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Easy Millionaire’s Shortbread

Easy Millionaire’s Shortbread – Deliciously buttery and melt-in-your-mouth shortbread topped with a generous layer of soft, gooey caramel, and a layer of milk chocolate. These bars are absolutely irresistible!

Easy Millionaire's Shortbread

Millionaire’s Shortbread Recipe

Millionaire’s Shortbread, also known as Caramel Shortbread and Caramel Squares consists of a biscuit base topped with caramel and milk chocolate.

The biscuit base is a crumbly, buttery, melt-in-your-mouth Scottish shortbread.

Top that with soft, gooey caramel, and a layer of milk chocolate and you have some totally irresistible bars!

The Millionaire’s Shortbread name comes from the fact that these bars are incredibly rich, which is so very true.

Looking for more delicious bars? Check out my Blueberry Crumble Bars, Caramel Crunch Bars, and my Peanut Butter & Jam Bars.

Easy Millionaire's Shortbread

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make these millionaire bars. You can find my recipe card at the bottom of this post for the complete list with their amounts.

For the Shortbread:

  • Plain/all-purpose flour
  • Cornflour/cornstarch: Makes for soft, melt-in-your-mouth shortbread.
  • Caster/granulated sugar
  • Unsalted butter: Cubed and softened to room temperature.

For the Caramel:

  • Unsalted butter: Cubed.
  • Light brown sugar
  • Sweetened condensed milk

For the Topping:

  • Milk chocolate: Good quality, coarsely chopped.
  • Double/heavy cream
  • Sea salt: For sprinkling, optional.

How to make Millionaire’s Shortbread

To make these bars, simply grab a large mixing bowl and whisk together the flour, cornflour, and sugar.

Add the butter and, using a pastry cutter, fork, or your fingertips, work it into the mixture until it resembles coarse breadcrumbs.

Press the mixture firmly into the bottom of an 8×8-inch square baking pan lined with parchment paper.

Bake for 25 – 30 minutes or until very lightly browned on top. Set aside to cool whilst preparing the caramel.

Add the butter and sugar to a large saucepan over medium heat. Stir until melted and combined.

Add the condensed milk and bring to the boil, stirring continuously.

Cook until the mixture turns a rich caramel colour, has thickened, and is pulling away from the sides – about 5 – 6 minutes.

TIP: If using a candy thermometer, cook until the caramel reaches 107C / 225F.

Pour the caramel over the shortbread layer, and leave to set completely in the fridge.

Add the chocolate and cream to a microwave-safe bowl and heat in 20 second intervals, stirring after each one, until melted and smooth.

Pour over the caramel layer and spread out evenly. If desired, sprinkle with sea salt.

Refrigerate until the chocolate has set completely before slicing into bars.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

Easy Millionaire's Shortbread

This Millionaire’s Caramel Shortbread is:

  • quick and easy to prepare and make
  • deliciously buttery and melt-in-your-mouth
  • filled with soft, gooey caramel
  • topped with milk chocolate

How long will these bars last? These bars can be stored in an airtight container at room temperature or in the fridge for up to 1 week.

Can I freeze these bars? Yes, they also freeze well, wrapped individually, for up to 3 months. Thaw overnight in the fridge before serving.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

Easy Millionaire's Shortbread
Easy Millionaire's Shortbread

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Easy Millionaire's Shortbread

Easy Millionaire's Shortbread

Yield: 16 bars
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes

Deliciously buttery and melt-in-your-mouth shortbread topped with a generous layer of soft, gooey caramel, and a layer of milk chocolate. These bars are absolutely irresistible!

Ingredients

For the Shortbread

  • 2 cups (250g) plain/all-purpose flour
  • 1/2 cup (65g) cornflour/cornstarch
  • 3/4 cup (150g) caster/granulated sugar
  • 3/4 cup (170g) unsalted butter, softened and cubed

For the Caramel

  • 3/4 cup (170g) unsalted butter, cubed
  • 3/4 cup (150g) light brown sugar
  • 1 can (14oz/397g) sweetened condensed milk

For the Topping

  • 1 and 1/4 cups (220g) milk chocolate, coarsely chopped
  • 1/4 cup (60ml) heavy cream
  • Sea salt, for sprinkling

Instructions

For the Shortbread

  1. Preheat the oven to 180C/350F/Gas 4. Line an 8x8-inch square baking pan with parchment paper. Set aside.
  2. In a large bowl, whisk together the flour, cornflour, and sugar.
  3. Add the butter and, using a pastry cutter, fork, or your fingertips, work it into the mixture until it resembles coarse breadcrumbs.
  4. Press the mixture firmly into the bottom of the prepared pan. Bake for 25 - 30 minutes or until very lightly browned on top.
  5. Once baked, set aside to cool whilst preparing the caramel.

For the Caramel

  1. Add the butter and sugar to a large saucepan over medium heat. Stir until melted and combined.
  2. Add the condensed milk and bring to the boil, stirring continuously.
  3. Cook until the mixture turns a rich caramel colour, has thickened, and is pulling away from the sides - about 5 - 6 minutes.
  4. TIP: If using a candy thermometer, cook until the caramel reaches 107C / 225F.
  5. Pour the caramel over the shortbread layer, and leave to set completely in the fridge.

For the Topping

  1. Add the chocolate and cream to a microwave-safe bowl and heat in 20 second intervals, stirring after each one, until melted and smooth.
  2. Pour over the caramel layer and spread out evenly. If desired, sprinkle with sea salt.
  3. Refrigerate until the chocolate has set completely before slicing into bars.

Notes

Millionaire's shortbread can be stored in an airtight container at room temperature or in the fridge for up to 1 week.

They also freeze well, wrapped individually, for up to 3 months. Thaw overnight in the fridge before serving.

Nutrition Information:
Yield: 16 bars Serving Size: 1 bar
Amount Per Serving: Calories: 445Total Fat: 24gSaturated Fat: 15gCholesterol: 60mgSodium: 168mgCarbohydrates: 53gFiber: 1gSugar: 36gProtein: 5g

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

JenMcCat

Wednesday 23rd of March 2022

I put this in a 9x9 pan instead of 8x8 and it came out great. Bars were more bite-sized. Also good to mention, don't overwork your shortbread dough or it will be tough and hard to cut. Learned that the hard way. Still delicious though!

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