Millionaire Shortbread

Millionaire Shortbread is an awesome way to show a caramel lover you care.

  • Author: Renee Rendall
  • Prep Time: 45
  • Cook Time: 30
  • Total Time: 1 hour 15 minutes
  • Yield: 16 bars 1x
  • Category: Dessert
  • Method: Baked
  • Diet: Vegetarian



For the crust

  • 1 cup all-purpose flour
  • 1/4 cup brown sugar
  • 2 teaspoons corn starch
  • 1/4 teaspoon salt
  • 2 ounces cold butter, cut into chunks
  • 1 tablespoon cold water
  • 1 egg yolk

For the caramel

  • 1 14 ounce can sweetened condensed milk
  • 1/2 cup brown sugar
  • 3 ounces unsalted butter
  • 2 tablespoons golden syrup
  • 1 teaspoon vanilla extract
  • Pinch of sea salt

For the chocolate

  • 6 ounces semi-sweet chocolate, chopped of chips
  • 3 tablespoons double cream


For the crust

  1. Preheat your oven to 350F (175C) and line a 8x8 baking pan with parchment or foil leaving a bit of an overhang for easy removal later.
  2. In a large mixing bowl, whisk together the flour, brown sugar, corn starch, and salt until combined and lump free.
  3. Work the butter into the flour mixture until it looks like wet sand. I find my clean hands are the best tool for this job.
  4. Add the water and egg yolk and blend together with a fork until everything is well combined.
  5. Transfer this mixture to your baking sheet, and press it evenly into the bottom. Bake for about 20 minutes or until golden brown.

For the caramel

  1. While your crust is in the oven, you can start making your caramel. Start by whisking together your sweetened condensed milk, brown sugar, butter and golden syrup in a medium sauce pan with a candy thermometer attached. Make sure you have enough space as the mixture will expand as it boils.
  2. Cook this over medium heat, whisking gently all the while until the butter melts and the mixture starts to boil. Continue to cook and stir until the temperature reaches 225F. Once you hit your target temperature, turn off the heat and quickly add in the vanilla and salt. Whisk this all together, then quickly and carefully transfer your caramel onto your crust. Allow it to cool for about 15 minutes for the caramel to set.

For the chocolate

  1. Combined your chopped chocolate or chocolate chips with your cream in a microwave safe dish. Microwave the mixture for 30 seconds at a time, stirring after each round, until the chocolate is just melted. Give it a good stir to smooth everything out, then pour this over your caramel layer. Use an offset spatula to spread the chocolate mixture as evenly as possible right to the edge.
  2. Refrigerate the whole thing for at least an hour to set everything before slicing into 16 pieces. These are pretty rich, so you could make them even smaller if you have the patience. If you're finding your bars difficult to cut, allow them to come up to room temperature first.


Keywords: Chocolate, Caramel, Shortbread

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