Millionaire's Shortbread
My version of Millionaire's Shortbread delivers three perfect layers in harmony: buttery, crumbly shortbread, thick and smooth caramel, and rich, glossy dark chocolate. I've spent years perfecting this recipe, testing different caramel techniques and chocolate ratios to create a foolproof method that works every single time. These bars look impressive enough for a fancy party but are simple enough to make on a regular Tuesday afternoon.
Equipment
- 9x9-inch square baking pan
- Parchment paper
- Food processor or mixing bowl and pastry cutter
- Heavy-bottomed saucepan
- Wooden spoon
- Offset spatula
- Sharp knife for cutting
Ingredients
For the Shortbread Base
- 2 cups all-purpose flour 240g
- 1/2 cup granulated sugar 100g
- 1 cup butter 227g, cold and cubed
- 1/4 teaspoon salt
For the Caramel Layer
- 1 can sweetened condensed milk 14 oz or 397g
- 1/2 cup butter 113g
- 1/2 cup light brown sugar 100g, packed
- 2 tablespoons golden syrup or light corn syrup 40g
For the Chocolate Topping
- 12 oz dark chocolate 340g, chopped
- 2 tablespoons butter 28g
Instructions
- Line a 9x9 inch square baking pan with parchment paper, leaving overhang on two opposite sides for easy removal. Preheat oven to 350°F (175°C) and position rack in the center.
- Add flour, sugar, and salt to a food processor and pulse to combine. Add cold cubed butter and pulse in short bursts until mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining.
- Pour shortbread mixture into prepared pan and press down firmly and evenly using the bottom of a measuring cup. Prick holes all over with a fork, then bake for 20-25 minutes until edges are lightly golden. Cool completely in pan on a wire rack.
- In a heavy-bottomed saucepan, combine butter, sweetened condensed milk, brown sugar, and golden syrup over medium-low heat. Stir constantly until butter melts and sugar dissolves, then increase heat to medium and cook for 5-7 minutes, stirring continuously, until thickened and deep golden.
- Pour hot caramel over cooled shortbread immediately and spread evenly with an offset spatula. Tap pan gently to release air bubbles, cool at room temperature for 30 minutes, then refrigerate for at least 1 hour until firm.
- Place chopped chocolate and butter in a heatproof bowl set over barely simmering water, making sure bowl doesn't touch water. Stir occasionally until completely melted and smooth. Let cool for 5 minutes.
- Pour melted chocolate over chilled caramel layer and spread evenly with an offset spatula. Tap pan gently to smooth surface, then refrigerate for at least 2 hours until chocolate is completely set.
- Use parchment overhang to lift slab out of pan and place on a cutting board. Cut into 16 squares with a large sharp knife, wiping knife clean between cuts for neatest edges.
Notes
- Use cold butter for the shortbread to create that perfect crumbly texture.
- Stir the caramel constantly to prevent burning and ensure even cooking throughout.
- Let each layer cool completely before adding the next to prevent layers bleeding into each other.
- Line your pan with parchment paper for easy removal and to prevent sticking.
- Score the chocolate while still soft if you want clean lines before it fully sets.
- Use a hot knife for cutting: dip your knife in hot water and dry between cuts for perfectly clean edges.
- Don't skip the chilling time; proper chilling is essential for clean layers and easy slicing.
- Store in an airtight container in the refrigerator for up to 1 week, or freeze for up to 3 months.
- These bars actually taste better after sitting for a day as the flavors meld together.
- For variations, try salted caramel, white chocolate, peppermint, espresso, orange, nutty, or marble versions.
Nutrition
Serving: 1BarCalories: 385kcalCarbohydrates: 45gProtein: 4gFat: 22gSaturated Fat: 14gCholesterol: 50mgSodium: 145mgFiber: 1gSugar: 35g
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