Millionaire Shortbread

5 from 2 votes

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 Time25

Cook Time25

Rest and Chill Time2 30

Total Time3 20

Course: Dessert

Cuisine: American

Servings: servings

Calories: 414kcal

Author: Jennifer Fishkind

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 9x13 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.

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.

Tips:

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.

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