Millionaire Shortbread

Why You’ll Love This Recipe

I love this recipe because it strikes the perfect balance between richness and texture. The shortbread layer is tender and crumbly, the caramel is gooey without being overly sticky, and the ganache adds just the right touch of bittersweet chocolate to round everything out. It’s a bit of a project, but every step is easy to follow, and the result is well worth the effort. It’s also easy to make ahead and slice beautifully for gifting or dessert trays.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Crust Layer

• unsalted butter, room temperature

• granulated sugar

• extra-large egg yolks

• vanilla extract

• all-purpose flour

• salt

Caramel Layer

• unsalted butter (cool room temperature, cut into tablespoons)

• sweetened condensed milk

• light brown sugar

• light corn syrup

• salt

• vanilla extract

Ganache Layer

• semi-sweet chocolate chips

• heavy cream

• light corn syrup

• flaky sea salt (for garnish)

Directions

Crust Layer

1. I preheat the oven to 350°F and line a 9×13-inch straight-sided metal baking pan with parchment, letting the paper hang over the sides for easy lifting. I spray it lightly with nonstick spray.

2. In a large bowl, I cream together the butter and sugar for about 1–2 minutes, just until smooth.

3. I add the egg yolks and vanilla, mixing until fully combined.

4. I mix in the flour and salt just until no dry pockets remain. I don’t overmix—the dough should still be crumbly.

5. I transfer the dough into the pan and press it evenly with my fingers or parchment paper.

6. I bake it for 22–24 minutes, until the edges are lightly golden. Then I let it cool while making the caramel.

Caramel Layer

1. In a heavy saucepan over medium heat, I combine the butter, sweetened condensed milk, brown sugar, and corn syrup, stirring until smooth.

2. I let it come to a low boil, then reduce the heat to medium-low. Stirring constantly, I cook it until the mixture reaches 225°F on a candy thermometer—this usually takes around 15 minutes.

3. I remove the pan from heat and stir in the salt and vanilla.

4. I pour the caramel over the cooled crust and smooth it into an even layer. Then I let it cool at room temperature for at least 30 minutes so it can firm up before adding the ganache.

Ganache Layer

1. In a microwave-safe bowl, I heat the chocolate chips and cream for 1 minute. I stir, then heat in 30-second bursts, stirring between each, until the chocolate is fully melted and smooth.

2. I stir in the corn syrup to give it that glossy finish.

3. I pour the ganache over the cooled caramel and spread it evenly. After letting it sit for about 10 minutes, I sprinkle the flaky sea salt on top.

4. I chill the bars in the fridge for 1½ to 2 hours, or until the ganache is firm enough to slice.

5. Using the parchment overhang, I lift the shortbread out of the pan and cut it into 24 squares with a sharp knife. For clean slices, I run the knife under hot water and wipe it dry between cuts.

Servings and timing

This recipe makes 24 rich bars. It takes 25 minutes to prep, 23 minutes to bake, and around 3 hours and 18 minutes total, including chilling time. Each bar has approximately 414 calories, so they’re definitely a treat—but worth every bite.

Variations

Sometimes I swap the semi-sweet chocolate with dark chocolate for a deeper cocoa flavor, or use dulce de leche instead of homemade caramel when I’m in a hurry. If I want to go nutty, I sprinkle crushed pecans or almonds on top of the ganache before it sets. And for a holiday twist, I add a pinch of cinnamon to the caramel or use peppermint extract in the ganache.

storage/reheating

I store these bars in an airtight container in the refrigerator for up to a week. They also freeze well—I layer them between sheets of parchment paper in a freezer-safe container and keep them frozen for up to 2 months. To serve, I let them sit at room temperature for 10–15 minutes to soften slightly for slicing and eating.

FAQs

Can I make this ahead of time?

Absolutely. I often make them a day or two in advance. They store and slice best when chilled thoroughly.

Do I need a candy thermometer for the caramel?

Yes, it really helps. Getting the caramel to exactly 225°F ensures the right soft, chewy texture without it becoming too hard or runny.

Can I use salted butter instead of unsalted?

I prefer unsalted to control the salt level, but if I use salted butter, I reduce or omit the additional salt in the recipe.

How do I keep the ganache from separating?

I heat the chocolate and cream gently and stir until just combined. Adding the corn syrup also helps keep the ganache smooth and shiny.

Do I need to use flaky sea salt on top?

It’s optional, but I highly recommend it. That little touch of salt enhances the chocolate and balances the sweetness beautifully.

Conclusion

Millionaire Shortbread is pure decadence layered into every square—crumbly shortbread, silky caramel, and glossy chocolate ganache with a touch of sea salt. It’s a show-stopping dessert that tastes as good as it looks. Whether I’m gifting them, serving them at a gathering, or sneaking a piece from the fridge, these bars always feel like a million bucks.