The very first time I made Millionaire Shortbread in my kitchen, I remember the exact moment the caramel began to bubble gently and fill the whole house with that warm, buttery sweetness that instantly made me feel like I was creating something special. It brought back childhood memories of holiday baking with my family, but this time the layers felt more luxurious, almost like a homemade candy bar dressed up for a fancy event. When I sliced into the cooled bars and saw those perfect layers—soft shortbread, silky caramel, and glossy chocolate—I knew immediately this would become one of my all-time favorite treats to share.
Why You’ll Love This Recipe
From my own experience making this recipe countless times, I can tell you that you’ll love how impressive these bars look compared to how simple the steps actually are. You get all the indulgence of a bakery-quality dessert with ingredients that are surprisingly approachable, and because the layers set beautifully, they slice into perfect squares every time. You’ll also love that these bars never fail to impress guests—they’re rich, elegant, and memorable without requiring a single piece of special equipment or complicated technique.
Ingredients
Crust Layer
- 1 cup unsalted butter
- ⅔ cup granulated sugar
- 2 extra large egg yolks
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ¼ tsp salt
Caramel Layer
- 1 cup unsalted butter
- 14 oz sweetened condensed milk
- 1 cup light brown sugar
- ⅓ cup light corn syrup
- ½ tsp salt
- 1½ tsp vanilla extract
Ganache Layer
- 2 cups semi-sweet chocolate chips
- ⅔ cup heavy cream
- 1 tbsp light corn syrup
- 1½ tsp flaky sea salt
After making this recipe many times, I’ve tested more ingredient swaps than I can count. You can replace semi-sweet chocolate with milk chocolate if you prefer something sweeter, though I’ve found the balance is best using semi-sweet. Don’t skip the corn syrup in either the caramel or ganache—it helps keep everything smooth and prevents crystallization. And while extra-large egg yolks give the shortbread that dense richness, regular egg yolks work fine if that’s what you have on hand.
Equipment Needed
- 9×13 baking pan
- Parchment paper
- Medium saucepan
- Whisk
- Mixing bowls
- Rubber spatula
- Sharp knife for slicing
- Cooling rack
Each of these tools helps make the process smoother, but I’ve definitely used alternatives when I needed to. If you don’t have parchment paper, foil sprayed lightly with cooking spray works in a pinch. A rubber spatula is something I always reach for because it helps me scrape every last bit of caramel out of the pan—trust me, you don’t want to waste a drop. And if your knife isn’t slicing through the chocolate cleanly, running it under hot water first makes a world of difference.
Step-by-Step Instructions
When I begin this recipe, I always start with the shortbread because it creates the solid foundation that holds the entire dessert together. After creaming the butter and sugar, I slowly incorporate the egg yolks and vanilla, watching the mixture become smooth and pale. When the flour and salt go in, the dough transforms into something crumbly yet rich, and pressing it evenly into the pan with my fingertips feels almost therapeutic. Once it bakes, the golden edges and subtle buttery aroma tell me it’s ready.
Next comes the caramel layer, which is my favorite part. I melt the butter in a saucepan, then add the sweetened condensed milk, brown sugar, corn syrup, and salt. The mixture starts pale but slowly deepens into a dreamy golden caramel as it thickens. I learned the hard way not to rush this step; the caramel needs steady heat and constant stirring to prevent scorching. When it reaches that velvety consistency that coats the back of the spoon, I remove it from the heat and stir in the vanilla before pouring it gently over the warm shortbread.
Once the caramel has cooled just enough to set, I move on to the ganache. Heating the heavy cream until steaming—but not boiling—is key, and pouring it over the chocolate chips makes the whole bowl smell like a chocolate shop. After letting it sit for a minute, I whisk it slowly until it becomes glossy and smooth. The addition of corn syrup gives it an almost mirror-like shine. Spreading this over the caramel is incredibly satisfying, and I finish it with a sprinkle of flaky sea salt because it enhances every single layer.(See the next page below to continue…)