Print

Millionaire's Shortbread Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 78 reviews

Millionaire's Shortbread is a luscious three-layered treat featuring a nutty browned butter shortbread base, a rich and creamy caramel filling, and a smooth, glossy semi-sweet chocolate topping. This indulgent dessert combines buttery, caramel, and chocolate flavors for a decadent bar perfect for sharing or gifting.

Ingredients

Shortbread Base

  • 16 Tbsp unsalted butter, cut into 1 Tbsp pieces
  • 2 cups (283g) all-purpose flour (scoop and level to measure)
  • 1/2 cup (100g) granulated sugar
  • 2 Tbsp milk
  • 1/2 tsp salt (fine sea salt or table salt)

Caramel Filling

  • 1 (14 oz) can sweetened condensed milk
  • 1 cup (200g) packed light brown sugar
  • 1/2 tsp salt (fine sea salt or table salt)
  • 1/3 cup heavy cream
  • 1/3 cup corn syrup (or golden syrup)
  • 6 Tbsp salted butter
  • 1 tsp vanilla extract

Chocolate Topping

  • 10 oz semi-sweet chocolate, finely chopped

Instructions

  1. Brown the Butter: In a 12-inch sauté pan or skillet over medium heat, melt 16 Tbsp of unsalted butter. Stir constantly with a heatproof silicone spatula, being cautious of splattering, until the butter deepens in color and the milk solids turn a rich golden amber with a warm nutty aroma. Avoid burning the butter, as it will become bitter. Immediately pour the hot browned butter into a heatproof dish and scrape all residue from the pan. Let it cool until just melted and warm, about 45 minutes, reaching approximately 95°F.
  2. Prepare the Baking Dish: Butter and line a 9 by 9-inch baking dish with parchment paper, leaving a 1-inch overhang on each side. Butter between parchment layers to make them stick. Preheat oven to 350°F (175°C).
  3. Make the Shortbread Dough: In a large mixing bowl, combine flour and granulated sugar. Pour in the browned butter, milk, and 1/2 tsp salt. Stir with a spatula until combined, though it may not come fully together.
  4. Bake the Shortbread: Spread the dough evenly into the prepared baking dish. Pierce the surface all over with a fork, about 1-inch apart. Bake for 25 to 27 minutes until just set and edges are golden brown. Remove from oven and cool on a wire rack.
  5. Prepare the Caramel Filling: In a large heavy-bottomed saucepan, combine sweetened condensed milk, brown sugar, 1/2 tsp salt, heavy cream, corn syrup, and 6 Tbsp salted butter. Heat over medium heat, stirring almost constantly to prevent burning, especially at edges. Cook until the mixture reaches 236 to 239°F on an instant-read thermometer, about 15 minutes.
  6. Add Vanilla and Pour Caramel: Remove from heat, whisk in 1 tsp vanilla extract, and pour the hot caramel evenly over the baked shortbread layer. Let cool completely at room temperature for about 1 1/2 hours.
  7. Melt the Chocolate: Place chopped semi-sweet chocolate in a medium heatproof bowl. Microwave in 20-second increments, stirring well between each, until melted and smooth.
  8. Top with Chocolate: Pour melted chocolate over the cooled caramel layer and spread evenly into a smooth layer.
  9. Set the Bars: Refrigerate the assembled bars until the chocolate topping is just set, approximately 10 to 15 minutes.
  10. Serve: Use the parchment overhang to lift the bars from the pan. Cut into 16 squares and serve.

Notes

  • Be careful when browning butter; it can burn quickly once it starts to foam.
  • Allow browned butter to cool to about 95°F before mixing to prevent cooking the dry ingredients prematurely.
  • Use an instant-read thermometer for precise caramel temperature to achieve a perfect consistency.
  • If corn syrup is unavailable, golden syrup is a great substitute for the caramel.
  • Store leftover bars in an airtight container in the refrigerator to maintain freshness.
  • For easier chocolate melting, chop chocolate into uniform pieces.
  • Ensure the caramel is completely cooled before spreading chocolate to prevent melting or mixing.

Find it online: https://recipethrive.com/millionaires-shortbread-recipe/