If you’re ready to dive into a treat that’s the ultimate indulgence combo of buttery shortbread, silky caramel, and rich chocolate, then this Millionaire’s Shortbread Recipe is exactly what you need. It’s a classic dessert that brings together simple ingredients into three irresistible layers, creating a perfect balance of sweetness, crunch, and creamy goodness that feels like a million bucks with every bite.
Ingredients You’ll Need
Gathering the right ingredients is half the fun, and for this Millionaire’s Shortbread Recipe, each one plays a vital role in building those iconic layers. From the tender shortbread base to the luscious caramel and luscious chocolate topping, here’s everything you’ll want to have on hand.
- All-purpose flour (2 cups/240g): This forms the sturdy but tender base that holds all the magic together.
- Unsalted butter (1 cup/226g and 1/2 cup/113g): Butter adds buttery richness to both the shortbread and the caramel, making the texture beautifully soft and lush.
- Granulated sugar (1/2 cup/100g): Sweetens the shortbread and helps create that satisfying crumbly texture.
- Brown sugar (1 cup/200g): Packed with molasses flavor, it’s key for that deep, caramel-y taste in the middle layer.
- Sweetened condensed milk (1 can, 14 oz): The silky secret to the caramel’s creamy consistency and sweet richness.
- Golden or corn syrup (1/4 cup/60ml): Ensures the caramel stays smooth and glossy without crystallizing.
- Egg yolk (1): Helps bind the shortbread for a tender yet firm texture.
- Vanilla extract (2 teaspoons total): Adds warm, sweet aroma and flavor to both the shortbread and the caramel layers.
- Salt (1/2 teaspoon and a pinch): Just enough to balance sweetness and enhance all the flavors, including a finishing sprinkle on top.
- Semisweet chocolate chips (1 1/2 cups): The crowning chocolate layer that melts into a glossy, rich finish.
- Heavy cream (1/3 cup/80ml): Mixed with the chocolate to create an ultra-smooth ganache topping.
How to Make Millionaire’s Shortbread Recipe
Step 1: Prepare the Shortbread Base
Start by preheating your oven to 350°F and lining a 9×9 inch baking dish with parchment paper or aluminum foil for easy removal. Begin creaming the room temperature butter, then gradually add the sugar, salt, beating it all until the mixture turns light and fluffy. Stir in the vanilla extract and egg yolk until just combined. Slowly fold in the flour in batches, mixing carefully until you have a soft dough. Press this evenly into your prepared pan, ensuring the edges are smooth and level to bake into that perfect shortbread crust. Bake for around 22 minutes or until the edges develop a beautiful golden hue.
Step 2: Make the Caramel Layer
While your base is baking, it’s caramel time. In a medium saucepan, combine the butter chopped into tablespoon sizes, brown sugar, salt, vanilla, sweetened condensed milk, and your choice of golden or corn syrup. Heat everything over medium heat, whisking consistently until all the ingredients melt and come together into a silky mixture. Keep whisking as the mixture bubbles, watching as it thickens and darkens into the signature rich caramel color you want. If you have a candy thermometer, this stage is done when the mixture hits 225°F, roughly 5-6 minutes, and you’ll see the caramel start to pull away from the sides of the pan. Pour it onto your baked shortbread base and smooth evenly. Pop it into the fridge for 10 minutes to let this luscious caramel layer set nicely.
Step 3: Add the Chocolate Ganache Topping
Now for the final flourish. Finely chop the semisweet chocolate and combine it with the heavy cream either in a double boiler or by microwaving in short bursts, stirring between each to avoid overheating. Pour this glossy ganache over the chilled caramel, smoothing it out to cover every inch. For an irresistible finishing touch, sprinkle a pinch of sea salt over the chocolate while it’s still soft. Chill again until the chocolate is firm, then cut into squares and prepare for jaw-dropping deliciousness.
How to Serve Millionaire’s Shortbread Recipe
Garnishes
Even though your Millionaire’s Shortbread Recipe is already a showstopper, adding a light sprinkle of flaky sea salt or a few chocolate shavings just before serving can boost the flavors beautifully. Fresh raspberries or a dusting of powdered sugar also add a lovely contrast both visually and taste-wise, making every bite feel sophisticated and fresh.
Side Dishes
This shortbread is decadence on its own, but if you’re serving it at a gathering, pairing it with a scoop of vanilla bean ice cream or a dollop of whipped cream brings a light creaminess that complements the dense texture perfectly. A cup of freshly brewed coffee or a smooth black tea also makes a fantastic companion, balancing the sweetness while highlighting the layers of flavor.
Creative Ways to Present
For a creative twist, you could cut this Millionaire’s Shortbread Recipe into bite-sized bars for easy sharing at parties or drizzle extra melted chocolate over each piece for that wow factor. Presenting the squares on a rustic wooden board with edible flowers or placing them in colorful cupcake liners can elevate the presentation and delight your guests even before the first bite.
Make Ahead and Storage
Storing Leftovers
You can keep your Millionaire’s Shortbread in an airtight container at room temperature for up to 4 days. This allows the layers to stay delectably soft but still firm enough to hold their shape for easy serving. If your kitchen is warm, refrigeration is also a good option to prevent the caramel and chocolate from softening too much.
Freezing
If you want to save some for later, this recipe freezes beautifully. Cut the shortbread into squares, separate each piece with parchment paper to prevent sticking, and store in an airtight container or freezer bag. When frozen, the bars hold their flavor and texture for up to 2 months.
Reheating
To enjoy frozen Millionaire’s Shortbread again, simply thaw it in the refrigerator overnight. You can bring the texture back to life by warming individual pieces slightly in the microwave for about 10 seconds, just enough to melt the chocolate slightly without making the caramel runny.
FAQs
Can I use salted butter instead of unsalted in this Millionaire’s Shortbread Recipe?
While unsalted butter is preferred to control the salt levels, using salted butter works if you reduce the added salt slightly. Just be mindful that the finished shortbread might have a slightly saltier edge, which some actually find delicious.
Is it necessary to use corn syrup or golden syrup in the caramel?
Syrup helps prevent crystallization, keeping the caramel smooth and glossy. If you don’t have it, you can try substituting with light honey, but the texture might be a bit different. For the best results, stick to corn or golden syrup if possible.
How do I know when the caramel is ready without a thermometer?
Watch for the caramel to thicken and darken to a rich golden brown, about 5 to 6 minutes of whisking as it bubbles. It should pull away slightly from the sides of the pan and feel thick when swirling the mixture.
Can I make this recipe gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend that is suitable for baking. Just keep in mind that texture might vary slightly, but the nostalgic flavors of this Millionaire’s Shortbread Recipe will still shine through.
How should I cut the shortbread without the chocolate cracking?
Use a sharp knife warmed in hot water, then wiped dry, to slice the bars. This helps you get clean edges without cracking or chipping the shiny chocolate layer on top.
Final Thoughts
If you’re searching for a dessert that feels both comfortingly classic and wildly luxurious, this Millionaire’s Shortbread Recipe is a treasure to have in your repertoire. With its buttery shortbread, rich caramel, and silky chocolate, it promises pure joy in every bite. Give it a try, share it with loved ones, and enjoy the many smiles that come with this truly decadent treat.
Print
Millionaire’s Shortbread Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Millionaire’s Shortbread is a decadent three-layer dessert featuring a buttery shortbread base, a rich homemade caramel center, and a smooth chocolate topping. Perfectly balanced with a pinch of sea salt, this indulgent treat combines textures and flavors that will satisfy any sweet tooth.
Ingredients
Shortbread Base
- 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
Caramel Layer
- 1 14-oz can sweetened condensed milk
- 1/2 cup unsalted butter, cut into tablespoon-sized pieces (113g)
- 1 cup light brown sugar, packed (200g)
- 1/4 cup golden syrup or corn syrup, light or dark (60ml)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Chocolate Topping
- 1 1/2 cups semisweet chocolate chips
- 1/3 cup heavy cream (80ml)
- 1 pinch sea salt, to sprinkle on top (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 9×9-inch baking dish with parchment paper or foil to prevent sticking and make removal easier.
- Make Shortbread Dough: Cream the room temperature butter in a mixing bowl until smooth. Add the granulated sugar and salt, then beat until the mixture is light and fluffy. Incorporate the vanilla extract and egg yolk, mixing until well combined. Gradually add the flour in batches, mixing just until combined to avoid overworking the dough.
- Bake Shortbread Base: Transfer the dough into your prepared pan and press it evenly to form a flat layer. Bake at 350°F for about 22 minutes or until the edges turn golden brown.
- Prepare Caramel Layer: While the shortbread base bakes, combine the unsalted butter, light brown sugar, salt, vanilla extract, sweetened condensed milk, and golden or corn syrup in a saucepan. Place over medium heat and whisk continuously until the mixture melts and blends.
- Cook Caramel: Continue whisking over medium heat as the caramel bubbles and darkens in color. Once the temperature reaches 225°F (use a candy thermometer if available) or after about 5-6 minutes when the caramel thickens and pulls away from the edges, it’s ready.
- Pour Caramel over Base and Chill: Pour the caramel onto the baked shortbread base and smooth it out evenly to the edges. Chill in the refrigerator for about 10 minutes to allow the caramel to set.
- Melt Chocolate Topping: Chop the semisweet chocolate and melt it with the heavy cream either in a double boiler or by microwaving in 2-3 bursts of 20 seconds, stirring between each.
- Assemble and Final Chill: Pour the melted chocolate over the set caramel layer and smooth it into an even layer. Optionally, sprinkle a pinch of sea salt on top. Chill in the refrigerator until fully set before cutting into pieces and serving.
Notes
- Using a candy thermometer helps ensure perfect caramel consistency but is not mandatory; watch for thickening and pulling away from the edges as indicators.
- If you don’t have golden syrup, light or dark corn syrup works well as a substitute.
- Ensure the butter is at room temperature when making the shortbread for easier creaming.
- For cleaner cuts, chill the finished bars thoroughly and use a sharp knife.
- This dessert can be stored in the refrigerator for up to 5 days in an airtight container.
