Ah, Millionaire’s Shortbread — the ultimate indulgent treat 🍫✨: a buttery shortbread base, a rich caramel layer, and a glossy chocolate topping. Here’s a full recipe:
🍫 Millionaire’s Shortbread
Ingredients (makes 12–16 squares)
For the shortbread base:
- 1 cup (225 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- 2 cups (250 g) all-purpose flour
- Pinch of salt
For the caramel layer:
- 1 cup (200 g) brown sugar, packed
- ½ cup (115 g) unsalted butter
- ¼ cup (60 ml) sweetened condensed milk
- 2 tbsp golden syrup or light corn syrup
For the chocolate topping:
- 1 cup (175 g) semi-sweet or milk chocolate chips
- 1 tbsp unsalted butter (optional, for shine)
Directions
Step 1: Make the shortbread
- Preheat oven to 350°F / 175°C.
- In a bowl, cream butter and sugar until light and fluffy.
- Mix in flour and salt until a crumbly dough forms.
- Press dough evenly into a parchment-lined 8×8 or 9×9 inch baking pan.
- Bake 15–20 minutes until lightly golden. Cool slightly.
Step 2: Make the caramel
- In a saucepan over medium heat, combine butter, brown sugar, condensed milk, and golden syrup.
- Stir constantly until mixture comes to a gentle boil and thickens (about 5–7 minutes).
- Pour caramel evenly over the baked shortbread. Let it cool 30 minutes.
Step 3: Add the chocolate topping
- Melt chocolate and butter (if using) in a double boiler or microwave, stirring until smooth.
- Pour over caramel layer and spread evenly.
- Chill in the fridge 1–2 hours until chocolate is set.
Step 4: Slice and serve
- Use a sharp knife warmed in hot water for clean cuts.
- Store in an airtight container in the fridge for up to 1 week.
Tips
- For a salted caramel twist, sprinkle flaky sea salt over the caramel before adding chocolate.
- Can use dark, milk, or white chocolate for the top layer.
- For cleaner slices, let the bars chill completely and cut with a hot knife between slices.
- Optional: add a layer of finely chopped nuts on top of the caramel for extra crunch.
If you want, I can also give a quick “no-bake Millionaire’s Shortbread” version that uses biscuits for the base and sets in the fridge — perfect if you’re short on time.
Do you want that version?
