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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Hi there – I made this recipe and initially I thought I nailed it! But after I allowed the finished product to cool in the fridge – when I pulled it out the caramel layer was incredibly difficult to cut through (very firm!). Did I somehow over-heat the caramel? I used a candy thermometer and I pulled my pot off the stove just as it hit the right temp. It poured out great onto the crust layer so I assumed it was good to go. I allowed the dish to sit at room temp for 3 hours to try cutting through it again and it was still super firm – perhaps a tiny bit easier but still not what I imagined. Quite a work out on the jaw muscles to eat a piece! Anyways if you have any thoughts on where I went wrong that would be great – thanks!
Sorry you had a problem with the caramel, Rose! 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.
Tasty recipe, but lacks the true British taste I grew up with. Also from following the recipe and quantities precisely my caramel was twice as thick as the shortbread, which should not be the case.
Incredible. Saved in my permanent recipe files. Worth the 3-step process (not hard).
This recipe turned out great! I had never made millionaire shortbread before. I struggled the most with the caramel, where it started to burn a bit so I changed pots and kept going. There was a bit of crumbling of the shortbread layer, but it stayed well together. These were a hit at work. Thanks for the recipe!
Scrumptious and rich, a little square will satisfy that sweet craving you’re having. Wonderful to give to a host as a thanks
Hello!
My name’s Wojciech and I’m Polish student who loves to travel. In england I spend 6 months. There was first time I ate millionaire bites and after going back home – there wasn’t any month I wouldn’t think of making one by myself, but there was no chance of finding any recipe on the internet 🙁
It’s about 2 years after suffering without these god-tier sweets, but thanks to your recipe I can make them every week 🙂
Reading comments really helped with caramel problem, but using canned caramel and mixing it with a bit of butter and flour give the same taste and a little harder consistency (and it’s easier to do). I also had problems with sweetness, so I decided to add only a little bit of sugar to dough, that way sour base and sweet caramel with semi-sweet chocolade are rally good combinatin 🙂
This is an awful recipe. I usually find the recipes on this website easy to use and they come out great. Unfortunately, this recipe was missing some instructions it seems. When I made the caramel, it never got hard. I whisked while it came to a boil and kept whisking while it was boiling for an extra ten minutes, but nothing happened. The whole thing was ruined and it was a waste of my morning.
So sorry you had trouble, Melodi. Did you by chance make any substitutions? Or use evaporated milk instead of sweetened condensed milk?
Not misleading at all! Millionaires can afford more ingredients!😂. Delicious!
These turned out beautifully but I’m glad I read other reviews. Since I prefer to make my ganache on the stove over a double boiler, that’s what I did, but I reached for three more ounces of chocolate and added some corn syrup for shine. Can’t wait to eat it—I use this web-site for a lot of my cooking and I adore Jenn’s Methods.
Question – I do not have a food processor. Do I dare try to make these cookies?
Sure, I think they should work. You could use your fingers to combine the ingredients for the crust. Hope you enjoy!