Millionaire’s Shortbread is the kind of bake that transforms a simple afternoon snack into a true celebration. Imagine a buttery, crumbly shortbread layer, followed by a luscious, golden caramel filling, and topped with a glossy sheet of rich chocolate. It’s elegant yet comfortingly indulgent, with each bite delivering the perfect harmony of flavors and textures. Whether you’re baking for a special gathering or just craving something sweet, this recipe brings a bit of luxury to any kitchen—and it’s easier to make than you might think!

Millionaire’s Shortbread Recipe - Recipe Image

Ingredients You’ll Need

The magic of Millionaire’s Shortbread lies in its classic, straightforward ingredients—each one plays an essential role. From rich butter to sweet chocolate, these pantry staples combine to create something far more special than the sum of their parts.

Unsalted butter (1 cup, for shortbread + 1 cup, for caramel + 2 tbsp, for chocolate): This gives each layer a rich, creamy base and that trademark melt-in-your-mouth quality.
Granulated sugar (1/2 cup): Adds sweetness and helps achieve that recognizable, crumbly shortbread texture.
All-purpose flour (2 cups): The foundation of the shortbread, creating sturdiness for those luxurious layers above.
Salt (1/4 teaspoon for shortbread + pinch for caramel): A subtle touch that sharpens flavors and balances all that sweetness.
Light brown sugar (1 cup): Brings depth and a caramel note to the filling, enhancing everything it touches.
Sweetened condensed milk (1 can, 14 ounces): Ensures the caramel is perfectly creamy and thick every time.
Golden syrup or light corn syrup (1/4 cup): Keeps the caramel silky smooth; golden syrup adds a distinctive British flair, but corn syrup works in a pinch!
Vanilla extract (1 teaspoon): Adds a cozy, aromatic note that brings the caramel to life.
Semi-sweet chocolate (12 ounces, chopped or chips): Delivers a bittersweet finish that balances the caramel’s richness.

How to Make Millionaire’s Shortbread

Step 1: Prepare the Baking Pan

Begin by preheating your oven to 350°F (175°C) and lining a 9×13-inch baking pan with parchment paper. This crucial first step prevents sticking and makes it a breeze to lift out those beautiful bars later—neat, tidy edges guaranteed!

Step 2: Make the Shortbread Base

Cream the softened butter and granulated sugar together until pale and fluffy, which takes about 2 to 3 minutes. This ensures a melt-in-your-mouth crumb. Now, gently mix in the flour and salt until the dough just comes together. Press the mixture evenly into your pan and prick the surface with a fork all over—this helps the shortbread bake evenly without bubble-ups. Bake for 20 minutes, or until lightly golden around the edges. Be patient and let the base cool completely before the next layer.

Step 3: Cook That Dreamy Caramel

While the shortbread cools, melt the butter in a saucepan over medium heat. Stir in the light brown sugar, sweetened condensed milk, and golden syrup or light corn syrup. Bring the mixture to a gentle boil, stirring the whole time to avoid burning—this is not the moment for multitasking! Cook for 5 to 7 minutes until it thickens and turns a gorgeous golden shade. Take it off the heat and stir in the vanilla extract plus a pinch of salt. Immediately pour the caramel over the cooled shortbread and use a spatula to spread it into an even layer. Allow it to set at room temperature until firm.

Step 4: Make and Spread the Chocolate Topping

Next up is the glossy, decadent chocolate finish. Gently melt the semi-sweet chocolate with the butter—either in a heatproof bowl over simmering water or with gentle spurts in your microwave. Once fully smooth and shiny, pour it over the cooled caramel and spread it evenly. Pop the whole tray into the fridge to chill for at least one hour, so the chocolate sets up for neat slicing.

Step 5: Slice and Serve

To reveal those gorgeous layers, use a sharp knife for slicing. For the cleanest cuts, dip your knife in hot water and wipe it clean between slices. Each bar should showcase the delicate trio of shortbread, caramel, and chocolate—so satisfying and picture-perfect!

How to Serve Millionaire’s Shortbread

Garnishes

Dress up your Millionaire’s Shortbread with a sprinkle of flaky sea salt or edible gold dust for a little extra dazzle. For a festive twist, a few shavings of white or dark chocolate over the top just before serving can look stunning too.

Side Dishes

This treat is plenty rich on its own but pairs beautifully with a cup of strong coffee or a tall glass of cold milk. For a light, refreshing contrast, serve alongside fresh berries or a petite citrus fruit salad.

Creative Ways to Present

Try cutting your Millionaire’s Shortbread into tiny squares for a luxe dessert platter, or stack them up with parchment between each bar and tie with bakers’ twine for the prettiest gift box. Individual cupcake wrappers can also turn each bar into a grab-and-go treat for parties or picnics.

Make Ahead and Storage

Storing Leftovers

Millionaire’s Shortbread keeps its charm for days—just store in an airtight container in the fridge, where it will stay fresh for up to 1 week. Separate layers with parchment to prevent that glorious chocolate from sticking.

Freezing

To freeze, arrange the sliced bars in a single layer on a baking tray first, then transfer them to a freezer-safe container separated by parchment paper. They’ll keep beautifully for up to 2 months—simply thaw overnight in the fridge before serving.

Reheating

This delicacy doesn’t really ask for reheating, but if you crave a meltier chocolate top, a few seconds in the microwave (on low power) will do the trick. Don’t overdo it, or the caramel might ooze out, so warm briefly and enjoy!

FAQs

Can I make Millionaire’s Shortbread gluten-free?

Absolutely! Simply substitute your favorite 1:1 gluten-free all-purpose flour blend for the regular flour in the shortbread layer. The result is still rich, crumbly, and utterly irresistible.

Why did my caramel layer turn grainy?

Grainy caramel usually means the sugar wasn’t fully dissolved or the mixture got too hot. For perfect caramel, stir constantly and keep an eye on the heat to avoid boiling too vigorously.

Can I use dark chocolate instead of semi-sweet?

Yes—dark chocolate gives a more intense, slightly bitter finish that can be delightful against the sweet caramel. Adjust to suit your taste; just melt gently to keep it glossy.

What’s the best way to slice Millionaire’s Shortbread cleanly?

For those bakery-style slices, use a sharp knife dipped in hot water and wiped dry between cuts. This works wonders for keeping the layers intact and the presentation flawless.

Is there a way to speed up the chilling process?

Yes! Pop the tray in the freezer for 30–40 minutes instead of the fridge if you’re tight on time. Just be sure to let the bars sit at room temperature for a few minutes before cutting to avoid cracking the chocolate.

Final Thoughts

You don’t have to be a pastry chef to make Millionaire’s Shortbread—just a little patience (and plenty of butter) is all it takes to master this showstopper. Whether you bake it to wow friends, treat your family, or simply spoil yourself, every bite is a reminder that a little homemade indulgence can feel like pure gold. Give it a try; I promise you’ll want to make it again and again!

Millionaire’s Shortbread Recipe

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4.8 from 7 reviews

Author: admin
Total Time: 55 minutes plus chilling
Yield: 24 bars 1x
Diet: Vegetarian

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Description

Indulge in the decadent layers of buttery shortbread, gooey caramel, and rich chocolate with this irresistible Millionaire’s Shortbread recipe. Perfect for satisfying your sweet cravings!

Ingredients

Scale

For the shortbread:

1 cup unsalted butter, softened
1/2 cup granulated sugar
2 cups all-purpose flour
1/4 teaspoon salt

For the caramel:

1 cup unsalted butter
1 cup packed light brown sugar
1 can (14 ounces) sweetened condensed milk
1/4 cup golden syrup or light corn syrup
1 teaspoon vanilla extract
Pinch of salt

For the chocolate topping:

12 ounces semi-sweet chocolate, chopped or chips
2 tablespoons unsalted butter

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Instructions

Preheat the oven and prepare the pan: Preheat the oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
Make the shortbread: Cream butter and sugar, mix in flour and salt, press into the pan, and bake until golden.
Prepare the caramel: Melt butter, brown sugar, condensed milk, and syrup until thickened, then stir in vanilla and salt. Spread over cooled shortbread.
Add the chocolate topping: Melt chocolate and butter, pour over the caramel layer, and chill before slicing into bars.

Notes

For clean slices, use a sharp knife dipped in hot water and wiped dry before cutting.
Store in an airtight container in the refrigerator for up to 1 week or freeze for longer storage.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: British