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Millionaire Shortbread

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  • Author: Kim Cooks Easy
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 16 squares 1x
  • Category: Dessert
  • Method: Baking, Stovetop
  • Cuisine: British
  • Diet: Vegetarian

Description

This classic dessert features three indulgent layers: buttery shortbread, creamy caramel, and silky chocolate. It’s like a homemade Twix bar but even better! Perfect for special occasions or a sweet treat with tea or coffee.


Ingredients

Units Scale
  • For the Shortbread Base:
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/4 tsp salt
  • For the Caramel Layer:
  • 1 cup sweetened condensed milk (one 14 oz can)
  • 1/2 cup unsalted butter
  • 1/2 cup brown sugar
  • 2 tbsp corn syrup or golden syrup
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • For the Chocolate Topping:
  • 8 oz dark or milk chocolate, chopped
  • 1 tbsp butter (optional, for extra shine)

Instructions

  • Step 1: Make the Shortbread
  • Preheat Oven – Set to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
  • Mix the Dough – Beat butter and sugar together until creamy. Add flour and salt, mixing until it forms a crumbly dough.
  • Bake – Press dough evenly into the prepared pan. Bake for 20-25 minutes or until light golden. Let it cool.
  • Step 2: Make the Caramel Layer
  • Cook the Caramel – In a saucepan over medium heat, melt butter, brown sugar, condensed milk, corn syrup, and salt. Stir continuously for 8-10 minutes until thick and golden.
  • Add Vanilla & Pour – Stir in vanilla and pour caramel over the cooled shortbread. Let it set at room temperature for 30 minutes, or chill for faster setting.
  • Step 3: Make the Chocolate Topping
  • Melt the Chocolate – In a microwave-safe bowl, melt the chocolate and butter in 30-second intervals, stirring between each, until smooth.
  • Spread & Set – Pour chocolate over the caramel layer and spread evenly. Chill for 1 hour or until firm.
  • Step 4: Slice & Serve
  • Cut Into Squares – Use a sharp knife to slice into bars. Wipe the knife clean between cuts for neat edges.
  • Enjoy! Serve at room temperature for the best texture.

Notes

  • For extra crunch, sprinkle sea salt over the chocolate before setting.
  • To prevent caramel from sticking, lightly grease the knife before cutting.
  • Storage: Keep in an airtight container at room temp for 3 days or refrigerate for up to a week.

Nutrition

  • Calories: 320
  • Sugar: 25g
  • Sodium: 100mg
  • Fat: 18g
  • Saturated Fat: 11g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 35mg