Decadent, indulgent, and super RICH, millionaire’s shortbread sure does live up to its name! Crisp, simple shortbread beneath a pool of chewy homemade caramel and a blanket of thick ganache. Sprinkle everything with a bit of flaky sea salt and you have an irresistible dessert that lives up to every penny of its name!
Millionaire’s Shortbread: The Richest Dessert of Your LIFE
A personal favorite on my website for over 8 years now, I thought my millionaire’s shortbread deserved a photo refresh, though the recipe needed no alteration. It’s gourmet, irresistible, and, yes, super rich!
Why This Recipe Works:
- A shortbread that’s crisp, but not crumbly. The addition of an egg yolk, a blend of granulated and brown sugar, and a splash of vanilla keep the crust from being a true shortbread in the strictest sense, but makes the bars cut cleanly without crumbling and adds to the rich factor.
- Approachable caramel that doesn’t take all day. Unlike my homemade caramel that takes an hour on the stovetop, today’s version is much faster and less fussy.
- Salty-sweet balance. A sprinkle of flaky sea salt over the ganache keeps things from being too sweet, and makes them absolutely irresistible.
- Like a Twix candy bar, but better. Think MORE shortbread crust, MORE caramel, and MORE chocolate. It’s the adult, gourmet version of a Twix candy bar that you can make completely from scratch.
Jump to:
What You Need
Here’s everything you need to make the best millionaire’s shortbread:
- Condensed milk. This is a key ingredient for making the caramel and provides a bit of a shortcut from traditional caramel. This ingredient cannot be substituted (and please don’t mistakenly use evaporated milk — they look similar and are often sold side by side!).
- Light corn syrup. Light corn syrup is not the same as high fructose corn syrup, I think this is important to note (as I personally avoid high fructose corn syrup). Corn syrup is my recommendation, but I suspect glucose syrup could work otherwise.
- Butter. There’s a lot of butter up there, yes, but millionaire’s shortbread is rich and buttery, so it’s on par. Some of that goes into the shortbread crust, while the rest is used for the caramel layer. Important tips below on how to handle your butter properly to prevent a caramel that separates.
- Egg yolk. You’ll need just the yolk — save the white for candied pecans or put it toward a batch of French macarons. This helps keep the shortbread tender and sliceable, and keeps it from just crumbling into pieces when you take a bite.
This is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
SAM’S TIP: Butter that’s just slightly cool still works best for making a shortbread crust that stays crumbly and easy to spread into the pan!
How to Make Millionaire’s Shortbread
- Step 1: Make the shortbread by beating the sugars and butter until they’re well creamed, then stir in the yolk and vanilla. Slowly add the flour, stirring until just combined. You want the mixture to be dry and crumbly (but all flour incorporated), this makes spreading it into the pan much easier!
- Step 2: Press the shortbread into the pan. The easiest way to do this is to sprinkle your crumbly shortbread dough into the pan, cover it with a piece of wax paper, and then use the back of a spoon to smooth the dough into an even layer. If you accidentally went a bit further than recommended with your dough, this will be more difficult to do, but it’s still completely possible!
- Step 3: Make the caramel. Combine all the caramel ingredients (make sure your butter is cut into pieces!) and stir gently but constantly over medium-low heat until the mixture bubbles and is thickened and golden in color (look for 225F on your thermometer). Once you hit this point, remove it from heat immediately, stir in your vanilla, and pour over your shortbread layer.
- Step 4: Make the ganache/finish. Heat chocolate and cream until it’s silky smooth, then spread over the cooled caramel. It’ll be glossy, smooth, and beautiful! Once the ganache has firmed up, add a sprinkle of sea salt on top for good measure (non-negotiable!).
SAM’S TIP: I recommend using a metal pan for cooking your shortbread. A glass pan will take longer to bake and the shortbread may not be as crisp.
Caramel Troubleshooting Tips:
While this is a shortcut caramel that I definitely consider to be an easier version, it’s still possible for things to go wrong. The most common issue people run into is their butter separating while the caramel is cooking, or the caramel looking oily. Here’s how to prevent this:
- Watch the heat! Heating the ingredients too quickly is the quickest way to break your caramel, which is when you’ll notice a separation of the butter. Cutting your butter into pieces so it melts evenly can also help the ingredients heat evenly.
- Stir consistently, but gently. Not stirring enough can cause the caramel to scorch (burn) and can make the caramel lumpy or cause it to separate. Don’t whisk too vigorously or use an electric mixer, though, as you can also break the caramel that way!
- Choose a quality saucepan. Use a heavy-bottomed, quality pan (nothing thin/flimsy) to avoid hot spots that can cause the caramel to cook too fast (which causes the emulsion to break).
Can I save my caramel if it separates?
Sometimes you can still save your caramel. If it looks separated or broken, you can try to fix it. To do this, immediately remove from heat, then whisk in a splash (1-2 Tablespoons) of warm milk or warm water. Do this just a little at a time, whisking gently but quickly to try to bring things back together. If the caramel is scorched or has gone too far, you may not be able to salvage it and will just have to start over.
Frequently Asked Questions
It’s called millionaire’s shortbread because it’s shortbread… only rich! The name is just a fun nod to the super indulgent layers: a buttery crust, a chewy, soft caramel, and that glossy luxe chocolate ganache. Classic shortbread is simple and humble, but this version is upgraded to millionaire status.
Not exactly, but they’re definitely related. Think of my millionaire’s shortbread recipe as a homemade, grown up version of a Twix bar. Both have crisp shortbread bases, a layer of caramel, and a chocolate coating, but millionaire’s shortbread is far more indulgent and more satisfying.
Related Recipes
I’d love to know what you think if you try this recipe! It’s a personal favorite of mine and if you have a sweet tooth like I do, I’m sure you’ll love it too!
Enjoy!
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Millionaire’s Shortbread
Ingredients
Shortbread Crust
- 1 cup (226 g) unsalted butter softened (but not melty, a little cool still is good)
- ⅓ cup (70 g) granulated sugar
- ⅓ cup (70 g) light brown sugar, packed
- 1 large egg yolk
- ¾ teaspoon vanilla extract
- ½ teaspoon table salt
- 2 ¼ cups (280 g) all-purpose flour
Caramel
- 2 14-oz cans (792 g) sweetened condensed milk
- 14 Tablespoons (198 g) unsalted butter cut into Tablespoon-sized pieces
- 1 cup (200 g) light brown sugar packed
- ⅓ cup (80 ml) light corn syrup
- ¾ teaspoon table salt
- 1 teaspoon vanilla extract
Chocolate Ganache
- 2 cups (340 g) semisweet chocolate chips
- ½ cup (120 ml) heavy cream
- flaky sea salt for sprinkling
Recommended Equipment
Instructions
- Preheat oven to 350F (177C) and line a 13×9 baking pan with parchment paper.
- Using an electric mixer, beat butter and sugar until light, fluffy, and well-creamed.1 cup (226 g) unsalted butter, ⅓ cup (70 g) granulated sugar, ⅓ cup (70 g) light brown sugar, packed
- Add egg yolk and vanilla extract and beat well, pausing to scrape down the sides and mixing until ingredients are well-combined.1 large egg yolk, ¾ teaspoon vanilla extract
- Gradually, with mixer on low-speed, add flour, pausing to scrape down sides of bowl. Halfway through the addition of the flour, sprinkle in the salt with the beater still running. Don't over-beat the dough, you want it to be slightly crumbly to make it easier to press into the pan.½ teaspoon table salt, 2 ¼ cups (280 g) all-purpose flour
- Distribute dough evenly into prepared pan and gently, firmly, evenly, press dough into the bottom of the pan. To make this easier, I usually lay a piece of wax paper over the dough and use the back of a spoon to smooth the surface (and then remove/discard wax paper).
- Transfer to center rack of 350F (175C) preheated oven and bake for 25 minutes, until edges are light golden brown. Allow to cool while you prepare your caramel topping.
For the Caramel Layer
- Combine condensed milk, butter, brown sugar, corn syrup, and salt in a medium-sized saucepan over medium-low heat.2 14-oz cans (792 g) sweetened condensed milk, 14 Tablespoons (198 g) unsalted butter, 1 cup (200 g) light brown sugar, ⅓ cup (80 ml) light corn syrup, ¾ teaspoon table salt
- Stir frequently until butter is melted and ingredients are well-combined. Continue to stir constantly until mixture has thickened, turned caramel in color, and begins to bubble (do not turn up the heat too high or the mixture could separate). Temperature on an instant-read thermometer should reach 225F (107C). Note this could take 15 minutes or even longer — depends on the specific heat of your stove!
- Remove caramel from heat and immediately stir in the vanilla extract.1 teaspoon vanilla extract
- Pour evenly over prepared shortbread.
- Allow to cool at room temperature for several hours or in the refrigerator for 1 hour before topping with chocolate.
Chocolate Topping
- Combine chocolate chips and heavy cream in a small saucepan over low heat.½ cup (120 ml) heavy cream, 2 cups (340 g) semisweet chocolate chips
- Stir frequently until chocolate is melted and mixture is smooth.
- Remove from heat and allow chocolate to cool just slightly for about 5 minutes, and then evenly spread over prepared caramel layer. Wait several minutes/until chocolate begins to set and then sprinkle with sea salt.flaky sea salt
- Allow chocolate to firm up (I recommend placing in refrigerator for about 30 minutes — my family prefers these treats refrigerated anyway) before cutting and serving.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
anon
I made these exactly as instructed and they are pretty awesome. the shortbread is super yummy and has a perfect crisp! i was worried at first because the dough seemed wetter than i thought it would, but it turned out great. my only complaint is they are verrryyy sweet, which is something i don’t say very often. i almost wonder if you could use half bittersweet or unsweetened & half semi sweet to cut back a smidge. or even maybe cut a 1/4 cup sugar from the filling, but I’m not sure if that would affect the consistency.
Regardless, super awesome recipe and will be making again for a larger crowd! Thank you!
Emily @ Sugar Spun Run
So glad it turned out for you! Yes, this dessert is very rich (hence the name!). You could definitely use a less sweet chocolate next time. Remember to cut it into small portions too 😊
Alice
Hey Sam! This one is such a favourite that i only make it for special occasions. Thank you so much for sharing all your wonderful recipies with us x
Bets
Hi Sam, these are so good!
I would like to know how they should be stored in the fridge – with or without a lid.
I sometimes find that refrigerated goodies “sweat” with a lid on. Also, do you think
that your salted caramel sauce will work for this recipe? Thank so much!
Sam
I would store it with a lid on it. The caramel sauce is too thin to work here, unfortunately. 🙁
Jean M
Is there any way to cut this in half, using an 8×8″ pan? It’s just my hubby and me and I’m afraid if I make the full recipe, I will eat it all!
Emily @ Sugar Spun Run
Hi Jean! That should work. You will need to bake for less time, so just keep an eye on it. 🙂
Nancy
Can you freeze these?
Sam
Hi Nancy! That should work just fine. 🙂
Maria B Rugolo
These bars were raved about! I find myself very confident in every new recipe of yours that I try and you DO NOT DISAPPOINT! I made these for friends who are nut lovers and took a chance adding toasted chopped almonds and dried cranberries to the baked shortbread before adding the caramel. I wont say it added anything to these bars (except to please those nut lovers!) Another fantastic and easy-to-follow recipe. Thank you Sam.
Emily @ Sugar Spun Run
Thanks so much for letting us know how it went for you, Maria! Sounds like your guests enjoyed them ❤️
Susana
Thank you so much for such a fabulous, grand dessert! All that I’ve share with can’t say enough good things about it.
Sam
I’m so happy to hear this, Susana! Thank you so much for commenting, I appreciate it!
Linda Wobbe
Wow. Entire family says this is a hit. So easy. All of your enhancements made this sheer perfection. The shortbread is better than traditional. I was worried because ours seemed too much like cookie dough but the texture is perfect, traditionally crumbly when you eat it, but holds together enough to get out of the pan. The carmel is perfect and no thermometer required. We made half the amount of carmel since I only had one can of evaporated milk. I saw some recipes that only use slow cooked condensed milk -traditional dulce de leche. I definitely prefer your richer candy version. We used white chocolate since we aren’t allowed caffeine. I suggest cutting the bars before everything firms up too much. I’m sending a link to this recipe to friends and family. I look forward to trying your other recipes !
Emily @ Sugar Spun Run
We are so happy it was such a hit for you, Linda! Thank you so much for coming back to leave a review–we really appreciate it! ❤️
Abby
Used the caramel portion of your recipe for my bars but added hazelnuts in between the shortbread and caramel layers. I also added some instant coffee powder to the caramel for a little depth and it was amazing! I love your recipe for caramel, its the perfect consistency and sets up so well. Thank you!
Emily @ Sugar Spun Run
Yuuum, that sounds amazing! Thanks for sharing, Abby 😋
Kelly
I don’t know where I went wrong but I can’t get the bars out of pan I only put parchment paper on the bottom the shortbread seems really really crumbly the Carmel is excellent and so is the chocolate. I am leaving in fridge overnight and hope they get firmer I am heartbroken cause my flavors are spot on. I pray 🙏🏼 I can save them 🥲
Sam
I’m so sorry this happened, Kelly! The shortbread may have had a bit too much flour in it if it was too crumbly. Did you press it down into the pan really well when putting it in? I hope you are still able to enjoy it! 🙂
Betta
This is wonderful! The shortbread is just right, not too crumbly and holds up well to the caramel and chocolate. The sea salt adds just a hint of contrast to the sweetness! Very pleased⭐️⭐️⭐️⭐️⭐️
Sam
So happy to hear this, thank you for trying my recipe! 🙂
Shirley Willard
I don’t know where you came from, but suddenly you were in my inbox and I can’t be more pleased. I already had the recipe for the Millionaire Bars, but yours are so much better. Please keep sending recipes.
Cammie Phalan
A real crowd pleaser!
Emily @ Sugar Spun Run
We’re so happy you think so, Cammie! Enjoy ❤️
Bridget
Hello! I was hoping to make these ahead of time for holiday gifts. Do you know if I can freeze the entire baked cookie?
Sam
Hi Bridget! Others have frozen the finished product with success. 🙂
Raechel
Do you have a guess as to the volume of caramel? I’ve already made some of my own and looking to use that up. Thanks so much!
Sam
Unfortunately I don’t know the volume. You end up with a layer that’s probably a little more than 1/4 inch thick all the way through if that helps.
Kate
I was really excited about these, but they turned out sickly sweet. After looking through comments, I saw that the butter in the caramel was supposed to be salted. I think this is a super important piece of information that should definitely be included in the main recipe page. In baking, the assumption is that you use unsalted butter. I will probably try them again but tweak the caramel portion a bit.