Millionaire’s Shortbread
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With a buttery shortbread base, a thick layer of gooey caramel, and a chocolate topping, millionaire’s shortbread is as indulgent as it sounds. Think of it as a homemade Twix bar—only richer and even more satisfying.
Known as millionaire’s shortbread, presumably because they’re so rich, these bars start with a buttery shortbread base, followed by a layer of gooey caramel, and are finished with a chocolate topping sprinkled with flaky sea salt. To me, they taste like gourmet Twix bars, but even more indulgent. While the recipe is straightforward, you’ll need an instant-read thermometer to cook the caramel to just the right consistency—it’s worth it for that perfectly gooey texture.
If you love layered dessert bars, you might also enjoy my pecan pie bars, chocolate peanut butter squares, or raspberry jam bars—same idea, different flavors.
“OH MY. Decadent!!! Everyone LOVED it.”
What You’ll Need To Make Millionaire’s Shortbread
- All-Purpose Flour & Cornstarch: Form the base of the shortbread crust. The cornstarch makes the crust more tender.
- Dark Brown Sugar: Adds sweetness and a hint of molasses flavor to the crust and caramel.
- Butter: Creates the flaky, crumbly texture of the crust and enriches the caramel.
- Egg Yolk: Binds the shortbread dough and contributes richness.
- Sweetened Condensed Milk & Heavy Cream: Form the creamy, sweet base of the caramel.
- Light Corn Syrup: Prevents the caramel from crystallizing, ensuring a smooth consistency.
- Vanilla Extract: Enhances the flavor of the caramel with warm, sweet notes.
- Semi-Sweet Chocolate & Milk Chocolate: A combination that balances bitterness and sweetness for the smooth, glossy topping. Use a high-quality brand, such as Ghirardelli.
- Flaky Sea Salt: Adds a touch of crunch and balances the sweetness of the bars.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Mix the dry ingredients. In the bowl of a food processor fitted with the steel blade, combine the flour, brown sugar, cornstarch, and salt, and process until well combined. Add the butter and egg yolk and process until a coarse meal forms.
Step 2: Incorporate the water. Add the ice water and blend until you have a moist, crumbly dough, about 10 seconds more.
Step 3: Press and bake the crust. Dump the dough into the prepared pan and press with your fingers into an even layer. Prick the dough all over with a fork and bake in a 350°F oven until golden, about 20 minutes.
Pro Tip: Pricking the dough all over with a fork allows steam to escape, preventing the shortbread from bubbling up and creating an uneven surface for your caramel layer.
Step 4: Make the caramel layer. In a medium, heavy-bottomed saucepan over medium heat, melt the butter. Add the sweetened condensed milk, heavy cream, corn syrup, vanilla, brown sugar, and salt, whisking until evenly combined. Bring to a simmer and cook, stirring frequently, until the mixture registers between 236°F and 239°F on an instant-read digital thermometer.
Pro Tip: Make sure to scrape the corners of the pot while the caramel cooks, as the milk solids in the condensed milk can scorch quickly on the bottom.
Step 5: Set the caramel. Once the caramel reaches the desired temperature, carefully pour it over the crust. Let it sit for 30 to 35 minutes until set but still slightly warm.
Pro Tip: Don’t rush here—ensure the caramel has cooled to a lukewarm temperature before adding the chocolate; if the caramel is too hot, it will melt into the chocolate rather than stay a distinct layer.
Step 6: Melt the chocolate. Place the semi-sweet and milk chocolate in a small microwave-safe bowl. Microwave in bursts, stirring in between, until the chocolate is melted and smooth.
Step 7: Spread the chocolate. Using an offset spatula, spread the melted chocolate evenly over the caramel layer.
Step 8: Chill, slice, and serve. Refrigerate until the bars are cold and the chocolate is set, 1½ to 2 hours. Let the bars sit out for 10 to 15 minutes to soften slightly, then cut into small squares and sprinkle with flaky sea salt.
Pro Tip: For perfectly clean edges, run a sharp chef’s knife under hot water and wipe it dry between every single cut; the heat will glide through the chilled chocolate and caramel without sticking.
The bars can be prepared up to 3 days in advance and stored in an airtight container in the fridge.
Video Tutorial
More Decadent Treats & Homemade Candy
Millionaire's Shortbread
Ingredients
For the Crust
- 1 cup all-purpose flour, spooned into measuring cup and leveled-off
- ¼ cup (packed) dark brown sugar
- 2 teaspoons cornstarch
- ½ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cut into ½-in (13-cm) cubes
- 1 large egg yolk
- 1 tablespoon ice water
For the Caramel Layer
- ½ cup (1 stick) unsalted butter
- 1 (14-oz) can sweetened condensed milk
- ½ cup heavy cream
- ½ cup light corn syrup
- 1 teaspoon vanilla extract
- 1 cup (packed) dark brown sugar
- ½ teaspoon salt
For the Chocolate Layer
- 3 oz semi-sweet chocolate, best quality such as Ghiradelli, chopped
- 3 oz milk chocolate, chopped
- Flaky sea salt, for serving
Instructions
For the Crust
- Preheat the oven to 350°F (175°C) and set an oven rack in the middle position. Line a 9-in (23-cm) square pan with aluminum foil, pushing the foil neatly into the corners and up the sides of the pan, using two pieces if necessary to ensure that the foil overlaps all edges (the overhang will help removal from the pan). Spray the foil with nonstick cooking spray or grease with butter.
- In the bowl of a food processor fitted with a metal blade, combine the flour, brown sugar, cornstarch, and salt; process until well combined and no lumps of sugar remain. Add the butter and egg yolk; process for 10 to 15 seconds, until a coarse meal forms. Add the ice water and blend until you have a moist, crumbly dough, about 10 seconds more. Dump the dough into the prepared pan and press with your fingers into an even layer (dust your fingers with flour if the dough is too sticky). Prick the dough all over with a fork and bake until golden, about 20 minutes. Set aside to cool.
For Caramel Layer
- In a medium, heavy-bottomed saucepan over medium heat, melt the butter. Add the sweetened condensed milk, heavy cream, corn syrup, vanilla, brown sugar, and salt, whisking until evenly combined. Bring to a simmer and continue cooking, stirring frequently, until the mixture registers between 236° and 239°F (113° and 115°C) on an instant-read digital thermometer, 10 to 20 minutes. (Note: It's important to use an instant-read thermometer, rather than a clip-on candy thermometer, as temperatures can vary in different spots of the caramel. An instant-read thermometer allows you to test the temperature in multiple areas for accuracy; aim for an average if the readings differ.) Once the caramel reaches the desired temperature, carefully pour it over the crust—remember, it’s extremely hot. Tilt the pan to spread the caramel evenly. Let sit for 30 to 35 minutes, until the caramel layer is set but still slightly warm. (See note below on cleaning the pot.)
For Chocolate Layer
- Place the semi-sweet and milk chocolate in a small microwave-safe bowl. Microwave in 20-second bursts, stirring in between, until the chocolate is about 75% melted. Continue melting in 5 to 10 second-bursts, stirring in between until the chocolate is melted and smooth. Do not overheat or the mixture will break.
- Using an offset spatula, spread the chocolate evenly over the caramel layer. Refrigerate until the bars are cold and the chocolate is set, 1½ to 2 hours. Let the bars sit out for 10 to 15 minutes to soften the chocolate slightly. Lift the bars out of the pan using the foil overhang and transfer to a cutting board. Using a sharp knife, cut into small squares (if the chocolate seems brittle, let the bars sit at room temperature a bit longer before cutting). Sprinkle the bars with flaky sea salt. Store in the refrigerator; serve cold or slightly chilled.
Notes
- Tip for cleaning the caramel pot: To easily clean any caramel residue, fill the pot with water and bring it to a boil. The hot water will loosen the stuck-on caramel, making it much easier to clean.
- Make-Ahead Instructions: These bars can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. Freezing is not recommended, as it may cause the chocolate to bloom.
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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After living in the UK for numerous years and discovering these lovely bars, had to learn to make them.
In Canada we have Eagle brand Dulce de Leche Caramel Flavoured Sauce. Whip open a can of that, warm it up for about 5 mins and put that on the shortbread crust, no other ingredient required. I guess this would work for any Dulce de Leche type of sauce. Same effect and a bit less work and time.
I also put them in the fridge to cool them before putting chocolate topping on, as soon as you put chocolate on top it will cool immediately, score the top at this time, as it will keep the chocolate from cracking when you cut it.
İ live in turkey and we do not have condensed milk, can i use something else as a substitiute
Hi Christine, Can you find caramel squares? You can melt those down and use for the caramel layer. Here’s a link on how to (just look at the caramel layer and follow those instructions): http://www.kingarthurflour.com/recipes/thousand-dollar-bars-recipe
I wanted to make this as an additional dessert for Thanksgiving, but with some serious competition of other foods that need to be cooked in the oven, I was wondering if this can be made 2 days in advance. If yes, How should it be stored? When should it be cut. Thanks!!
Hi Sandi, Yes, they can definitely be made a few days ahead and stored in an airtight container.
I give this recipe is fabulous!!!! I made it with almond butter and my friends enjoyed eating them.
Thank you Ms Jenn for this delicious recipe.
I made this recipe the first time and it turned out PERFECT. However, the second and third time.. the chocolate topping ALWAYS curdled and turned rough and grainy and oily. I wasted so many (expensive) dark chocolate bars over this. I don’t know why! I have no idea how it worked the first time.. I did it the exact same way. I give up.. I’m going to make a regular chocolate topping with a tablespoon of butter next time.
My guess is that you overheated the chocolate. Try shorter intervals and pull it out when it’s about 75% melted; if you stir the mixture, the residual heat will melt the chocolate completely.
I made these today and they are excellent. The recipe is very easy to follow, especially with photos. I substituted milk chocolate and they are yummy!
Yummy cookies. It’s a keeper – I would make them again.
Just made these. Will take them to our daughter’s tomorrow. I’m being very good and not stealing a bite!! Can’t wait until tomorrow.
I was skeptical because I never used a thermometer before. I had a little trouble with the caramel burning I think I needed a heavier pan? Anyway, made a double batch and everyone loved it!!! Cam right off the tin foil!
You had me at gourmet Twix bars. Yum! Can’t wait to try them. Thanks!