Best Millionaire Shortbread
Three perfect layers—buttery shortbread, salted caramel, dark chocolate snap. Millionaire bars made easy.
Ingredients
- Shortbread Base
- 1 cup 226 g unsalted butter, room temperature
- ½ cup 100 g granulated sugar
- 1½ tsp vanilla extract
- ½ tsp fine sea salt
- 2 cups 260 g all-purpose flour
- Salted Caramel
- 1 can 14 oz / 397 g sweetened condensed milk
- ½ cup 113 g unsalted butter
- ½ cup 100 g packed dark brown sugar
- 2 tbsp light corn syrup or golden syrup
- 1 tsp vanilla extract
- ¾ tsp flaky sea salt plus extra for sprinkling
- Chocolate Topping
- 10 oz 280 g dark chocolate (60–70 %), finely chopped
- 2 tbsp 28 g unsalted butter
- Flaky sea salt or edible gold leaf for garnish
Instructions
- Bake shortbread 325 °F 30–35 min; cool fully.
- Cook caramel 7–9 min to peanut-butter color; pour over base. Chill 1 hr.
- Melt chocolate + butter; pour over set caramel. Salt while wet.
- Chill 30 min until just set; cut warm knife clean squares.
- Serve room temp—pure bliss.
Notes
- Caramel to 235–240 °F = perfect chew.
- Cut when chocolate just set = clean edges.
- Stores room temp 2 weeks; freezer 3 months.
- Vegan: coconut condensed milk + vegan butter.
- Gold leaf = instant luxury.
- Day 2 = peak flavor.