Millionaire Shortbread

This Millionaire Shortbread is the ultimate indulgent treat—a buttery shortbread crust, a thick layer of homemade caramel, and a smooth chocolate topping that creates pure magic in every bite. Also known as caramel shortbread or caramel slice, these bars are perfect for holidays, gift-giving, or enjoying alongside a cup of tea for an afternoon pick-me-up. Rich, decadent, and surprisingly easy to make at home.

I grew up between two worlds—Moroccan warmth and American comfort—shaped by the scent of cinnamon and orange blossom water drifting from my dad’s kitchen and the buttery aroma of classic chocolate chip cookies cooling in my mom’s oven. That blend of cultures is where my love for baking first took root. Millionaire shortbread felt intimidating at first—three separate layers, homemade caramel, the fear of everything sliding apart. But after testing this recipe more than nine times, I’ve learned the secrets: patience with the caramel (constant stirring is key), proper chilling between layers, and not rushing the process. The result is bakery-quality bars that taste like a million bucks and look just as impressive. These have become my go-to for holiday cookie platters and gift boxes because they’re elegant, travel well, and everyone loves them.

Key Ingredients

Servings: 16 bars

For the Shortbread Crust:

• 12 tablespoons (170g / ¾ cup) unsalted butter, room temperature
• ⅓ cup (65g) granulated sugar
• 1½ cups (190g) all-purpose flour
• ¼ teaspoon fine sea salt

For the Caramel Layer:

• 1 can (14 oz / 397g) sweetened condensed milk
• 8 tablespoons (115g / ½ cup) unsalted butter, cut into tablespoon-sized pieces
• ¼ cup (60ml) light corn syrup or golden syrup
• ½ cup (100g) packed light brown sugar
• 1 teaspoon vanilla extract or vanilla bean paste
• ½ teaspoon fine sea salt

For the Chocolate Topping:

• 8 oz (225g) semisweet chocolate, coarsely chopped (or high-quality chocolate chips)
• 1 teaspoon coconut oil or vegetable shortening
• Flaky sea salt for sprinkling (optional)

Substitution Tips: No golden syrup or corn syrup? Use honey or maple syrup, though the caramel will have a slightly different flavor. For a darker chocolate layer, use dark chocolate instead of semisweet. Want extra decadence? Add a tablespoon of bourbon or rum to the caramel for depth.

Step-by-Step Instructions

Preparing the Pan:

1. Preheat your oven to 325°F (165°C). Line a 9×9-inch baking pan with parchment paper or aluminum foil, leaving an overhang on two sides for easy removal. Lightly spray with nonstick cooking spray.

Making the Shortbread Crust:

2. Cream butter and sugar: In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl with an electric hand mixer), beat the room-temperature butter and granulated sugar on medium speed for about 3 minutes until light, fluffy, and pale in color.
3. Add flour and salt: Add the all-purpose flour and fine sea salt. Mix on low speed until just combined and the mixture has the texture of coarse crumbs. Don’t overmix—you want a crumbly, sandy texture.
4. Press into pan: Transfer the dough to your prepared pan and press it firmly and evenly into the bottom using your hands or the bottom of a measuring cup. The layer should be compact and level.
5. Bake the crust: Bake in the preheated oven for 30-35 minutes, or until light golden brown around the edges. The center should look set and lightly golden.
6. Cool completely: Remove from oven and allow the shortbread crust to cool in the pan while you prepare the caramel. You can turn the oven off at this point.

Making the Caramel Layer:

7. Combine caramel ingredients: In a medium saucepan, combine the sweetened condensed milk, butter pieces, corn syrup (or golden syrup), and brown sugar.
8. Heat and stir: Place over medium heat and stir constantly with a heatproof spatula or wooden spoon. Continue stirring as the mixture heats up and the butter melts. Constant stirring is crucial to prevent scorching.
9. Bring to a boil: Keep stirring until the mixture comes to a full boil. You’ll see large bubbles breaking the surface.
10. Boil for 5 minutes: Once boiling, continue stirring constantly for exactly 5 minutes. The mixture will thicken, deepen in color, and take on a beautiful caramel hue. Do not walk away during this step—the high sugar content means it can burn quickly.
11. Add vanilla and salt: Remove from heat and immediately stir in the vanilla extract and sea salt until fully incorporated.
12. Pour over crust: Carefully pour the hot caramel over the cooled shortbread crust, using an offset spatula to spread it into an even layer that reaches all corners.
13. Chill the caramel: Place the pan in the refrigerator and chill for 30 minutes until the caramel layer is firm to the touch. This step is essential—if the caramel isn’t set, the chocolate will sink into it.

Adding the Chocolate Layer:

14. Melt the chocolate: In a medium microwave-safe bowl, combine the chopped chocolate (or chocolate chips) and coconut oil or shortening.
15. Microwave carefully: Microwave uncovered on 50% power for 1 minute, then stir. Continue microwaving on 50% power in 30-second increments, stirring after each interval, until the mixture can be stirred completely smooth. Don’t rush this—overheating chocolate causes it to seize and become grainy.
16. Spread over caramel: Pour the melted chocolate over the chilled caramel layer and use an offset spatula to spread it into a smooth, even layer.
17. Optional salt topping: If desired, immediately sprinkle the chocolate with flaky sea salt for that sweet-salty contrast.
18. Final chill: Refrigerate the pan for at least 45 minutes, or until the chocolate is completely firm and set.

Cutting and Serving:

19. Remove from pan: Using the parchment paper overhang, carefully lift the entire shortbread out of the pan and place on a cutting board.
20. Cut into bars: Use a large, sharp knife dipped in hot water (and wiped clean between cuts) to slice into 16 squares or bars. For cleaner cuts, let the shortbread sit at room temperature for 10-15 minutes before cutting.
21. Serve and enjoy: These bars are best served at room temperature when all three layers have the perfect texture.

Serving Suggestions

• Holiday Cookie Platter: Arrange on a festive platter alongside stuffed red velvet cookies, peanut butter Nutella cookies, and white chocolate stuffed cookies for a stunning dessert spread
• Afternoon Tea: Serve with Earl Grey, English Breakfast, or coffee for an elegant British-inspired tea time
• Gift Boxes: Stack in clear cellophane bags or small bakery boxes tied with ribbon—these make impressive homemade gifts
• Dessert Bar: Cut into smaller 1-inch pieces and serve on a dessert platter with fresh berries and whipped cream
• Party Treats: These travel beautifully to potlucks, bake sales, or office gatherings—they hold their shape and don’t require refrigeration for short periods

Storage & Make-Ahead Tips

Room Temperature: Store in an airtight container at room temperature for up to 5 days. Separate stacked layers with parchment or wax paper to prevent sticking.

Refrigeration: Keep refrigerated in an airtight container for up to 2 weeks. The bars will be firmer when cold—let them sit at room temperature for 15-20 minutes before serving for best texture.

Freezing: Freeze for up to 3 months. Wrap individual bars in plastic wrap, then place in a freezer-safe container or bag. Separate layers with parchment paper. Thaw at room temperature for 1-2 hours before serving.

Make-Ahead Strategy: This recipe is perfect for advance preparation. Make the entire recipe 2-3 days ahead and store refrigerated, or bake just the shortbread base and make the caramel the next day. The flavors actually improve after a day as they meld together.

Tips & Tricks

Room Temperature Butter is Essential: For the shortbread layer, butter should be soft enough to leave an indentation when pressed but not melted or greasy. This ensures proper creaming with the sugar for that perfect crumbly texture.

Constant Stirring for Perfect Caramel: Never stop stirring once the caramel mixture starts heating. The sugar can scorch on the bottom in seconds, ruining the entire batch. Use a heatproof spatula and keep it moving constantly.

Chill Between Layers: Don’t skip the 30-minute chill after adding the caramel. If you add hot chocolate to warm caramel, it will all blend together into a mess instead of maintaining distinct layers. Patience creates those beautiful, Instagram-worthy layers.

Common Mistakes to Avoid

Overbaking the Shortbread: The crust should be light golden, not deep brown. Overbaked shortbread becomes hard and difficult to cut through. It continues to firm up as it cools, so take it out when it’s just lightly golden.

Not Stirring the Caramel Constantly: Walking away from caramel, even for 30 seconds, can result in scorched caramel with a burnt taste. Set a timer and commit to those 5 minutes of constant stirring.

Cutting Too Soon: If you try to cut the bars before everything is fully set and chilled, the layers will slide apart and the cuts will be messy. Wait for that final chill time—it makes all the difference.

Using Cold Butter for Shortbread: Cold butter won’t cream properly with the sugar, resulting in a dense, tough crust instead of a tender, crumbly one. Always use room-temperature butter.

Chef’s Advice

Flavor Variations:

• Salted Caramel: Double the flaky sea salt on top and add an extra pinch to the caramel for intense sweet-salty flavor
• Dark Chocolate: Use dark chocolate (70% cacao) for a more sophisticated, less sweet version
• Peanut Butter: Swirl 3 tablespoons of peanut butter into the chocolate layer before it sets
• Espresso: Add 1 tablespoon instant espresso powder to the chocolate for a mocha twist

Ingredient Substitutions:

• Gluten-free: Use a 1:1 gluten-free flour blend in the shortbread—the texture will be slightly more crumbly but still delicious
• No corn syrup?: Golden syrup is traditional and gives authentic British flavor, but honey works in a pinch
• Dairy-free: Use vegan butter and coconut condensed milk, plus dairy-free chocolate

Presentation Ideas:

• Drizzle with white chocolate in a crosshatch pattern over the dark chocolate
• Press crushed nuts (pecans, almonds, or hazelnuts) into the chocolate before it sets
• Cut into triangles instead of squares for an elegant presentation
• Dust the edges with gold luster dust for special occasions
• Create a “sampler” with half plain and half topped with nuts or sea salt

Millionaire Shortbread, also called caramel shortbread or caramel slice, originated in Scotland in the early 20th century. The exact origins are unclear, but it became popular in British tea rooms and bakeries throughout the mid-1900s. The name “millionaire” likely refers to the rich, luxurious nature of the dessert—three indulgent layers that feel expensive and special. Shortbread itself has Scottish roots dating back to at least the 12th century, when it was made from leftover bread dough. The addition of caramel and chocolate transforms traditional shortbread into something far more decadent. This dessert represents the British love affair with tea-time treats and the evolution of simple biscuits into elaborate confections. Today, millionaire shortbread has gained international popularity, appearing in bakeries worldwide and becoming a staple of holiday baking. It’s a testament to how traditional recipes can be elevated into something extraordinary with just a few additional layers.

Millionaire Shortbread is one of those recipes that looks far more difficult than it actually is. Yes, it requires three separate steps and some chilling time, but each component is straightforward and foolproof when you follow the techniques. The result is a bakery-quality treat that tastes like it came from an upscale British tea room. The combination of buttery, crumbly shortbread, smooth caramel, and rich chocolate creates the perfect balance of textures and flavors in every bite. These bars are ideal for holiday cookie exchanges, gift-giving, or any time you want to impress without spending hours in the kitchen. The best part? They keep beautifully, actually improving in flavor after a day or two, and they freeze perfectly for make-ahead convenience. Once you master this recipe, you’ll find yourself making it again and again—it’s one of those special treats that everyone asks for by name. Don’t be intimidated by the layers or the caramel—follow the steps, be patient with the chilling times, and you’ll create something truly spectacular. Trust me, these are worth every minute. Happy baking!

Nutrition Information

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 bar	340	3g	42g	18g	1g	32g

Disclaimer: Nutrition information is estimated using standard online calculation tools and may vary based on ingredients and preparation methods. For accurate dietary advice, consult a qualified nutrition professional.