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Millionaire's Shortbread

A delightful three-layer treat combining rich buttery shortbread, luscious caramel, and a decadent chocolate topping that brings nostalgia and joy to any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 16 pieces
Course: Dessert, Snack
Cuisine: American, British
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Shortbread Base
  • 1 cup Unsalted Butter Room temperature
  • 2 cups All-Purpose Flour Accurate measurement is key
  • ½ cup Granulated Sugar
  • ½ teaspoon Salt
For the Caramel Layer
  • 1 can Sweetened Condensed Milk
  • 1 cup Brown Sugar
  • ½ cup Unsalted Butter Used in caramel preparation
  • 1 teaspoon Vanilla Extract
For the Chocolate Topping
  • 1 cup Dark Chocolate Chips
  • 2 tablespoons Unsalted Butter Used in chocolate melting

Method
 

Prepare the Shortbread Base
  1. Preheat your oven to 350°F (175°C).
  2. Line an 8x8-inch baking pan with parchment paper.
  3. In a bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
  4. Gradually add in the flour and salt, mixing until a dough forms.
  5. Press the dough firmly into the prepared pan and bake for 20–25 minutes or until lightly golden.
Make the Caramel Layer
  1. In a saucepan over medium heat, combine the unsweetened butter, brown sugar, and condensed milk.
  2. Stir constantly until the mixture comes to a boil. Cook for an additional 5 minutes, ensuring it doesn't burn.
  3. Pour the caramel over the baked shortbread and smooth it out. Allow it to cool slightly before proceeding.
Prepare the Chocolate Topping
  1. Melt the dark chocolate chips and unsalted butter in a bowl over a pot of simmering water, stirring until smooth.
  2. Once the caramel is set, pour the chocolate mixture over and spread it evenly.
Set and Serve
  1. Allow the Millionaire's Shortbread to cool down completely before cutting it into squares.
  2. For a perfect cut, refrigerate the slices for at least 2 hours.

Notes

Store leftover Millionaire's Shortbread in an airtight container at room temperature for up to one week. For longer storage, wrap tightly and freeze for up to three months.