Name: Millionaire Shortbread Recipe
Prep time: 15 min
Cook time: 45 min
Total time: PT-491250H58M25S
Cuisine: British
Ingredients: 1 cup unsalted butter (room temperature); ⅔ cup granulated sugar; 2 extra large egg yolks (room temperature); 1 teaspoon vanilla extract; 2 cups all-purpose flour; ¼ teaspoon salt; 1 cup unsalted butter (cool room temperature, cut into 1 tablespoon pieces); 14 ounces sweetened condensed milk; 1 cup light brown sugar (packed); ⅓ cup light corn syrup; ½ teaspoon salt; 1½ teaspoons vanilla extract; 2 cups semi-sweet chocolate chips (12-ounce bag Ghirardelli brand used); ⅔ cup heavy cream; 1 tablespoon light corn syrup; 1½ teaspoons flaky sea salt for garnish (such as Maldon or Fleur De Sel)

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Introduction

Millionaire Shortbread is a decadent treat featuring a buttery crust, rich caramel, and smooth chocolate ganache. This layered dessert is perfect for special occasions or whenever you crave a luxurious sweet bite.

The image shows stacked dessert bars with three clear layers on a white marbled surface. The bottom layer is a light beige shortbread crust with a slightly crumbly texture. The middle layer is thick and caramel-colored, smooth and sticky. The top layer is dark chocolate, glossy and firm, with a few coarse white salt flakes sprinkled on top. More bars are scattered around the stack, some cut cleanly, others slightly uneven. A wooden bowl filled with coarse salt sits in the background. The scene is bright and clean, focusing on the rich colors and textures of the bars. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter (room temperature)
⅔ cup granulated sugar
2 extra large egg yolks (room temperature)
1 teaspoon vanilla extract
2 cups all-purpose flour
¼ teaspoon salt
1 cup unsalted butter (cool room temperature, cut into 1 tablespoon pieces)
14 ounces sweetened condensed milk
1 cup light brown sugar (packed)
⅓ cup light corn syrup
½ teaspoon salt
1½ teaspoons vanilla extract
2 cups semi-sweet chocolate chips (12-ounce bag, Ghirardelli brand used)
⅔ cup heavy cream
1 tablespoon light corn syrup
1½ teaspoons flaky sea salt for garnish (such as Maldon or Fleur De Sel)

Instructions

Step 1: Preheat the oven to 350°F. Line a 9×13-inch straight-sided metal baking pan with parchment paper, allowing the parchment to overhang the sides for easy removal. Lightly spray the parchment with nonstick baker’s spray and set aside.
Step 2: In a large bowl, cream together the room temperature butter and granulated sugar on medium-low speed using a handheld mixer for 1-2 minutes until smooth.
Step 3: Add the egg yolks and vanilla extract. Beat on low speed until fully incorporated.
Step 4: Add the all-purpose flour and salt. Beat until just combined with no dry flour pockets. The mixture should remain crumbly and not form a dough ball.
Step 5: Transfer the mixture to the prepared pan. Using your fingers or a second piece of parchment on top, gently press the dough into an even layer.
Step 6: Bake the crust for 22-24 minutes until lightly golden around the edges. Remove and let cool while preparing the caramel.
Step 7: In a heavy-bottomed saucepan over medium heat, combine the butter, sweetened condensed milk, light brown sugar, and corn syrup. Stir gently until butter melts and mixture is smooth.
Step 8: Bring to a low boil, reduce heat to medium-low, and cook while stirring constantly until the caramel reaches 225°F on a candy thermometer and is lightly golden. This can take up to 15 minutes. Avoid overcooking.
Step 9: Remove from heat and immediately whisk in the salt and vanilla extract until smooth.
Step 10: Pour the caramel over the crust and smooth to an even layer. Let cool at room temperature for at least 30 minutes to firm up.
Step 11: In a microwave-safe bowl, heat the semi-sweet chocolate chips and heavy cream for 1 minute on high. Stir and heat in 30-second increments, stirring between each, until smooth.
Step 12: Stir in the corn syrup until fully combined, then pour the ganache over the caramel. Smooth to an even layer.
Step 13: Let the ganache cool for 10-12 minutes at room temperature before sprinkling the flaky sea salt on top to prevent it from melting.
Step 14: Chill the shortbread for 1½ to 2 hours until the ganache is firm enough to slice.
Step 15: Use the parchment overhang to lift the shortbread from the pan. Slice into 24 squares with a long sharp knife, warming the knife under hot water and drying it between cuts for clean layers. If refrigerated longer than 2 hours, allow to sit at room temperature for 10-15 minutes before slicing.

Tips & Variations

Use a candy thermometer to ensure the caramel reaches the perfect temperature to avoid a tough texture.
For extra flavor, try a touch of espresso powder in the ganache to deepen the chocolate taste.
Substitute dark chocolate chips for the ganache layer if you prefer a more intense chocolate flavor.
To make cutting easier, chill the shortbread thoroughly and wipe your knife clean and warm between cuts.

Storage

Store Millionaire Shortbread in an airtight container in the refrigerator for up to 5 days. To enjoy, bring to room temperature for about 10-15 minutes before serving for the best texture. You can also freeze the shortbread for up to one month; thaw overnight in the refrigerator before slicing.

How to Serve

A cutting board with a sheet of white parchment paper holds 20 square chocolate-topped dessert bars arranged in a 5 by 4 grid; the top layer is dark glossy chocolate sprinkled with coarse white salt flakes, the middle layer is a smooth caramel, and the bottom layer is a light golden cookie base, shown on one piece visible due to four squares moved downwards. Near the board, there is a wooden bowl filled with coarse salt, and a stack of small white plates with a knife on top are placed on a white marbled surface. A black and white zigzag cloth is partially visible in the bottom left corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Millionaire Shortbread ahead of time?

Yes, you can prepare it a day or two in advance. Keeping it refrigerated ensures the ganache and caramel layers stay firm and fresh.

What can I use instead of corn syrup?

If you don’t have corn syrup, you can substitute with light golden syrup or honey in equal amounts. This may slightly alter the texture and sweetness.