Millionaire shortbread is a decadent dessert made with three irresistible layers: a buttery shortbread base, a rich caramel filling, and a smooth chocolate topping. This classic treat is perfect for celebrations, afternoon tea, or simply indulging your sweet tooth.
Why You’ll Love This Recipe
- Decadent and indulgent: A perfect combination of buttery, sweet, and chocolatey flavors.
- Easy to make: Simple steps to create impressive, bakery-quality bars.
- Versatile: Customize with different toppings or flavor variations.
- Crowd-pleaser: A guaranteed hit at any gathering or party.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Shortbread Base:
- 1 cup (225 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 2 cups (250 g) all-purpose flour
- 1/4 teaspoon salt
For the Caramel Filling:
- 1 cup (225 g) unsalted butter
- 1 cup (200 g) brown sugar
- 1/4 cup (60 ml) golden syrup (or light corn syrup)
- 1 can (14 oz or 397 g) sweetened condensed milk
For the Chocolate Topping:
- 200 g (7 oz) semi-sweet or milk chocolate, chopped
- 1 tablespoon vegetable oil or butter (optional, for a shiny finish)
Directions
Make the Shortbread Base:
- Preheat the oven: Preheat to 350°F (175°C) and line a 9×13-inch (23×33 cm) baking pan with parchment paper.
- Mix the shortbread: Cream the softened butter and sugar together until light and fluffy. Gradually add the flour and salt, mixing until a dough forms.
- Bake the base: Press the dough evenly into the prepared pan. Prick the surface lightly with a fork to prevent bubbling. Bake for 20–25 minutes, or until lightly golden. Allow to cool completely.
Make the Caramel Filling:
- Cook the caramel: In a saucepan over medium heat, melt the butter, then stir in the brown sugar, golden syrup, and condensed milk. Bring the mixture to a gentle boil, stirring constantly. Reduce heat and simmer for 8–10 minutes, or until the caramel thickens and turns a deep golden color.
- Layer the caramel: Pour the caramel over the cooled shortbread base and spread evenly. Allow to cool completely, preferably in the refrigerator for 1–2 hours.
Make the Chocolate Topping:
- Melt the chocolate: In a microwave-safe bowl, melt the chocolate in 20-second intervals, stirring in between, until smooth. Add the vegetable oil or butter if desired for a glossy finish.
- Layer the chocolate: Pour the melted chocolate over the chilled caramel layer and spread evenly.
- Set the bars: Allow the chocolate to set at room temperature or in the refrigerator until firm, about 1 hour.
Slice and Serve:
- Cut into bars: Use a sharp knife to slice the shortbread into squares or rectangles. For clean cuts, warm the knife slightly and wipe it between slices.
- Enjoy: Serve as a dessert or snack and enjoy the luxurious layers.
Servings and Timing
- Servings: 16–20 bars
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Chilling Time: 2–3 hours
Variations
- Salted caramel: Sprinkle a pinch of sea salt over the caramel layer before adding the chocolate.
- Nutty addition: Add chopped pecans or hazelnuts to the caramel or chocolate layer.
- Dark chocolate twist: Use dark chocolate for a more intense flavor.
- Espresso flavor: Stir in 1 teaspoon of espresso powder into the caramel for a coffee kick.
- Vegan version: Use plant-based butter, coconut condensed milk, and dairy-free chocolate.
Storage
- Room temperature: Store in an airtight container for up to 5 days.
- Refrigeration: Keep refrigerated for up to 10 days for firmer bars.
- Freezing: Freeze in layers of parchment paper for up to 3 months. Thaw in the fridge before serving.
FAQs
Why is my caramel too runny?
The caramel may not have been cooked long enough. Ensure it simmers until thickened and coats the back of a spoon.
How do I prevent the chocolate from cracking when slicing?
Allow the chocolate to set at room temperature rather than in the fridge and warm your knife slightly before slicing.
Can I make this gluten-free?
Yes, use a gluten-free all-purpose flour blend for the shortbread base.
What can I use instead of golden syrup?
Light corn syrup or honey can be substituted, though the flavor may vary slightly.
How can I achieve a shiny chocolate topping?
Add a tablespoon of vegetable oil or butter to the melted chocolate before spreading it over the caramel.
Can I double the recipe?
Yes, but use a larger pan and adjust the cooking times as needed.
Is it necessary to chill the layers?
Chilling ensures the layers set properly, making the bars easier to slice.
What type of chocolate is best?
Semi-sweet or milk chocolate is ideal, but dark chocolate can be used for a less sweet option.
Can I use pre-made caramel?
Yes, but ensure it’s thick enough to hold its shape between the shortbread and chocolate layers.
How do I store leftovers?
Keep in an airtight container at room temperature or refrigerate for longer storage.
Conclusion
Millionaire shortbread is a luxurious dessert that’s as delicious as it is beautiful. With its three irresistible layers of buttery shortbread, rich caramel, and smooth chocolate, it’s a guaranteed hit for any occasion. Try this recipe and indulge in a truly decadent treat!
Print
Millionaire Shortbread
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 16–20 squares 1x
- Category: Dessert
- Method: Baking and Layering
- Cuisine: British-Inspired
Description
Millionaire Shortbread is a decadent layered treat featuring a buttery shortbread base, a rich and gooey caramel filling, and a smooth chocolate topping. Perfect for holidays, parties, or any special occasion, this indulgent dessert is as impressive as it is delicious!
Ingredients
For the Shortbread Base:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 tsp salt
For the Caramel Layer:
- 1 cup (2 sticks) unsalted butter
- 1 cup light brown sugar, packed
- 4 tbsp golden syrup (or light corn syrup)
- 1 can (14 oz) sweetened condensed milk
- 1/2 tsp vanilla extract
For the Chocolate Topping:
- 1 1/2 cups semi-sweet or milk chocolate chips
- 1 tbsp coconut oil or unsalted butter (optional, for smoother texture)
Instructions
Make the Shortbread Base:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
- Prepare the Dough:
- In a mixing bowl, cream the butter and sugar together until light and fluffy. Gradually mix in the flour and salt until a crumbly dough forms.
- Bake the Base:
- Press the dough evenly into the prepared baking pan. Prick the surface with a fork to prevent bubbling. Bake for 20–25 minutes, or until golden and firm. Let it cool completely.
Make the Caramel Layer:
4. Cook the Caramel:
- In a medium saucepan over medium heat, melt the butter, brown sugar, golden syrup, and sweetened condensed milk, stirring constantly. Once combined, bring to a gentle boil and cook for 5–7 minutes, stirring constantly, until thickened and golden.
- Pour the Caramel:
- Pour the caramel evenly over the cooled shortbread base. Use a spatula to smooth the surface. Let it cool and set completely at room temperature or in the refrigerator.
Make the Chocolate Topping:
6. Melt the Chocolate:
- In a microwave-safe bowl, melt the chocolate chips and coconut oil (if using) in 30-second intervals, stirring between each, until smooth.
- Top the Caramel Layer:
- Pour the melted chocolate over the caramel layer and spread evenly. Let it set at room temperature or in the refrigerator until firm.
Slice and Serve:
8. Cut into Bars:
- Once the layers are fully set, lift the shortbread out of the pan using the parchment overhang. Slice into squares or rectangles using a sharp knife. For clean cuts, warm the knife slightly between slices.
- Serve:
- Enjoy as a rich dessert or snack. Store leftovers in an airtight container at room temperature or in the refrigerator for up to 1 week.
Notes
- For a salted caramel version, sprinkle sea salt over the caramel layer before adding the chocolate topping.
- Adjust chocolate sweetness to your taste by using dark, semi-sweet, or milk chocolate.