Millionaire Shortbread
Classic caramel shortbread bars with a buttery shortbread crust, thick homemade caramel layer, and smooth chocolate topping. Rich, indulgent, and perfectly balanced with a hint of sea salt — these bakery-style bars are a guaranteed crowd favorite.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours 15 minutes
- Yield: 16 bars
- Category: Dessert
- Cuisine: American
Ingredients
**Shortbread Crust**
12 tbsp (170 g) unsalted butter, room temperature
⅓ cup (65 g) granulated sugar
1½ cups (190 g) all-purpose flour
¼ tsp fine sea salt
**Caramel Layer**
1 can (14 oz / 397 g) sweetened condensed milk
8 tbsp (115 g) unsalted butter
¼ cup (60 ml) light corn syrup or golden syrup
½ cup (100 g) light brown sugar, packed
1 tsp vanilla extract
½ tsp fine sea salt
**Chocolate Topping**
8 oz (225 g) semisweet chocolate, chopped
1 tsp coconut oil or vegetable shortening
Flaky sea salt, for sprinkling (optional)
Instructions
**Prepare the Pan**
Preheat oven to 325°F (165°C). Line a 9×9-inch pan with parchment or foil, leaving overhang. Lightly grease.
**Make the Shortbread Crust**
Cream butter and sugar until light and fluffy. Add flour and salt; mix until crumbly.
Press firmly into pan and bake 30–35 minutes until lightly golden. Cool completely.
**Make the Caramel**
Combine condensed milk, butter, syrup, and brown sugar in a saucepan.
Cook over medium heat, stirring constantly, until mixture comes to a full boil.
Continue boiling and stirring for exactly 5 minutes until thick and caramel-colored.
Remove from heat; stir in vanilla and salt.
Pour caramel evenly over cooled crust. Refrigerate 30 minutes until firm.
**Add Chocolate Layer**
Melt chocolate with coconut oil in the microwave at 50% power, stirring often.
Spread evenly over chilled caramel. Sprinkle with flaky sea salt if desired.
Refrigerate 45 minutes until fully set.
**Slice & Serve**
Lift bars from pan using parchment overhang. Cut into 16 squares using a hot knife for clean edges.
Notes
• Stir caramel constantly to prevent burning.
• Chill caramel fully before adding chocolate.
• Let bars sit at room temperature 10–15 minutes before slicing.
• Store airtight for clean layers and best texture.
• Dark chocolate can be used for a less sweet topping.
Find it online: https://pinchofwarmthbakes.com/millionaire-shortbread/