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
Units
Scale
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.