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–+ servings
four squares of millionaire shortbread, showing three layers of cookie, caramel, and chocolate. in the background is a small black bowl of salt.
5 from 7 votes

Millionaire Shortbread

Created by: Fun Cookie Recipes
24 squares
Prep Time 20 minutes
Cook Time 22 minutes
Chilling Time 2 hours
Total Time 2 hours 42 minutes
Millionaire's Shortbread is an ultra-decadent dessert bar recipe with thick layers of buttery shortbread, homemade caramel, and rich chocolate ganache.

Equipment

9X13 inch (23x33cm) baking pan
candy thermometer optional
Saucepan
Mixing bowls

Ingredients
 

For the shortbread:

  • 1 cup unsalted butter softened to room temperature
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 ½ cups all-purpose flour
  • ½ teaspoon salt

For the caramel:

  • 2 14. oz cans sweetened condensed milk
  • 1 cup light brown sugar
  • ¾ cup unsalted butter
  • ½ cup golden syrup or corn syrup
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt

For the chocolate topping:

  • 4 cups semisweet chocolate chips
  • 1 cup heavy cream
  • flaky salt optional

Instructions

For the shortbread:

  • Preheat the oven to 350°F (180°C), or 160°C for a fan oven. Line a 9x13-inch (22x33 cm) pan with parchment paper and set aside
  • In a large bowl, cream the butter, brown sugar, and sugar until light and fluffy. Add the egg and vanilla and beat well.
  • Add the flour and salt and mix until combined
  • Press the dough into the bottom of the prepared pan and bake in the preheated oven for 18-22 minutes or until puffed up and golden along the edges.
  • Allow to cool completely.

For the caramel:

  • Add the sweetened condensed milk, brown sugar, butter, corn syrup, vanilla, and salt to a large saucepan over medium heat.
  • Cook, stirring constantly, until the caramel thickens. Immediately pour over the cooked shortbread crust. Chill in the refrigerator for at least one hour

For the chocolate:

  • Place the chocolate chips in a large bowl. Heat the cream over medium heat or in the microwave until steaming and pour over the chocolate chips.
  • Allow the mixture to sit for at least 5 minutes before stirring until smooth.
  • Spread the chocolate over the caramel, then return to the fridge until firm, about one hour.
  • Use a hot knife to slice into squares, then sprinkle with flaked salt and serve.

Notes

  • Line the pan with parchment paper on all sides and leave some extra as "handles" so that the bars are easy to remove from the pan later.
  • When the caramel is ready it will be a dark golden brown color and will be thickened. If you have a candy thermometer, you should check to be sure that the mixture reaches a minimum of 224°F/107°C.
  • Follow the recipe steps: The temperatures of each of the layers is important and there are chilling steps between each layer. The shortbread must be baked and then cooled completely. Then you can make the caramel and add it. Don't start the chocolate ganache until the caramel layer is chilled.
  • Be sure to plan ahead for a few hours of chilling time before you need to serve these. 2 hours in total is enough time in the fridge, but you can just as easily keep these in the fridge overnight.
  • Sea Salt is optional but creates a really lovely contrast with the rich chocolate ganache. I highly suggest that you try it!
  • Store at room temperature for up to 4 days, or freeze for up to 3 months. 

Nutrition

Serving: 1square | Calories: 567kcal | Carbohydrates: 65g | Protein: 6g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 154mg | Potassium: 342mg | Fiber: 3g | Sugar: 50g | Vitamin A: 674IU | Vitamin C: 1mg | Calcium: 138mg | Iron: 3mg