Description
Millionaire Shortbread Cookies are a rich, three-layered treat featuring a buttery shortbread base, smooth caramel filling, and glossy chocolate ganache topping. This indulgent dessert combines simple pantry ingredients into a decadent, bakery-quality cookie bar that’s perfect for holidays, parties, or as a make-ahead sweet.
Ingredients
Scale
- 2 cups all-purpose flour (240g)
- 1 cup unsalted butter, room temperature (226g)
- 1/2 cup granulated sugar (100g)
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup unsalted butter, cut into tablespoons (113g)
- 1 cup light brown sugar, packed (200g)
- 1/4 cup golden syrup or light corn syrup (60ml)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
- 1/3 cup heavy cream (80ml)
- 1 pinch sea salt flakes, for topping
Instructions
- Preheat oven to 350°F (175°C) and line a 9×9-inch baking dish with parchment paper, leaving an overhang for easy removal.
- Cream the butter, sugar, and salt until light and fluffy. Add the vanilla and egg yolk, then mix until combined.
- Gradually add the flour in batches and mix until just combined. Press the dough evenly into the prepared pan and bake for 22 minutes or until golden at the edges.
- While the shortbread bakes, make the caramel by combining butter, brown sugar, salt, sweetened condensed milk, vanilla, and syrup in a saucepan.
- Heat over medium, whisking constantly until the mixture thickens and reaches 225°F (about 5–6 minutes). The caramel should be golden and begin to pull from the pan edges.
- Pour the caramel evenly over the baked shortbread base and chill for 10 minutes until set.
- For the ganache, melt chocolate and cream together in a double boiler or microwave in short intervals, stirring until smooth.
- Spread the ganache over the caramel layer and sprinkle with sea salt flakes.
- Refrigerate until completely set, then lift from the pan and cut into neat squares using a warm knife.
Notes
- Use room temperature butter for the perfect shortbread texture.
- Stir the caramel constantly to avoid burning or crystallization.
- Chill each layer thoroughly before adding the next for clean, defined layers.
- A candy thermometer helps achieve the ideal caramel consistency.
- Sprinkling sea salt on top enhances the chocolate flavor and balances sweetness.
- Store in an airtight container at room temperature for up to five days or freeze for up to three months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: British
Nutrition
- Serving Size: 1 bar
- Calories: 640 kcal
- Sugar: 50 g
- Sodium: 343 mg
- Fat: 38 g
- Saturated Fat: 20 g
- Unsaturated Fat: 17 g
- Trans Fat: 1 g
- Carbohydrates: 70 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 79 mg
Keywords: Millionaire Shortbread Cookies, caramel bars, chocolate shortbread, easy dessert, British cookie bars, layered dessert, caramel shortbread recipe