Millionaire’s Shortbread
Indulge in layers of buttery shortbread, gooey caramel, and rich chocolate with this delightful Millionaire’s Shortbread recipe.
Ingredients
Shortbread Base
- 2 cups all-purpose flour Providing the soft and tender base
- 2 sticks unsalted butter, cold and cubed Ensuring a rich flavor
- ½ cup granulated sugar Adding sweetness to the shortbread
Caramel Layer
- 1 cup light brown sugar Bringing a deep, caramelized taste
- 2 sticks unsalted butter For the luscious caramel filling
- ⅓ cup golden corn syrup Giving the caramel its smooth texture
- 1 can sweetened condensed milk Creating a creamy consistency
- 1 teaspoon salt Enhancing all the flavors beautifully
Chocolate Topping
- 10 oz dark chocolate, chopped For a rich chocolate topping
- 1 tablespoon vegetable oil Helping the chocolate melt smoothly
- 1 tablespoon sea salt (optional) For garnish and added flavor contrast
Instructions
Preparation
- Preheat your oven to 180°C (350°F). Line a 9-inch square baking pan with parchment paper.
- In a food processor, pulse the flour, cold butter, and granulated sugar until the mixture resembles fine breadcrumbs.
- Press the dough evenly into the prepared pan. Bake for 25–30 minutes until golden brown. Remove and cool.
Caramel Layer
- Melt the light brown sugar, unsalted butter, and golden corn syrup over medium heat while stirring continuously.
- Once frothy, stir in the sweetened condensed milk and salt, then return to heat and bring to a gentle boil until thickened.
- Pour the caramel over the cooled shortbread base and let it cool completely before chilling.
Chocolate Topping
- Melt the dark chocolate in the microwave in 30-second intervals, stirring until smooth. Mix in the vegetable oil.
- Pour the melted chocolate over the chilled caramel, covering it completely. Sprinkle sea salt on top if desired.
- Refrigerate until the chocolate is set, about 1 hour.
Assembly
- Lift the shortbread from the pan using the parchment paper. Slice with a warm knife for clean cuts.
Notes
Best when set properly. For healthier alternatives, use whole wheat flour or plant-based butter. To freeze, wrap tightly and store for up to 3 months.