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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
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.
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.
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.
Let the bars sit at room temperature for 10–15 minutes before slicing, and use a warm, dry knife for clean, smooth cuts.
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.
