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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Boo!
While trying to get the caramel mixture to the elusive temperature (about 8-10 min), it turned to candy and went solid. (I kept thinking it was gonna happen, but pushed to get to the temperature) Isn’t there a better way to know when the caramel is ready?
Sorry to hear you had a problem with this Daniel! If the caramel hardened, it sounds like the temperature got too high (even if it didn’t read that way on your thermometer). It may be time to replace your thermometer.
How to cut through millionaire shortbread to stop caramel pushing out .
You can pop them in the freezer for a bit to get them really cold (but not quite frozen) – that should help.
Tried these millionaire bars…it was amazing…best ever bars i must say…thx for recipe
What size saucepan is needed for the caramel layer? It looks as if it bubbles up a lot. Is a non-stick pan o.k.?
Not rating because I haven’t made them yet.
Hi Vicki, You should be fine with a medium-sized sauce pan. You could use non-stick but if you do, don’t use a metal whisk to combine the ingredients. Use a tool that is appropriate for a non-stick surface and combine thoroughly. Hope you enjoy!
Absolutely fabulous! Rich chocolate, caramel and a shortbread crust! Great with coffee. This is a real winner in any contest!I have loved all the recipes I have tried. Thank you for such a quality site
Also, you do not chill them. They are eaten at room temperature.
I grew up on these things in the west coast of Scotland. A few observations. The shortbread recipe is not the original. Shortbread has only butter, sugar, and flour. The caramel part is good. The chocolate should be a good quality one. Most of the people where I lived melted Cadbury’s milk chocolate bars. Overall this is a decent version, if not absolutely authentic. Also the reason they are called “millionaires shortbread” is not because they taste “rich” it is because for the average family these were a once in a while treat. Plain shortbread is cheap, just flour sugar and butter. Only rich people could afford the added ingredients
Jenn, I couldn’t find the link for:
Dianne’s Dark Chocolate Buttercrunch with Sea Salt you reference. Can you please provide it?
Hi Donna, You can find it here.
These didn’t turn out as well as I was hoping. I wasn’t able to achieve the nice clear layers, and the caramel was a little squishy. They still tasted yummy though!
These were great. For me, there needed to be more chocolate to balance the caramel. I could hardly taste the chocolate in comparison. But, still, it was easy and very good. Unfortunately, I didn’t win the recipe contest, though. Lol