Millionaire Shortbread
Buttery shortbread, silky caramel, and rich ganache—these layered bars are total showstoppers. Slice clean, sprinkle with sea salt, and wow your crowd.
- Prep Time: 25 minutes
- Cook Time: 23 minutes
- Total Time: 3 hours 18 minutes (includes chilling)
- Yield: 24 bars
- Category: Dessert
- Method: Baking
- Cuisine: American, British
- Diet: Vegetarian
Ingredients
Crust Layer:
1 cup unsalted butter, room temperature
2/3 cup granulated sugar
2 extra-large egg yolks, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
Caramel Layer:
1 cup unsalted butter, cool room temperature, cut into pieces
14 ounces sweetened condensed milk
1 cup light brown sugar, packed
1/3 cup light corn syrup
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
Ganache Layer:
2 cups semi-sweet chocolate chips (Ghirardelli recommended)
2/3 cup heavy cream
1 tablespoon light corn syrup
1 1/2 teaspoons flaky sea salt (for garnish)
Instructions
Make the Shortbread Crust:
Preheat oven to 350°F (175°C). Line a 9×13-inch metal baking pan with parchment paper, letting it overhang the edges for easy removal. Spray lightly with nonstick spray.
In a large bowl, cream together butter and sugar until smooth (1–2 minutes).
Add egg yolks and vanilla, and mix to combine.
Add flour and salt. Mix until just combined and crumbly.
Press mixture evenly into the pan using fingers or parchment.
Bake 22–24 minutes, or until edges are lightly golden. Let cool.
Prepare the Caramel Layer:
7. In a heavy-bottomed saucepan, combine butter, sweetened condensed milk, brown sugar, and corn syrup over medium heat. Stir constantly.
8. Bring to a low boil, then reduce to medium-low and cook until mixture reaches 225°F on a candy thermometer and is golden (about 10–15 minutes).
9. Remove from heat. Stir in salt and vanilla.
10. Pour over the cooled crust and smooth into an even layer. Let cool 30 minutes at room temperature.
Make the Ganache Layer:
11. Add chocolate chips and heavy cream to a microwave-safe bowl. Microwave in 30-second intervals (starting with 1 minute), stirring until smooth.
12. Stir in corn syrup.
13. Pour ganache over the caramel layer and spread evenly. Let rest 10–12 minutes before garnishing.
14. Sprinkle with flaky sea salt.
15. Chill for 1½–2 hours until firm.
16. Lift from pan using parchment. Slice into 24 bars using a hot, sharp knife.
Notes
For clean layers, wipe the knife between each cut.
If refrigerated longer than 2 hours, let sit at room temperature 10–15 minutes before slicing.
Don’t overcook the caramel—use a thermometer for best results.
Flaky salt adds the perfect finish, but can be omitted for a classic version.
Find it online: https://allcookedup.com/millionaire-shortbread/
