Millionaire’s Shortbread
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The following recipe and photography were provided by our partner, Megan Weimer of Dollop of Dough.
Millionaire’s Shortbread, also known as chocolate caramel shortbread, is an indulgent dessert bar with three delicious layers: buttery shortbread, rich homemade caramel, and smooth chocolate ganache.
Whether you’re baking for a special occasion, or just craving something that feels a little extra, this layered dessert is the perfect choice. It brings together the timeless combination of sweet and salty flavors in every bite, striking the perfect balance of decadent and satisfying. Almost like an elevated candy bar, but baked from scratch at home, this treat is guaranteed to melt in your mouth.
Why You’ll Love This Recipe
- It has three rich layers. Buttery shortbread, gooey caramel, and silky chocolate ganache come together for the ultimate indulgent treat. Make these bars as-is, or experiment with flavored shortbread or your favorite kind of chocolate. Either way, with Heinen’s quality products, you’re sure to get a delicious result.
- It features homemade caramel. Smooth and lightly salted, this caramel is absolutely mouthwatering. Using sweetened condensed milk and a touch of corn syrup ensures a smooth, glossy caramel every time with no tricky techniques required! When making this recipe, feel free to save a few extra tablespoons to make your own caramel candies!
- Perfect for sharing. Once chilled and sliced, these Millionaire’s Shortbread bars hold their shape beautifully, making them easy to plate for guests or wrap up as a sweet homemade gift! On the off-chance you have a few pieces left over, simply pop them in the freezer for a delicious treat anytime.
Millionaire’s Shortbread
Cook time: 30 Minutes Prep time: 2 Hours Total time: 2 Hours 30 Minutes
Servings: 16 bars
Ingredients
For the Shortbread
- 2 cups all-purpose flour
- 1 cup Heinen’s unsalted butter, room temperature
- ½ cup Heinen’s evaporated raw cane sugar
- 1 egg yolk, room temperature
- 2 tsp. vanilla extract
- ½ tsp. salt
For the Caramel
- 1 14 oz. can sweetened condensed milk
- ½ cup Heinen’s unsalted butter
- 1 cup Heinen’s light brown sugar, packed
- ¼ cup light corn syrup
- ½ tsp. salt
- 1 tsp. vanilla extract
For the Chocolate Ganache
- 1 ½ cups Heinen’s semi-sweet chocolate chips
- ⅓ cup Heinen’s heavy cream
- 1 pinch Maldon sea salt flakes, optional garnish
Instructions
For the Shortbread
- Preheat the oven to 350°F. Line a 9×9-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
- In a large mixing bowl, cream the butter and sugar together with an electric mixer on medium speed until light and fluffy, about 2–3 minutes.
- Add the egg yolk and vanilla extract and mix until combined.
- Gradually add the flour and salt and mix on low speed until a soft dough forms.
- Press the dough evenly into the prepared pan using your hands or an offset spatula.
- Bake for 20–22 minutes or until the edges are lightly golden. Let the shortbread cool completely in the pan.
For the Caramel
- In a medium saucepan over medium heat, combine the sweetened condensed milk, brown sugar, butter, corn syrup, and salt. Stir constantly until the butter melts and the mixture is smooth.
- Bring the mixture to a gentle boil, then reduce the heat to low. Continue stirring constantly for about 10 minutes, or until the caramel thickens and turns a deep golden color. It should reach 225–230°F on a candy thermometer.
- Remove from the heat and stir in the vanilla extract.
- Immediately pour the caramel over the cooled shortbread and spread it into an even layer. Refrigerate for 10–15 minutes until set.
For the Chocolate Ganache
- Add the chocolate chips to a medium heatproof bowl.
- In a microwave-safe bowl, heat the heavy cream until steaming but not boiling. Pour the hot cream over the chocolate chips.
- Let sit for 2 minutes, then stir until smooth and glossy.
- Pour the ganache over the caramel layer and spread evenly with an offset spatula.
- Sprinkle with flaky salt and refrigerate the bars for 1–2 hours, or until the ganache is set.
- Once fully set, lift the bars out of the pan. Use a sharp knife to slice into squares or rectangles. Enjoy!
