Servings: 24 bars
Calories: 624kcal
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
Calories: 624kcal | Carbohydrates: 73g | Protein: 6g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 251mg | Potassium: 216mg | Fiber: 3g | Sugar: 49g | Vitamin A: 858IU | Vitamin C: 0.1mg | Calcium: 51mg | Iron: 3mg
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