Millionaire’s Shortbread is the epitome of indulgence, a delightful fusion of textures and flavors that elevates a simple dessert into something truly luxurious. The combination of buttery shortbread, gooey caramel, and smooth chocolate creates layers of perfection in every bite. Whether you’re enjoying a casual evening at home or hosting a gathering, Millionaire’s Shortbread makes for an unforgettable treat that everyone will savor.

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Ingredients Breakdown

Millionaire’s Shortbread is a true indulgence, crafted with three distinct layers that each contribute to its rich flavor. The base is a buttery, tender shortbread crust made with room-temperature butter for a smooth, crumbly texture, while the hint of vanilla adds a delicate sweetness. The caramel layer, made from sweetened condensed milk, brown sugar, and golden or corn syrup, brings a deep, sticky richness balanced by a touch of salt. Topping it all is a luscious chocolate ganache made from semisweet chocolate and cream, with a sprinkle of sea salt to elevate the flavors.

Step-by-Step Instructions

Creating Millionaire’s Shortbread may seem like a task for the pros, but with this straightforward guide, anyone can master it.

Start by making the shortbread crust. Preheat your oven to 350°F (175°C) and line your baking dish to make removing the shortbread a breeze later. In a mixing bowl, beat the butter until smooth, then gradually add the sugar and salt. Continue beating until the mixture turns light and fluffy, which helps create a tender crust. Slowly incorporate the egg yolk and vanilla extract, ensuring the flavors meld together before you add the flour in small batches. Be careful not to overmix—stop once the dough comes together. Press the dough into an even layer in your baking pan, then bake for about 22 minutes until the edges are golden. The goal here is a crisp base that provides the perfect contrast to the soft caramel.

While the crust bakes, start on the caramel layer. Combine butter, brown sugar, sweetened condensed milk, vanilla extract, salt, and golden syrup or corn syrup in a saucepan over medium heat. Stir continuously to avoid burning, and let the mixture bubble gently. The caramel will darken and thicken as it cooks—aim for a temperature of 225°F if you have a thermometer, but you can also judge by the rich color and slight pulling away from the edges of the pan. Once it’s ready, pour the caramel over the baked shortbread and spread it out evenly. A brief chill in the fridge will set the caramel, preparing it for the chocolate layer.

To finish, create the chocolate ganache. Chop your chocolate chips and melt them with heavy cream, either in short microwave bursts or using a double boiler. Once the mixture is silky smooth, pour it over the set caramel, smoothing it into an even layer. If you like a hint of contrast, sprinkle a bit of sea salt over the top. Refrigerate until the ganache is firm, and you’re ready to slice into your masterpiece.

Recipe Tips & Frequently Asked Questions

Perfecting the Shortbread:
Ensure the butter is at room temperature to prevent a crumbly dough. For a smoother finish, don’t overwork the dough—just mix until it holds together.

Caramel Troubleshooting:
If your caramel is too thin, continue cooking until it thickens. If it gets grainy, lower the heat and whisk gently to dissolve any sugar crystals.

Cutting Clean Squares:
For neat squares, chill the shortbread thoroughly before slicing. Use a sharp knife dipped in hot water for clean, precise cuts.

Can I use dark chocolate instead of semisweet chocolate?
Yes! Dark chocolate offers a more intense flavor that balances well with the sweetness of the caramel.

Is it necessary to use a candy thermometer for the caramel?
Not at all. While a thermometer helps, you can rely on visual cues like color change and thickening to know when the caramel is ready.

Can I substitute any ingredients for dietary restrictions?
You can use dairy-free butter and chocolate for a vegan version, or gluten-free flour in the shortbread base.

How long should the shortbread be chilled before cutting?
At least an hour to allow the layers to set firmly. For the cleanest cuts, refrigerate it longer.

What to Serve With This Recipe

Millionaire’s Shortbread pairs beautifully with a range of drinks and can be a delightful addition to any dessert spread. Serve it alongside a strong cup of espresso or a rich latte for a perfect balance of sweetness and bitterness. Alternatively, a soothing cup of Earl Grey or chamomile tea can offer a lovely contrast to the rich flavors. For those who prefer something more indulgent, hot chocolate topped with whipped cream is an irresistible pairing.

You can also serve this treat as part of a decadent dessert platter at parties. Combine it with other rich desserts like brownies, truffles, or cheesecake bites to create an unforgettable dessert spread.

Storage and Shelf Life

To ensure your Millionaire’s Shortbread stays fresh and delicious, store it in an airtight container at room temperature for up to three days. For longer storage, keep it in the fridge, where it will last up to a week, though the crust may lose some of its crispness over time. If you want to prepare it in advance, it freezes exceptionally well—wrap individual squares in parchment paper and store them in an airtight container or freezer bag for up to three months. Simply thaw in the fridge or at room temperature before serving.

Millionaire’s Shortbread is the ultimate treat for those who love layered desserts with contrasting textures and flavors. Whether it’s a special celebration, holiday, or simply a treat-yourself moment, this dessert never fails to impress. Serve it as a standout addition to any dessert table, or enjoy it with a warm drink as a sweet end to your day.

Ingredients

Shortbread Crust

1 cup unsalted butter, room temperature (226g)
1/2 cup granulated sugar, packed (100g)
1 egg yolk
2 cups all-purpose flour (240g)
1 teaspoon vanilla extract
1/2 teaspoon salt

Caramel

1/2 cup unsalted butter, cut into tablespoon-sized pieces (113g)
1 cup light brown sugar, packed (200g)
1 14-oz can sweetened condensed milk
1/4 cup golden syrup or corn syrup, light or dark (60ml)
1 teaspoon vanilla extract
1/2 teaspoon salt

Chocolate Ganache

1 1/2 cups semisweet chocolate chips
1/3 cup heavy cream (80ml)
A pinch of sea salt, for sprinkling on top

Instructions

Begin by preheating your oven to 350°F (175°C) and prepare a 9×9-inch baking pan by lining it with parchment paper or foil for easy removal.

In a mixing bowl, beat the room-temperature butter until smooth and creamy. Gradually add the sugar and salt, continuing to beat until the mixture is light and fluffy. Incorporate the egg yolk and vanilla extract, mixing well until combined. Slowly add the flour in portions, blending just until the dough comes together.

Press the dough evenly into your prepared baking pan, smoothing it out to the edges. Bake for approximately 22 minutes, or until the edges turn a light golden brown.

While the shortbread crust is baking, start preparing the caramel. It’s helpful to use a candy thermometer, though not absolutely necessary. Combine the butter, brown sugar, sweetened condensed milk, vanilla extract, salt, and either golden syrup or corn syrup in a medium saucepan.

Heat the mixture over medium heat, whisking continuously as everything melts and blends together. Allow the caramel to bubble gently, darkening in color. When it reaches around 225°F, or after about 5-6 minutes, it will thicken and begin to pull away from the sides of the pan. Your caramel is now ready.

Carefully pour the caramel over the baked shortbread crust, spreading it out evenly to create a smooth layer. Place the pan in the refrigerator for about 10 minutes to let the caramel firm up.

For the chocolate ganache, chop the chocolate chips and melt them with the heavy cream, either using a double boiler or by microwaving in short intervals (about 20 seconds each time), stirring between each burst. Once fully melted and smooth, pour the ganache over the caramel layer, spreading it evenly.

If you like, sprinkle a pinch of sea salt over the top for a finishing touch. Place the dessert back into the refrigerator to set before cutting into squares and serving.