This Millionaire Shortbread is a rich shortbread bar with thick, salted caramel and dark chocolate! They are easy to make and completely irresistible!
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I just can never resist a sweet and salty treat, and this Millionaire Shortbread is one of my favorites to make around the holidays (but really, why don’t I make them more often throughout the year?!).
It has a shortbread base similar to these Lemon Cheesecake Bars and these Butter Tart Squares (<– another holiday favorite!), a rich and thick caramel filling, and is topped with dark chocolate — I like my chocolate not too sweet to balance out the caramel!
Bar cookies are so perfect for making a big batch at once, so that there are lots to share with friends, family and neighbors — but I promise you it will be difficult to share once you have a taste!
Here’s a quick breakdown of how they’re made — be sure to see the complete recipe and instructions in the recipe card below.
- Start with the crust: mix together the butter, sugar and flour until crumbly — I like to use a pastry cutter, a fork, or my hands (don’t tell!). Note that it won’t look like dough, but when you press it firmly in your hands it will hold together. If it doesn’t, add a tablespoon more butter or water and try again.
- Bake just until dried on top and lightly golden — they shouldn’t look glossy. You don’t want to overbake or your shortbread will be very firm.
- Stir together the caramel ingredients in a medium saucepan and bring to a boil — then keep stirring! Sugar burns easily, so you do need to stay by the stove with whisk in hand.
- Spread the caramel over the crust and let set completely before adding your chocolate — this way your layers will be nice and clean and not run together. Don’t rush this!
- Melt your chocolate with some butter, then pour over the caramel and chill to set. You can do this on the counter or in the refrigerator, but the refrigerator does help speed up the process (and I know you want to dig into them!)
- Substitute a couple tablespoons of flour in the shortbread base for cocoa powder for a chocolatey twist!
- Once the caramel has boiled, stir in coconut, rum, or almond extract for an extra hit of flavor. Start with 1/4-1/2 teaspoon and adjust from there.
- Stir chopped nuts, dried cranberries or raisins into your caramel before pouring onto the crust
- Change out the dark chocolate for milk or white, or add a drizzle to the top after the topping sets for a fun and festive look
Because this Millionaire Shortbread is made with fresh dairy, it is best stored in the refrigerator or freezer. It’s also a good way to make sure the chocolate stays firm and doesn’t get too warm!
Place it in an airtight container, with wax paper between layers, and refrigerate for one week, or frozen for up to 3 months.
I like to make a batch and keep it in the freezer, so that I have some ready whenever I want to bring a box of goodies to a friend in need!
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- 1 cup unsalted butter
- 2 cups flour
- 1/2 cup granulated sugar
- 1 cup unsalted butter or use salted and omit the salt
- 1 cup brown sugar
- 14 oz can sweetened condensed milk
- 4 tbsp corn syrup
- 1/4 teaspoon salt
- 1 1/2 cups chopped dark chocolate or chips
- 1/3 cup cream any kind
- Preheat oven to 350 degrees F and line a 9×13″ pan with parchment paper or grease lightly.
- Combine butter, flour and sugar for crust with a mixer or pastry cutter until crumbly. Press firmly into the bottom of the prepared pan.
- Bake 12 minutes or until it looks slightly puffed and dry. Remove from oven and let cool while you prepare the filling.
- Combine butter, sugar, sweetened condensed milk and corn syrup in a large saucepan. Heat over medium heat until it comes to a boil, watching carefully and stirring continually.
- Boil 5 minutes, stirring constantly. Stir in salt and pour over the crust. Let chill completely in the refrigerator before adding the chocolate.
- For the ganache, place the chocolate and cream in a small pot over low heat. Stir constantly until melted and pour over firm caramel layer and spread evenly. Optional: sprinkle with flaked sea salt.
- Let chill until chocolate layer is set before slicing.
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