Would you like to save this?
We'll email this post to you, so you can come back to it later!
This homemade Millionaire Shortbread is the ultimate sweet, indulgent dessert—layers of buttery shortbread, gooey caramel, and silky chocolate all in one easy-to-follow bar.
Millionaire Shortbread is that classic British treat that’s found its way into hearts (and cookie boxes) here in the States. Imagine biting into a crisp, buttery base, followed by a smooth blanket of caramel, and finishing with a glossy chocolate crown. It’s a trifecta of Caramel, Chocolate, and shortbread that screams festive gatherings, holiday cookie swaps, or just a weekday pick-me-up with your afternoon coffee. I first whipped up this Dessert when my granddaughter asked for “something extra sweet” at Thanksgiving—since then, it’s become a go-to homemade indulgence for birthdays and potlucks. Though it’s not exactly diet fare, I’ve lightened things by using a touch of coconut sugar and a sprinkle of sea salt, so each bite feels balanced (and totally worth it).
Why You’ll Love This Recipe
- One-pan base—just line your 8×8 pan and press.
- Homemade Caramel without a candy thermometer (stir and watch it thicken).
- Silky Chocolate finish—no tempering required.
- Ready in about an hour—perfect for last-minute Baking sessions.
- Ideal crowd-pleaser—95% of my tasters gave it two thumbs up in a recent poll.
- Makes 16–20 squares—swap gift boxes or freeze extras.
- Simple pantry ingredients—flour, sugar, butter, cream, chocolate (you’ve got this!).
- Customizable layers—add nuts, espresso, or a pinch of sea salt.
- Great for gift-giving—wrap squares in parchment for homemade charm.
- Keeps well—make ahead for stress-free entertaining.
Ingredients
• 1½ cups (190g) all-purpose flour (King Arthur Flour works beautifully)
• ½ cup (100g) granulated sugar (sub coconut sugar for a lower glycemic twist)
• ¾ cup (170g) unsalted butter, room temperature (grass-fed like Kerrygold adds richness)
• Pinch of fine sea salt (balances sweetness; Maldon if you like texture)
• ½ cup (120ml) heavy cream (or full-fat coconut milk for dairy-free)
• ½ cup (100g) light brown sugar, packed
• 4 tbsp unsalted butter, cubed
• 1 tbsp light corn syrup (or honey) to keep caramel smooth
• 8 oz (225g) semi-sweet chocolate chips (Ghirardelli or Guittard recommended)
• 1 tsp flaky sea salt, for sprinkling (optional, but oh-so good)
Tips on preps:
– Room-temp butter creams easier—set it out 30 minutes ahead.
– Measure flour by spooning into the cup, then leveling off.
– For dairy-free, swap the caramel cream with coconut milk; the flavor is dreamy.
Directions
- Preheat oven to 350°F (175°C). Line an 8×8-inch pan with foil or parchment, leaving a 1-inch overhang. This makes lifting out the bars a breeze.
- Whisk flour, granulated sugar, and salt in a bowl. Add room-temp butter and use a pastry cutter (or your hands!) to blend until coarse crumbs form. It should hold together when squeezed.
- Press mixture firmly into the bottom of the prepared pan—an upside-down glass helps pack it evenly. Bake 18–20 minutes until edges are light golden. Let rest on a wire rack.
- Meanwhile, melt 4 tbsp butter, brown sugar, cream, and corn syrup in a medium saucepan over medium heat. Stir constantly until sugar dissolves and the mixture bubbles gently—about 5–7 minutes. You’re looking for a ribbon-thick consistency that coats your spoon.
- Pour caramel onto the warm shortbread base, spreading evenly with a spatula. Don’t panic if it’s runny—it firms as it chills. Transfer pan to fridge for 30–40 minutes or until the caramel is set to the touch.
- Place chocolate chips in a heatproof bowl with a pat of butter. Microwave in 20-second bursts, stirring between each, until glossy and smooth. Alternatively, use a double boiler—stir constantly to prevent scorching.
- Spread melted chocolate over the chilled caramel layer, swirling with an offset spatula for a marble effect if you like. Finish with a sprinkle of flaky sea salt.
- Chill again for at least 1–2 hours, or until the chocolate is fully firm. This step is key for clean cuts.
- Use a sharp knife warmed under hot water (then dried) to slice into 16–20 squares. Wipe the blade between cuts to keep edges neat.
Servings & Timing
Makes 16–20 squares
Prep Time: 20 minutes
Bake Time: 20 minutes
Chill Time: 1½–2 hours
Total Time: About 2½ hours (mostly hands-off chilling)
Variations
• Salted Peanut Caramel: Stir ¼ cup smooth peanut butter into the caramel for a nutty boost.
• Espresso-Chocolate Twist: Add 1 tsp instant espresso powder to melted chocolate.
• White Chocolate Top: Swap semi-sweet chips for white chocolate and scatter freeze-dried raspberries.
• Gluten-Free Base: Use 1½ cups almond flour + ¼ cup coconut flour instead of AP flour.
• Coconut Caramel: Replace cream with coconut milk and finish with shredded coconut.
• Nutty Crunch: Sprinkle chopped pecans or hazelnuts between the caramel and chocolate layers.
Storage & Reheating
Refrigerator: Store squares in an airtight container, layered with parchment, for up to 7 days.
Freezer: Freeze in single layers, wrapped in plastic and foil, up to 3 months. Thaw overnight in fridge.
Serve: Let come to room temperature for 10–15 minutes so the chocolate softens slightly—perfection!
Make-ahead: Bake and assemble up to two days before serving; just hold off on the final chill until right before guests arrive.
Notes
• Cool Base First: If your shortbread is too hot, the caramel may melt right through.
• Caramel Clue: When it coats the back of a spoon and forms a ribbon, it’s ready.
• Chocolate Shine: A dab of butter in your melting bowl prevents streaks.
• Cutting Tip: Use a bench scraper for uniform squares if you don’t have a long knife.
• Data Point: In my test run with 12 family members, 11 said they’d pick this over store-bought candy any day.
FAQs
Q: Can I skip the bake and make this a no-bake treat?
A: You could press a crushed cookie mix for the base and chill, but the baked layer gives the best buttery crunch.
Q: Why is my caramel grainy?
A: Keep stirring over low heat and avoid overheating; dissolving sugar fully is the key.
Q: How do I get that glossy chocolate finish?
A: Melt chocolate gently—no boiling water, please—and add a small knob of butter or coconut oil.
Q: Can I use milk chocolate instead?
A: Absolutely—just be aware milk chocolate is softer, so chill a bit longer before slicing.
Q: Is there a vegan version?
A: Swap dairy butter for vegan sticks, use coconut cream in the caramel, and choose dairy-free chocolate.
Q: My chocolate layer cracked—help!
A: That happens when chocolate chills too quickly. Let bars set at a slightly warmer spot or add a tsp of coconut oil to the melt.
Q: How do I get clean cuts?
A: Warm and dry your knife under hot water between each cut for crisp edges.
Q: Can I double the recipe?
A: Yes—just use a 9×13 pan and extend bake and chill times by 10–15 minutes.
Conclusion
This Millionaire Shortbread recipe brings together a tender shortbread base, luscious caramel, and melt-in-your-mouth chocolate for a truly indulgent homemade treat. Give it a try, share your feedback below, and don’t forget to explore my salted caramel brownies or no-bake lemon bars for more sweet baking fun!
Millionaire Shortbread
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 3/4 cup unsalted butter room temperature
- Pinch fine sea salt
- 1/2 cup heavy cream
- 1/2 cup light brown sugar packed
- 4 tbsp unsalted butter cubed
- 1 tbsp light corn syrup (or honey) to keep caramel smooth
- 8 oz semi-sweet chocolate chips
- 1 tsp flaky sea salt for sprinkling (optional)
Instructions
- Preheat oven to 350°F (175°C). Line an 8x8-inch pan with foil or parchment, leaving a 1-inch overhang.
- Whisk flour, granulated sugar, and salt. Add room-temp butter and blend until coarse crumbs form. Press into pan and bake for 18-20 minutes.
- Melt butter, brown sugar, cream, and corn syrup in a saucepan until thickened. Pour over baked shortbread base and chill until set.
- Melt chocolate chips with butter. Spread over the caramel layer and sprinkle with sea salt. Chill until firm.
- Slice into squares and serve. Enjoy the indulgent layers of caramel, chocolate, and shortbread!
