Millionaire Shortbread Caramel Chocolate

Millionaire Shortbread Bars are the definition of a showstopper dessert perfect for holidays or whenever you need something decadent and impressive These bars feature a crisp buttery shortbread base topped with a thick chewy caramel layer and finished with a glossy chocolate ganache and a dusting of flaky sea salt Every bite is a balance of rich chocolate sweet caramel and a hint of salt making them incredibly satisfying and always the first thing to disappear at gatherings

When I first handed out a tray of these at a family gathering they were gone in minutes Even the caramel skeptics were totally convinced

Ingredients

• Salted butter: gives the shortbread base its rich flavor and the caramel its depth Choose high quality European style butter for the best taste and texture
• Granulated sugar: sweetens the shortbread and encourages the crust to brown beautifully look for fine pure cane sugar for smoothness
• Large egg yolk: adds tenderness to the crust and gives structure Make sure it is at room temperature for even blending
• Pure vanilla extract: brings warmth to both the crust and caramel Aim for real vanilla over imitation for the fullest flavor
• Cake flour: yields that melt-in-your-mouth crumb but all purpose can be substituted in a pinch For cake flour sift before measuring for accuracy
• Kosher salt: sharpens flavors and balances sweetness Large flakes are best for mixing
• Sweetened condensed milk: is the backbone of the caramel producing smooth sweetness Go for a name brand as it tends to cook evenly
• Light brown sugar: gives caramel its signature chew and depth Look for one that is fresh and moist
• Heavy cream: creates both ultra smooth caramel and ganache Choose the freshest cream you can find
• Golden or light corn syrup: stabilizes the caramel layer Pick a clear and mild option
• Semi sweet chocolate: ensures rich flavor without being too sweet Use chocolate bars for the smoothest melt or high quality chips
• Flaky sea salt: is for the final flourish and visual pop Maldon or fleur de sel both work well

Step-by-Step Instructions

Make and Bake the Shortbread Crust:

Cream softened butter with sugar using a stand mixer for about 3 minutes until it looks pale and fluffy This long mix is what gives the shortbread its structure

Add Yolks and Vanilla:

Blend in the egg yolk and vanilla until there are no streaks This adds richness and helps bind the crust

Add Dry Ingredients and Combine:

Slowly mix in cake flour and kosher salt being careful not to overwork the dough It should look crumbly yet hold together when pressed

Press Into Pan and Bake:

Use floured hands to press dough evenly into a parchment lined pan Press gently but firmly so it bakes up evenly Bake until the edges just begin to turn golden Let it cool completely to ensure the crust stays crisp

Cook the Caramel Layer:

Combine butter sweetened condensed milk brown sugar heavy cream and corn syrup in a saucepan Whisk constantly over medium heat until the mixture begins to bubble Lower heat to medium low and continue stirring especially as it thickens When it reaches 225 degrees on a candy thermometer remove from heat and quickly stir in the vanilla Do not skimp on stirring this prevents burning and separation

Pour Caramel Over Shortbread:

Once caramel is thickened and golden but still pourable carefully pour it over the cooled shortbread layer Use an offset spatula to spread evenly Refrigerate until firm

Make Chocolate Ganache:

Warm heavy cream in the microwave until steaming but not boiling Pour over semi sweet chocolate and let sit one minute Whisk gently until smooth shiny and lump free If you need to coax the chocolate to melt use very gentle heat

Top and Chill:

Spread ganache over caramel and tilt the pan gently letting the ganache run to the corners Chill until fully set for perfect clean layers

Slice and Sprinkle:

Once set use the parchment handles to lift the slab out of the pan Cut into bars with a hot sharp knife Clean the knife between cuts for neatest edges Sprinkle with flaky sea salt and let bars warm up slightly at room temperature before serving for the ideal bite

Save

Caramel making is a memory in my kitchen I still remember my mom teaching me to judge caramel by its scent and color not just the thermometer Watching the bubbles and knowing just when to pour is both art and science and always makes the kitchen smell so sweet

Storing Millionaire Shortbread Bars

These bars keep exceptionally well in the refrigerator for up to two weeks just be sure to store them in an airtight container to prevent the caramel from absorbing odors If you prefer a softer bite bring them out twenty minutes before serving They also freeze with no change in texture for up to three months When freezing separate layers with parchment to prevent sticking

Ingredient Swaps and Variations

You can swap light brown sugar for dark for a deeper molasses flavor or use almond extract in the shortbread for a nutty twist If you do not have cake flour use all purpose flour and remove two tablespoons per cup For the chocolate topping dark chocolate works just as well if you want a more intense cocoa flavor

Serving Ideas

Save

Millionaire bars are perfect as a luxurious dessert platter centerpiece For a dinner party I like to cut them into tiny squares and plate them with espresso or serve them in muffin liners as mini treats They pair beautifully with fresh raspberries or a scoop of vanilla ice cream

A Slice of History

Originating from Scotland as a homemade version of Twix bars these bars became known as Millionaire Shortbread for their rich flavor and indulgent look The combination of tender shortbread and caramel has been enjoyed for generations and this recipe brings that magic into your own kitchen

Recipe FAQs

→ How do I achieve a firm caramel layer?

Cook the caramel until it reaches 225-235°F, stirring constantly to avoid burning. Using a candy thermometer ensures the caramel sets properly without becoming too soft or runny.

→ Can I use unsalted butter?

Yes, unsalted butter works in all layers, but you may want to add a pinch more salt to balance the flavors, especially in the crust and caramel.

→ How long should I chill between layers?

Chill the caramel layer for 1.5 to 2 hours until set before adding the chocolate ganache. After spreading the ganache, refrigerate for another 1-2 hours or overnight for best results.

→ How do I get clean slices?

Use a sharp knife warmed with hot water and wiped dry. Cut while the bars are still slightly chilled to prevent the chocolate from cracking.

→ Can these bars be frozen?

Absolutely! Store in an airtight container for up to 3 months. Thaw in the refrigerator before serving for best texture.