Millionaire Shortbread Recipe

I have a secret to share. I recently explored How To Make Millionaire Shortbread where I layered a buttery, crumbly base made from unsalted butter, granulated sugar, and all-purpose flour with a luscious caramel layer of demerara sugar and sweetened condensed milk. The rich chocolate ganache topping is pure bliss.

I’m excited to share my version of Millionaire Shortbread with you. This recipe is all about layering flavors, starting from a buttery shortbread base made with softened unsalted butter, granulated sugar, a pinch of salt and all-purpose flour.

The next step is creating a gooey caramel using extra unsalted butter, demerara sugar, a can of sweetened condensed milk and a splash of vanilla extract. Then, I top it off with a rich chocolate ganache prepared with roughly chopped dark chocolate and heavy cream.

I’ve always been inspired by recipes using shortbread cookies and creative shortbread topping ideas so I love how this recipe brings something new to the table. Even if you’ve made Millionaire Shortbread without corn syrup before or experimented with easy millionaire bars, I think you’ll appreciate the decadent layers and simple ingredients that make this dessert a real treat.

Enjoy every bite and feel free to add your own little twist!

Why I Like this Recipe

I love this recipe because the shortbread base turns out super buttery and crispy, which gives a really solid foundation for the rest of the flavors. I also dig how the caramel layer comes out all gooey and sweet – it kinda reminds me of home-cooked treats my family used to make. The dark chocolate ganache on top is another fave of mine; it’s rich and smooth and makes the whole thing feel extra indulgent. Lastly, I like making it cause even though it seems a bit complicated, every step is really rewarding and makes me feel like I accomplished something awesome in the kitchen.

Ingredients

• Unsalted butter: Gives richness and smooth texture, infusing the shortbread with a mellow flavor.
• All-purpose flour: Provides structure and carbohydrates helping the base to be light and crumbly.
• Granulated sugar: Sweetens the mix while adding body and slight crispness.
• Sweetened condensed milk: Brings extra sweetness and creamy texture in the caramel layer.
• Dark chocolate: Gives bitter sweet flavor and acts as a rich finishing touch.
• Heavy cream: Adds luscious smoothness and improves the ganache consistency.
• Demerara sugar: Provides a crunchy texture and deep molasses flavor to the caramel.
• Vanilla extract: Intensifies flavor with a warm, aromatic hint into the caramel.

Ingredient Quantities

• 225g unsalted butter (softened) for the shortbread base
• 110g granulated sugar
• 225g all-purpose flour
• A pinch of salt
• 130g unsalted butter for the caramel layer
• 200g demerara sugar
• 397g can of sweetened condensed milk
• 1/2 tsp vanilla extract
• 200g dark chocolate (roughly chopped) for the ganache
• 200ml heavy cream

How to Make this

1. Preheat your oven to 170°C (340°F). Grease and line a 9×9 inch baking pan with parchment paper.

2. Beat 225g of softened butter with 110g granulated sugar in a large bowl until the mix get’s creamy. Stir in 225g all-purpose flour and a pinch of salt until you form a smooth dough.

3. Press this dough evenly into the bottom of your prepared pan, making sure it’s nice and compact. Bake for 20-25 minutes or until lightly golden.

4. In a saucepan, melt 130g unsalted butter with 200g demerara sugar over medium heat until the sugar dissolves.

5. Stir in the 397g can of sweetened condensed milk and 1/2 teaspoon vanilla extract. Let the mixture cook on low heat, stirring constantly for 8-10 minutes until it thickens into a gooey caramel.

6. Carefully pour the caramel evenly over the baked shortbread base. Let it sit for about 10 minutes to set a little.

7. Put the roughly chopped 200g dark chocolate into a bowl. In a small saucepan, heat 200ml heavy cream until it just begins to simmer.

8. Pour the hot cream over the chocolate and stir until you get a smooth ganache. If necessary, microwave the bowl for 20-second intervals to melt any stubborn pieces.

9. Spread the ganache over the cooled caramel layer evenly with a spatula.

10. Allow the whole thing to fully cool at room temperature for a couple of hours or chill it in the fridge. Once set, cut into squares and enjoy!

Equipment Needed

1. Oven (for preheating to 170°C or 340°F)
2. 9×9 inch baking pan
3. Parchment paper to line the pan
4. Large mixing bowl
5. Electric mixer or a whisk
6. Measuring cups and a kitchen scale
7. Spatula (for spreading dough and ganache)
8. Saucepan (for making the caramel)
9. Stirring spoon
10. Small saucepan (for heating the heavy cream)
11. Microwave-safe bowl (in case you need to melt any stray chocolate bits)
12. Knife (for cutting the set bars into squares)

FAQ

Millionaire Shortbread Recipe Substitutions and Variations

• For the unsalted butter in the shortbread base, you can use salted butter instead, but just cut back on the added pinch of salt in the recipe.
• If you need a substitute for granulated sugar, try using caster sugar or even brown sugar. It might change the flavor a tiny bit though.
• You could swap all-purpose flour with a mix of all-purpose and pastry flour to give your shortbread a lighter texture.
• Instead of heavy cream, coconut cream can work well especially if you’re trying to avoid dairy. Keep in mind that it might add a slight coconut flavor.
• If you dont have dark chocolate for the ganache, you can use semi-sweet chocolate, but the ganache will be a little less rich.

Pro Tips

1. When makin the shortbread base, it’s really important the butter is soft but not melted so your dough doesn’t get too greasy. If it’s too mushy you might have problems gettin a nice even texture.
2. For the caramel layer, keep stirring constantly on low heat. I’ve seen people burn that stuff if they get distracted, so don’t walk away even for a minute.
3. After you pour the caramel over the baked base, let it sit undisturbed for at least 10 minutes so that it sets a bit. This makes sure the layers don’t mix before adding the ganache.
4. When you’re makin the chocolate ganache, make sure your cream is hot enough to melt all the choc pieces smooth, but not so hot it burns the chocolate. If you gotta, give it a few extra 20-second bursts in the microwave to finish the melting process.