This homemade Millionaire Shortbread is a lush, triple-layer treat—crisp shortbread, gooey caramel, and velvety chocolate—perfect for an indulgent dessert or a sweet gift.
A Millionaire Shortbread bar combines a buttery base with rich caramel and glossy chocolate for a dreamy, homemade delight. I first fell in love with this dessert at a holiday potluck when a friend brought golden squares sprinkled with sea salt. Ever since, I’ve tweaked the recipe—sometimes swapping regular sugar for a touch of coconut sugar or stirring in a pinch of flaky salt—to keep it both familiar and fresh. Whether you’re hosting a festive gathering, craving a little afternoon pick-me-up, or packing treat boxes for loved ones, these bars deliver that classic caramel-and-chocolate combo in an easy, homemade package.
Why You’ll Love This Recipe
* Crisp, buttery shortbread base—holds up under gooey caramel without crumbling.
* Silky caramel layer—made on the stovetop in about 10 minutes.
* Smooth chocolate finish—just three ingredients for a glossy top.
* Pantry-friendly ingredients—chances are you’ve got what you need.
* Crowd pleaser—guests rave before they even take a bite.
* No fancy tools—just a saucepan, mixer, and baking pan.
* Ready in a few hours—mostly hands-off chilling time.
* Perfect for gifting—slice into neat squares, wrap them up, and brighten someone’s day.
Ingredients
For the Shortbread Base
• 1 cup (2 sticks) unsalted butter, room temperature (I like Kerrygold for flavor)
• ½ cup granulated sugar (swap up to ¼ cup coconut sugar for a mild molasses note)
• 2 cups all-purpose flour, spooned and leveled
• Pinch of fine sea salt
For the Caramel Layer
• 1 cup heavy cream, warmed slightly (helps it blend smoothly)
• ¾ cup packed light brown sugar
• ¼ cup unsalted butter, cut into pieces
• 2 tablespoons light corn syrup or golden syrup (keeps sugar from crystallizing)
• ¼ teaspoon flaky sea salt (optional, but I love the sweet-salt contrast)
For the Chocolate Topping
• 8 ounces dark chocolate (60–70% cacao) or semi-sweet chips
• 1 tablespoon coconut oil or neutral vegetable oil (for shine)
Directions
1. Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy lifting.
2. Cream the butter and sugar: In a bowl, beat room-temperature butter and granulated sugar until light and fluffy—about 2–3 minutes.
3. Add flour and salt: Stir in the flour and a pinch of sea salt on low speed until crumbs form, then press evenly into the pan. Use the bottom of a glass for a smooth finish.
4. Bake the shortbread: Slide into the oven for 18–20 minutes, until the edges just begin to turn golden. Let it cool in the pan—warm caramel can warp the base if you drizzle too soon.
5. Make the caramel: Combine cream, brown sugar, butter, and corn syrup in a saucepan over medium heat. Stir constantly until the mixture bubbles, then reduce to low and simmer 5–7 minutes, stirring often, until thick and amber. (Tip: a candy thermometer hitting 230°F means it’s perfect.)
6. Pour the caramel: Carefully pour the warm caramel over your cooled shortbread. Tilt the pan gently for an even layer. Sprinkle with flaky salt if you like a sweet-salt pop. Chill for at least 1½ hours.
7. Melt and top with chocolate: Place chopped chocolate and oil in a heat-proof bowl set over (not in) simmering water. Stir until smooth, then spread evenly over the chilled caramel.
8. Final chill and slice: Return to the fridge for another 30 minutes until the chocolate is firm. Lift the bars out via parchment, then slice into 16–24 squares with a sharp knife warmed under hot water—wiping the blade between cuts helps get clean edges.
Servings & Timing
Yield: Makes 16–24 squares
Prep Time: 20 minutes
Bake Time: 20 minutes
Chill Time: 2 hours (total)
Total Time: About 2½ hours, most of which is hands-off—great while you wrap gifts or sip tea.
Variations
• Salted espresso twist: Stir 1 teaspoon instant espresso into the caramel for a coffee kick.
• Nut-studded: Sprinkle chopped toasted pecans or almonds between the caramel and chocolate.
• White chocolate layer: Swap dark chocolate for white and add a drop of vanilla extract.
• Coconut-flake topping: Press toasted coconut flakes onto the warm chocolate.
• Tahini caramel: Use half butter, half tahini in the caramel for a nutty depth.
• Vegan swap: Use coconut oil in the base, coconut cream for the caramel, and dairy-free chocolate.
Storage & Reheating
Store refrigerated in an airtight container for up to 5 days. For longer keeping, freeze in a single layer (sealed) for up to a month—thaw in the fridge before serving. No reheating needed—just let squares sit at room temperature for 10 minutes if you want softer caramel.
Notes
• Room-temperature butter is key for a smooth shortbread—don’t skip this step.
• Watch the caramel like a hawk; sugar can go from perfect to grainy fast.
• A candy thermometer isn’t required but sure makes things foolproof.
• Warm your knife under hot water and dry it between cuts to avoid ragged edges.
FAQs
Q: Can I use sweetened condensed milk instead of making caramel?
A: Yes—heat one 14-ounce can over low heat until it thickens, about 40–50 minutes, stirring often.
Q: Why is my caramel runny?
A: It likely needs more simmer time—aim for about 230°F on a candy thermometer or wait until it coats the back of a spoon.
Q: My shortbread is too hard—help!
A: Next time, shorten the bake by a couple of minutes or check your oven temperature—it might run hot.
Q: Can I skip the fridge and serve warm?
A: Warm bars are delicious but harder to slice neatly—chilling firms up each layer.
Q: Why did my chocolate bloom (white streaks)?
A: Bloom happens when chocolate cools too slowly—try adding a bit more coconut oil or chilling the top layer a bit quicker.
Q: Any gluten-free hacks?
A: Swap the flour for a 1:1 gluten-free blend—ensure it contains xanthan gum for structure.
Q: How do I pack these for gifting?
A: Layer parchment between squares in a decorative tin or clear box and tie with a ribbon.
Conclusion
This Millionaire Shortbread delivers a buttery base, luscious caramel, and silky chocolate for a truly decadent homemade dessert. Give it a try, and let me know how your batch turns out—leave a comment or tag your photos on Instagram. For more caramel-and-chocolate treats, check out my Salted Caramel Truffles or Chocolate Caramel Tart recipes!
Millionaire Shortbread
Ingredients
- 1 cup (2 sticks) unsalted butter room temperature
- ½ cup granulated sugar or swap up to ¼ cup coconut sugar
- 2 cups all-purpose flour spooned and leveled
- Pinch fine sea salt
- 1 cup heavy cream warmed slightly
- ¾ cup packed light brown sugar
- ¼ cup unsalted butter cut into pieces
- 2 tablespoons light corn syrup or golden syrup
- ¼ teaspoon flaky sea salt optional
- 8 ounces dark chocolate or semi-sweet chips
- 1 tablespoon coconut oil or neutral vegetable oil for shine
Instructions
- Preheat the oven to 350°F and line an 8x8-inch baking pan with parchment paper.
- Cream butter and sugar, add flour and salt, then press the mixture into the pan and bake until golden. Let cool.
- Combine cream, brown sugar, butter, and corn syrup in a saucepan, cook until thickened, then pour over cooled shortbread.
- Melt chocolate and oil, spread over chilled caramel, then chill until firm.
- Slice into squares with a warm knife and enjoy the decadent treat!
