Millionaire’s Shortbread Recipe: Caramel Shortbread Baking Tips
Written by MasterClass
Last updated: Dec 1, 2023 • 2 min read
A millionaire’s shortbread recipe combines the best of three worlds: buttery, soft shortbread, salty-sweet caramel, and bittersweet, mellow chocolate.
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What Is a Millionaire's Shortbread?
Millionaire’s shortbread, also known as caramel shortbread, is a tiered confection featuring a shortbread base, a thick caramel filling, and a top layer of milk chocolate. Millionaire’s shortbreads are baked in a single baking pan, then cut into squares or narrow rectangles to serve, but bakers can also assemble them in a mold for easier portioning.
While the exact origins of this dessert are unconfirmed, one of the earliest mentions of caramel shortbread bars was in a 1970 issue of The Australian Women’s Weekly.
3 Tips for Making Millionaire’s Shortbread
Making millionaire’s shortbread requires a little patience as each layer comes together. Consider these tips to finesse the final product:
- 1. Add toppings. Garnish the chocolate topping with finely chopped nuts like pecans, mini chocolate chips, flaky sea salt, or decorative sprinkles.
- 2. Slice with a serrated knife. Cutting the finished bars into squares with a serrated knife creates a cleaner line than a chef’s knife, which tends to collapse the chocolate layer unpredictably.
- 3. Storage. Store millionaire’s shortbreads in an airtight container in the refrigerator for up to three days to maintain maximum freshness.
Millionaire’s Shortbread Recipe
makes
25 piecesprep time
5 mintotal time
2 hr 50 mincook time
45 minIngredients
For the shortbread layer:
For the caramel layer:
For the chocolate layer:
- 1
Preheat the oven to 350°F. Lightly grease a 9-inch square baking pan with nonstick cooking spray and line it with parchment paper, leaving plenty of overhang.
- 2
In the bowl of a food processor, combine the flour, sugar, and salt. Add the butter, and pulse until the mixture looks crumbly with some large pieces of butter remaining. Add the egg yolks, and pulse a few more times to incorporate.
- 3
Transfer the shortbread-crust mixture to the prepared pan and press down into an even layer, using your hands or a measuring cup. Using a fork, poke holes across the surface.
- 4
Bake until the shortbread is golden brown, about 25–30 minutes. Remove the pan from the oven and allow it to cool to room temperature before assembling.
- 5
While the shortbread bakes, make the caramel. Combine sweetened condensed milk, brown sugar, butter, heavy cream, and corn syrup in a medium saucepan over medium heat. Bring the mixture to a boil, then reduce to low heat and simmer until thickened, stirring constantly. Remove the pan from the heat, and add vanilla and salt.
- 6
Pour the caramel over the cooled shortbread, and transfer it to the refrigerator for 1 hour to set.
- 7
Combine chocolate and heavy cream in a small saucepan. Cook over low heat, occasionally stirring, until the chocolate is melted and glossy.
- 8
Remove the saucepan from the heat, and let it stand for 3–4 minutes, then pour the melted chocolate over the cooled and set caramel layer. Use an offset spatula to spread evenly into the edges.
- 9
Top the shortbread with cacao nibs and flaky sea salt, and return it to the refrigerator to chill, another hour.
- 10
When the chocolate layer is firm, use the parchment paper to lift the layers out of the pan gently. Use a serrated knife to cut the shortbread into equal squares.
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