Millionaire Shortbread

What’s better than homemade shortbread? The million dollar version of shortbread: millionaire bars. These treats are topped with scratch-made caramel, chocolate ganache and flaky sea salt. One bite of millionaire shortbread and you’ll feel as rich as a Rockefeller.

Why is it called millionaire shortbread?

While the name is up for debate, a few theories exist as to why these bars are called millionaire shortbread or millionaire bars.

The best guess is that the rich flavor of these bars begs for them to have a similarly rich name. That’s where the term millionaire comes in.

Another thought is that the ingredients needed to make these multilayered cookies can cost a pretty penny—especially if you’re buying the best butter, high-end chocolate and top-of-the-line flaky salt.

Millionaire Shortbread Ingredients

• Butter: For the shortbread cookie layer, soften the butter so it creams easily with the sugar. We don’t need to soften the butter for the caramel, though, since we’re going to melt it right away.
• Sugars: There’s a good bit of sugar in this recipe. Granulated sugar sweetens the shortbread base, while light brown sugar melts down and eventually turns into the caramel sauce.
• Egg yolk: We need only the egg yolk, not the egg white, to bind the ingredients for the shortbread base. The yolk is full of richness and fat, which makes the shortbread super tender.
• All-purpose flour: No need for a fancy type of flour here. Versatile all-purpose flour creates the perfect texture for a millionaire shortbread base.
• Sweetened condensed milk: Sweetened condensed milk is what we need to make the caramel creamy, rich and decadent.
• Light corn syrup: Light corn syrup prevents the caramel from crystallizing, so it stays smooth and glossy.
• 60% cacao bittersweet chocolate baking chips: Millionaire shortbread is generally finished with a bittersweet ganache. That slightly bitter flavor is a nice contrast against the cloyingly sweet caramel.
• Heavy whipping cream: Warmed heavy whipping cream helps melt the chocolate and turn it into a viscous ganache topping.
• Flaked sea salt, optional: Three flavors are at play here: buttery, sweet and bitter. Salt adds the last bit of needed flavor contrast while also bringing out the truest taste of the ingredients. It’s a small addition but a noticeable flavor enhancement.

Directions

Step 1: Cream the butter and sugar

Line a 13×9-inch pan with parchment. Be sure to use enough parchment so the paper extends up and over the edge of the pan.

In a large bowl, cream the butter, sugar and vanilla until light and fluffy, five to seven minutes. (Yep, it does take that long to properly blend these ingredients.) Then, beat in the egg yolk.

Step 2: Combine the wet and dry ingredients

In another bowl, whisk the flour and salt. Gradually mix the dry ingredients into the wet ingredients. Don’t overmix the dough, as you want the shortbread to be super tender.

Step 3: Press the shortbread into the pan

Spread the dough into the pan. You can use a measuring cup to help flatten the cookie dough into an even layer. Know that the dough will be sticky. Once you’re done, chill it in the fridge for 30 minutes.

Editor’s Tip: Be sure to use a large enough pan; this recipe makes a lot of bars!

Step 4: Bake the shortbread

Preheat the oven to 350ºF. Bake until the edges are lightly browned and the center is dry, 20 to 25 minutes. Cool completely on a wire rack.

Step 5: Make the caramel

Meanwhile, in a large heavy saucepan, combine the brown sugar, butter, light corn syrup, vanilla and salt. Cook over medium heat until the butter melts; add the milk. Bring to a boil over medium heat, stirring occasionally.

Reduce the heat to maintain a low boil; cook and stir until the mixture is amber-colored and reaches 225°. This is where a candy thermometer comes in handy! Be patient—this will take 20 to 25 minutes.

Remove the caramel from the heat, and quickly pour it over the cooled crust.

Let it cool for 15 minutes and then refrigerate it until chilled, about an hour.

Step 6: Make the ganache

Place the chocolate in a small bowl. In a small saucepan, bring the cream just to a boil. Pour the cream over the chocolate and let it stand for five minutes.

Step 7: Finish the bars

Whisk the ganache until smooth. Pour it over the caramel layer. If desired, sprinkle the top with sea salt. Refrigerate until set, at least two hours.

When you’re ready to serve, remove the shortbread from the pan by lifting it with the parchment. Cut it into bars.

Millionaire Shortbread Variations

• Add more flavor to the cookie layer: Try grating lemon or orange zest, mixing in a sprinkle of cinnamon or nutmeg, or even adding a different extract like almond or orange to the shortbread. You can also consider adding crushed nuts to the mix—about 1/2 cup is ideal.
• Make it a boozy caramel: Add a couple of tablespoons of your favorite liquor, like rum or whiskey, immediately after removing the caramel from the heat. Scotch would be particularly appropriate since shortbread is originally Scottish! Prefer coffee? You could mix a little espresso powder in with the caramel ingredients.

How to Store Millionaire Shortbread

Store millionaire shortbread in an airtight container in the refrigerator for up to five days. Place pieces of parchment or waxed paper between stacks so the cookie base doesn’t crumble into the ganache.

Can you freeze millionaire shortbread?

Yes, millionaire bars freeze well. Wrap individual bars in storage wrap, and then wrap stacks of bars in foil. You can also seal the bars in airtight containers. Thaw the bars before eating.

Millionaire Shortbread Tips

Why should you chill millionaire shortbread dough before baking?

Chilling shortbread dough before baking firms up the butter, which helps keep the dough from spreading when you put it in the oven.

Why didn’t my caramel set?

The caramel must cook to at least 224° to set properly. It’s definitely worth investing in a candy thermometer for this reason! If you don’t have one, make sure your caramel is very thick and pulling away from the edges of the pot before taking it off the heat.

How can you cut clean, perfect slices of millionaire shortbread?

To cut clean, perfect slices of millionaire shortbread, remove the assembled millionaire shortbread from the pan with the parchment. Run a sharp chef’s knife under hot water and carefully wipe it dry. Make the first cut. The knife should be warm enough to slice through all three layers cleanly. After slicing, run the knife under hot water and wipe it dry again, then make the second cut. Repeat until all the bars are cut.

Watch How to Make Millionaire Shortbread Bars

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