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Whenever I make millionaire shortbread, it reminds me why I love baking in the first place. That first bite of buttery shortbread, gooey caramel, and smooth chocolate is pure comfort. It’s fancy enough for the holidays but simple enough to make any day feel special.
I’ve cracked the code to making bakery-quality millionaire shortbread at home with simple pantry ingredients. Each layer turns out just right with flaky shortbread, smooth caramel, and a glossy chocolate top that cuts cleanly every time. If you’ve ever struggled to get the texture right, this is the version to try.
For even more chocolate and caramel indulgence, I also love Rocky Road Fudge and Twix cookies.
Ingredients Notes
Crust Layer
- Unsalted butter, room temperature: Adds moisture and tenderness. You can use salted butter and slightly reduce the added salt.
- Granulated sugar: Gives the shortbread layer a crisp edge. Using all brown sugar will create a softer crust.
- Extra large egg yolks, room temperature
- Vanilla extract
- All-purpose flour: A gluten-free 1-to-1 blend works as a substitute.
- Salt
Caramel Layer
- Unsalted butter, cool room temperature, cut into pieces: Creates a smooth base. Salted butter can work if you reduce the added salt.
- Sweetened condensed milk: Key ingredient for the creamy texture; do not substitute evaporated milk.
- Light brown sugar
- Light corn syrup: Prevents crystallization; golden syrup works too. Not the same as high fructose corn syrup.
- Salt
- Vanilla extract
Ganache Layer
- Semi-sweet chocolate chips: Use a high-quality brand for best melting and setting. Twelve ounces of chopped baking bars can also be used.
- Heavy cream
- Light corn syrup: Keeps the chocolate soft and shiny.
- Flaky sea salt: Maldon or Fleur de Sel adds a delicate finishing touch.
See the recipe card for full information on ingredients and quantities.
These variations let you customize every batch while keeping the signature layers of buttery crust, chewy caramel, and silky chocolate that make this recipe irresistible.
How to Make Millionaire’s Shortbread
Follow these simple steps for perfect layers every time:
- Prepare the pan: Line a 9×13-inch metal pan with parchment paper, leaving an overhang for easy lifting. Lightly spray with nonstick spray.
- Mix the crust: In a large bowl, beat butter and sugar with a hand mixer until smooth. Add egg yolks and vanilla, then mix in flour and salt until crumbly. Press dough in an even layer into the pan.
- Bake: Bake at 350°F for 22–24 minutes, until the edges turn light golden. Remove from the oven and cool while preparing the caramel.
- Make the caramel: In a saucepan over medium heat, combine butter, sweetened condensed milk, brown sugar, and corn syrup. Stir until smooth, then cook to 225–230°F, stirring constantly until golden and thick. Remove from heat and stir in salt and vanilla.
- Layer the caramel: Pour over cooled crust and spread evenly. Let sit for 30 minutes to firm up.
- Make the ganache: Heat chocolate chips and heavy cream in the microwave for 1 minute, stirring every 30 seconds until smooth. Stir in corn syrup.
- Assemble: Pour ganache over the caramel and smooth the top. Let cool 10–12 minutes, then sprinkle with flaky sea salt.
- Chill and slice: Chill in the fridge for 1½–2 hours, or until firm enough to slice. Lift out using the parchment overhang and slice with a warm, dry knife for clean, beautiful layers.
Frequently Asked Questions
My caramel turned grainy. What happened?
Grainy caramel usually happens when the sugar crystallizes. To prevent this, stir constantly and cook over moderate heat so it doesn’t burn. Using light corn syrup (not high fructose) is key, as it helps keep the caramel smooth and silky.
Can I make this without a candy thermometer?
Yes, but a candy thermometer gives the most accurate results. Without one, cook the caramel until it’s thickened and lightly golden, stirring constantly. It should coat the back of a spoon and hold its shape when drizzled.
How do I slice the bars cleanly?
Use a long, sharp knife and run it under hot water, then wipe it dry before slicing. Reheat and wipe the knife between cuts for neat, even squares that show off all three layers beautifully.
How can I prevent the chocolate from cracking?
Let the bars sit at room temperature for 10–15 minutes before slicing, and use a warm, dry knife for clean, smooth cuts.
Why didn’t my caramel set properly?
The caramel likely didn’t reach the correct temperature. Cook it to 225–230°F, stirring constantly, for a thick, chewy texture.
Make Ahead & Storage Instructions
- Store: Keep bars in a single layer in an airtight container in the refrigerator for up to 1 week. Serve slightly chilled or at cool room temperature for the best texture.
- Reheat: Let bars sit at room temperature for 10–15 minutes before serving to soften the caramel.
- Freeze: Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before serving. The chocolate may lighten slightly after freezing but will still taste delicious.
- Make ahead: Bake the shortbread and prepare the caramel a day in advance. Add the ganache just before serving and chill to set.
More Easy Dessert Recipes You Will Love
- Rocky Road Fudge: Creamy chocolate fudge with marshmallows and nuts.
- Chocolate Covered Graham Crackers: Sweet, crunchy, and perfect for snacking.
- Cinnamon Roll Blondies: Buttery blondies swirled with cinnamon and glaze.
- Fireball Cookies: Spicy cinnamon cookies with a cozy kick.
If you’ve tried this recipe or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.
Millionaire Shortbread
Serves — 24
Millionaire’s Shortbread layers buttery shortbread, chewy caramel, and smooth chocolate for an irresistible homemade dessert that’s easy to make, slice, and share.
Prep Time 25 minutes
Cook Time 25 minutes
Rest and Chill Time 2 hours 30 minutes
Total Time 3 hours 20 minutes
Ingredients
Crust Layer
- 1 cup unsalted butter room temperature
- ⅔ cup granulated sugar
- 2 extra large egg yolks room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
Caramel Layer
- 1 cup unsalted butter cool room temperature, cut into 1 tablespoon pieces
- 14 ounces sweetened condensed milk
- 1 cup light brown sugar packed
- ⅓ cup light corn syrup
- ½ teaspoon salt
- 1½ teaspoons vanilla extract
Ganache Layer
- 2 cups semi-sweet chocolate chips (12-ounce bag Ghirardelli brand used)
- ⅔ cup heavy cream
- 1 tablespoon light corn syrup
- 1½ teaspoons flaky sea salt for garnish (such as Maldon or Fleur De Sel)
Instructions
Crust Layer
- Preheat the oven to 350°F. Line a 9×13 straight-sided metal baking pan with parchment paper allowing the parchment to overhang the sides of the pan slightly. This will allow for easy removal once chilled. Lightly spray the parchment with nonstick baker’s spray and set aside.
- Cream together in a large bowl, on medium-low speed using a handheld mixer, the butter and granulated sugar for 1-2 minutes or just until smooth.1 cup unsalted butter, ⅔ cup granulated sugar
- Add the egg yolks and vanilla extract. Beat on low speed until fully incorporated.2 extra large egg yolks, 1 teaspoon vanilla extract
- Add the all-purpose flour and salt. Beat again until just combined and no dry pockets of flour remain. You do not want to overmix the dough at this point. You are looking for the mixture to still be quite crumbly and not come together into a dough ball. This will make it easier to spread into the prepared baking pan.2 cups all-purpose flour, ¼ teaspoon salt
- Transfer the mixture into the prepared baking pan. Using your fingers, or a second piece of parchment paper placed onto the top of the mixture, gently press the dough into an even layer.
- Bake the crust for 22-24 minutes or just until lightly golden around the edges. Remove the crust from the oven and let it cool while preparing the caramel layer.
Caramel Layer
- To a 3 ½ – 4 quart heavy bottomed saucepan over medium heat, add the butter, sweetened condensed milk, light brown sugar, and corn syrup. Gently stir while the butter melts, until the mixture is smooth and evenly combined.1 cup unsalted butter, 14 ounces sweetened condensed milk, 1 cup light brown sugar, ⅓ cup light corn syrup
- Allow the mixture to come to a low boil then reduce the heat to medium-low and cook the caramel, while gently stirring constantly to prevent burning, until the temperature of the caramel reaches 225°F on a candy thermometer and lightly golden in color. This can take up to 15 minutes depending on your saucepan and stovetop. Do not overcook the caramel or it will be too tough to chew once chilled. It is best to go by the temperature and not the time for this step.
- Remove the saucepan from the heat and immediately whisk in the salt and vanilla extract until fully combined and the caramel is smooth.½ teaspoon salt, 1½ teaspoons vanilla extract
- Pour the caramel over the crust and smooth to an even layer. Let the caramel layer cool at room temperature for at least 30 minutes before adding the ganache to allow the caramel to firm up so the layers do not mix.
Ganache Layer
- To a microwave safe bowl, add the semi-sweet chocolate chips and heavy cream. Heat for 1 minute on high, stir and heat in 30 second increments (stirring between each) until the chocolate is smooth.2 cups semi-sweet chocolate chips, ⅔ cup heavy cream
- Stir in the corn syrup until fully combined.1 tablespoon light corn syrup
- Pour the ganache over the caramel and smooth to an even layer. Allow the ganache to cool for 10-12 minutes at room temperature before sprinkling on the flaky sea salt for garnish. This allows the ganache to set up slightly so that the sea salt does not immediately melt into the warm chocolate.1½ teaspoons flaky sea salt for garnish
- Chill the millionaire’s shortbread for 1 ½ – 2 hours or until the ganache has firmed up enough to slice.
- Gently lift the shortbread out of the pan, using the overhanging parchment, and slice into 24 squares using a long sharp knife. You can run the knife under hot water, then wipe dry, between cuts for nice clean slices that show each layer clearly. If refrigerated for longer than 2 hours, you may need to allow the shortbread to sit at room temperature for 10-15 minutes before slicing and serving.
Jenn’s Notes
Storage:
- Store: Keep bars in a single layer in an airtight container in the refrigerator for up to 1 week. Serve slightly chilled or at cool room temperature for the best texture.
- Reheat: Let bars rest at room temperature for 10–15 minutes before serving to soften the caramel.
- Freeze: Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before serving. The chocolate may lighten slightly after freezing but still tastes great.
- Make ahead: Bake the shortbread and make the caramel a day ahead. Add the ganache before serving and chill to set.
- The added egg yolks in the shortbread keep it soft and tender instead of crumbly.
- Use a candy thermometer for the caramel; aim for 225–230°F for a chewy texture.
- Caramel is extremely hot; never walk away while it’s cooking.
- Don’t overcook the caramel or it will become too firm once chilled.
- Dampen your fingertips or use parchment to press the crust evenly into the pan.
- Score the chocolate before it fully firms to avoid cracks when slicing.
- Use high quality chocolate for the smoothest ganache.
Nutrition Info
Calories: 414kcal | Carbohydrates: 44g | Protein: 4g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 251mg | Potassium: 183mg | Fiber: 1g | Sugar: 34g | Vitamin A: 643IU | Vitamin C: 0.5mg | Calcium: 77mg | Iron: 2mg
