Millionaire's Shortbread Recipe (2024)

Last Updated on: August 2, 2023

Millionaire’s Shortbread is a rich, decadent treat made up of three layers: a shortbread crust, chewy golden caramel, and thick chocolate ganache.

I don’t know about you, but to me, it doesn’t get any better than that.

Because millionaire’s shortbread has three layers, you might find it intimidating to make. Luckily, it’s actually not complicated at all.

In fact, you can whip up these shortbread bars in just over an hour! Plus, it’s so delightful, it’s worth the effort.

So, why eat regular shortbread when you can have millionaire’s shortbread instead?

What is Millionaire’s Shortbread?

For those of you who may have heard of millionaire shortbread before but have never really seen or tried it yet, here’s the gist.

It’s a 3-layer cookie bar made of three distinct layers.

1. The shortbread crust
2. A layer of chewy golden caramel
3. A thick chocolate ganache topping.

Imagine a gourmet version of the famous Twix candy bar.

And while no one knows exactly how it got its name, we’re guessing it’s because of the rich, decadent flavor.

But you don’t have to be crazy rich to make these delightful treats! Anyone can make this tasty dessert. In fact, kids love to join in on this one.

All you need are a few simple ingredients that you probably already have in your pantry. Check out what you’ll need below.

Ingredients

For the Shortbread Layer

• Flour. All-purpose is fine.
• Butter. The butter should be cold and sliced, not room temperature.
• Sugar. Plain, granulated sugar works well.

For the Caramel

• Butter. I use salted butter, but you can go with unsalted if you prefer.
• Condensed milk. Make sure to get condensed milk, not evaporated. They aren’t the same thing.
• Maple syrup. Go with real, pure maple syrup for this recipe. Don’t use the imitation stuff; it doesn’t work as well.

For the Chocolate Ganache

• Chocolate. Select your favorite chocolate – whatever you like best!

How to Make Millionaire’s Shortbread

Part I: Shortbread Layer

1. Preheat oven to 350 degrees Fahrenheit.
2. Combine flour and butter cubes and pulse in the food processor until you form a fine breadcrumb mixture.
3. Add sugar and mix until incorporated. Voila, you’ve made your shortbread mixture!
4. Next, pour the shortbread mixture into a 9×9-inch baking pan lined with parchment paper.
5. Press the shortbread down to create a firm crust in the pan.
6. Bake at 350 degrees Fahrenheit for 30 minutes or until golden.
7. Set aside and let the shortbread cool to room temperature.

Part II: Caramel

While the shortbread is cooking, it’s time to make the caramel topping.

1. Mix butter, maple syrup, and condensed milk in a saucepan over medium heat.
2. Keep stirring until you form a smooth mixture.
3. Increase the heat and bring mixture to a boil.
4. Continue stirring until the mixture is thick and golden brown.
5. Let it cool for a bit before proceeding.

Once the caramel is cool, pour it over the shortbread. Set aside to let the caramel cool completely.

Part III: Chocolate Ganache

1. Melt the chocolate. There are two methods to choose from:
   • Melt in a bowl over a pan of boiling water, or
   • Cook in a microwave oven. Microwave in 20-second intervals and stir in between. Repeat until the chocolate is 75% melted. Stir until the chocolate is smooth and melted.
2. Pour the chocolate over the cooled caramel.
3. Refrigerate for an hour to allow the ganache to cool.
4. Slice into squares. Wipe the knife after each slice with a wet paper towel to make life easier.
5. Take a photo of the finished product, upload it on Instagram, and let your followers drool over your masterpiece.
6. Serve to family and friends. Best eaten with a cup of coffee or warm milk.

Tips & Tricks

• Balance out the sweetness. Drizzle some sea salt to really make the chocolate and caramel flavors pop! It adds a nice crunch to the snack as well.

• Don’t overheat the chocolate. When melting chocolate with a microwave, do not microwave for over 20 seconds at a time to avoid overheating and curdling.

• Make them prettier. Swirl some white chocolate into your dark chocolate ganache, and you’ll look like a pro in your friends’ eyes!

• Use this trick to save time. Instead of making the shortbread from scratch, combine crushed shortbread cookies and melted butter. It may not taste as good as freshly baked shortbread, but it’s still so good and saves you a lot of time.

• Use any type of chocolate you prefer. I like using half milk chocolate and half semi-sweet chocolate. You could even use white chocolate. It’s totally up to you!

• Substitute something else for maple syrup. Maple syrup is best. But if you don’t have any, you can use corn syrup or golden syrup instead.

Can You Freeze Them?

You can freeze millionaire’s shortbread, but you’ll need to freeze them individually. Here’s what to do:

1. Cut them.
2. Wrap each piece separately in a layer of plastic wrap.
3. Wrap the plastic-wrapped pieces in aluminum foil.
4. Place the pieces in a large, freezer-safe Ziploc bag.
5. Label and date the bag.
6. Stick it in the freezer.

You can freeze the dessert for up to 3 months. Let them thaw in the fridge overnight before serving them.

If you don’t want to freeze them, store them in an airtight container at room temperature. They should last about 5 days.

Millionaire’s Shortbread Recipe

Servings

20

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories

267

kcal

Ingredients

• For the Shortbread:

• 1 1/2 cups all-purpose flour

• 12 Tablespoons (3/4 cup) butter (cold and sliced)

• 7 Tablespoons sugar

• For the Caramel:

• 11 Tablespoons (2/3 cup) butter

• 10 oz can condensed milk

• 7 Tablespoons maple syrup

• For the Chocolate:

• 12 oz chocolate (choose your favorite)

Instructions

• Part I: Shortbread
• Preheat oven to 350 degrees F (180 degrees C)
• Combine flour and butter cubes and pulse in the food processor until you form a fine breadcrumb mixture.
• Add sugar and mix until incorporated. Voila, you’ve made your shortbread mixture!
• Next, pour the shortbread mixture into a 9×9-inch baking pan lined with parchment paper. Press the shortbread down to create a firm crust in the pan. Bake at 350 degrees Fahrenheit for 30 minutes or until golden.
• Set aside and let the shortbread cool to room temperature. While the shortbread is cooking, you can prepare the caramel.
• Part II: Caramel
• Mix butter, maple syrup, and condensed milk in a saucepan over medium heat. Keep stirring until you form a smooth mixture. Increase the heat and bring mixture to a boil. Continue stirring until the mixture is thick and golden brown. Let it cool for a bit before proceeding.
• Pour the caramel over the shortbread. Set aside to let the caramel cool completely.
• Part III: Chocolate Ganache
• Melt the chocolate. The simplest way is to microwave in 20-second intervals and stir in between. Repeat until the chocolate is 75% melted. Stir until the chocolate is smooth and melted.
• Pour the chocolate over the cooled caramel. Refrigerate for an hour to allow the ganache to cool.
• Slice into squares and enjoy! Goes really well with a cup of coffee or warm milk.