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
Scale
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
