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Millionaire Shortbread is a classic dessert that captures the essence of indulgence. This delightful treat features three distinct layers: a buttery shortbread base, a gooey caramel middle, and a rich chocolate topping. Each layer complements the others, creating a harmonious blend of flavors and textures that makes Millionaire Shortbread irresistible. Whether you’re looking to impress guests at a dinner party or simply satisfy your own sweet tooth, this recipe promises to deliver a decadent experience that can easily be replicated in the comfort of your home.

Millionaire Shortbread

Discover the ultimate indulgence with this decadent Millionaire Shortbread recipe. Featuring a buttery shortbread base, gooey caramel, and rich chocolate topping, this treat is perfect for impressing guests or satisfying your sweet cravings. Learn about the fascinating history of this classic dessert and follow our step-by-step guide for perfect results. Click through to explore the full recipe and enjoy a slice of deliciousness today!
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Ingredients
  

For the Shortbread Base:

1 cup (115g) unsalted butter, softened

½ cup (60g) powdered sugar

2 cups (250g) all-purpose flour

½ teaspoon salt

½ teaspoon vanilla extract

For the Caramel Layer:

1 cup (200g) granulated sugar

½ cup (120ml) heavy cream

4 tablespoons (60g) unsalted butter

¼ cup (60ml) light corn syrup

1 teaspoon vanilla extract

½ teaspoon sea salt

For the Chocolate Topping:

200g dark chocolate, chopped (or chocolate chips)

2 tablespoons (30g) unsalted butter

Instructions
 

Prepare the Shortbread Base: Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. Add the vanilla and mix well. Gradually stir in the flour and salt. Mix until combined, but don’t overwork the dough.

    Bake the Base: Press the shortbread mixture evenly into the bottom of a greased 9x9-inch (23x23cm) baking pan. Prick the surface with a fork to prevent bubbling. Bake for 18-20 minutes or until lightly golden. Remove from the oven and let it cool completely in the pan.

      Make the Caramel Layer: In a medium saucepan, combine the granulated sugar, butter, corn syrup, and heavy cream over medium heat. Stir constantly until the sugar is dissolved, and the mixture comes to a gentle boil. Continue cooking for about 5-7 minutes, stirring constantly, until the caramel thickens and turns a rich golden color.

        Add Sea Salt & Vanilla: Remove the caramel from the heat and stir in the vanilla extract and sea salt. Pour the caramel over the cooled shortbread base, spreading it evenly. Place the pan in the refrigerator for about 1 hour, or until the caramel is set.

          Prepare the Chocolate Topping: Melt the dark chocolate and butter together in a heatproof bowl set over simmering water (double boiler), or microwave in short bursts, stirring until smooth. Pour the melted chocolate over the caramel layer and spread evenly.

            Chill and Serve: Return the pan to the refrigerator for another 30 minutes to allow the chocolate to set. Once set, lift the shortbread out of the pan using the edges of the parchment paper (if used) and cut it into squares or bars.

              Enjoy: Serve chilled or at room temperature and savor the layers of buttery shortbread, gooey caramel, and rich chocolate!

                Prep Time: 30 minutes | Total Time: 2 hours | Servings: 16 bars