Millionaire’s Shortbread
About This Millionaire’s Shortbread Recipe
This Millionaire’s Shortbread is a classic, bakery-style dessert made with a sturdy buttery shortbread base, a soft-chewy caramel layer, and a smooth chocolate topping. It is RICH, made with simple ingredients, and designed to hold together beautifully when cut. This is the kind of dessert that feels special enough for holidays but reliable enough to make year after year.
Why You’ll Love This
Classic millionaire’s shortbread texture
Soft, chewy caramel that sets perfectly when chilled
Chocolate layer with just enough give for clean cuts
Made with simple pantry ingredients
Perfect make-ahead dessert for holidays and gatherings
Ingredients You’ll Need
Salted butter
Granulated sugar
All-purpose flour
Light brown sugar
Sweetened condensed milk
Heavy cream
Good-quality chocolate
Vanilla extract
Kosher salt
Maldon flaky sea salt (for finishing)
How to Make
The shortbread dough is pressed firmly into a pan and baked just until set. A simple caramel made with butter, brown sugar, sweetened condensed milk, and cream is cooked gently until thick and glossy, then poured over the cooled shortbread. Once the caramel sets, a smooth chocolate topping is poured over and finished with flaky sea salt. After chilling, the bars slice cleanly into rich, layered squares.
Tips for Success
Press the shortbread firmly and evenly to prevent crumbling
Pull the caramel at a lower temperature to keep it soft-chewy, not stiff
Use a thermometer for the caramel if possible for consistent results
Let the chocolate set slightly before adding flaky salt so it stays visible
For clean cuts, slice after chilling but allow the bars to sit at room temperature briefly
Frequently Asked Questions
Can I make Millionaire’s Shortbread ahead of time?
Yes. This dessert is ideal for making a day ahead and slicing just before serving.
How do I store Millionaire’s Shortbread?
Store covered in the refrigerator for up to one week or freeze sliced bars for up to two months.
Why is my caramel too chewy or too soft?
Caramel texture depends on temperature. Cooking it to a lower temperature keeps it soft-chewy, while higher temperatures make it firmer once chilled.
Can I use milk chocolate instead of dark?
Yes-the bars will be sweeter. Dark or semi-sweet chocolate balances the caramel more.
What to Serve With
Coffee or espresso
Hot chocolate
Vanilla ice cream for an extra-indulgent dessert
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Millionaire Shortbread Recipe
Ingredients
- 1 cup (226 g) salted butter, very soft
- ½ cup (100 g) granulated sugar
- 2 cups (240 g) all-purpose flour
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 cup (226 g) salted butter
- 1 cup (200 g) light brown sugar, packed
- 1 (14-oz) can sweetened condensed milk
- 3 tablespoons heavy cream
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- 1½ cups chopped chocolate (about 9 oz / 255 g)
- ¼ cup heavy cream
- 1 tablespoon salted butter
- Maldon salt for topping
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment, leaving overhang.
- Cream butter and sugar just until combined — do not whip.
- Mix in vanilla.
- Add flour and salt; mix until a crumbly dough forms.
- Press firmly and evenly into the pan.
- For a smooth surface, cover with parchment and press using a flat-bottomed cup.
- Chill 10 minutes.
- Bake 18-20 minutes, until set and pale with just a hint of color at the edges.
- If slightly puffed, gently press flat while warm. Let cool.
- In a heavy saucepan over medium heat, melt butter, milk, cream, and brown sugar together.
- Cook, stirring constantly, until thick, glossy, and 231–233°F.
- Remove from heat; stir in vanilla and salt.
- Pour evenly over the shortbread.
- Chill 30–45 minutes, until set but soft-chewy.
- Combine chocolate, cream, and butter in a microwave-safe bowl.
- Microwave 15 seconds, stir. DON'T heat too much all at once or chocolate will get chalky. Do it slowly in increments.
- Continue in 10–12 second bursts, stirring each time, until smooth and glossy.
- Let stand 2–3 minutes, then pour over the caramel and spread evenly.
- After 2–4 minutes, when the chocolate looks glossy but slightly set, sprinkle lightly with Maldon salt.
- Refrigerate until just firm, 45–60 minutes, or chill overnight.
- Slice with a warm knife, wiping clean between cuts & enjoy!
