Millionaire’s Shortbread – an indulgent dessert with a crisp shortbread base, creamy caramel, and rich dark chocolate ganache. Every bite is decadently delicious.

Millionaire’s Shortbread

Chocolate and caramel are a classic pairing. After hearing so much about millionaire’s shortbread, I finally tried my own take on this beloved treat. It’s a layered bar dessert: a buttery shortbread base, a smooth homemade caramel, and a dark chocolate ganache on top. Sliced into bars, it’s rich, satisfying, and perfect for sharing.

Although the recipe looks involved, it’s approachable if you take it step by step. The caramel can intimidate home bakers, so this method uses simple techniques to make it straightforward. The hardest part is waiting for the bars to chill so you can cut and enjoy them.

Common Questions About Millionaire’s Shortbread

What is millionaire’s shortbread?

Millionaire’s shortbread is a layered treat made with a shortbread crust, a thick caramel layer, and a chocolate ganache. It’s baked, cooled, and cut into bars.

Why is it called millionaire’s shortbread?

The name reflects how rich and indulgent the dessert tastes.

How many servings does this recipe make?

This recipe yields about 18 bars.

Can I use a different chocolate?

Yes. Swap the dark chocolate for semi-sweet or milk chocolate to suit your taste.

How long do these bars keep?

Stored covered in the refrigerator, the bars keep well for about three days.

Try more indulgent dessert recipes

• Slutty Brownies
• Death by Chocolate Poke Cake
• Chocolate Lasagna
• Better Than Sex Cake

Yield: 18 Bars

Millionaire’s Shortbread

Millionaire’s Shortbread – layered shortbread, luscious caramel, and dark chocolate ganache for a rich, crowd-pleasing bar.

Prep Time
20 minutes

Cook Time
20 minutes

Additional Time
2 hours 30 minutes

Total Time
3 hours 10 minutes

Ingredients

For the Shortbread Crust

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 egg
• 1 teaspoon vanilla extract

For the Caramel

• 2 cans sweetened condensed milk
• 1 cup brown sugar
• 1/2 cup butter
• 1/4 cup light corn syrup
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

For the Chocolate Ganache

• 12 ounces dark chocolate, chopped
• 1/2 cup heavy cream

Instructions

For the Shortbread Crust

1. Preheat the oven to 350°F and line a 9×13-inch pan with foil or parchment. Set aside.
2. Whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
3. In a stand mixer bowl, beat the softened butter and brown sugar until light and fluffy. Add the egg and vanilla, mixing until combined.
4. Add the dry ingredients and mix until just combined. Press the dough evenly into the prepared pan.
5. Bake 16–20 minutes, until lightly golden and puffed. Allow to cool slightly before adding the caramel.

For the Caramel Layer

1. While the shortbread bakes, combine the sweetened condensed milk, brown sugar, butter, corn syrup, and salt in a large pot over medium-low heat. Stir constantly and bring to a simmer.
2. Let the mixture boil gently for about 5 minutes, stirring to prevent burning. Pour the hot caramel over the warm shortbread and let it cool at least 30 minutes.

For the Chocolate Ganache

1. Place the chopped chocolate and heavy cream in a small saucepan over low heat and stir until smooth and glossy.
2. Pour the ganache over the cooled caramel and spread with an offset spatula for an even layer.
3. Chill in the refrigerator for at least 2 hours until firm, then slice into bars and serve.

Follow along on Pinterest for more Mildly Meandering recipes!

Check out the web story for this recipe in the original site’s story section.