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Millionaire’s Shortbread Recipe
If you love buttery shortbread, thick caramel, and a snappy chocolate topping, this Millionaire’s Shortbread Recipe is about to become your new “famous” dessert with family and friends.
Recipe Introduction – What Is Millionaire’s Shortbread, Really?
Millionaire’s shortbread (also called caramel shortbread bars or chocolate caramel slice) is a classic British traybake with three gorgeous layers: a buttery shortbread base, a rich caramel center, and a smooth chocolate topping. Think of it as the love child of a Twix bar and a proper tea-time biscuit.
This particular Millionaire’s Shortbread Recipe is my go-to for holidays, bake sales, and those “I promised dessert and now it’s 8 p.m.” moments. I’ve been baking some version of these rich caramel shortbread bars since the late ’90s—back when my kids were little, and I needed something sturdy that packed well for school parties. Over the years, I’ve tested every trick: different condensed milk brands, caramel cooking times, chocolate types, and even chilling times, to get that perfect, clean slice.
What makes this version special?
- The shortbread layer is tender but not crumbly, so it holds up when you pick up a bar.
- The caramel layer uses sweetened condensed milk and butter, cooked just long enough to set into a thick, fudge-like middle—no guesswork, just clear visual cues.
- The chocolate layer has a touch of oil so it cuts without shattering all over your favorite serving platter.
Is it healthy? No, not really—and that’s okay. This is a full-on decadent dessert bar, a traditional millionaire’s slice that belongs at celebrations. But I do include a few tweaks and variations later (like smaller squares, dark chocolate, or gluten-free swaps) for those of you who like a bit more balance.
And if you’re wondering when to serve these? Honestly, every season has its moment:
- Winter holidays: stacked in cookie tins next to gingerbread.
- Spring brunches: cut into tiny caramel chocolate squares on a dessert board.
- Summer: chilled and served straight from the fridge.
- Fall: with a big mug of coffee and a cozy sweater—my personal favorite.
Let’s get into what makes this Millionaire’s Shortbread Recipe worth baking again and again.
Why You’ll Love This Millionaire’s Shortbread Recipe
Here’s why this recipe has become a family and reader favorite:
- Classic, nostalgic flavor – Tastes like a bakery-style caramel chocolate slice, but made right in your own kitchen.
- Thick, stable caramel layer – No oozy mess; the condensed milk caramel sets firm enough to slice but still melts in your mouth.
- Simple, everyday ingredients – Butter, sugar, flour, condensed milk, and chocolate; you probably have most of it already.
- Perfect for sharing – This traybake makes a big pan of rich caramel shortbread that’s ideal for potlucks, gift boxes, or office parties.
- Freezer-friendly – Make a batch, freeze the bars, and you’ve got a ready-to-go dessert for last-minute plans.
- Great for beginners – No candy thermometer needed; I’ll give you visual cues so you know when your caramel is ready.
- Customizable – Add flaky sea salt, use dark chocolate, or swirl in peanut butter for fun variations.
- Pretty presentation – Those clean layers of buttery shortbread, golden caramel, and shiny chocolate always get a “wow” at the table.
Ingredients for the Best Millionaire’s Shortbread Recipe
Let’s walk through each layer of this layered shortbread dessert. Use good-quality butter and chocolate—it truly makes a difference in flavor.
For the buttery shortbread base:
- 1 cup (2 sticks / 226 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (30 g) powdered sugar (helps create a tender, melt-in-your-mouth texture)
- 2 1/4 cups (270 g) all-purpose flour
- 1/2 teaspoon fine sea salt (skip or reduce if using salted butter)
- 1 teaspoon vanilla extract
For the thick caramel layer:
- 2 cans (14 oz / 397 g each) sweetened condensed milk (full-fat; low-fat doesn’t set as well)
- 1 cup (2 sticks / 226 g) unsalted butter, cut into pieces
- 1 cup (200 g) packed light brown sugar
- 1/4 cup (60 ml) light corn syrup or golden syrup (helps prevent crystallization and keeps the caramel smooth)
- 1 teaspoon fine sea salt (or 1 1/2 teaspoons if you enjoy a more salted caramel flavor)
- 2 teaspoons vanilla extract
For the chocolate topping:
- 14 oz (400 g) semi-sweet or dark chocolate, chopped (or good-quality chips; I like Ghirardelli or Guittard)
- 2 tablespoons neutral oil (canola, vegetable, or refined coconut oil; helps the chocolate slice cleanly)
- Flaky sea salt, for sprinkling on top (optional but highly recommended)
Pan and prep tips:
- Use a 9×13-inch metal baking pan for the classic height of millionaire’s shortbread bars. Glass pans run hotter; if you use glass, watch your shortbread near the end of baking.
- Line the pan with parchment paper, leaving overhang on the long sides. This acts like a sling so you can lift the whole tray of caramel shortbread bars out for easier slicing.
Directions – Step-by-Step Millionaire’s Shortbread Recipe
We’ll build this in three layers: shortbread base, caramel middle, and chocolate top. Take your time; each step is simple, and you’ll be rewarded with perfect homemade millionaire bars.
1. Prepare your pan and oven.
Preheat your oven to 325°F (165°C). Line a 9×13-inch baking pan with parchment paper, leaving extra on two sides so you can pull the bars out later. Lightly grease the parchment and exposed sides of the pan with a bit of butter or cooking spray.
2. Make the shortbread dough.
In a large mixing bowl (a stand mixer works great, but a hand mixer is fine), beat the softened butter on medium speed until smooth and creamy. Add the granulated and powdered sugars and beat until light and fluffy, about 2–3 minutes. Mix in the vanilla and salt.
3. Add the flour.
Turn the mixer to low and add the flour gradually, mixing just until a soft dough forms. The dough will look a bit crumbly at first but should hold together easily when you press it between your fingers. If it’s very dry, you can add 1–2 teaspoons of milk, but go slowly.
4. Press the dough into the pan.
Transfer the dough into your prepared pan. Use your hands or the bottom of a measuring cup to press it into an even layer. Take a moment to get it as level as you can—the more even the shortbread base, the nicer your caramel chocolate squares will look later.
5. Bake the shortbread base.
Bake for 20–25 minutes, or until the edges are just turning light golden and the top looks set. The shortbread should not be very browned; you’re going for pale and just cooked through. Remove the pan from the oven and let it cool slightly while you make the caramel layer.
6. Start the caramel layer.
In a medium heavy-bottomed saucepan, combine the sweetened condensed milk, butter pieces, brown sugar, corn or golden syrup, and salt. Set the pan over low to medium-low heat and stir until the butter melts and everything looks smooth.
7. Cook the caramel until thick and golden.
Once everything has melted, increase the heat slightly to medium. Cook the mixture, stirring almost constantly with a heat-safe spatula or wooden spoon, for 10–15 minutes. The caramel will thicken and change from pale to a deeper golden color. You’ll know it’s ready when:
- It pulls away from the sides of the pan as you stir.
- It leaves a trail when you drag your spatula across the bottom.
- A small spoonful dropped onto a plate holds its shape after a minute or two.
You don’t need a thermometer, but if you like numbers, you’re aiming around 225–235°F (soft ball stage).
8. Add vanilla and pour over the shortbread.
Remove the caramel from the heat and stir in the vanilla. Working carefully (it’s very hot), pour the thick caramel layer over the baked shortbread base. Use a spatula to spread it into an even layer, reaching all the corners.
9. Chill to set the caramel.
Let the pan cool at room temperature for about 20–30 minutes, then transfer it to the fridge for 1–1 1/2 hours, or until the caramel is firm but still slightly soft when pressed gently with a fingertip. If you rush this step, the caramel and chocolate layers can blend together or shift when slicing, so be a little patient here.
10. Prepare the chocolate topping.
Place the chopped chocolate in a heatproof bowl. You can melt it in the microwave in 20–30 second bursts, stirring between each, or use a double boiler over gently simmering water. When the chocolate is almost fully melted, remove from heat and stir until smooth. Mix in the neutral oil until glossy.
11. Pour and smooth the chocolate.
Take your caramel-topped shortbread out of the fridge. Make sure the caramel is firm before adding the chocolate. Pour the melted chocolate over the caramel, tilting the pan and using an offset spatula to spread it into an even layer. If using flaky sea salt, sprinkle it over the top while the chocolate is still wet.
12. Set the chocolate.
Let the bars sit at room temperature for 20–30 minutes, then refrigerate for another 30–45 minutes, until the chocolate is mostly set but not rock-hard. This “semi-set” stage is the sweet spot for slicing; the chocolate will cut cleanly without shattering.
13. Slice into bars.
Use the parchment sling to lift the entire slab of millionaire’s shortbread onto a cutting board. Run a sharp knife under hot water, wipe it dry, and then cut the bars into squares or rectangles. Wipe and rewarm the knife between cuts for the cleanest edges.
14. Serve and enjoy.
Serve your homemade millionaire bars at cool room temperature. The shortbread should be crisp but tender, the caramel thick and silky, and the chocolate with a nice little snap. Try not to eat three in a row… I say this from experience.
Servings & Timing
Yield:
- Makes about 24 large bars or up to 36 smaller caramel chocolate squares, depending on how you slice.
Timing:
- Prep Time: 25–30 minutes
- Cook/Bake Time: 30–35 minutes
- Chill/Rest Time: 2–3 hours
- Total Time: About 3–4 hours (mostly hands-off while layers cool and set)
You can easily spread the steps over two days: bake the shortbread and cook the caramel one day, top with chocolate and slice the next.
Variations – Fun Twists on Classic Millionaire’s Shortbread
You know what? Once you’ve nailed the basic millionaire’s shortbread recipe, it’s fun to play. Here are a few ideas:
- Salted Dark Chocolate Millionaire’s Shortbread – Use dark chocolate (70%) and increase the salt in the caramel for a grown-up, slightly bitter edge.
- Peanut Butter Caramel Bars – Swirl 1/3 cup creamy peanut butter into the warm caramel just before pouring over the shortbread.
- Espresso Caramel Shortbread – Stir 1–2 teaspoons instant espresso powder into the caramel for coffee-laced caramel shortbread bars.
- Gluten-Free Millionaire Bars – Use a good cup-for-cup gluten-free flour blend in the shortbread base; keep everything else the same.
- Nutty Caramel Slice – Sprinkle toasted chopped pecans, almonds, or hazelnuts over the caramel before adding the chocolate.
- Holiday Millionaire’s Slice – Top the chocolate layer with crushed peppermint candies or festive sprinkles before it sets.
Storage & Reheating (Or, More Like “De-Chilling”)
Room temperature:
If your kitchen is cool, these millionaire’s shortbread bars can sit at room temperature for up to 2 days. Keep them in an airtight container, with parchment between layers so the chocolate doesn’t smudge.
Refrigerator:
For longer storage, refrigerate in an airtight container for up to 1 week. Let the bars sit at room temperature for about 15–20 minutes before serving so the caramel softens slightly.
Freezer:
Millionaire’s shortbread freezes beautifully. Place sliced bars on a baking sheet, freeze until firm, then transfer to a freezer bag or container with parchment between layers. Freeze for up to 2–3 months. Thaw in the fridge overnight, then bring to room temperature for a softer caramel.
No reheating needed here—just “de-chill” the bars a bit so all three layers have the right texture.
Make-ahead tips:
- Bake the shortbread and caramel layers the day before and keep them chilled.
- Add the chocolate topping the next day for fresher, glossy chocolate.
- For parties, I like to slice and plate them a few hours ahead; they actually get better as the flavors meld.
Notes – Tips from a 50-Year-Old Home Baker Who’s Made Every Mistake
Let me explain what I’ve learned after more pans of rich caramel shortbread than I care to admit:
Caramel patience pays off.
If you rush the caramel and pour it when it’s still too pale and thin, it can stay soft and oozy. Watch the color and thickness; medium-golden and thick is your friend.
Burned caramel is better in the trash than in the pan.
If you see little black flecks or smell a sharp burned sugar scent, don’t try to save it. I know that hurts when ingredients are pricey, but burned caramel tastes bitter and will ruin the whole tray.
Don’t skip lining the pan.
Parchment with overhang makes your life so much easier. You get those sharp, bakery-style edges on your homemade millionaire bars instead of having to dig them out of the pan.
Use good chocolate.
Since there are so few ingredients, the chocolate really matters. Cheap chocolate can be waxy or too sweet. A mid-range baking bar or quality chips make a noticeable difference.
Warm knife = pretty bars.
This sounds fussy, but run your knife under hot water, wipe it dry, cut a few bars, then repeat. It keeps the layers from dragging and your caramel shortbread bars will look as good as they taste.
Smaller squares are your friend.
These are rich. I usually cut them into 1×2-inch rectangles for parties, and people feel better about taking “just a small one.” Then they come back for a second, of course.
FAQs about Millionaire’s Shortbread
Can I use evaporated milk instead of sweetened condensed milk?
No—evaporated milk doesn’t have the same sugar content or thickness, so the caramel won’t set properly. Stick with full-fat sweetened condensed milk.
My caramel turned grainy. What happened?
Grainy caramel usually comes from cooking over too high heat or not stirring enough, which can cause the sugar to crystallize. Keeping the heat moderate and stirring often helps keep the caramel smooth.
How do I keep the chocolate layer from cracking when I cut the bars?
Let the chocolate fully set but not become too hard-cold, and use a warm, sharp knife. Adding a bit of oil to the melted chocolate, as this recipe does, also helps prevent cracking.
Can I make millionaire’s shortbread without corn syrup?
Yes—use golden syrup or even honey, though honey will add its own flavor. The syrup helps keep the caramel layer silky and reduces the chance of graininess.
Why did my shortbread base puff up?
Sometimes air pockets form in the dough. You can prick the shortbread all over with a fork before baking to help prevent this. Pressing the dough evenly into the pan also helps.
Can I halve the recipe?
Absolutely. Use an 8×8 or 9×9-inch pan and cut all ingredients in half. Check the shortbread a few minutes earlier, as it may bake slightly faster in a smaller pan.
How long do millionaire’s shortbread bars stay fresh?
They taste best within 3–4 days, but keep well in the fridge up to a week and in the freezer up to 2–3 months if wrapped well.
Do I have to refrigerate them?
Not always. If your house is cool, you can store this classic British traybake at room temperature for a day or two. In warmer weather, the caramel and chocolate stay more stable in the fridge.
Conclusion – Your New “Signature” Caramel Shortbread Bars
This Millionaire’s Shortbread Recipe gives you everything you want from a decadent layered shortbread dessert: a buttery shortbread base, a thick caramel layer made from condensed milk, and a smooth, glossy chocolate top that cuts like a dream. It’s the kind of classic British traybake that feels special enough for holidays but simple enough for a random Tuesday.
If you make these caramel chocolate squares, I’d love to hear how they turn out—tell me in the comments what variations you tried, or which chocolate you used. And if you’re in a baking mood, try pairing these with another bar cookie (like lemon bars or blondies) for a fun little dessert board.
Millionaire’s Shortbread
Ingredients
- 1 cup unsalted butter softened; for the shortbread base (2 sticks / 226 g)
- 1/2 cup granulated sugar for the shortbread base (100 g)
- 1/4 cup powdered sugar for the shortbread base (30 g)
- 2 1/4 cups all-purpose flour for the shortbread base (270 g)
- 1/2 teaspoon fine sea salt for the shortbread base; reduce or skip if using salted butter
- 1 teaspoon vanilla extract for the shortbread base
- 2 cans sweetened condensed milk full-fat; 14 oz / 397 g each, for the caramel layer
- 1 cup unsalted butter cut into pieces; for the caramel layer (2 sticks / 226 g)
- 1 cup light brown sugar packed; for the caramel layer (200 g)
- 1/4 cup light corn syrup or golden syrup for the caramel layer (60 ml)
- 1 teaspoon fine sea salt for the caramel layer; use up to 1 1/2 teaspoons for a salted caramel flavor
- 2 teaspoons vanilla extract for the caramel layer
- 14 oz semi-sweet or dark chocolate chopped, or good-quality chips (about 400 g) for the topping
- 2 tablespoons neutral oil such as canola, vegetable, or refined coconut oil; for the chocolate topping
- flaky sea salt optional, for sprinkling on top
- butter or non-stick spray for greasing the pan and parchment
- 1 parchment paper sheet to line a 9x13-inch pan with overhang
Instructions
- Preheat the oven to 325°F (165°C). Line a 9x13-inch metal baking pan with parchment paper, leaving overhang on two long sides to create a sling. Lightly grease the parchment and any exposed sides of the pan with butter or non-stick spray.butter or non-stick spray, 1 parchment paper sheet
- In a large mixing bowl, beat the softened butter for the shortbread base until smooth and creamy. Add the granulated sugar and powdered sugar and beat on medium speed until light and fluffy, about 2–3 minutes. Mix in the vanilla extract and fine sea salt.1 cup unsalted butter, 1/2 cup granulated sugar, 1/4 cup powdered sugar, 1/2 teaspoon fine sea salt, 1 teaspoon vanilla extract
- Turn the mixer to low and gradually add the all-purpose flour, mixing just until a soft dough forms. The dough will look a bit crumbly but should hold together when pressed between your fingers. If it seems very dry, you can add 1–2 teaspoons of milk, a little at a time, until it comes together.2 1/4 cups all-purpose flour
- Transfer the shortbread dough into the prepared pan. Use your hands or the bottom of a measuring cup to press it into an even, compact layer, paying attention to the corners so the base is as level as possible.
- Bake the shortbread for 20–25 minutes, or until the edges are just turning light golden and the top looks set. The shortbread should be pale and just cooked through, not deeply browned. Remove the pan from the oven and let it cool slightly while you prepare the caramel layer.
- In a medium heavy-bottomed saucepan, combine the sweetened condensed milk, butter pieces for the caramel, packed light brown sugar, light corn syrup or golden syrup, and fine sea salt. Set the pan over low to medium-low heat and stir frequently until the butter is melted and the mixture is smooth.2 cans sweetened condensed milk, 1 cup unsalted butter, 1 cup light brown sugar, 1/4 cup light corn syrup or golden syrup, 1 teaspoon fine sea salt
- Increase the heat slightly to medium and cook the caramel mixture, stirring almost constantly, for about 10–15 minutes. The caramel will thicken and deepen from pale to a rich golden color. It is ready when it pulls away from the sides of the pan as you stir, leaves a clear trail when you drag a spatula across the bottom, and a small spoonful dropped on a plate holds its shape after a minute or two. If using a thermometer, aim for about 225–235°F (soft ball stage).
- Remove the saucepan from the heat and stir in the vanilla extract for the caramel. Carefully pour the hot, thick caramel over the baked shortbread base. Use a spatula to spread it into an even layer, making sure it reaches all the corners.2 teaspoons vanilla extract
- Let the pan cool at room temperature for 20–30 minutes, then transfer it to the refrigerator for 1–1 1/2 hours, or until the caramel is firm but still slightly soft when gently pressed with a fingertip. Do not rush this step; the layers will slice more cleanly if the caramel is well set.
- Place the chopped semi-sweet or dark chocolate in a heatproof bowl. Melt it in the microwave in 20–30 second bursts, stirring between each, or over a double boiler set over gently simmering water. When the chocolate is almost completely melted, remove from the heat and stir until smooth, then mix in the neutral oil until glossy.14 oz semi-sweet or dark chocolate, 2 tablespoons neutral oil
- Remove the pan from the refrigerator and make sure the caramel layer is firm. Pour the melted chocolate mixture over the caramel, tilting the pan and using an offset spatula to spread it into an even layer. If using flaky sea salt, sprinkle it over the chocolate while it is still wet.flaky sea salt
- Let the bars sit at room temperature for 20–30 minutes, then refrigerate for another 30–45 minutes, until the chocolate is mostly set but not rock-hard. This semi-set stage helps the chocolate cut cleanly without cracking.
- Use the parchment sling to lift the entire slab of millionaire’s shortbread out of the pan and onto a cutting board. Run a sharp knife under hot water, wipe it dry, then cut into 24 large bars or up to 36 smaller squares or rectangles. Wipe and rewarm the knife between cuts for the cleanest layers.
- Serve the millionaire’s shortbread at cool room temperature so the shortbread is tender, the caramel is thick but silky, and the chocolate has a pleasant snap.
