Chocolate, caramel, and shortbread, it’s a pretty incredible combination that totally lives up to its name, I mean, I don’t know anyone who can resist a square of Millionaire’s shortbread. I love to use semi-sweet chocolate for a slightly bitter and richer flavor and top them with sea salt flakes which makes them extra delicious, hello salted caramel!
There are no fancy ingredients involved so they’re super easy to make and will keep well for a few days or can be frozen making them a great prep-ahead treat. For more chocolate and caramel treats check out my Carmelitas and Toffee recipes they’re so delicious!
What you need to make this recipe
Butter – I use unsalted butter because additional salt is added, make sure your butter is at room temperature.
Condensed milk – sweetened condensed milk is a key ingredient for making a super sweet, thick, and delicious caramel!
Sugar – I use a mix of both granulated white sugar and brown sugar which gives a delicious caramel/molasses flavor.
Chocolate – Millionaire’s shortbread is really rich so I like to use a less sweet tasting chocolate like semi-sweet or bitter-sweet. You can use good-quality chocolate chips for ease or chop up a good quality chocolate bar.
How to make Millionaire’s Shortbread
1. Cream the butter, sugar, and salt together then add the egg and vanilla.
2. Add the flour in batches and stir to combine.
3. Pat the shortbread into a lined baking dish and bake.
4. Meanwhile, make the caramel by adding butter, condensed milk, and sugar to a saucepan and heat until darkened and thick.
5. Pour the caramel over the shortbread layer and chill.
6. Make the chocolate ganache by adding the chocolate and cream to a bowl over a double boiler or microwave and melt. Spread over the chilled caramel and shortbread base and sprinkle with sea salt. Chill in the fridge until your millionaire’s shortbread is set.
Pro tips for making this recipe
- Make sure you line your baking dish and leave an overhang so it’s easy to remove.
- Make sure you use room temperature butter it’s essential for making the shortbread!
- A sugar thermometer is really helpful for making caramel but it isn’t essential.
- When making the caramel make sure to stir it constantly so it doesn’t burn on the bottom.
- You can use less chocolate on top if you’d prefer a thinner layer.
- Make sure to chill the caramel layer before adding the chocolate or there’s a chance they will mix together and you won’t have even layers.
- Sea salt really enhances the chocolate flavor in millionaire’s shortbread so try not to skip it.
- I find it easier to cut the bars when they are chilled.
Frequently Asked Questions
Why didn’t my caramel set?
Your caramel needs to reach a minimum of 224F to set so if you undercook it you’ll run into issues. A sugar thermometer makes things super easy here but if you don’t have one make sure the caramel starts to pull away from the edges of the pan and is really thick before removing it from the heat.
Are there variations?
The best way to change up millionaire’s shortbread is to experiment with different chocolate on top. Why not try swirling in some white melted chocolate which will create a fun pattern too! Check out my Scotcheroos, Pecan Pie Bars, or Peanut Butter Bars for something a little different.
How long do they last?
Store the squares in an airtight container there’s no need to refrigerate. They’ll keep well for up to 5 days.
Can I freeze them?
Yes, millionaire’s shortbread freeze really well but make sure to wrap them tightly in plastic wrap or foil and freeze them individually. Thaw them completely before serving.
If you’ve tried this Millionaire’s Shortbread recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
- 2 cups all-purpose flour (240g)
- 1 cup unsalted butter room temperature (226g)
- 1/2 cup granulated sugar packed (100g)
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 14- oz can sweetened condensed milk
- 1/2 cup unsalted butter cut into Tablespoon-sized pieces (113g)
- 1/2 cup light brown sugar packed (200g)
- 1/4 cup Golden or corn syrup light or dark (60ml)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 1/2 cups semisweet chocolate chips
- 1/3 cup heavy cream (80ml)
- 1 pinch sea salt to sprinkle on top
- Preheat oven to 350F and line a 9x9 inch baking dish with parchment paper or foil.
- Cream the butter then add the sugar, salt and beat until light and fluffy. Add the vanilla and egg yolk then mix until combined. Add the flour in a few batches and mix until just combined.
- Transfer to your prepared pan and press into an even layer then bake at 350F for about 22 minutes or until the edges are golden.
- While the base bakes make the caramel. This is easiest with a candy thermometer but you don't need one. Combine the butter, brown sugar, salt, vanilla, sweetened condensed milk and either golden syrup or corn syrup.
- Place over medium heat and whisk until melted and combined then continue whisking over the heat while the caramel bubbles and dakens to a richer color. Once it reaches 225F you'll see it starts to thicken and pull away from the edge, 5-6 minutes, your caramel is ready.
- Pour onto the shortbread base, smooth to the edges creating a flat layer. Chill for about 10 minutes so the caramel sets.
- Chop chocolate and melt with cream either in a double boiler or be microwaving in 2-3 20 second bursts, stirring in between. Pour the chocolate over the caramel and smooth into an even layer. Sprinkle with salt if desired then chill and cut into pieces.
- Make sure you line your baking dish and leave an overhang so it's easy to remove.
- Make sure you use room temperature butter it's essential for making the shortbread!
- A sugar thermometer is really helpful for making caramel but it isn't essential.
- When making the caramel make sure to stir it constantly so it doesn't burn on the bottom.
- You can use less chocolate on top if you'd prefer a thinner layer.
- Make sure to chill the caramel layer before adding the chocolate or there's a chance they will mix together and you won't have even layers.
- Sea salt really enhances the chocolate flavor so try not to skip it.
- I find it easier to cut the bars when they are chilled