Millionaire’s Shortbread

  • Author: Kate Morgan Jackson
  • Prep Time: 10 minutes
  • Cook Time: 90 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 32 1x
  • Category: Dessert
  • Method: Stovetop, Oven
  • Cuisine: British


This easy recipe for Millionaire’s Shortbread enriches your favorite shortbread cookie by adding layers of caramel and chocolate. It’s the perfect sweet snack!


  • 12 tablespoons butter
  • ½ cup sugar
  • 1 ½ cups flour
  • ½ teaspoon sea salt
  • 1 14-ounce can sweetened condensed milk
  • 4 tablespoons unsalted butter
  • 2 tablespoons  light corn syrup
  • ½ teaspoon sea salt
  • ½ teaspoon vanilla extract
  • 8 ounces semisweet chocolate, chopped (you can also use mini chocolate chips)


  1. Preheat oven to 325 degrees and line an 8-inch square baking pan with parchment paper, letting a couple of inches hang over the side.
  2. Put 12 tablespoons of butter and sugar in a bowl and beat with a until fluffy, about 2 minutes. Add flour and salt, and beat on low just until the mixture is combined.
  3. Press the shortbread mixture into the baking pan firmly into an even layer, getting all the way to the corners. Bake until light golden brown, 30 to 35 minutes. Cool completely on a rack.
  4. Once the shortbread is cool, combine condensed milk, butter, corn syrup and salt in a heavy medium pot. Cook over medium to medium high heat heat, stirring constantly until it the caramel has thickened and turned a light brown color.  This will take about 15 to 20 minutes (I know, but it’s worth it!). Check it with an instant read thermometer – it should read 220 degrees.
  5. As soon as the caramel is done, stir in the vanilla and then spoon it onto the shortbread.  Be super careful – this stuff is hot!
  6. Melt the chocolate in a double boiler or the microwave and spread it over the caramel layer. Pop it into the fridge until the chocolate is set, about 60 to 90 minutes.
  7. Lift the shortbread out of the pan using the parchment edges and cut into small bars.