Millionaire’s Shortbread is the ultimate indulgence, combining a buttery shortbread base, velvety caramel, and rich chocolate topping. Each bite offers a perfect harmony of textures—crunchy, creamy, and smooth—that melts in your mouth. The decadent layers of flavor, from the sweet caramel to the bittersweet chocolate, make it impossible to stop at just one piece. With just over an hour of total time, this treat is surprisingly simple to create yet feels luxuriously special.
This recipe yields 28 pieces, making it ideal for sharing or savoring throughout the week. The golden shortbread crumbles delicately, while the gooey caramel adds a luscious chewiness. Topped with a glossy chocolate layer, it’s a dessert that feels both nostalgic and indulgent. Whether for a special occasion or a cozy afternoon, Millionaire’s Shortbread is a guaranteed crowd-pleaser that’s worth every minute.
Ingredients for Millionaire’s Shortbread
- Shortbread Crust:
- 1 cup (226 g) unsalted butter, softened
- ⅓ cup (70 g) sugar
- ⅓ cup (70 g) light brown sugar, packed
- 1 large egg yolk
- ¾ teaspoon vanilla extract
- ½ teaspoon salt
- 2 ¼ cups (260 g) all-purpose flour
- Caramel:
- 2 14-oz cans (792 g) sweetened condensed milk
- 14 Tablespoons (198 g) unsalted butter, cut into Tablespoon-sized pieces
- 1 cup (200 g) light brown sugar, packed
- ⅓ cup (80 ml) light corn syrup (substitute with golden syrup if needed)
- ¾ teaspoon salt
- 1 teaspoon vanilla extract
- Chocolate Ganache:
- 2 cups (340 g) semisweet chocolate chips
- ½ cup (120 ml) heavy cream
- Sea salt, for sprinkling
Step-by-Step Instructions
- Preheat the oven: Preheat to 350°F (177°C). Line a 13×9-inch baking pan with parchment paper.
- Make the shortbread crust:
- Using an electric mixer, beat the softened butter until creamed.
- Add both sugars and beat until light and fluffy, about 30 seconds.
- Mix in the egg yolk and vanilla extract until well combined. Scrape down the sides of the bowl as needed.
- Gradually add the flour (about ½ cup at a time). Halfway through, sprinkle in the salt while the mixer is running. The dough should be slightly crumbly.
- Press and bake the crust: Drop the dough into the prepared pan. Press it firmly and evenly into the bottom (use wax paper to smooth the surface if needed). Bake for 20-25 minutes, until the edges are lightly golden. Let cool.
- Prepare the caramel:
- In a medium saucepan, combine condensed milk, butter, brown sugar, corn syrup, and salt. Stir frequently over medium heat until the butter melts and the mixture is combined.
- Bring to a boil, then reduce to a simmer. Stir constantly for 10-15 minutes until the caramel thickens, turns a rich color, and pulls away from the sides of the pot (or reaches 225°F/107°C on a candy thermometer).
- Remove from heat and stir in the vanilla extract. Pour evenly over the cooled shortbread crust. Let cool at room temperature or refrigerate for 1 hour.
- Make the chocolate ganache:
- In a small saucepan, combine chocolate chips and heavy cream. Stir over low heat until the chocolate is melted and the mixture is smooth.
- Let cool slightly for 5 minutes, then spread evenly over the caramel layer. Sprinkle with sea salt.
- Set and serve: Refrigerate for 30 minutes to allow the chocolate to harden. Cut into squares and enjoy!
Perfect Pairings: Serving Suggestions
Millionaire’s Shortbread is a decadent treat on its own, but you can elevate it further by pairing it with a cup of hot coffee or earl grey tea to balance the richness. For a special occasion, serve it alongside a scoop of vanilla ice cream or a drizzle of raspberry coulis for a delightful contrast of flavors.
Keep It Fresh: Storage Tips
Store your Millionaire’s Shortbread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. If you prefer a firmer texture, keep it refrigerated. For longer storage, wrap individual pieces in plastic wrap and freeze for up to 2 months—just thaw at room temperature before serving.
Mix It Up: Recipe Variations
Experiment with different flavors by swapping the semisweet chocolate for dark chocolate or white chocolate in the ganache. You can also add a sprinkle of chopped nuts or toasted coconut to the caramel layer for extra texture. Feeling adventurous? Try adding a pinch of espresso powder to the shortbread dough for a subtle coffee twist.
Time-Saving Hacks
To speed up the process, prepare the shortbread crust a day ahead and store it in the pan, covered, at room temperature. For the caramel, use a candy thermometer to ensure it reaches the perfect consistency without guesswork. If you’re short on time, skip the sea salt sprinkle—though it adds a lovely touch, the shortbread will still be delicious without it.
Essential Equipment Tips
For best results, use a 13×9 baking pan with parchment paper for easy removal. A stand mixer or hand mixer will make creaming the butter and sugars a breeze. When making the caramel, a heavy-bottomed saucepan helps prevent burning, and a silicone spatula ensures smooth stirring without sticking.
Millionaire’s Shortbread
Ingredients
Shortbread Crust
- 1 cup unsalted butter, softened
- ⅓ cup sugar
- ⅓ cup light brown sugar, packed
- 1 large egg yolk
- ¾ teaspoon vanilla extract
- ½ teaspoon salt
- 2 ¼ cups all-purpose flour
Caramel
- 2 14-oz cans sweetened condensed milk
- 14 Tablespoons unsalted butter cut into Tablespoon-sized pieces
- 1 cup light brown sugar packed
- ⅓ cup light corn syrup
- ¾ teaspoon salt
- 1 teaspoon vanilla extract
Chocolate Ganache
- 2 cups semisweet chocolate chips
- ½ cup heavy cream
- sea salt for sprinkling
Instructions
- Preheat oven to 350F (177C) and line a 13×9 baking pan with parchment paper.
- Using an electric mixer, beat butter until well creamed.
- Add sugars and beat until light and fluffy, about 30 seconds.
- Add egg yolk and vanilla extract and stir well, pausing to scrape down the sides and mixing until ingredients are well-combined.
- Add flour, gradually (about ½ cup at a time), pausing to scrape down sides of bowl. Halfway through the addition of the flour, sprinkle in the salt with the beater still running. Don’t over-beat the dough, you want it to be slightly crumbly to make it easier to press into the pan.
- Drop dough over prepared pan and gently, firmly, evenly, press dough into the bottom of the pan. To make it easier, I usually lay a piece of wax paper over the dough and use the palm of my hand to smooth the surface (and then discard wax paper).
- Bake on 350F (177C) for 20-25 minutes — edges should be lightly golden brown.
- Allow to cool while you prepare your caramel topping.
- Combine condensed milk, butter, brown sugar, corn syrup, and salt in a medium-sized saucepan over medium heat.
- Stir frequently until butter is melted and ingredients are well-combined. Continue to stir constantly until mixture begins to boil (this could take several minutes, but you don’t need to increase the heat).
- Once mixture comes to a boil, reduce heat to a simmer (slowly bubbling), still stirring constantly. Continue to stir 10-15 minutes until mixture turns a rich caramel color and has thickened (should begin pulling away from the sides of the pot as you stir). If using a candy thermometer, the caramel should reach 225F (107C)
- Remove from heat and immediately stir in the vanilla extract.
- Pour evenly over prepared shortbread, use a knife to spread evenly if needed.
- Allow to cool at room temperature for several hours or in the refrigerator for 1 hour before topping with chocolate.
- Combine chocolate chips and heavy cream in a small saucepan over low heat.
- Stir frequently until chocolate is melted and mixture is smooth. Remove from heat and allow chocolate to cool just slightly for about 5 minutes, and then evenly spread over prepared caramel layer. Wait several minutes/until chocolate begins to set and then sprinkle with sea salt.
- Allow chocolate to harden (I recommend placing in refrigerator for about 30 minutes — my family prefers these treats refrigerated anyway) before cutting and serving.