Millionaire’s shortbread, where layers of sublime flavours and textures unite to create a magical treat. This iconic dessert is a trifecta of buttery shortbread, velvety caramel, and decadent chocolate—creating a perfect balance that elevates your taste buds to new heights. Whether you’re sharing it on a special occasion or savouring it as a personal treat, this recipe is sure to leave a lasting impression.
The first layer of this combination is a golden-brown shortbread, which acts as a buttery canvas for the luscious caramel. Simmered to a golden amber hue, the caramel brings a sweet and slightly salty depth that complements the buttery notes of the shortbread. And the last layer is a chocolate crown that enrobes the entire creation. The intense chocolate coating adds a luxurious finish, completing the trifecta of textures and flavors. Each bite is a harmonious blend of crunchy, chewy, and silky-smooth—a symphony for your taste buds.
If you are a caramel fan try my simple salted caramel recipe.
I know, that different layers and textures can seem a bit overwhelming. But don’t worry this recipe isn’t difficult. The ingredients are easily available. All this recipe needs is a little effort and patience. The instructions are so easy to follow that even a kitchen newbie can create this millionaire’s shortbread.
Ingredients required
Following is a preview list of ingredients, for a detailed list with quantity required, find the recipe card below.
Butter -Butter should be at room temperature for the shortbread layer. You can use salted and straight-from-fridge butter for caramel. Just don’t add the extra salt.
Sugar – For both shortbread and caramel layer I’ve used white granulated sugar. You can use the same amount of brown sugar for the caramel layer for extra flavour.
All-purpose Flour
Salt
Condensed Milk
Honey
Vanilla Extract
Dark chocolate- Millionaire’s shortbread is rich and sweet that’s why I have used dark chocolate to balance the sweetness. But feel free to use milk chocolate.
White Chocolate(optional)-Just for aesthetic purpose.
How to make millionaire’s shortbread?
Following is a simple instruction list, for detailed instructions, find the recipe card below.
SHORTBREAD
Cream butter and sugar. Sift in the flour and salt. Stir to combine
Pat the shortbread dough into a lined baking dish and bake.
CARAMEL
Add butter, condensed milk, honey, salt, and sugar to a saucepan. Cook until darkened and thick. Add the vanilla and mix
Pour the caramel over the shortbread layer and chill.
CHOCOLATE
Add the dark and white chocolate in separate bowls and melt over a double boiler or microwave. Spread the dark chocolate over chilled caramel and shortbread base. Randomly pour white chocolate and swirl to create a marble effect. Chill in the fridge until your millionaire’s shortbread is set.
Tips
- line your baking dish and leave an overhang so it’s easy to remove.
- Use room-temperature butter for making shortbread to ensure proper mixing and binding.
- When making the caramel make sure to stir it constantly so it doesn’t burn on the bottom. If still sticks to the bottom lower the heat.
- Chill the caramel layer before adding the chocolate to ensure there is no mixing and we get even layers.
- Chilled millionaire’s shortbread is easy to cut.
Storage
Place the bars in an airtight container and store them at room temperature or refrigerator for up to 5 days.
Freezing
Wrap the bars individually in plastic wrap or foil paper. They can stay in the freezer for 2 months. Thaw completely before serving.
If you liked this recipe, try these!
Millionaire’s Shortbread
Ingredients
Shortbread layer
- 140 g Butter (room temperature, unsalted) ⅔ cup
- 70 g Sugar ⅜ cup
- 227 g All-purpose Flour 1¾ cups
- ¼ tsp salt
Caramel Layer
- 275 g Condensed Milk 1 cup
- 12 g Sugar 1 tbsp
- 60 g Honey 3 tbsp
- 113 g Butter (unsalted) ½ cup
- ½ tsp Salt
- 1 tsp Vanilla Extract
Chocolate layer
- 180 g Dark chocolate 1¼ cups
- 90 g White Chocolate (optional) optional 2/3 cup
Instructions
Prep
- Preheat oven to 180℃/350℉ and line an 8×8 inch baking dish with parchment paper.
Shortbread Layer
- Cream the butter and sugar until light and fluffy with the help of a whisk or mixer(stand/hand). Sift in the flour and salt and mix until just combined.
- Transfer to your prepared pan and press into an even layer then bake at 180℃/350℉ for about 25-30 minutes or until the edges are golden.
Caramel Layer
- Combine the butter, sugar, salt, sweetened condensed milk, and honey in a medium-sized saucepan.
- Place over medium heat and mix with a whisk or spatula until melted and combined then continue mixing over the heat while the caramel bubbles and darkens to a richer colour. Once it’s ready you’ll see it starts to thicken and pull away from the edge, 5-6 minutes, your caramel is ready.
- Remove from heat and add vanilla extract. Mix till combined.
- Pour onto the shortbread base, smooth to the edges creating a flat layer. Chill in the fridge for about 200 minutes so the caramel sets.
Chocolate Layer
- Chop the dark and white chocolate and melt either in a double boiler or microwave separately. Pour the dark chocolate over the caramel and smooth into an even layer.
- Pour melted white chocolate randomly and swirl with a skewer or toothpick for a marble effect.
- Chill for a few hours before cutting and serving.
Notes
- line your baking dish and leave an overhang so it’s easy to remove.
- Use room-temperature butter for making shortbread to ensure proper mixing and binding.
- When making the caramel make sure to stir it constantly so it doesn’t burn on the bottom. If still sticks to the bottom lower the heat.
- Chill the caramel layer before adding the chocolate to ensure there is no mixing and we get even layers.
- Chilled millionaire’s shortbread is easy to cut.