Millionaire’s shortbread is exactly what it sounds like. Buttery shortbread. Creamy, gooey caramel. Rich chocolate. Three layers. Pure luxury. Like a Twix bar grew up and got classy. Make a batch. Hide some.
Makes 16 bars.
Step-by-Step Instructions
11
Make Shortbread Layer
- Preheat oven to 350°F (175°C). Line an 8×8 or 9×9 inch pan with parchment (leave overhang).
- Beat butter and sugar until fluffy. Add flour and salt. Mix until crumbly. Press firmly into the pan.
- Bake 20-25 minutes until light golden. Cool completely in pan.
22
Make Caramel Layer
- In a saucepan over medium heat, combine condensed milk, butter, brown sugar, corn syrup, and salt. Stir constantly until butter melts and mixture starts to bubble.
- Reduce heat to medium-low. Cook 5-7 minutes, stirring constantly, until thick and caramel-colored (about 220°F / 105°C).
- Remove from heat. Stir in vanilla. Pour over cooled shortbread. Spread evenly. Let cool 20-30 minutes.
33
Make Chocolate Layer
- Melt chocolate and oil in microwave in 30-second bursts until smooth. Pour over caramel layer. Spread evenly. Sprinkle with flaky sea salt if using.
44
Chill & Cut
- Refrigerate 2 hours until chocolate is set. Lift out using parchment. Cut into 16 bars.
55
Serve
- Serve cold or at room temperature. One bar is never enough.
Summary
Prep Time: 20 min | Bake + Chill: 3 hours | Total: 3 hours 20 min
Yield: 16 bars | Difficulty: Medium
Storage Notes
Fridge (airtight): 2 weeks. Freezer: 3 months. These bars are rich — cut them small. Serve cold or at room temperature. The caramel stays perfectly gooey. Great for gifting.
