Classic millionaire shortbread combines buttery shortbread, golden caramel, and smooth chocolate in one irresistible bar.
Prep Time: 30 minutes | Cook Time: 45 minutes | Chill Time: 2 hours | Total Time: about 3 hours | Yield: 24-30 bars
Millionaire Shortbread Recipe | Buttery Shortbread, Caramel & Chocolate Bar
Every time I bake a pan of millionaire shortbread, I'm reminded of how much joy comes from simple ingredients. My kids loves caramel, my husband always reach for chocolate, and these bars bring it all together.
The first time I made them, I included them in a gift box for neighbors. Out of all the treats, these chocolate bars stood out; proof that classic flavors often leave the biggest impression. For me, baking is more than recipes; it's a way to love others well and practice hospitality. This recipe is a sweet way to bless neighbors, serve at a church gathering, or simply bring joy to your family table.
Though often made at Christmas, millionaire shortbread fits any occasion. They're a timeless dessert that looks bakery-special yet comes together with basic pantry ingredients. If layered desserts make your heart happy, try our Pumpkin Cheesecake or our Perfect Pillowy Soft Cinnamon Rollsfor a family breakfast.
Jump to:
- Millionaire Shortbread Recipe | Buttery Shortbread, Caramel & Chocolate Bar
- Why You'll Love Millionaire Shortbread
- Ingredients You Need and Why
- How to Make Millionaire Shortbread
- Tips, Tools, and Troubleshooting
- Variations and Substitutions
- Serving and Storage
- Recipe FAQs
- Recipe
- What to Bake Next
- Follow Along for More Recipes & Real Life
- If You Loved This, Don't Miss These
- Comments
Why You'll Love Millionaire Shortbread
Classic combination - Crisp shortbread, silky caramel, and smooth chocolate in one chocolate bar.
Easy technique - Foolproof steps make this millionaire shortbread recipe approachable.
Perfect for gifting - Sturdy and travels well in treat boxes.
Make-ahead dessert - Improves after chilling overnight.
Crowd favorite - Universally loved flavors that please kids and adults alike.
Ingredients You Need and Why
Butter - Provides richness and structure in both the shortbread and caramel.
Sugar - White sugar for the shortbread; brown sugar for the caramel's depth.
Eggs - Bind the shortbread so it holds its shape.
Flour - All-purpose flour makes a sturdy yet tender base.
Salt & Vanilla - Balance and enhance sweetness in every layer.
Sweetened Condensed Milk - Creates the signature creamy caramel layer.
Corn Syrup - Prevents crystallization in the caramel.
Chocolate Chips - Semi-sweet is classic; Ghirardelli melts beautifully.
Heavy Cream - Transforms chocolate into a glossy ganache topping.
How to Make Millionaire Shortbread
Making millionaire shortbread is all about building layers:
- Shortbread base - Cream butter and sugar, then add eggs and flour. Press into a lined pan and bake until edges turn golden. Cool completely.
- Caramel filling - Stir butter, sugar, corn syrup, and condensed milk until bubbling and golden. Caramel is ready when it thickens and coats the back of a spoon (236-240°F if using a thermometer). Pour over cooled shortbread and chill.
- Chocolate topping - Warm cream, pour over chocolate chips, stir until glossy, then spread over the caramel. Chill until firm.
Lift out by the parchment and slice into neat squares.
Tips, Tools, and Troubleshooting
Tips
- Line pan with parchment for easy removal.
- Stir caramel constantly with a heatproof spatula.
- Chill fully before cutting, then soften slightly at room temp.
- Use a hot knife for clean slices.
Troubleshooting
- Caramel grainy → Sugar crystallized. This happens when undissolved sugar forms crystals and spreads through the caramel. Stir constantly and avoid scraping down the pan sides. If crystals form, brush the edges of the pan with a little water to dissolve them.
- Caramel greasy → Cooked at too high a heat. When the butterfat separates from the sugar mixture, the emulsion breaks. Keep the caramel at medium-low heat once it begins to bubble, and stir steadily to keep the mixture smooth.
- Chocolate cracked → Bars too cold when cut. The chocolate becomes brittle when chilled hard. Let the millionaire shortbread sit at room temperature for 10 minutes before slicing to prevent fracture lines.
- Shortbread crumbly → Overmixed or overbaked. Too much mixing develops gluten, making it tough, and overbaking dries it out. Mix only until combined and bake until the edges are just golden.
- Caramel runny → Not cooked long enough. The sugar molecules need time to bond with the milk proteins to thicken. Keep stirring until it bubbles across the surface and coats the back of a spoon (or reaches 236-240°F).
- Chocolate dull or streaky → Ganache wasn't fully emulsified. When chocolate and cream aren't blended completely, the cocoa butter separates, creating streaks. Keep stirring until the mixture looks shiny and glossy before spreading.
Variations and Substitutions
Dark chocolate millionaire shortbread - Swap semi-sweet for dark chocolate.
Salted caramel version - Sprinkle flaky sea salt on top.
Nutty millionaire shortbread - Add toasted pecans, almonds, or hazelnuts.
Festive twist - Top with sprinkles, coconut, or crushed candy canes.
Gluten-free option - Substitute all-purpose flour with a 1:1 gluten-free blend.
Serving and Storage
Serving: Slice small; they're rich! Serve softened after 10-15 minutes at room temp.
Storage: Store covered in the fridge for up to 1 week.
Freezer: Freeze up to 2 months, thawing overnight in the fridge.
Recipe FAQs
Yes! In fact, this chocolate bar tastes even better after chilling overnight as the layers set.
Yes. Slice before freezing for easy portioning. Wrap in parchment and freeze airtight.
It helps, but you can rely on visual cues: golden color, bubbling surface, and a thick texture that coats the back of a spoon.
Semi-sweet is classic. Dark chocolate balances sweetness, while milk chocolate makes it softer and sweeter.
It was likely overcooked. Cook caramel until it just thickens and pulls away from the spoon but is still pourable.
You can, but crystallization risk is higher. Stir constantly and avoid sugar clinging to the pan.
Use a sharp knife warmed in hot water, wipe clean between cuts, and press straight down.
Yes! Millionaire shortbread is a classic addition to holiday trays because it looks polished, travels well, and holds up beautifully next to cookies and candies. The buttery shortbread balances the sweetness of the caramel and chocolate, making it a favorite even among those who prefer less sugary desserts.
Recipe
Equipment
- 1 9x13 inch baking pan
- parchment paper
- 1 mixing bowl set
- 1 stand mixer I prefer my Kitchen Aid
- 1 heavy saucepan
- 1 candy thermometer (optional but recommended)
- 1 heatproof spatula
- 1 Offset spatula
- 1 Chef's knife
Ingredients
Shortbread Base
- 2 cups butter softened
- 2 cups sugar
- 4 large eggs
- 640 g all-purpose flour about 5 ¼ cups
- 2 teaspoons salt
- 2 tablespoons vanilla extract
Caramel Layer
- 2 cans sweetened condensed milk 14 oz each
- 1 cup butter
- 2 cups brown sugar
- ½ cup corn syrup
- 1 tablespoon vanilla extract
- 1 teaspoon salt
Chocolate Topping
- 3 cups semi-sweet chocolate chips Ghirardelli recommended
- ⅔ cup heavy cream
Instructions
Shortbread Base
- Heat oven to 350°F. Line a 9x13 inch baking pan with parchment paper, leaving an overhang, and lightly grease.
- Beat butter and sugar together until light and fluffy, about 2-3 minutes.
- Add eggs and vanilla and mix until smooth.
- Stir in flour and salt until a thick dough forms. Do not overmix.
- Press dough evenly into the prepared pan and level the surface.
- Bake 20-25 minutes, until edges are lightly golden and the center looks set.
- Cool completely on a wire rack before adding the next layer.
Caramel Layer
- In a heavy saucepan, melt butter over medium heat.
- Stir in brown sugar, corn syrup, and sweetened condensed milk.
- Cook, stirring constantly, until the mixture bubbles across the surface, 4-6 minutes.
- Reduce heat to medium-low and continue stirring until thickened and deep golden, about 5-7 minutes, or until it reaches 236-240°F on a candy thermometer.
- Remove from heat and stir in vanilla and salt.
- Pour the caramel evenly over the cooled shortbread base.
- Chill until the caramel is set.
Chocolate Topping
- Place chocolate chips in a heatproof bowl.
- Heat cream just until it begins to simmer with small bubbles around the edges.
- Pour hot cream over the chocolate and let sit for 2 minutes.
- Stir until smooth and glossy. If needed, microwave in 10-second bursts and stir again until melted.
- Spread the chocolate ganache evenly over the firm caramel layer.
- Tap the pan gently on the counter to level the chocolate.
- Chill until the topping is firm.
- Slice and Store
- Lift the bars out of the pan using the parchment overhang.
- For clean cuts, warm a sharp knife under hot water, dry it, and slice straight down, wiping the blade between cuts.
- Store covered in the refrigerator for up to 1 week.
- For best texture, let bars sit at room temperature for 10-15 minutes before serving.
Notes
- Why the caramel works: The caramel layer in millionaire shortbread is made by cooking sweetened condensed milk with butter and sugar. As it bubbles, the sugar dissolves fully and the milk proteins caramelize, creating that golden, silky texture. Stirring constantly prevents crystallization, which is why this millionaire shortbread recipe sets up smooth instead of grainy.
- Clean slices every time: Millionaire shortbread can be tricky to cut because the chocolate bar topping is firm while the caramel is softer. Using a hot knife (dip in boiling water, then dry) melts through the chocolate smoothly without cracking, giving you picture-perfect squares of millionaires shortbread.
- Balancing sweetness: These bars are rich, so slicing into smaller portions is key. The buttery shortbread base adds structure and keeps the chocolate and caramel layers from being overwhelming, which is why this chocolate bar feels balanced rather than cloying.
- Make-ahead friendly: This millionaire shortbread recipe actually improves with time. After a night in the refrigerator, the caramel firms and the layers hold together more neatly. This makes them perfect for gifting or preparing ahead of a holiday or church gathering.
- Ingredient swaps: Dark chocolate makes the flavor less sweet and more sophisticated, while milk chocolate makes the bar softer and sweeter. Both still yield a classic millionaires shortbread. Using a quality chocolate brand like Ghirardelli ensures the topping melts evenly.
- Serving tip for moms: These bars are rich enough that even a small square feels indulgent. They pack beautifully into lunchboxes or neighbor gift trays, which makes millionaire shortbread a dessert that stretches a long way while still feeling special.
Nutrition
What to Bake Next
While it's especially popular at Christmas, this millionaire shortbread recipe is versatile enough to bake year-round; for birthdays, church gatherings, or simple family desserts.
If this millionaire shortbread recipe was a hit, you'll love our Homemade Caramel Sauce for drizzling, our Pumpkin Cheesecake for holidays, or our Perfect Pillowy Soft Cinnamon Rolls for a cozy breakfast.
If you bake these bars, I'd love for you to leave a rating and comment below. Pin it for later, or share it with a friend who loves caramel and chocolate as much as we do.
May this millionaire shortbread bless your table and bring joy to everyone you share it with.
Follow Along for More Recipes & Real Life
If you make these, I'd love to see! Tag @TheBakersTableSC on Instagram so we can share in your kitchen joy. For more easy family-friendly recipes, don't miss our Best No Bake Oatmeal Cookies, another classic our kids ask for again and again.
About Kendra Boettner
Hi, I'm Kendra, wife, mom of three, and the baker behind The Baker's Table. My love for baking began in my mother's and grandmother's kitchens and grew through more than 15 years of practice, professional kitchen work, and now daily life baking for my family, and sometimes even with my own kids.
Every recipe here is developed, tested, and photographed in my real family kitchen. They are created for home bakers who want dependable instructions, nostalgic flavors, and encouragement to bake with confidence. Favorites like our Cinnamon Rolls, No-Bake Oatmeal Cookies, and Tres Leches Cake have become trusted go-tos for thousands of readers.
When I'm not baking, I also serve foster families in South Carolina through my work with Lily Pad, a nonprofit rooted in comfort and care. My husband Eric manages the tech and digital strategy so I can focus on creating recipes you can count on. Together, we built The Baker's Table to share from-scratch baking that brings connection back to the table.
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