I love how this millionaire shortbread brings together three classic layers into one indulgent treat. I start with a buttery shortbread base, add a rich and chewy caramel center, and finish it off with a smooth chocolate topping sprinkled with flaky sea salt. Every bite feels decadent yet comforting, making this one of my favorite desserts to prepare for gatherings or special moments at home.
Why You’ll Love This Recipe
I like this recipe because it delivers bakery-style results without complicated steps. I enjoy how the shortbread stays tender, the caramel turns out perfectly gooey, and the chocolate layer adds just the right amount of richness. I also appreciate how each layer complements the others, creating a balanced dessert that feels luxurious but familiar.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the shortbread layer
- 2 cups unsalted butter
- ⅔ cup granulated sugar
- 2 extra large egg yolks
- 2½ teaspoons vanilla extract
- 2 cups all-purpose flour
- ¼ + ½ teaspoon salt
For the caramel layer
- 14 oz sweetened condensed milk
- 1 cup light brown sugar
- ⅓ cup plus 1 tablespoon light corn syrup
For the chocolate topping
- 2 cups semi-sweet chocolate chips
- ⅔ cup heavy cream
- 1½ teaspoons flaky sea salt
Directions
I begin by preheating the oven to 350°F (175°C) and lining a baking pan with parchment paper.
I cream the butter and granulated sugar together until light and fluffy, then mix in the egg yolks and vanilla extract. I slowly add the flour and salt, mixing just until a soft dough forms. I press this dough evenly into the prepared pan and bake it until lightly golden.
While the shortbread cools, I prepare the caramel by combining the sweetened condensed milk, brown sugar, and corn syrup in a saucepan. I cook it over medium heat, stirring constantly, until it thickens and turns a deep golden color. I pour the caramel over the baked shortbread and spread it evenly, then let it set slightly.
For the topping, I heat the heavy cream until just simmering and pour it over the chocolate chips. I let it sit for a minute, then stir until smooth. I spread the chocolate evenly over the caramel layer and finish with a sprinkle of flaky sea salt. I refrigerate the pan until fully set before slicing.
Servings And Timing
I usually cut this recipe into about 16 squares.
Preparation time is around 25 minutes, baking takes about 25 minutes, and chilling time is roughly 2 to 3 hours to allow all the layers to set properly.
Storage/Reheating
I store millionaire shortbread in an airtight container in the refrigerator for up to one week. When I want to serve it, I let it sit at room temperature for a few minutes so the layers soften slightly. I don’t recommend reheating, as the caramel and chocolate are best enjoyed set.
FAQs
Can I make this recipe ahead of time?
I often make it a day in advance, and I find that the flavors develop even more as it rests in the refrigerator.
Can I freeze millionaire shortbread?
I have frozen it successfully by wrapping individual pieces tightly and storing them for up to two months.
What pan size works best?
I usually use a square baking pan, which helps keep the layers even and easy to slice.
Can I use milk chocolate instead of semi-sweet?
I sometimes swap in milk chocolate for a sweeter topping, and it works just fine.
How do I get clean slices?
I like to use a sharp knife warmed with hot water and wiped clean between cuts.
Conclusion
I always come back to this millionaire shortbread recipe when I want a dessert that feels impressive yet comforting. The combination of buttery shortbread, rich caramel, and smooth chocolate never disappoints, and I enjoy how each layer comes together to create a truly satisfying treat.
Print
How to make Millionaire Shortbread
- Total Time: 3 hours 15 minutes (including chilling)
- Yield: 16 squares
- Diet: Vegetarian
Description
Millionaire Shortbread is a decadent dessert featuring three rich layers: a tender, buttery shortbread base, a gooey caramel center, and a smooth chocolate topping finished with flaky sea salt. Perfect for special occasions or indulgent everyday treats.
Ingredients
- For the shortbread layer:
- 2 cups unsalted butter
- ⅔ cup granulated sugar
- 2 extra large egg yolks
- 2½ teaspoons vanilla extract
- 2 cups all-purpose flour
- ¼ + ½ teaspoon salt
- For the caramel layer:
- 14 oz sweetened condensed milk
- 1 cup light brown sugar
- ⅓ cup plus 1 tablespoon light corn syrup
- For the chocolate topping:
- 2 cups semi-sweet chocolate chips
- ⅔ cup heavy cream
- 1½ teaspoons flaky sea salt
Instructions
- Preheat oven to 350°F (175°C) and line a square baking pan with parchment paper.
- Cream butter and sugar until light and fluffy. Mix in egg yolks and vanilla extract.
- Gradually add flour and salt; mix until a soft dough forms.
- Press dough into the prepared pan and bake until lightly golden, about 20–25 minutes. Let cool.
- For caramel, combine sweetened condensed milk, brown sugar, and corn syrup in a saucepan.
- Cook over medium heat, stirring constantly, until thick and deep golden, about 10–15 minutes.
- Pour caramel over cooled shortbread and spread evenly. Let it set slightly.
- Heat cream until just simmering and pour over chocolate chips. Let sit for 1 minute, then stir until smooth.
- Spread chocolate over caramel layer and sprinkle with flaky sea salt.
- Refrigerate for 2–3 hours or until fully set. Slice into squares before serving.
Notes
- Use a warm, sharp knife to get clean slices.
- Make a day ahead for even better flavor and texture.
- Milk chocolate can be substituted for a sweeter topping.
- Store in fridge, but allow to sit at room temperature for a few minutes before serving.
- Can be frozen for up to 2 months when wrapped individually.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 square
- Calories: 360
- Sugar: 28g
- Sodium: 115mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
