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Squares of millionaire's shortbread on a plate.
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Millionaire's Shortbread

Millionaire's Shortbread goes by many names, but all of them point to a buttery shortbread crust topping with luscious caramel filling and a sturdy chocolate topping.
Course Dessert
Cuisine American, Australian, Scottish
Prep Time 5 minutes
Cook Time 45 minutes
Chilling time 20 minutes
Total Time 50 minutes
Servings 16 bars
Calories 338kcal

Ingredients

For the shortbread:

For the caramel:

  • 1 (14-ounce) can sweetened condensed milk
  • 1/4 cup butter (1/2 stick)
  • 2 tablespoons light corn syrup (see note 1)
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract

For the chocolate topping:

  • 2 (4-ounce) bars semisweet chocolate broken into pieces

Instructions

To make the shortbread:

  • Preheat oven to 325 degrees. Line an 8-inch by 8-inch baking pan with parchment, allowing two sides to have a 2-inch overhang. Spray with non-stick spray. Set aside.
  • In the bowl of a standing mixer fit with the paddle attachment on medium, or with an electric mixer by hand, cream together butter and sugar until fluffy and light, about 2 minutes.
  • Add flour and salt, and mix on low speed until combined and has the consistency of course sand, about 2 minutes. Transfer mixture to prepared pan and press into an even layer. Bake until light golden brown and dry, about 30 to 35 minutes. Cool on a cooling rack.

To make the caramel:

  • As the shortbread cools, combine sweetened condensed milk, butter, syrup, and salt in a medium sauce pan over medium heat. Stir continuously until the mixture is thickened and light butterscotch-colored, about 10 to 20 minutes. (Mixture should read 220 to 225 degrees on a digital thermometer.) Adjust heat as necessary and stir constantly to prevent bottom from scorching.
  • Remove pan from heat and stir in vanilla. Immediately pour over the shortbread crust, smoothing it into an even layer.

To make the chocolate topping:

  • In a small, microwave-safe bowl, heat chocolate.Stir carefully and continue to microwave in 30-second increments until smooth, stirring after each increment.
  • Pour over caramel filling and spread evenly. Chill until chocolate is just set, about 30 minutes.
  • Cut parchment away from sides of pan and using parchment overhang, carefully remove from pan. Using a sharp knife, cut into 16 squares.

Notes

  1. Corn syrup: Traditional shortbread is made with Lyle's Golden Syrup. It is located in the baking aisle near the syrups of well-stocked grocery stores or you can buy it online.
  2. Yield: This recipe makes 16 bars approximately 2 inches by 2 inches in size.
  3. Storage: Store bars covered in the refrigerator for up to one week. Bring to room temperature before serving. 
  4. Freezer: Wrap bars well individually in plastic wrap and then foil. Label, date, and freeze for up to 3 months. Thaw at room temperature before serving. 

Nutrition

Serving: 1bar | Calories: 338kcal | Carbohydrates: 38g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 40mg | Sodium: 272mg | Potassium: 189mg | Fiber: 1g | Sugar: 27g | Vitamin A: 428IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 1mg