Part cookie, part candy, entirely delicious, Millionaire’s Shortbread is essentially a combination of 3 of the best things ever: buttery shortbread cookies (but the easy, no fuss kind), gooey caramel sauce (also the easy kind), and the most luscious, 2-ingredient chocolate ganache. They’re layered on top of each other, flaked with some sea salt, and cut into little bite-sized pieces that will quickly disappear at your next gathering.
Millionaire Shortbread Recipe
I remember making a joke about Millionaire Shortbread the first time I heard about it, “what, is it garnished with gold flake?” Then, I learned and gosh was I intrigued. A shortbread crust, layered with an easy caramel that’s topped with a quick ganache, chilled, and cut into small squares. Count me the HECK in!
In full disclosure, one first time I made these, I burned the crust (got distracted and left it in the oven too long). I thought that maybe they’d be okay, so I charged forward layering the caramel and then the chocolate. I then sliced and served them up for a group of people who came over to my house. I took a bite of one while chatting with a friend and was horrified …they were definitely burned. Like, badly. I was about to put the plate away when my friends begged me not to. They polished off the whole batch and promised they were so good and can’t wait to try one that isn’t slightly “charred.” Ha!
Why is it called Millionaire Shortbread?
After some quick research, I’ve found that the name “Millionaire Shortbread” originated in Scotland and was given to this sweet treat because it is, essentially, a rich, decadent, leveled-up version of regular ole shortbread.
Millionaire’s Shortbread Ingredients
This ingredient list is divided into three categories to match the three layers of this decadent dessert: crust, caramel, and chocolate ganache. Here’s everything you’ll need:
For the Crust
- 1 cup of all-purpose flour (we used THIS one for gluten-free)
- 8 tablespoons of butter, chilled
- ¼ cup of powdered sugar
For the Caramel
- 1 can (14 ounces) of sweetened condensed milk
- 8 tablespoons of butter
- ⅔ cup of granulated sugar
For the Chocolate Ganache
- 1 cup of semisweet chocolate chips
- ¼ cup of heavy cream
- ½ teaspoons of flaky sea salt, to top
Ingredient Variations and Modifications
- Make it gluten-free – we used King Arthur’s Measure for Measure gluten-free flour in this recipe and it worked beautifully, so feel free to go that route if you’re gluten-free too!
- Make it dairy-free – swap the butter in the crust and the caramel for ghee (coconut oil is a 1:1 swap, too), the sweetened condensed milk in the caramel for coconut sweetened condensed milk (it works beautifully), and the heavy cream in the chocolate ganache for full-fat canned coconut milk. I know that sounds like a lot of swaps, but you can get VERY close to the dairy-full version thanks to the great products we have available these days.
How to make Millionaire Shortbread
Follow the steps below to make these party-worthy treats!
For the Crust
- Prep – preheat the oven to 350°F.
- Make the crust – combine the flour and powdered sugar in a medium sized bowl, then cut the chilled butter into ¼-inch pieces and add it to flour mixture. Using a pastry cutter or your hands, combine the butter with the flour until the mixture becomes crumbly.
- Press into the baking pan – press crust mixture into the bottom of an 8×8 pan lined with parchment paper.
- Bake – bake for 30 minutes or until the top is golden brown.
For the Caramel
- Make the caramel – pour the ingredients into a small sauce pan, bring to a boil and then reduce to a simmer for 20 minutes, until it’s thickened and caramel in color.
- Pour over the crust – pour the caramel over the crust, and let it cool for 30 minutes in the fridge before adding the chocolate layer.
For the Chocolate Ganache
- Melt the chocolate and cream – add the chocolate and cream into a double boiler over medium/high heat, and stir until melted.
- Pour the chocolate over the caramel – pour the chocolate ganache over the caramel.
- Refrigerate, slice, and enjoy – refrigerate the Millionaire Shortbread for 1 hour to harden before slicing. Then, serve and enjoy!
Can you put Millionaire Shortbread in the freezer to set?
You can! If you need your Millionaire Shortbread to set quicker than it will in the refrigerator (30 minutes), feel free to place it in the refrigerator for 15-20 minutes instead.
Storing Millionaire Bars
There are a few different options for storing your Millionaire’s Shortbread. Find the full scoop on each below.
Should you keep Millionaire’s Shortbread in the fridge?
Yes! We actually prefer to keep our millionaire shortbread in the fridge because it keeps it nice and firm. I also prefer my Snickers refrigerated, just so you know who you’re dealing with. 🙂
How long can you keep Millionaire Shortbread?
I’d be surprised if it lasts this long, but try to enjoy it all within a week. Any extra can be frozen!
Can Millionaire Shortbread Cookies be frozen?
THEY CAN! Amazing, right? Freeze your Millionaire Shortbread (sliced or not) for up to three months. To thaw, simply place the pan (or individual slices) in the fridge overnight, then slice (if they aren’t already), and enjoy!
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Millionaire Bars
Ingredients
For the Crust
- 1 cup all-purpose flour
- 8 tablespoons butter chilled
- ¼ cup powdered sugar
For the Caramel
- 1 can (14 ounces) sweetened condensed milk
- 8 tablespoons butter
- ⅔ cup granulated sugar
For the Chocolate Ganache
- 1 cup semisweet chocolate chips
- ¼ cup heavy cream
- ½ teaspoons flaky sea salt
Instructions
For the Crust
- Preheat the oven to 350°F.
- Combine the flour and powdered sugar in a medium sized bowl, then cut the chilled butter into ¼-inch pieces and add it to flour mixture. Using a pastry cutter or your hands, combine the butter with the flour until the mixture becomes crumbly.
- Press crust mixture into the bottom of an 8×8 pan lined with parchment paper.
- Bake for 30 minutes or until the top is golden brown.
For the Caramel
- Pour the ingredients into a small sauce pan, bring to a boil and then reduce to a simmer for 20 minutes, until it's thickened and caramel in color.
- Pour the caramel over the crust, and let it cool for 30 minutes in the fridge before adding the chocolate layer.
For the Chocolate Ganache
- Add the chocolate and cream into a double boiler over medium/high heat, and stir until melted.
- Pour the chocolate ganache over the caramel.
- refrigerate the Millionaire Shortbread for 1 hour to harden before slicing. Then, serve and enjoy!
Recipe Notes
- Make it gluten-free – we used King Arthur’s Measure for Measure gluten-free flour in this recipe and it worked beautifully, so feel free to go that route if you’re gluten-free too!
- Make it dairy-free – swap the butter in the crust and the caramel for ghee (coconut oil is a 1:1 swap, too), the sweetened condensed milk in the caramel for coconut sweetened condensed milk (it works beautifully), and the heavy cream in the chocolate ganache for full-fat canned coconut milk. I know that sounds like a lot of swaps, but you can get VERY close to the dairy-full version thanks to the great products we have available these days.
Nutrition
These are incredible! Made them in a longer, more rectangle shaped dish and prefer them that way more spread out. Brought them to Christmas Eve dinner and everyone asked when I was making them again! The flavor is super rich, so one dish will go a long way. Thanks for a great new family fave!
We are so glad that you loved these bars and they were such a hit! What a great idea to use a longer dish for a thinner version of the bar. Thank you so much for sharing that with us! -Team FF
YUM!!!
I cheated and used premade caramel.
The salt on top was great.
I’ll make this again.
We are all about working smarter and not harder – premade caramel is a great option! We’re so glad that this recipe was a hit! Thanks for taking the time to share with us, Leah! -Team FF