I love experimenting with flavors and this Millionaire Shortbread inspires me. I blend unsalted butter with icing sugar and flour for a tender base, topped with a caramel layer made from light brown sugar, condensed milk and vanilla, finished with dark chocolate ganache. How To Make Millionaire Shortbread fascinates me.

Jump to Recipe

I recently tried my hand at making Millionaire Shortbread and it quickly became one of my favorite desserts. I started off with a buttery shortbread base by creaming together 225g unsalted butter and 100g icing sugar, then mixing in 225g all-purpose flour and a pinch of salt to form a crumbly dough that baked to perfection.

For the gooey caramel layer, I used 125g unsalted butter along with 150g light brown sugar, a can of sweetened condensed milk, and a little teaspoon of vanilla extract. The finishing touch was a rich chocolate ganache made from 200g dark chocolate and 200ml heavy cream which gave the cake a luxurious, smooth top.

I’ve always been intrigued by recipes using shortbread cookies and tried experimenting with some ideas like easy millionaire bars and tasty chocolate bar desserts. Every bite is decadently rich and so wonderfully satisfying.

Why I Like this Recipe

I really love this recipe because the buttery shortbread crust is just amazing. I mean, it has the perfect crunch with a melt in your mouth feel that makes every bite so comforting. I like how the gooey caramel layer ties it all together with a rich, sweet flavor that reminds me of home cooking. The dark chocolate ganache on top is super decadent and gives the whole thing a luxurious finish that leaves me smiling every time i taste it. Plus, even though the process seems a bit tricky at first, i get a real kick out of watching all the different layers come together to make such a delicious treat.

Ingredients

Print Recipe (No Advertisments)

Unsalted butter (shortbread base): Gives creamy fat and subtle flavor that holds ingredients together.
Icing sugar: Adds delicate sweetness and smooth texture to balance the rich butter.
All-purpose flour: Provides carbs and structure, making a crumbly shortbread we all love.
Light brown sugar: Brings deep molasses notes, enriching the caramel layer with moisture.
Sweetened condensed milk: Creates thick, luxuriously sweet caramel with a rich creaminess.
Vanilla extract: Delivers warm, aromatic hints that enhance overall flavor profile.
Dark chocolate: Offers intense cocoa flavor and antioxidants with a rich, bold character.
Heavy cream: Provides luscious fat content that smooths the ganache and adds creaminess.

Ingredient Quantities

225g unsalted butter, softened (for the shortbread base)

100g icing sugar

225g all-purpose flour

A pinch of salt

125g unsalted butter (for the caramel layer)

150g light brown sugar

397g can of sweetened condensed milk

1 tsp vanilla extract

200g dark chocolate (around 70% cocoa for the ganache)

200ml heavy cream

How to Make this

Print Recipe (No Advertisments)

1. Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.

2. In a large bowl, cream 225g softened unsalted butter with 100g icing sugar until light and fluffy then mix in 225g all-purpose flour and a pinch of salt until a dough forms.

3. Press the dough evenly into the lined baking tray and bake it in the preheated oven for about 20 minutes until its edges turn a light golden colour.

4. Meanwhile, make the caramel layer by melting 125g unsalted butter in a medium pan on low heat then stir in 150g light brown sugar, the 397g can of sweetened condensed milk and 1 tsp vanilla extract.

5. Keep stirring the mixture continuously until it thickens and takes on a smooth caramel consistency, make sure to not let it boil.

6. When the shortbread base is baked, carefully pour the caramel evenly over it while still warm.

7. For the ganache, chop 200g dark chocolate and place in a bowl then heat 200ml heavy cream in a small saucepan until it just begins to simmer; pour the hot cream over the chopped chocolate.

8. Let the ganache sit for about a minute then stir it until smooth and pour evenly over the caramel layer; allow the whole thing to set at room temperature or in the fridge before cutting into squares.

Equipment Needed

1. Oven (preheated to 180°C/350°F)
2. Baking tray with parchment paper
3. Large mixing bowl
4. Electric mixer or a sturdy whisk and spatula
5. Kitchen scale and measuring spoons
6. Medium saucepan for melting butter and making the caramel
7. Small saucepan for heating the heavy cream
8. Additional bowl for mixing the ganache
9. Knife and chopping board for breaking up the dark chocolate

FAQ

Q: How do i get my shortbread base to come out perfectly crumbly?

A: Make sure your butter is really soft, but not melted. Mix the ingredients gently so you dont overwork the dough.

Q: What can i use if i dont have heavy cream for the ganache?

A: You can try using half-and-half or even a mix of milk and cream but the ganache might not be as rich.

Q: How can i tell when the caramel layer is done?

A: Look for a light golden colour and a slightly thick consistency. Remember that it thickens more as it cools.

Q: How do i store millionaire shortbread to keep it fresh?

A: Wrap it well in cling film or put in an airtight container and keep it in a cool place. It should last for about a week.

Q: Can i use any kind of chocolate for the ganache?

A: Yes, but using dark chocolate with around 70% cocoa really gives you that best balance of bitter and sweet.

Millionaire Shortbread Recipe Substitutions and Variations

For the unsalted butter in the shortbread, you can try using an equal amount of margarine or even coconut oil if youre looking for a different flavor twist.
If you dont have icing sugar, powdered sugar works just fine in its place.
You can swap the all-purpose flour with spelt flour but keep in mind the texture might change slightly.
If youre out of heavy cream, a mix of whole milk and a bit of melted butter can be used as a substitute.

Pro Tips

1. When you whip up the shortbread base, make sure your butter is super soft. It’ll mix way smoother and you won’t end up with clumps that can ruin the whole vibe of the shortbread.
2. Keep that caramel on a low flame and stir constantly; if you let it get out of hand it might burn and then you’ll have a bitter taste messing up the sweet flavor.
3. After baking the shortbread, let it cool down for a bit longer before you pour the caramel on. This helps keep each layer distinct and not all mushy together.
4. For the ganache, heat the cream until it’s just simmering and then let it sit over the chopped chocolate for just a minute before stirring. Overheating it can make the chocolate seize up and you definitely don’t want that.