Description
Indulgent and buttery, this classic Millionaire’s Shortbread recipe features a crisp shortbread base, a rich caramel center, and a glossy chocolate topping. Perfect for holidays, bake sales, or a sweet treat at home, this layered dessert is both impressive and irresistible.
Ingredients
Units
Scale
- Shortbread Layer:
- 1 cup (225g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 2 cups (250g) all-purpose flour
- 1/4 tsp salt
- Caramel Layer:
- 1 cup (225g) unsalted butter
- 1 cup (200g) light brown sugar
- 1 can (14 oz / 397g) sweetened condensed milk
- 4 tbsp golden syrup or light corn syrup
- Pinch of salt
- Chocolate Topping:
- 1 1/4 cups (200g) semi-sweet or milk chocolate
- 2 tbsp butter (optional, for smoother texture)
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper.
- Make the shortbread: Cream butter and sugar until light and fluffy. Add flour and salt; mix until crumbly. Press into prepared pan. Bake 20–25 minutes, or until golden. Let cool.
- Make the caramel: In a saucepan, combine butter, brown sugar, condensed milk, syrup, and salt. Stir constantly over medium heat until boiling. Simmer while stirring for 5–7 minutes until thick and golden. Pour over cooled shortbread. Cool until firm.
- Top with chocolate: Melt chocolate (with butter if using) and spread over caramel. Chill until set.
- Slice and serve: Use a hot knife for clean cuts. Store in airtight container.
Notes
- Score the chocolate before it sets fully to avoid cracking.
- Sprinkle sea salt over the chocolate layer for a salted caramel twist.
- Store at room temp for softer caramel or refrigerate for firmer texture.
Nutrition
- Calories: 313 kcal
- Sugar: 25g
- Sodium: 155mg
- Fat: 19g
- Saturated Fat: 12g
- Unsaturated Fat: ~6g
- Trans Fat: ~0.3g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 47mg
