Millionaire’s Shortbread
Rich and decadent layers of shortbread, caramel, and chocolate make this irresistible millionaire shortbread. Learn how to make each indulgent layer in this easy-to-follow recipe. With all of the flavor of a Twix bar, only better, these shortbread cookies are sure to please!
This millionaire shortbread recipe is actually very similar to the Twix tart that I made a while ago – tastes just like the candy bar! If you like Twix, you’ll love these bars!
Usually, a dessert that involves multiple components will throw off a little red flag to most folks as too complicated or time-consuming. I was pleasantly surprised at how relatively easy and quick these bars were to make. From start to finish, they only took a little over an hour, which is awesome when you’re assembling three layers!
What is Millionaire Shortbread?
Made with layers of shortbread crust, gooey caramel, and a thick chocolate ganache, many people believe it got the name millionaire shortbread because it is so rich.
This Scottish dessert was originally referred to as caramel shortbread but the name millionaire shortbread had a better ring to it and stuck.
What You’ll Need
This decadent dessert breaks down into 3 main parts, the tender shortbread crust, the thick and gooey caramel, and the rich chocolate ganache.
Ingredients for the Shortbread Crust
- Flour: I used an all-purpose flour to give structure to the shortbread.
- Brown Sugar: To sweeten while also giving a chewy finish to the crust.
- Cornstarch: Helps keep the crust soft.
- Salt: For flavor.
- Water: Ice water binds the dough together.
- Butter: Gives flavor to the crust and also helps make it flaky.
- Egg Yolk: Binds the crust together while also giving structure and flavor.
Ingredients for the Caramel Filling
- Sweetened condensed milk: Keeps the cramel filling sweet and rich.
- Brown sugar: The molasses in brown sugar gives this caramel a deeper flavor.
- Unsalted butter: Prevents the caramel from fully hardening, giving it a gooey finish.
- Lyle’s Golden Syrup: Adds a rich flavor to the caramel filling.
- Vanilla + Salt: Flavor, flavor, flavor.
Ingredients for Chocolate Ganache
- Chocolate: Use a semi-sweet chocolate that was finely chopped, which makes it easier for melting.
- Heavy Cream: Only heavy cream allows the ganache to set properly.
How to Make Millionaire Shortbread
Let’s discuss how to make each layer of this divine dessert.
Step #1: Make the Shortbread Crust
- Preheat the oven to 350°F
- Prepare the baking pan: Line a 9-inch square pan with aluminum foil, allowing at least an inch over-hang on all sides. Spray with non-stick cooking spray and set aside.
- Whisk dry ingredients (#1) : In a large bowl, whisk together the flour, brown sugar, cornstarch and salt, making sure there are no lumps of brown sugar remaining.
- Cut in the butter (#2): Add the butter and cut into the flour mixture using a pastry blender or two knives until a coarse meal forms.
- Bind dough together (#3-4) : Add the ice water and egg yolk and blend with a fork until moist clumps form.
- Transfer to pan (#5) : Dump the dough into the prepared pan and press into an even layer.
- Bake until golden brown, about 20 mintues.
Step #2: Prepare Caramel Filling
- Melt ingredients together (#6): Whisk the sweetened condensed milk, brown sugar, butter, golden syrup, and salt together in a medium saucepan over medium heat until the sugar dissolves, the butter melts, and the mixture comes to a boil.
- Cook to thicken: Attach a candy thermometer to the side of the pan and boil, whisking constantly, until the caramel is thick and the temperature registers 225°F, about 6 minutes.
- Add vanilla and spread on bars (#7): Quickly whisk in the vanilla extract and pour the caramel over the prepared crust; cool for about 15 minutes, or until the caramel is set.
Step 3: Make Chocolate Ganache
- Melt chocolate and cream (#8-#9): Place chocolate and cream in a microwave-safe bowl and microwave in 30 second intervals on 50% power, stirring between each until the chocolate is melted and smooth.
- Pour the ganache on top (#10): Spread the chocolate over the caramel layer.
- Cool to set (#11): Refrigerate bars until the chocolate is set, at least 1 hour.
- Cut and enjoy: Lift the bars out of the pan and transfer to a cutting board. Cut into even squares and serve.
Additional Topping Ideas
Chocolate, caramel, and cookie are truly the ultimate trifecta! If you are looking to level up your millionaire shortbread here are a few additional toppings to try.
- Peanut Butter: You can either swirl the peanut butter in with the chocolate ganache or make a layer of peanut butter between the caramel and the ganache.
- Marshmallow Cream: Spread marshamllow cream over the shortbread before pouring the caramel on top for a s’mores-like twist to the bars.
- Chopped Nuts: Mix in your favorite chopped nut like peanut, pecan, or almond in with the chocolate ganache before pouring over the caramel.
- Crumbled Heath bar: Sprinkle a layer of crumbled Heath bar over the chocolate ganache.
- Sprinkles: Add a healthy topping of rainbow sprinkles over the chocolate ganache.
Storing, Freezing, and Shelf-Life
- Storing: Keep millionaire shortbread bars stores in an airtight container in the refrigerator for up to 5 days.
- Freezing: For longer storage, I suggest freezing. Store the bars pre-sliced in a freezer-safe, air-tight container for up to 3 months.
- Shelf-Life: These delicious shortbread cookie bars will keep for up to 5 days in the refrigerator or up to 3 months in the freezer.
Millionaire Shortbread FAQs
Holes are typically poked into shortbread cookies to help evenly bake the dough. The shortbread layer on this millionaire shortbread evenly bakes and does not need holes poked before baking.
Billionaire shortbread takes this layered cookie up a notch and adds a layer of chocolate chip cookie dough to the bars.
Try These Delicious Desserts Next
- Danish Butter Cookies
- Salted Chocolate Shortbread Cookies
- Monster Cookie Bars
- Salted Caramel Chocolate Chip Cookie Bars
- Oreo Cheesecake Bars
These millionaire bars feature layers of tender shortbread, gooey homemade caramel, and a thick chocolate ganache. Decadent and absolutely divine, these shortbread bars are worthy of a spot in your “tried and true” recipe box!
If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe! ❤️️
Millionaire’s Shortbread
Ingredients
For the Crust:
- 1 cup (125 g) all-purpose flour
- ¼ cup (55 g) dark brown sugar
- 2 teaspoons cornstarch
- ¼ teaspoon (0.25 teaspoon) salt
- ½ cup (113.5 g) cold unsalted butter, cut into ½-inch cubes
- 1 tablespoon ice water
- 1 egg yolk
For the Caramel:
- 14 ounce (396.89 ml) can sweetened condensed milk
- ½ cup (110 g) dark brown sugar
- 6 tablespoons unsalted butter
- 2 tablespoons Lyle’s Golden Syrup, or dark corn syrup
- 1 teaspoon vanilla extract
- Pinch of salt
For the Ganache Topping:
- 6 ounces (170.1 g) semisweet chocolate, finely chopped
- 3 tablespoons heavy cream
Instructions
- Make the Crust: Preheat oven to 350 degrees F. Line a 9-inch square pan with aluminum foil, allowing at least an inch overhang on all sides. Spray with nonstick cooking spray).
- In a large bowl, whisk together the flour, brown sugar, cornstarch and salt, making sure there are no lumps of brown sugar remaining. Add the butter and cut into the flour mixture using a pastry blender or two knives until a coarse meal forms. Add the ice water and egg yolk and blend with a fork until moist clumps form. Dump the dough into the prepared pan and press into an even layer. Bake until golden brown, about 20 minutes.
- Make the Caramel: Whisk the sweetened condensed milk, brown sugar, butter, golden syrup and salt together in a medium saucepan over medium heat until the sugar dissolves, the butter melts and the mixture comes to a boil. Attach a candy thermometer to the side of the pan and boil, whisking constantly, until the caramel is thick and the temperature registers 225 degrees F, about 6 minutes. Quickly whisk in the vanilla extract and pour the caramel over the prepared crust; cool for about 15 minutes, or until the caramel is set.
- For Chocolate Ganache: Place the chocolate and cream in a microwave-safe bowl and microwave in 30 second intervals on 50% power, stirring between each, until the chocolate is melted and smooth. Spread the chocolate over the caramel layer. Refrigerate the bars until the chocolate is set, at least 1 hour.
- Lift the bars out of the pan and transfer to a cutting board. Cut into squares and serve. Leftovers should be stored in an airtight container in the refrigerator for up to 5 days.
Notes
- Storing: Keep millionaire shortbread bars stores in an airtight container in the refrigerator for up to 5 days.
- Freezing: For longer storage, I suggest freezing. Store the bars pre-sliced in a freezer-safe, air-tight container for up to 3 months.
- Shelf-Life: These delicious shortbread cookie bars will keep for up to 5 days in the refrigerator or up to 3 months in the freezer.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
hey! i’m about to make this and I’m just wondering how many cups of carmel this uses. i want to use another carmel recipe but i want to use the right amount.
If I have leftover salted caramel from your salted caramel apple cake, will that work well in this recipe?
this looks absolutely delicious….and full of calories..but who cares????
Your site is one of my top three. I LOVE LOVE LOVE the way you detail all the instructions. It is fantastic that you explain how each ingredient benefits the recipe. I will be making these soon. I’ve been baking for many many years, but I love trying new recipes and techniques. Thank you!
The recipe looks delicious but after reading it several times I’m still trying to determine when the “crust” becomes “bars.” Suddenly the recipe instructs the baker to “lift the ‘bars’ out of the pan.” Thank you.
Is the shortbread layer in this recipe supposed to end up as crunchy, crisp shortbread or soft shortbread? I made it a while back, and the shortbread was soft. I wasn’t sure if that’s how it was supposed to be or not. :) I think I imagined that it would be a crisp shortbread. Thank you!!!
Hi Sara, It’s always been on the soft side for me.
Oh wow, this is my faorite treat ever. and this recipe turned out just perfect for us. Thanks for sharing.
Simon
I love me Twix bars, so had to try these. They were excellent! Won’t have minded a little more “cookie” to balance the amount of caramel (which was sooooo delish) My shortbread stayed in the oven a minute too long so it unfortunately crumbled a bit when cut… I’ll avoid distractions next time i make these. And there will be a next time… or so my husband as informed me ;)
As usual, great recipe BEB
I made these a few weeks ago, and not only did my husband and I go nuts over them, but he also took some to share with a “select few” co-workers, and they just though they were out of this world!! Needless to say, this is a keeper recipe and will be making again soon, especially for the upcoming holidays. Thank you for such a FAB recipe. I LOVE your website and will be commenting on other recipes that I have tried soon!
I ran into trouble trying to cut the squares after they were topped with chocolate and refrigerated. Even with a knife run under hot water, the chocolate split and broke unevenly so I couldn’t get even bars- suggestions?
Hi Louise, I sometimes use a large pizza slicer for the job!
This is a weird question, but what is the difference between using dark brown sugar and just typical brown sugar? Does it change the taste or texture?
Hi Kaycee, Dark brown sugar has significantly more molasses in it than light brown sugar, so it is sweeter and moister.
Thanks for the response! I made them earlier this week and they were delicious! I could eat the caramel by itself.
My sister-in-law brought me some of these from Scotland (she lives in Glasgow). I absolutely fell in love. I’d love to make this myself.
Multi-layer bars are one of my favorite things to make, easy yet not boring. A giant twix bar has my interest peaked!
So, I have a big family, three teenage boys, could this recipe be doubled and made in a 13×9 in pan?
Hi Barb, Yes, you could do that!
Hi. I like to make these but i haven’t corn syrup and it is hard to find. can i substitute honey for corn syrup?
Hi Peri, Unfortunately, honey will not provide the same properties necessary for making the caramel.
These look amazing! I have to try these! :D
Also, is it okay to substitute light corn syrup as opposed to dark corn syrup, or would that make the consistency of the caramel much different?
Hi Alex, You could make that switch. It shouldn’t change the consistency; the dark syrup will have a little bit of a richer flavor.
I tried this with a handful of coconut and pecans thrown into the caramel filling and it’s amazing.
Hi there
Made this recipe today and it turned out awesome. I plan to post my version with a few photos on my blog. I will link my readers to your blog for the recipe—hope that’s ok!!
Love your blog—checking it is one of my “must-do” things every day!
Keep up the awesome work!!
Cheers
Kathleen
Hi Kathleen, Absolutely! So glad you liked it!
This is a bit of a random question…the recipe calls for 1-14oz can of sweetened condensed milk, do you know what the volume equivalent is to that in cups? In Canada our cans come in 300mL and I’m worried that I may end up adding too much milk if I go by measuring ounces. Any help is great!
Hi, Carolin,
A 14oz can of sweetened condensed milk is equivalent to 1 1/4 cups, which is about 400ml.
Hope this helps!
Zoya♥
Thanks, Zoya! :)
Oh wow, I love Twix, so this looks divine!
This has been on my list FOREVER!!! Yours looks fabulous. I never thought about it that way but it does seem like a Twix but way better….obvi
Those look delicious! I’m always ready to try a new dessert and I have all of those ingredients in my pantry so I may have to whip up some for myself! :)
We have these all over the place in New Zealand, they are called Caramel Slices here, and you’d be hard pressed to find a bakery which doesn’t sell them! Absolute Kiwi staple for the truckies lunch stop.
A friend from New Zealand made me caramel slices. I absolutely loved the chewy goodness.
Twix bars are my fav candy bar … love these bars!!
Man, that caramel layer looks so good! I love this recipe. And your pics have me wanting it now!
Yum shortbread caramel and chocolate, delicious!
Twix is one of my favorite candy bars, and I remember that amazing Twix tart you made! I pinned that, and I’ll be pinning this shortbread as well. I really need to try one of them soon!
Yum!!! Can’t wait to make these! :D I haven’t heard of them before but love caramel anything!
These look amazing! Who doesn’t like chocolate and peanut butter?
The chocolate keeps seizing. I’ve ruined three batches of it trying to follow your directions and no matter how good it looks at first and how dry I get every part of my equipment before use, it seizes and gets grainy.
These look amazing. My daughter adores Twix, but we too don’t have much candy at out household, pretty much just holidays. She’s going through a bit of a rough time and I would like to surprise her with either this or the Twix tart. Which do you think comes closest to Twix?
I can only imagine how much she would love either. Homemade caramel, and a better cookie than the Twix…
Now I want this and I don’t have much of a sweet tooth!
Hi Jody, I think that the base of the Twix tart is more representative of the cookie portion of a Twix. I would choose that one :) You’re such a sweet mom!
These bars are downright amazing!! Such a yummy recipe!
I am making these this weekend! Looks like a keeper and what is not to love?
I love the twix candy bar so this is definitely right up my alley. Shortbread, caramel and chocolate what’s not too like?
It’s “millionaire’s” shortbread, not “millionaire”. Just saying. It’s a Scottish thing,
It can be either, I think. Anyway, if I’m wrong, it could be a typo.
I’ve made similar recipes to Millionaire’s Shortbread, sort of adapting the basic recipe, and I love all the layer and textures. Yours looks awesome!
I’d like to make a version with a peanut butter center. What would you suggest for that? I think you’ve done some things with a peanut butter cup sort of flavor, but I can’t remember.
Hi Shana, I love the peanut butter filling from the Buckeye Brownies: https://www.browneyedbaker.com/2013/02/04/buckeye-brownies/
My mom taught me how to make millionaire’s shortbread when I was only a little girl and they have been a family recipe ever since. We love love them! I have an anglo-saxon upbringing so maybe that’s why I’ve known them all these years.
I really want to try them with a salted caramel middle but have yet to get to it!
I was just about to write the same thing Annie! When I was a little girl, I loved typing my mom’s recipes on a typewriter and putting the sheets into a notebook. My mom still has the recipe I typed probably 25 years ago in one of her cookbooks, and that’s still the sheet she uses to this day to make these. We grew up calling them Mars Bars. I’m originally from Canada, so, I think they were an ode to a candy bar up there. Either way, these were always my favorite, and my family loved them straight out of the freezer. I’ve also made these and instead of putting the ganache on top, I’ll freeze the pan of just the shortbread and caramel, cut them into squares, and then dip them in chocolate to mimic a Twix bar. My family says “not the same as mom’s”, but I love them that way!
haha, sounds similar :D I’m actually French with an Irish mother so we got all the yummy british baked goods on top of all the good french cooking ;)
I’ve never thought of freezing them, do they freeze well? I should probably try as now I want to make a batch but as I live alone there’s a chance of all of them disappearing!
Yes! They do freeze well! Helps when you want to store the rest of the dessert away and not get into eating the whole thing at once, and also for pulling out on a whim when guests are over. Yes, Canadian heritage is usually heavily French and English influenced, so, it totally makes sense. Perhaps my family likes them frozen because they’re Canadian? You know, just stereotypical Canadian jokes :-)
Can you sub Maple syrup for the corn syrup?
Hi Debra, Unfortunately you can’t, they have completely different properties as it pertains to making this caramel mixture.
I substituted honey for the corn syrup and it turned out great!