Name: Millionaire Shortbread Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 3 h 10 min
Cuisine: British
Ingredients: 1 cup unsalted butter, softened (230 grams); ½ cup granulated sugar (100 grams); 2 large egg yolks, at room temperature; ¼ teaspoon salt; 2 cups all-purpose flour, spooned & leveled (250 grams); 2 (14-ounce) cans sweetened condensed milk (NOT evaporated milk); 1 ¼ cups packed light brown sugar (250 grams); ¾ cup unsalted butter, sliced (170 grams; 1.5 sticks); ¼ cup light corn syrup (70 grams); 1 teaspoon pure vanilla extract; ¼ teaspoon salt; 8 ounces semi-sweet chocolate bars, finely chopped (226 grams); ⅓ cup heavy whipping cream (80 ml); Sea salt for sprinkling on top (optional but recommended)

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Introduction

Millionaire Shortbread is a decadent treat featuring a buttery shortbread base, a rich caramel layer, and a smooth chocolate ganache topping. This classic dessert satisfies any sweet tooth with its perfect balance of textures and flavors.

The image shows a close-up of three stacked dessert bars with three layers: a thick, pale yellow base layer that looks dense and crumbly, a middle layer of smooth, light caramel color, and a top layer of dark chocolate with a matte finish sprinkled with small white salt flakes. Around the stack, more slices of the dessert bars are laid on a white marbled surface, showing the same distinct three layers. The lighting is soft, highlighting the texture and layers of the bars. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, softened (230 grams)
½ cup granulated sugar (100 grams)
2 large egg yolks, at room temperature
¼ teaspoon salt
2 cups all-purpose flour, spooned & leveled (250 grams)
2 (14-ounce) cans sweetened condensed milk (NOT evaporated milk)
1 ¼ cups packed light brown sugar (250 grams)
¾ cup unsalted butter, sliced (170 grams; 1.5 sticks)
¼ cup light corn syrup (70 grams)
1 teaspoon pure vanilla extract
¼ teaspoon salt
8 ounces semi-sweet chocolate bars, finely chopped (226 grams)
⅓ cup heavy whipping cream (80 ml)
Sea salt for sprinkling on top (optional but recommended)

Instructions

Step 1: Preheat the oven to 350°F (180°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal. Set aside.
Step 2: In a stand mixer fitted with the paddle attachment or a large bowl with a handheld mixer, beat the softened butter and granulated sugar together until well combined, about 2 minutes.
Step 3: Add the egg yolks and ¼ teaspoon salt, mixing until fully combined. Scrape down the sides of the bowl as needed.
Step 4: Add the flour and mix on low speed until the mixture starts to come together but remains crumbly.
Step 5: Transfer the crumbly dough into the prepared pan and press into an even layer.
Step 6: Bake for 23 to 28 minutes, or until the top is set and edges turn lightly golden. Remove and cool completely on a wire rack. Refrigerate if you want to speed cooling.
Step 7: To make the caramel, combine sweetened condensed milk, brown sugar, sliced butter, and corn syrup in a large saucepan over medium heat.
Step 8: Whisk frequently until the mixture boils, then cook for 8 to 13 minutes, whisking constantly, until thickened, pulling away from the sides, and caramel-colored. Test by dropping a small spoonful into cold water – it should form a soft ball.
Step 9: Remove from heat and stir in vanilla extract and ¼ teaspoon salt until combined.
Step 10: Pour caramel over the cooled shortbread and spread evenly. Refrigerate for 1 hour or until mostly set.
Step 11: For the ganache, combine chopped chocolate and heavy cream in a heat-proof bowl. Microwave in 20-second increments, stirring between, until smooth and melted.
Step 12: Pour ganache over chilled caramel layer, spreading evenly. Sprinkle with sea salt if desired.
Step 13: Refrigerate for 1 to 2 hours until the chocolate is firm and set.
Step 14: Use parchment overhang to lift bars from the pan, slice into pieces, and serve.

Tips & Variations

Use parchment paper with overhang to easily lift the shortbread out without damaging the layers.
For a twist, add a pinch of cayenne pepper to the caramel for a subtle spicy kick.
Swap semi-sweet chocolate with milk or dark chocolate based on your preference.
To speed up cooling between layers, place the pan in the refrigerator on a wire rack.

Storage

Store Millionaire Shortbread in an airtight container in the refrigerator for up to one week. Let pieces come to room temperature before serving for the best texture. You can also freeze them for up to one month; thaw in the fridge overnight before serving.

How to Serve

The image shows several square dessert bars with three distinct layers placed on white parchment paper over a white marbled surface. The bottom layer is a light, crumbly shortbread crust in pale beige, smooth and even. The middle layer is a thick, caramel-colored filling with a soft, glossy texture. The top layer is a dark chocolate glaze with a shiny surface, sprinkled with coarse white salt flakes. One square in the center has a bite taken out of it, revealing all three layers clearly. More squares, some out of focus, are scattered around the main piece. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use evaporated milk instead of sweetened condensed milk?

No, evaporated milk is not sweetened and will drastically change the flavor and texture of the caramel. Be sure to use sweetened condensed milk for the right consistency and sweetness.

How do I know when the caramel is done?

Cook the caramel until it thickens, pulls away from the sides of the pan, and turns a golden caramel color. The soft ball test helps: drop a spoonful into cold water – if it forms a soft ball, it’s ready.