Millionaire Shortbread – The Ultimate Caramel Chocolate Delight
If there were ever a dessert that looked as decadent as it tastes, Millionaire Shortbread takes the crown. Buttery shortbread, silky caramel, and glossy chocolate ganache—three flawless layers that come together in perfect harmony. This treat feels rich and luxurious, hence the “millionaire” name, yet it’s made from humble pantry ingredients that transform into something truly magical.
When I think of cozy afternoons with a cup of coffee or tea, this dessert always comes to mind. The aroma of buttery crust baking in the oven, the slow bubbling caramel filling the kitchen with sweetness, and the final drizzle of melted chocolate on top—it’s the kind of recipe that reminds you baking is as much about the process as the delicious reward.
Let’s break down how to create these indulgent, bakery-worthy bars right at home.
Ingredients
For the Shortbread Base
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
For the Caramel Layer
- 1 cup (2 sticks) unsalted butter
- 1 cup brown sugar, packed
- 1 (14 oz) can sweetened condensed milk
- ¼ cup light corn syrup (optional for smoother caramel)
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
For the Chocolate Topping
- 2 cups semi-sweet or milk chocolate chips
- 2 tablespoons butter or heavy cream (for shine)
- Sea salt flakes (optional, for garnish)
Instructions
- Preheat and prep:
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, leaving some overhang for easy removal later. - Make the shortbread crust:
In a large mixing bowl, cream together softened butter, sugar, and vanilla until light and fluffy. Add flour and salt, mixing until a crumbly dough forms. - Press and bake:
Press the dough evenly into the prepared pan. Prick with a fork to prevent puffing. Bake for 20–25 minutes, or until lightly golden around the edges. Let cool slightly while preparing the caramel. - Prepare the caramel layer:
In a medium saucepan, combine butter, brown sugar, sweetened condensed milk, and corn syrup. Cook over medium heat, stirring constantly, until the mixture thickens and turns a deep golden color (about 10–12 minutes). You’ll know it’s ready when it pulls away slightly from the sides of the pan and coats the spoon thickly. - Add vanilla and pour:
Stir in vanilla extract and a pinch of salt, then immediately pour the caramel over the cooled shortbread layer. Use a spatula to smooth evenly. Let it set at room temperature or in the fridge for 30–45 minutes. - Make the chocolate topping:
Melt chocolate chips and butter (or cream) together in the microwave or over a double boiler, stirring until smooth. Pour the melted chocolate over the set caramel layer and spread evenly. - Chill and slice:
Refrigerate for at least 1–2 hours, or until fully set. For clean slices, dip your knife in hot water and wipe it dry between cuts. - Garnish (optional):
Sprinkle a touch of flaky sea salt on top before the chocolate fully sets for a stunning finish and a balance to the sweetness.
Tips & Tricks
- Room temperature caramel: Don’t refrigerate the caramel too long before adding chocolate, or the layers might separate when slicing.
- Flaky salt finish: Maldon or fleur de sel adds a professional bakery touch.
- Chocolate choice: Use milk chocolate for a sweeter dessert or dark chocolate for a more balanced flavor.
- Storage: These bars taste even better the next day as the flavors meld together.
Millionaire Shortbread
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and line a 9×13-inch pan with parchment paper.
- Make shortbread by creaming butter, sugar, and vanilla, then mix in flour and salt.
- Press dough into pan and bake 20–25 minutes until lightly golden.
- For caramel, cook butter, sugar, condensed milk, and corn syrup until golden and thick.
- Add vanilla and salt, pour over shortbread, and let set 30–45 minutes.
- Melt chocolate with butter or cream, spread over caramel, and chill until firm.
- Slice into bars and garnish with sea salt flakes.
Notes
Storage Information
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps well for up to 1 week.
- Freezer: Wrap individual bars in parchment paper and freeze up to 2 months. Thaw at room temperature before serving.
FAQ
Why is it called Millionaire Shortbread?
Because it’s so rich! The buttery shortbread, velvety caramel, and chocolate topping give it a “luxury” flavor that’s indulgent and satisfying.
How do I prevent the chocolate from cracking when slicing?
Allow the chocolate to soften slightly at room temperature before cutting, and use a sharp knife dipped in hot water.
Can I use store-bought caramel?
Yes! You can use thick caramel sauce, but homemade caramel provides the best texture and flavor.
Can I make it gluten-free?
Absolutely—use a 1:1 gluten-free flour blend for the shortbread layer.
A Little History
Millionaire Shortbread originated in Scotland, the home of traditional shortbread, and became popular worldwide in the 1970s and 80s as a luxurious twist on the classic biscuit. The combination of shortbread and caramel was a natural match, and adding chocolate transformed it into a dessert bar fit for any celebration—or an indulgent afternoon treat.
Today, this triple-layered delight remains a favorite among bakers because it’s simple, elegant, and always impressive. One bite and you’ll understand why it’s called millionaire—it tastes like pure edible gold.
