The Best Millionaire Shortbread Recipe (Better Than Twix Bars!)
If you love the irresistible combination of buttery shortbread, soft caramel, and smooth chocolate, then you’re going to love this millionaire shortbread recipe. Often called caramel shortbread, chocolate caramel shortbread, or even “homemade Twix bars,” this classic treat layers the best flavors and textures into one decadent bite.
Whether you’re baking for a party, the holidays, or a Tuesday night snack (no judgment here!), this recipe delivers bakery-quality results with simple ingredients.
Love layered dessert bars? Then you might also like my caramelitas, cracker toffee, s’mores cookie bars, and scotcharoos.
Why You’ll Love This Millionaire Shortbread Recipe
Homemade millionaire shortbread beats anything store-bought because:
Save This recipe
Enter your email below to get a link to this recipe emailed straight to you to save later! Plus be signed up for all new recipes.
- Perfect shortbread base — crumbly, buttery, melt-in-your-mouth good.
- Soft, sliceable caramel — no candy thermometer needed! (But it is a great tool for double checking.)
- Smooth chocolate topping — sets beautifully without cracking.
- Twix bar vibes — but richer, fresher, and totally irresistible.
The layers in this caramel shortbread are so simple to make with minimal ingredients and the result boasts amazing flavors and textures.
The flaky salt on top is the perfect touch! Do not skip this! Our neighbors and friends raved about how the salt really enhanced the flavors and balanced the sweetness. Everyone wanted more! (We were all truly sad when it was gone.)
These millionaire shortbread bars would make a great Christmas or New Year’s Eve dessert because they’re fancy looking, yet simple to make.
Ingredients You’ll Need
NOTE: Full ingredient amounts and instructions are in the printable recipe card at the end of the post.
Jump
For the Shortbread Layer:
- All-Purpose Flour
- Granulated Sugar
- Salt
- Unsalted Butter
For the Caramel Layer:
- Unsalted Butter
- Light Brown Sugar
- Sweetened Condensed Milk
- Light Corn Syrup (prevents the sugar from crystalizing)
- Vanilla Extract
- Salt
For the Chocolate Layer:
- Semi-Sweet Chocolate Chips (high quality brand like Guittard)
- Heavy Cream
- Flaky Sea Salt (optional, but highly recommended)
How to Make Millionaire Shortbread
Step 1: Bake the Shortbread Base
- Preheat oven to 350 degrees Fahrenheit. Line a 9×13-inch pan with parchment paper, leaving a couple inches of overhang to lift the dessert out of the pan. Set aside.
- Combine the flour, sugar, and salt in the bowl of a stand mixer with the paddle attachment.
- Add the butter slowly, 1 Tablespoon at a time while the mixer is running, and mix until the mixture resembles wet sand. (Alternately cut the butter into the dry ingredients with a pastry blender until fine crumbs.)
- Press firmly onto the bottom of the prepared pan.
- Bake at 350˚F for 12 minutes, or until the crust looks slightly puffed and matte/dry. (Will still be pale.) Let crust cool in the fridge while you prepare the caramel. (The crust will settle back down from where it puffed up as it cools.)
Step 2: Cook the Caramel Layer
- In a large saucepan, combine the butter, brown sugar, sweetened condensed milk, and corn syrup. Melt together over medium-high heat, stirring constantly until it comes to a boil.
- Reduce heat to medium and boil, stirring constantly until it reaches 235˚F with a candy or instant read thermometer, about 5 minutes. Remove from heat and whisk in the vanilla and salt. (Careful, it may bubble up.)
- Immediately pour the caramel over the cooled crust and spread evenly with a spatula. Chill the caramel layer completely in the fridge before making the chocolate ganache, about 1 hour.
Step 3: Add the Chocolate Ganache Topping
- In a small saucepan, combine the chocolate chips and heavy cream. Cook over low heat, stirring constantly until melted.
- Pour over the chilled caramel layer, and spread evenly with a spatula. Let chocolate cool slightly, then sprinkle with flaky sea salt, if desired. Chill in the fridge until ganache sets completely.
Step 4: Cut and Serve
- Swipe a thin knife or offset spatula along the edges of the pan not covered in parchment paper. Carefully pull the dessert out of the pan with the overhanging parchment paper, and place it on a cutting board to cut and serve. (Be careful not to cut through the paper.)
- Cut the dessert into 24 pieces (4 rows by 6 rows), rinsing and drying the knife between each cut. (NOTE: Use cool water, so the knife doesn’t melt the ganache.) Enjoy!
Did you Make This?
Please leave a review and rating about how you liked this recipe! Your feedback supports my small business and allows me to continue providing free recipes.
Storing and Freezing
- TO STORE: This millionaire shortbread is best stored in an airtight container in the refrigerator for up to 1 week, due to the cream in the caramel and ganache. If stacking layers, use parchment or wax paper to prevent sticking. (We actually prefer this dessert cold, straight from the fridge, but it is still delicious if you serve it at cool room temperature.)
- TO FREEZE: Place cut squares in a freezer-safe airtight container, with wax paper between layers and freeze for up to 3 months.
Recipe Notes
- Stir constantly — caramel can scorch or split quickly.
- Chill sufficiently before slicing, so it’s easy to cut.
- Swap flavors by using dark chocolate, milk chocolate, or even white. (Reduce the cream for white chocolate, as it is softer.) Be sure to use quality chocolate/chips.
- Add sea salt flakes for a gourmet twist. Do a little salt while the chocolate is still soft, and add extra salt just before serving.
Variations (Like Homemade Twix Bars!)
Want bars that taste exactly like Twix bars? Try these swaps:
- Cut the bars into long thin rectangles.
- Use milk chocolate instead of dark.
- Make a thinner caramel layer for a classic candy-bar ratio.
Fun Fact: Did you know that you can make the shortbread with sweetened coconut flakes? The Aussies call this variation, “chocolate caramel slice.”
Check out my Pecan Pie Bars or Peanut Butter Bars for something a little different.
FAQs
Shortbread is naturally crumbly, but if it’s too crumbly, you may have under-mixed the dough or not pressed it firmly enough into the pan.
Grainy caramel usually comes from high heat or inconsistent stirring. Cook the caramel low and slow, stirring constantly, and remove it from heat as soon as it thickens and darkens slightly.
Gently reheat it and whisk in a 1 Tablespoon of hot water at a time to re-emulsify the fats and sugars.
Hard caramel means it was heated too long; soft caramel means it wasn’t heated long enough. Cook the caramel until it thickens and starts to pull away from the sides of the pan—this gives the perfect sliceable consistency. If you have a candy thermometer, 235˚F is the perfect temperature.
Millionaire Shortbread Recipe
Ingredients
Shortbread Crust
- 2 cups (250 g) all-purpose flour, (stir, spoon & level)
- ½ cup (100 g) granulated sugar
- ½ tsp salt
- 1 cup (226 g) unsalted butter, (2 sticks) cool room temperature, cut into Tablespoons
Caramel Layer
- 1 cup (226 g) unsalted butter, (2 sticks)
- 1 cup (200 g) light brown sugar, gently packed
- 14 oz (396 g) can sweetened condensed milk
- ¼ cup (59 ml) light corn syrup
- 1 tsp vanilla extract
- ¼ tsp salt
Chocolate Ganache
- 12 oz (340 g) semi-sweet chocolate chips, (about 2 cups)
- ½ cup (118 ml) heavy cream
- flaky sea salt, optional (for garnish)
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a 9×13-inch pan with parchment paper, leaving a couple inches of overhang to lift the dessert out of the pan. Set aside.
- SHORTBREAD CRUST: Combine the flour, sugar, and salt in the bowl of a stand mixer with the paddle attachment. Add the butter slowly, 1 Tablespoon at a time while the mixer is running, and mix until the mixture resembles wet sand. (Alternately cut the butter into the dry ingredients with a pastry blender until fine crumbs.) Press firmly onto the bottom of the prepared pan.
- Bake at 350˚F for 12 minutes, or until the crust looks slightly puffed and matte/dry. (Will still be pale.) Let crust cool in the fridge while you prepare the caramel. (The crust will settle back down from where it puffed up as it cools.)
- CARAMEL LAYER: In a large saucepan, combine the butter, brown sugar, sweetened condensed milk, and corn syrup. Melt together over medium-high heat, stirring constantly until it comes to a boil.
- Reduce heat to medium and boil, stirring constantly until it reaches 235˚F with a candy or instant read thermometer, about 5 minutes. Remove from heat and whisk in the vanilla and salt. (Careful, it may bubble up.)
- Immediately pour the caramel over the cooled crust and spread evenly with a spatula. Chill the caramel layer completely in the fridge before making the chocolate ganache, about 1 hour.
- CHOCOLATE GANACHE: In a small saucepan, combine the chocolate chips and heavy cream. Cook over low heat, stirring constantly until melted. Pour over the chilled caramel layer, and spread evenly with a spatula. Let chocolate cool slightly, then sprinkle with flaky sea salt, if desired. Chill in the fridge until ganache sets completely.
- TO CUT & SERVE: Swipe a thin knife or offset spatula along the edges of the pan not covered in parchment paper. Carefully pull the dessert out of the pan with the overhanging parchment paper, and place it on a cutting board to cut and serve. (Be careful not to cut through the paper.) Cut the dessert into 24 pieces (4 rows by 6 rows), rinsing and drying the knife between each cut. (NOTE: Use cool water, so the knife doesn't melt the ganache.) Enjoy!
Notes
- TO STORE: This millionaire shortbread is best stored in an airtight container in the refrigerator for up to 1 week, due to the cream in the caramel and ganache. If stacking layers, use parchment or wax paper to prevent sticking. (We actually prefer this dessert cold, straight from the fridge, but it is still delicious if you serve it at cool room temperature.)
- TO FREEZE: Place cut squares in a freezer-safe airtight container, with wax paper between layers and freeze for up to 3 months.
Nutrition
Did you make this?
Don’t forget to leave a rating below and make sure to follow on Pinterest and Instagram for more!
