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–+ servings

Millionaire Shortbread

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An indulgent layered dessert featuring a crisp cocoa shortbread base, gooey caramel, and a glossy chocolate topping. Perfect for potlucks and giftable treats.
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Prep Time 40 minutes
Cook Time 15 minutes
Total Time 3 hours
Servings: 16 squares
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the Cocoa Shortbread Crust
  • 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)
For the Caramel Layer
  • 1 can sweetened condensed milk (14 oz can typical)
  • 1 cup brown sugar, packed
  • 1/2 cup butter (for the caramel stage)
For the Chocolate Topping
  • 2 cups chocolate chips (semisweet or dark recommended)
  • 1/4 cup heavy cream (for a glossy, sliceable ganache top)

Method
 

Preparation of Ingredients
  1. Preheat the oven to 350°F (175°C). Line an 8x8-inch baking dish with parchment, leaving overhang for lifting the bars.
  2. In a medium bowl, whisk together the flour, cocoa powder, and powdered sugar.
  3. Add 1/2 cup softened butter and mix with a fork or pastry cutter until crumbly.
  4. Press the mixture evenly into the bottom of the prepared dish.
Baking the Crust
  1. Bake for 15 minutes until edges are slightly set. Remove and let cool briefly.
Making the Caramel
  1. In a saucepan over medium heat, combine sweetened condensed milk, brown sugar, and 1/2 cup butter.
  2. Stir constantly and bring to a gentle simmer, cooking for 4–6 minutes until thickened.
  3. Immediately pour the warm caramel over the baked crust, spreading to edges.
  4. Let it cool at room temperature for about 30 minutes.
Adding the Chocolate Layer
  1. Melt chocolate chips with heavy cream in the microwave or double boiler until smooth.
  2. Pour chocolate over caramel and spread into an even layer.
  3. Chill the pan in the refrigerator for at least 2 hours until chocolate is firm.
Serving
  1. Lift the slab from the pan using parchment overhang and slice into squares with a warm knife.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 8gSodium: 75mgFiber: 1gSugar: 18g

Notes

For dairy-free or vegan options, substitute sweetened condensed coconut milk, dairy-free butter, and dairy-free chocolate chips. Store in airtight container for up to 5-7 days in the refrigerator.
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