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Millionaire Shortbread Recipe

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This classic Millionaire Shortbread recipe features three luxurious layers: buttery shortbread, rich homemade caramel, and smooth chocolate topping. Perfect for special occasions or whenever you need an impressive yet achievable dessert.

Ingredients

Scale

Shortbread Base:

  • 2 cups (250g) all-purpose flour
  • ½ cup (65g) cornstarch
  • ¾ cup (170g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Caramel Layer:

  • 1 can (14 oz/397g) sweetened condensed milk
  • ½ cup (115g) unsalted butter
  • ½ cup (100g) light brown sugar, packed
  • ¼ cup (60ml) golden syrup or light corn syrup
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt

Chocolate Topping:

  • 12 oz (340g) dark or semi-sweet chocolate, chopped (or chocolate chips)
  • 2 tablespoons (28g) unsalted butter or coconut oil
  • Flaky sea salt for topping (optional)

Instructions

  • Prepare the pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later. Lightly grease the parchment.
  • Make the shortbread base: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes with an electric mixer. Beat in the vanilla extract. In a separate bowl, whisk together the flour, cornstarch, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined. The dough will be crumbly but should hold together when pressed.
  • Bake the shortbread: Press the shortbread dough evenly into the prepared pan, creating a compact, level layer. Use the back of a measuring cup or your hands to smooth it out. Prick the surface all over with a fork (this prevents bubbling). Bake for 20-25 minutes until the edges are lightly golden. The center may look slightly underdone, but it will continue to firm up as it cools. Let cool completely in the pan.
  • Prepare the caramel: In a medium saucepan over medium heat, combine the sweetened condensed milk, butter, brown sugar, and golden syrup. Stir constantly until the butter melts and the sugar dissolves. Bring the mixture to a gentle boil, then reduce heat to medium-low. Continue stirring constantly for 8-10 minutes until the caramel thickens considerably and turns a deep golden color. It should coat the back of your spoon thickly. Remove from heat and stir in the vanilla and salt.
  • Add the caramel layer: Pour the hot caramel over the cooled shortbread base. Use a spatula to spread it evenly to all corners. Let it cool at room temperature for about 15 minutes, then refrigerate for at least 2 hours until completely firm and set.
  • Make the chocolate topping: When the caramel is set, melt the chocolate and butter together. You can do this in a microwave-safe bowl in 30-second intervals, stirring between each, or use a double boiler. Stir until completely smooth and glossy.
  • Add the chocolate layer: Pour the melted chocolate over the firm caramel layer and spread evenly with a spatula. If desired, sprinkle with flaky sea salt while the chocolate is still wet. Refrigerate for at least 1 hour until the chocolate is completely set.
  • Cut and serve: Using the parchment overhang, lift the entire slab out of the pan onto a cutting board. Use a large, sharp knife (warmed under hot water and dried) to cut into squares. Wipe the knife clean between cuts for the neatest edges. Serve at room temperature for the best texture.

Notes

  • The caramel must be stirred constantly to prevent burning. Don’t walk away from the stove!
  • For cleaner cuts, let the millionaire shortbread come to room temperature for about 15 minutes before slicing.
  • Using high-quality chocolate makes a significant difference in the final taste.
  • If your caramel seems too thin, continue cooking it a bit longer until it reaches the right consistency.
  • The shortbread base should be fully cooled before adding the caramel, or it may sink into the base.

Nutrition

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