and fluffy—this is key for that tender, melt-in-your-mouth base. Add the flour and salt, mixing until you have a crumbly dough. Gently press the dough evenly into your prepared pan, taking care to get it into the corners. Bake at 350°F for 20 to 22 minutes, until the edges are just turning golden. Let it cool completely before moving on. Patience pays off for that perfect foundation!
Step 3: Create the Caramel Layer
In a medium saucepan over medium heat, combine the sweetened condensed milk, light brown sugar, butter, corn syrup, and salt. Stir constantly as the mixture melts together, then keep stirring until it comes to a gentle boil. Reduce the heat to low and simmer, still stirring often, for 6 to 8 minutes until the caramel is thickened and a gorgeous golden color. Pour this silky mixture over your cooled shortbread and spread it evenly, then chill in the fridge for at least 30 minutes, or until set. This step is the heart of Millionaire’s Shortbread—a luscious, gooey middle that makes every bite unforgettable.
Step 4: Add the Chocolate Topping
Melt the chocolate chips with the butter or coconut oil (if using) in a microwave-safe bowl, microwaving in 30-second bursts and stirring between each. Once smooth and glossy, pour it over the set caramel layer. Use a spatula to spread the chocolate evenly to the edges. Pop the pan back in the fridge for about 30 minutes or until the chocolate is firm. The anticipation is real, but that shiny chocolate layer is worth every second!
Step 5: Slice and Serve
Once everything is nicely chilled and set, use the parchment overhang to lift the Millionaire’s Shortbread out of the pan. For crisp, clean edges, use a sharp knife and wipe it between each cut. To make slicing extra easy, you can gently score the chocolate layer before it fully hardens. Serve the squares at room temperature for the perfect combination of soft caramel and snappy chocolate.
How to Serve Millionaire’s Shortbread
Garnishes
A sprinkle of flaky sea salt over the chocolate layer adds a sophisticated touch and balances the sweetness beautifully. For a festive look, try a dusting of edible gold leaf or a few delicate chocolate curls—these little extras make your Millionaire’s Shortbread feel truly special.
Side Dishes
Pair your Millionaire’s Shortbread with a cup of strong coffee or hot tea to balance the richness, or serve alongside fresh berries for a delightful contrast in flavors. If you’re feeling extra indulgent, a scoop of vanilla ice cream makes for a dreamy dessert plate.
Creative Ways to Present
Cut your bars into bite-sized squares and pile them high on a tiered cake stand for a showstopping centerpiece at gatherings. For gifting, tuck a few pieces into a pretty box tied with ribbon. You can even layer the squares in a glass jar for a fun, edible gift—just add a tag and you’re good to go!
Make Ahead and Storage
Storing Leftovers
Store any leftover Millionaire’s Shortbread in an airtight container in the fridge, where it will stay fresh and delicious for up to a week. The flavors meld together even more over time, making each square even more irresistible the next day.
Freezing
Millionaire’s Shortbread freezes beautifully! Once the bars are fully set and cut, layer them between sheets of parchment in a freezer-safe container. They’ll keep for up to three months, ready to grab whenever you need a sweet treat or a last-minute dessert for guests.
Reheating
No need to actually reheat, but if you prefer a softer caramel and chocolate layer, let the bars sit at room temperature for about 10 to 15 minutes after removing from the fridge or freezer. This quick rest ensures each layer reaches its ideal, dreamy texture.
FAQs
Can I use dark chocolate instead of milk or semi-sweet chocolate for the topping?
Absolutely! Dark chocolate gives the top layer a more intense cocoa flavor and a slightly less sweet finish, which is wonderful if you love a bolder taste in your Millionaire’s Shortbread.
How do I prevent the caramel from becoming grainy?
The key is gentle, constant stirring and keeping the heat moderate. Make sure the brown sugar is fully dissolved before boiling, and don’t rush the simmering step—this helps keep the caramel silky smooth.
Can I make Millionaire’s Shortbread gluten-free?
Yes! Simply swap the all-purpose flour in the shortbread base for your favorite gluten-free flour blend. The texture might be a touch more delicate, but the results will still taste heavenly.
Why is my chocolate layer cracking when I slice the bars?
This usually happens if the chocolate is too cold or set too hard. Try letting the Millionaire’s Shortbread sit at room temperature briefly before cutting, and always use a sharp, warmed knife for the cleanest slices.
Can I add nuts or other mix-ins to this recipe?
Definitely! Chopped toasted nuts sprinkled over the caramel before adding the chocolate are a delicious twist, or try a swirl of peanut butter in the caramel for extra richness and flavor.
Final Thoughts
Millionaire’s Shortbread is truly a treat worth making at home—there’s just nothing like that trio of buttery shortbread, golden caramel, and glossy chocolate. I can’t wait for you to try it and share the magic with your favorite people. Happy baking!
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Millionaire’s Shortbread Recipe
- Total Time: 1 hour 20 minutes
- Yield: 24 squares 1x
- Diet: Vegetarian
Description
Millionaire’s Shortbread is a classic British layered dessert bar featuring a buttery shortbread base, a rich and creamy caramel center, and a smooth chocolate topping. This indulgent treat combines crunchy, chewy, and creamy textures for a perfect sweet bite, ideal for dessert lovers and special occasions.
Ingredients
Shortbread Layer
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Caramel Layer
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup light brown sugar
- 1/2 cup unsalted butter
- 2 tablespoons corn syrup (or golden syrup)
- 1/4 teaspoon salt
Chocolate Layer
- 1 1/4 cups semi-sweet or milk chocolate chips
- 1 tablespoon butter or coconut oil (optional, for smoother texture)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper to ensure easy removal of the bars.
- Make the Shortbread: In a large bowl, cream together the softened butter and granulated sugar until the mixture becomes light and fluffy. Gradually add the all-purpose flour and salt, mixing until a crumbly dough forms. Press this dough evenly into the prepared pan. Bake for 20–22 minutes or until the edges turn lightly golden. Remove from oven and let cool completely to set the base.
- Prepare the Caramel: In a medium saucepan over medium heat, combine sweetened condensed milk, light brown sugar, unsalted butter, corn syrup, and salt. Stir constantly until the mixture gently boils. Reduce the heat to low and simmer for 6–8 minutes, stirring frequently until the caramel thickens and turns a rich golden color. Pour this caramel evenly over the cooled shortbread layer and spread smoothly. Refrigerate for at least 30 minutes to allow the caramel to set.
- Make the Chocolate Topping: Melt the chocolate chips together with butter or coconut oil (if using) in a microwave-safe bowl. Use 30-second intervals to melt, stirring between each until smooth and glossy. Pour this chocolate mixture over the caramel layer and spread evenly. Return the pan to the refrigerator and chill until the chocolate is firm, about 30 minutes.
- Slice and Serve: Using a sharp knife, slice the layered bars into 24 squares. For neat cuts, wipe the knife blade clean between slices. Serve at room temperature for the best texture, and enjoy the indulgent combination of shortbread, caramel, and chocolate.
Notes
- For cleaner slices, score the chocolate layer gently with a knife before it fully sets to prevent cracking when cutting.
- Store the shortbread in an airtight container in the refrigerator for up to one week.
- For longer storage, wrap tightly and freeze the bars. Thaw before serving.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 square
- Calories: 270
- Sugar: 22g
- Sodium: 90mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
