Millionaire Shortbread Chocolate Caramel

Layers of crumbly shortbread, soft golden caramel, and rich chocolate ganache come together in this Millionaire Shortbread recipe for a treat that tastes as good as anything from a bakery. The moment I tried making these at home, I realized they were even better than store-bought, and cutting into those perfect layers never gets old.

I first baked these for a holiday cookie swap and every neighbor asked for the recipe after tasting just one square. Watching the ganache glisten on top is one of my favorite things about making them from scratch.

Ingredients

• Unsalted butter: room temperature for crumbly texture in both base and caramel go for quality European style if you can
• Granulated sugar: brings sweetness and helps the shortbread crunch
• Egg yolks: extra-large add richness and help bind the crust
• Vanilla extract: pure vanilla deepens flavor in both crust and caramel layers
• All-purpose flour: creates a sturdy tender base always measure and fluff for the best results
• Salt: balances the sweetness use fine salt in dough and flaky sea salt for beautiful finishing
• Sweetened condensed milk: makes the caramel silky and indulgent use a thick high quality milk for best mouthfeel
• Light brown sugar: gives caramel its classic taste plus a hint of molasses
• Light corn syrup: prevents grainy caramel and makes each bite chewy and smooth
• Semi-sweet chocolate chips: for the ganache a good quality brand will really shine in the final topping
• Heavy cream: for the ganache layer turns the chocolate ultra-smooth and glossy pick fresh cream for extra shine
• Flaky sea salt: for garnish elevates the finished taste with a gentle crunch Maldon or Fleur De Sel are classic choices

Step-by-Step Instructions

Prep the Pan:

Line a straight sided nine by thirteen inch metal baking pan with parchment paper so it hangs over the sides. Lightly coat the paper with a baker’s nonstick spray for easy removal later.

Mix the Crust:

Use a hand mixer on medium low speed to cream the butter and sugar together until smooth. Add egg yolks with vanilla extract and keep mixing just to blend. Incorporate the flour and fine salt slow and steady the mixture will stay slightly crumbly for best texture.

Press and Bake:

Scatter the crust crumbs into the pan. Press firmly using clean fingers or a second sheet of parchment until you have an even layer. Bake at three hundred fifty degrees for twenty two to twenty four minutes until edges turn golden. Let the base cool in the pan while you continue.

Make the Caramel:

Add butter, sweetened condensed milk, light brown sugar, and corn syrup to a heavy saucepan. Melt low and slow on medium heat stirring often. Once unified and smooth, let the mixture boil gently then pull back to medium low. Stir constantly watching for the caramel to reach two hundred twenty five degrees with a candy thermometer. When just golden and thick turn off the heat. Rapidly whisk in fine salt and vanilla for silky texture.

Pour and Set Caramel:

Pour the hot caramel over the cooled crust and smooth into an even layer with a spatula. Let cool at room temperature for at least thirty minutes until firm to the touch.

Prepare Ganache:

Place the chocolate chips and heavy cream into a microwave safe bowl. Heat on high for one minute stir then heat again in thirty second bursts stirring each time. When chocolate is completely glossy and melted add the corn syrup and stir until smooth.

Finish and Chill:

Spread ganache over the set caramel and gently smooth the top. After ten to twelve minutes when ganache is only slightly warm gently sprinkle a layer of flaky sea salt over the chocolate for a beautiful finish. Chill in the fridge for an hour and a half or longer until the layers are fully set.

Cut and Serve:

Use the parchment wings to lift the shortbread from the pan. With a long sharp knife slice clean squares wiping between each cut. If the bars have been chilling several hours allow to come to room temperature for fifteen minutes before serving for the best caramel texture.

Pin it

You Must Know

Watching my youngest try to sneak the sea salt flakes off the top always makes me laugh. I am really partial to the caramel layer nothing beats the aroma as it thickens and browns right in my kitchen.

Pin it

Storage Tips

These bars keep well refrigerated in an airtight container for up to a week. To prevent the ganache from picking up fridge flavors you can press a piece of wax paper gently on top. They can also be frozen for up to two months separated by parchment between layers just thaw in the fridge overnight before serving.

Ingredient Substitutions

If you are out of corn syrup in the caramel layer honey can help but will alter the final flavor slightly. For the chocolate you could use dark chocolate chips for a more bittersweet contrast or even white chocolate in a pinch, though the classic ganache shines best for that bakery look.

Serving Suggestions

Cut the bars into small bite sized squares for gatherings or package as part of a homemade dessert box. These always stand out on a cookie tray and pair beautifully with a creamy coffee or strong black tea. For a special occasion you can drizzle with a little more melted chocolate and add a pinch of extra flaky salt just before serving.

History of Millionaire Shortbread

This recipe is often linked back to traditional Scottish shortbread but took on new fame when caramel and chocolate were layered in the 20th century. Sometimes called caramel slice in the UK it has become beloved everywhere for its balance of crunch and creamy layers. It truly feels like a treat worthy of special times.

Frequently Asked Questions

→ How do I achieve a crisp shortbread base?

Mix the ingredients just until crumbly and avoid overmixing. Gently press the dough into the pan and bake until lightly golden.

→ What is the secret to smooth caramel?

Cook the caramel gently, stirring constantly, until it reaches 225°F. This ensures the perfect texture without burning.

→ How do I prevent the chocolate layer from cracking?

Let the caramel cool fully before pouring the ganache. Slice with a hot, clean knife for smooth cuts.

→ Can I make these bars ahead of time?

Yes, they store well in an airtight container for up to five days. Allow them to rest at room temperature before slicing.

→ Why add flaky sea salt on top?

The sea salt balances the sweetness and enhances flavor, adding a pleasant crunch to every bite.

→ Is it necessary to use a candy thermometer for the caramel?

For the best texture, use a thermometer to ensure the caramel reaches the ideal temperature without overcooking.