Millionaire Shortbread
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I make this rich, layered bar whenever I want something utterly indulgent but not fussy. It’s a crisp cocoa shortbread base topped with a gooey caramel and finished with a glossy chocolate layer — a classic take on millionaire shortbread that’s perfect for potlucks, holiday trays, or a weekend treat. My version balances a deep cocoa crust with a soft, creamy caramel so every bite gives you crunch, chew, and melt.
Why you’ll love this dish
Millionaire shortbread feels fancy but it’s really straightforward. The crust sets quickly in the oven, the caramel is cooked on the stovetop in one pan, and the chocolate top melts down in minutes. It’s an ideal bake when you want something impressive that doesn’t require professional candy-making skills.
“Perfect balance of crunchy base, buttery caramel, and smooth chocolate — everyone at my party asked for the recipe.” — a quick review from a recent bake
This recipe is great for:
- Holiday cookie exchanges and cookie boxes.
- Kid-friendly baking projects (the caramel step should be done by an adult).
- Giftable trays — it slices into neat squares that travel well.
If you want a reference version or a slightly different method while you bake, check this millionaire shortbread for comparison and inspiration.
Step-by-step overview
Before you gather ingredients, here’s the quick workflow so you know what to expect:
- Make a cocoa shortbread crust and bake until just set.
- Cook a quick stovetop caramel with sweetened condensed milk, brown sugar, and butter.
- Pour the warm caramel over the pre-baked crust and let it cool slightly.
- Melt chocolate with cream and spread it over the caramel.
- Chill until firm, then slice into squares.
This gives you three clear phases: crust, caramel, and chocolate — each completed in sequence with short cooling steps between them.
Gather these items
What you’ll need:
- 1 cup all-purpose flour (or 1:1 gluten-free flour for a GF swap)
- 1/2 cup unsweetened cocoa powder (Dutch processed or natural both work)
- 1/2 cup powdered sugar (confectioners’ sugar)
- 1/2 cup butter, softened (use salted or unsalted; adjust salt if needed)
- 1 can sweetened condensed milk (14 oz can typical)
- 1 cup brown sugar, packed
- 1/2 cup butter (for the caramel stage)
- 2 cups chocolate chips (semisweet or dark recommended)
- 1/4 cup heavy cream (for a glossy, sliceable ganache top)
Notes and substitutions:
- For dairy-free or vegan: try sweetened condensed coconut milk, dairy-free butter, and dairy-free chocolate chips — results vary, but it’s possible.
- If you prefer a firmer top, use darker chocolate or chill longer.
- If you like shortbread with fruit notes, see this twist on bars like Apple Crisp Shortbread Bars for inspiration.
Directions to follow
- Preheat the oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment, leaving an overhang to lift the bars out later.
- In a medium bowl, whisk together the flour, cocoa powder, and powdered sugar until evenly combined.
- Add 1/2 cup softened butter. Use a fork or pastry cutter to mix until the mixture is crumbly and holds together when pressed.
- Press the crumbs evenly into the bottom of the prepared dish. Bake for 15 minutes, until the edges are slightly set. Remove and let cool briefly.
- In a saucepan over medium heat, combine the sweetened condensed milk, brown sugar, and 1/2 cup butter. Stir constantly and bring to a gentle simmer. Cook about 4–6 minutes, until the mixture thickens and darkens slightly. Avoid a rolling boil to prevent scorching.
- Immediately pour the warm caramel over the baked crust and spread to the edges. Let it cool at room temperature for about 30 minutes so it firms slightly.
- While the caramel cools, melt the chocolate chips with the heavy cream. Microwave in 20–30 second bursts, stirring between, until smooth. Or use a double boiler set over simmering water and stir until glossy.
- Pour the chocolate over the caramel and spread with an offset spatula into an even layer.
- Chill the pan in the refrigerator for at least 2 hours, until the chocolate is firm.
- Lift the slab from the pan using the parchment overhang. Use a sharp knife (warmed under hot water and wiped dry between cuts) to slice into squares.
Best ways to enjoy it
- Serve slightly chilled or at room temperature for the best texture contrast.
- Plate with a dusting of flaky sea salt on top of each square for a flavor boost.
- Pair with coffee, salted caramel ice cream, or a robust black tea.
- For dessert boards, alternate these squares with berries and nuts for color and crunch.
How to store & freeze
- At room temperature: store in an airtight container for up to 2 days (keep out of direct sun — caramel can soften).
- In the refrigerator: will keep 5–7 days in an airtight container; let squares sit at room temperature 10–15 minutes before serving for softer bites.
- Freezing: wrap individual squares in plastic, then foil, and place in a freezer-safe container for up to 2 months. Thaw overnight in the fridge.
Food safety tip: because this contains dairy and sweetened condensed milk, refrigerate if storing beyond a couple of days.
Pro chef tips
- Press the crust evenly with a flat-bottomed measuring cup for a uniform base.
- Stir the caramel constantly and keep the heat moderate to prevent burning or graininess. If the caramel becomes slightly grainy, stirring in a tablespoon of heavy cream off-heat can smooth it.
- Chill between layers if you want perfect separation: cool the caramel until it’s tacky, then pour the chocolate.
- For clean cuts, warm your knife under hot water, dry it, and slice in a single downward motion. Repeat warming between cuts.
- For more shortbread technique inspiration, check these Chocolate Chip Shortbread Cookies for ideas on texture and baking times.
Creative twists
- Salted almond: sprinkle chopped toasted almonds and flaky sea salt on the chocolate before it sets.
- White-chocolate & raspberry: use white chocolate for the top and dot with a tiny swirl of raspberry jam before it sets.
- Coffee caramel: stir 1 tsp instant espresso into the caramel for a mocha note.
- Nut-free or gluten-free: swap the base flour for a gluten-free blend or almond flour (watch texture) and skip added nuts.
- Mini tartlets: press the crust into mini tart pans and build smaller, single-serve millionaire tarts.
Your questions answered
Q: How long does this take from start to finish?
A: Active time is about 30–40 minutes (mixing, baking, cooking caramel). Cooling and chilling add at least 2–3 hours, so plan for about 3 hours total before serving.
Q: Can I use store-bought caramel or dulce de leche instead of making the caramel?
A: Yes. Thick dulce de leche or a quality jarred caramel will work and save time. Heat gently so it spreads smoothly over the crust.
Q: My chocolate top cracked when cutting — how do I avoid that?
A: If the chocolate layer is too firm, let it sit at room temperature 10–15 minutes before slicing. Use a warm knife and press through gently to avoid shattering.
Q: Can I reduce the sweetness?
A: Use darker chocolate (70% cacao) and consider using less brown sugar in the caramel, though the caramel’s texture and set may change slightly.
Q: Is this freezer-friendly?
A: Yes — see the storage section. Wrap well to avoid freezer burn and thaw in the fridge.
Conclusion
Want to compare techniques or get extra inspiration as you bake? Preppy Kitchen’s detailed version has helpful step photos and notes: Millionaire’s Shortbread – Preppy Kitchen. Sugar Spun Run offers another tested take with alternative tips for the caramel: Millionaire’s Shortbread – Sugar Spun Run. For a straightforward, easy-to-follow guide that’s great for beginners, see The Recipe Rebel’s recipe here: Millionaire Shortbread recipe (easy to follow!) – The Recipe Rebel.
Millionaire Shortbread
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line an 8x8-inch baking dish with parchment, leaving overhang for lifting the bars.
- In a medium bowl, whisk together the flour, cocoa powder, and powdered sugar.
- Add 1/2 cup softened butter and mix with a fork or pastry cutter until crumbly.
- Press the mixture evenly into the bottom of the prepared dish.
- Bake for 15 minutes until edges are slightly set. Remove and let cool briefly.
- In a saucepan over medium heat, combine sweetened condensed milk, brown sugar, and 1/2 cup butter.
- Stir constantly and bring to a gentle simmer, cooking for 4–6 minutes until thickened.
- Immediately pour the warm caramel over the baked crust, spreading to edges.
- Let it cool at room temperature for about 30 minutes.
- Melt chocolate chips with heavy cream in the microwave or double boiler until smooth.
- Pour chocolate over caramel and spread into an even layer.
- Chill the pan in the refrigerator for at least 2 hours until chocolate is firm.
- Lift the slab from the pan using parchment overhang and slice into squares with a warm knife.
