There’s something absolutely extra special about millionaire shortbread cookies. The crumbly shortbread bottom, the rich layer of caramel in the center, and then the luxury chocolate topping make it something else.
Every bite is indeed a delight, hence the name “Millionaire’s” Shortbread. There is an indefinable kind of talent about these cookies—to make every occasion that touch more sumptuous, be it sharing with friends over coffee or enjoying one at the end of the day as a delightful escape.
My romance with Millionaire’s Shortbread was engendered right in my grandma’s warm kitchen. Oh, how the flutter of excitement arose when she whipped out her decade-worn family baking recipe book. Her hands were rough, with years of kneading dough and stirring sauce, moving confidently as she was laying down the ingredients. The smell of shortbread baking in the oven was just pure heaven—the house warmed up, like in a hug.
As the shortbread was baking, it was only when the magic trick began. I remember how my grandma poured that bottom with homemade caramel and leveled it carefully with a spatula. The anticipation grew as we waited for it all to set in place—all the more because then came adding the final touch: a deep layer of melted chocolate. That day had to come at what seemed like eternity to my young mind. But as we were cutting into the bars and that first bite, I realized: The dry shortbread, sweet caramel, and rich chocolate all meld together just perfectly.
Every time I make these cookies, I feel almost transported to an afternoon spent with my grandmother. This is less a recipe than family history-more accurately, at least a bridge to those times that I so loved and which I’m now privileged to share with you.
Millionaire’s Shortbread Cookies Recipe
Course: Cake Ideas24
servings30
minutes40
minutes300
kcalIngredients
- For the Shortbread Base:
1 cup (225g) unsalted butter, softened
1/2 cup (100g) granulated sugar
2 cups (250g) all-purpose flour
1/4 teaspoon salt
- For the Caramel Layer:
1 cup (200g) unsalted butter
1/2 cup (100g) granulated sugar
2 tablespoons light corn syrup
1 can (14oz/397g) sweetened condensed milk
- For the Chocolate Topping:
10 oz (280g) dark or semi-sweet chocolate, chopped
2 tablespoons unsalted butter
Steps
- Prepare the Shortbread Base
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang to make it easier to lift the bars out later.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
Gradually add the flour and salt, mixing until a crumbly dough forms.
Press the dough evenly into the prepared baking pan, ensuring it reaches the edges.
Bake for 20-25 minutes, or until the shortbread is lightly golden. Let it cool completely in the pan. - Make the Caramel Layer
In a medium saucepan, melt the butter over medium heat. Add the sugar, corn syrup, and sweetened condensed milk, stirring constantly until the sugar dissolves.
Bring the mixture to a gentle boil, then reduce the heat and simmer for 10-15 minutes, stirring continuously, until the caramel thickens and turns a golden brown color.
Pour the caramel over the cooled shortbread base, spreading it evenly. Let it cool and set completely. - Add the Chocolate Topping
In a heatproof bowl, melt the chopped chocolate and butter together over a pot of simmering water, stirring until smooth and glossy.
Pour the melted chocolate over the set caramel layer, spreading it evenly to cover the entire surface.
Allow the chocolate to cool at room temperature or refrigerate until fully set. - Slice and Serve
Once the chocolate has hardened, lift the Millionaire’s Shortbread from the pan using the parchment paper overhang.
Using a sharp knife, cut into squares or bars, wiping the knife clean between cuts for a neat finish.
Serving Information
- Servings: 24 squares
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Cooling Time: 2-3 hours
- Calories per Serving: Approximately 300
Emma’s Tips
- Perfect Shortbread: Be sure to soften, not melt, the butter for the shortbread. This is another important step to help that perfect crumbly texture.
- Caramel Care: Do not stop moving the caramel, stirring constantly so it does not burn. If during spreading the caramel seems too thick, gently heat to make it more pliable.
- Chocolate Choices: A little less sweet, would be milk chocolate; however dark chocolate really has a nice contrast to the sweetness the caramel provides.
Serving Suggestions
Millionaire’s shortbread is such a wonderfully versatile treat. Served up with a pot of piping hot, strong coffee for a beautiful afternoon pick-me-up or served as a seriously decadent dessert, smothered in a big dollop of whipped cream and colorful fresh berries—of course, they are nice to give as a gift. Just package them in a pretty box for a homemade offering that will most certainly impress.
Millionaire’s Shortbread is the cookie of all cookies. This delightfully simple and sophisticated square embodies one of those bites that just ooze luxury, be it given to mark some truly momentous occasion or enjoyed for no other good reason than to quell a sweet craving. I hope you enjoy these bars as much as they bring delight to my kitchen. Work on this recipe and let me know what worked out for you. Thoughts in the comments below or tag me on social media!
My butter incorporate with my caramel
Hi Dalphine, it sounds like the butter in your caramel split or separated. That can happen if the heat is a little too high or if the caramel wasn’t stirred steadily. When the mixture boils too aggressively, the fat pulls away instead of emulsifying with the sugar and condensed milk.
Next time, try keeping the heat low and stir slowly but constantly with a wooden spoon or heatproof spatula. I’ve had this happen in my own kitchen, and the trick that helped me was adding just a tablespoon of water at the very beginning with the sugar. It gives the mixture a little more moisture to blend evenly while the sugar dissolves.
If it separates again while cooking, you can often rescue it by taking the pan off the heat and whisking firmly until the butter reincorporates. Sometimes a quick splash of warm milk helps bring it back together too.