The hardest part of the entire recipe, at least for me, is waiting for the bars to cool and set completely. I’ve cut into them early before, and I’ve regretted it every time—the layers aren’t firm yet, and the caramel oozes out. But once they’re fully chilled, slicing through the layers feels like opening a present, and every bar reveals those gorgeous, perfectly defined stripes.
Pro Tips for Best Results
I tested this recipe three different ways before finding the perfect caramel texture, and what made the biggest difference was heating the caramel low and slow. If you try to rush the cooking process, the caramel can scorch or become grainy, and there’s no real way to fix it once it happens. Trust me, giving it the extra five minutes of stirring is worth every second.
Another tip I learned the hard way is to avoid overbaking the shortbread base. It should be lightly golden, not browned. Overbaking will make the crust too firm, and when you try to slice the finished bars, the shortbread will crack instead of cutting cleanly. Pull it out of the oven the moment the edges turn golden brown.
When it comes to spreading the caramel and ganache, I’ve found that a warm offset spatula creates smoother, more even layers. I run the spatula under hot water, wipe it dry, and then glide it across the top. It gives the bars that professional, glossy finish that makes them look bakery-made.
Finally, don’t skip the chilling step—preferably chill the bars overnight. The ganache firms beautifully, the caramel settles evenly, and the layers slice into those picture-perfect bars you want. Every time I chill them overnight, the texture is flawless.
Common Mistakes to Avoid
I made this mistake the first time I ever attempted Millionaire Shortbread: I didn’t line my pan. The caramel stuck, the shortbread crumbled, and I ended up eating it with a spoon because it was impossible to slice. Always line your pan with parchment paper, leaving overhang so you can lift everything out easily.
Another common issue is overheating the chocolate. If your chocolate becomes grainy or stiff, it’s because it got too hot. That’s why I never melt the chocolate directly over heat—I let the hot cream do all the work. Chocolate chips only need gentle heat to become smooth.
Don’t skip the salt. Without the salt in the caramel, the bars become overwhelmingly sweet, and the flavors fall flat. A little salt brings balance, and the sprinkle of flaky sea salt on top enhances the entire experience.
Finally, avoid slicing the bars before they’re fully set. I know it’s tempting—I’ve absolutely hovered over the pan waiting for it to cool—but cutting too early results in messy edges and sagging layers. Patience truly pays off with this dessert.(See the next page below to continue…)