Millionaire Shortbread Recipe

A stack of millionaire shortbread bars stacked on top of each other.

Rich, buttery millionaire shortbread recipe with layers of soft caramel and smooth chocolate. The best homemade caramel shortbread—like gourmet Twix bars!

Author Amber Brady

Prep Time 15

Cook Time 45

Chill: 1 30

Total Time 2 30

Yields squares

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 9x13-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.

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