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Millionaire Shortbread Recipe

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4.3 from 12 reviews

Millionaire Shortbread is a decadent layered dessert featuring a buttery shortbread crust, a rich and creamy caramel center, and a smooth chocolate topping. This indulgent treat balances the perfect combination of crunchy, creamy, and chocolaty textures, making it a crowd-pleaser for any occasion.

Ingredients

Shortbread Crust

  • 12 tablespoons unsalted butter (room temperature)
  • ⅓ cup granulated sugar
  • 1 ½ cups all-purpose flour
  • ¼ teaspoon fine sea salt

Caramel Layer

  • 1 can sweetened condensed milk (14 ounces)
  • 8 tablespoons unsalted butter (cut into tablespoon-sized pieces)
  • ¼ cup light corn syrup or golden syrup
  • ½ cup packed light brown sugar
  • 1 teaspoon vanilla bean paste
  • ½ teaspoon fine sea salt

Chocolate Topping

  • 8 ounces semisweet chocolate (coarsely chopped or chocolate chips)
  • 1 teaspoon coconut oil or vegetable shortening
  • flaky sea salt (optional)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper or aluminum foil and lightly spray with nonstick cooking spray to ensure easy removal of the shortbread.
  2. Make the Shortbread Crust: In a stand mixer fitted with the paddle attachment, or using a hand mixer in a large bowl, beat the room temperature butter and granulated sugar on medium speed until the mixture is light and fluffy, about 3 minutes. Add the all-purpose flour and salt, mixing just until the dough resembles coarse crumbs. Press the dough evenly into the bottom of the prepared baking pan to form the crust base.
  3. Bake the Crust: Bake the shortbread crust in the preheated oven for 30 to 35 minutes, or until it turns light golden brown. Remove from oven and allow it to cool while you prepare the caramel layer. You may turn off the oven at this point.
  4. Prepare the Caramel: In a medium saucepan over medium heat, combine the sweetened condensed milk, butter pieces, light corn syrup or golden syrup, and packed light brown sugar. Stir constantly with a heatproof spatula or wooden spoon until the mixture comes to a boil. Continue boiling and stirring vigorously for about 5 minutes until the caramel is thickened. Remove from heat and stir in the vanilla bean paste and salt.
  5. Assemble the Caramel Layer: Pour the warm caramel evenly over the cooled shortbread crust, spreading it out to cover completely. Place the pan in the refrigerator and chill for 30 minutes to set the caramel layer.
  6. Melt the Chocolate: In a microwave-safe bowl, combine the semisweet chocolate and coconut oil or vegetable shortening. Microwave uncovered at 50% power for 1 minute, then stir. Continue microwaving in 30-second increments at 50% power, stirring after each, until the chocolate is completely melted and smooth.
  7. Add Chocolate Topping: Spread the melted chocolate evenly over the chilled caramel layer. If desired, sprinkle with flaky sea salt for a touch of texture and flavor. Return to the refrigerator and chill until the chocolate is firm.
  8. Serve: Once firm, cut the Millionaire Shortbread into small squares and serve chilled or at room temperature.

Notes

  • Use high-quality chocolate for the best flavor and smooth texture.
  • If you don’t have vanilla bean paste, vanilla extract can be substituted.
  • Make sure to chill the caramel layer properly before adding chocolate to prevent mixing layers.
  • Store the bars in an airtight container in the refrigerator for up to one week.
  • For easier cutting, warm the knife slightly before slicing.

Find it online: https://yumntasty.com/millionaire-shortbread-recipe/