Millionaire Shortbread

Millionaire Shortbread is the ultimate indulgence, combining a buttery shortbread base, a rich caramel filling, and a smooth chocolate topping. This updated version skips the corn syrup, opting for a natural caramel layer made with sweetened condensed milk for a cleaner, healthier treat.

Did You Know?

Traditional Millionaire Shortbread caramel is often made with corn syrup, but this recipe uses natural ingredients like sweetened condensed milk and butter. Corn syrup, while common in many recipes, is heavily processed, making this alternative a cleaner and equally delicious option.

Yield
16 squares

Ingredients

For the Shortbread Base:
1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
2 cups all-purpose flour
1/4 teaspoon salt

For the Caramel Layer (No Corn Syrup):
1 cup unsalted butter
1 cup brown sugar, packed
1 can (14 oz) sweetened condensed milk
2 tablespoons heavy cream (optional)
1/4 teaspoon salt
1 teaspoon pure vanilla extract

For the Chocolate Topping:
8 oz semi-sweet or dark chocolate, chopped
2 tablespoons unsalted butter
Flaky sea salt (optional, for garnish)

Instructions

Prepare the Shortbread Base:
Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal.
In a large bowl, beat the butter and sugar together until light and creamy. Gradually add the flour and salt, mixing until the dough comes together.
Press the dough evenly into the prepared baking pan. Prick the surface with a fork to prevent bubbling.
Bake for 20-25 minutes, or until the edges are lightly golden. Allow the base to cool completely in the pan.

Prepare the Caramel Layer (No Corn Syrup):
In a medium saucepan, melt the butter over medium heat. Add the brown sugar and stir until dissolved.
Stir in the sweetened condensed milk and heavy cream (if using). Bring the mixture to a gentle boil, stirring constantly.
Reduce the heat to medium-low and cook for 8-10 minutes, stirring frequently, until the caramel thickens and reaches a deep golden color (soft-ball stage, 230°F-240°F).
Remove the saucepan from heat and stir in the salt and vanilla extract.
Pour the caramel over the cooled shortbread base, spreading it evenly. Allow the caramel to cool and set completely (about 2 hours or refrigerate for faster setting).

Prepare the Chocolate Topping:
In a heatproof bowl, melt the chopped chocolate and butter together over a double boiler, stirring until smooth.
Pour the melted chocolate over the caramel layer, spreading it evenly with an offset spatula.
Sprinkle flaky sea salt on top, if desired. Allow the chocolate to set completely at room temperature or in the refrigerator.

Slice and Serve:
Use a sharp knife to cut the bars into 16 squares or rectangles. For clean edges, warm the knife under hot water, dry it, and slice carefully.

Nutritional Information (Per Square)
Calories: 300, Protein: 3g, Carbohydrates: 35g, Fiber: 1g, Net Carbohydrates: 34g, Fat: 18g, Saturated Fat: 11g, Cholesterol: 50mg, Sodium: 95mg, Sugars: 22g

Kitchen Tips, Great Ideas, How to Save Money

1. Line the Pan: Use parchment paper with an overhang for easy removal and slicing of the bars.
2. Natural Caramel: Stir constantly while making the caramel to prevent burning and ensure a smooth, creamy texture.
3. Sea Salt Garnish: Adding a sprinkle of flaky sea salt enhances flavor and gives a gourmet touch.
4. Chocolate Choices: Use semi-sweet or dark chocolate for balance, or milk chocolate for a sweeter option.
5. Storage: Store the bars in an airtight container at room temperature for up to 3 days or refrigerate for longer shelf life.
6. Freezing Tips: Freeze individually wrapped bars for up to 3 months. Thaw at room temperature before serving.
7. Cutting Cleanly: For sharp edges, warm your knife in hot water, dry it, and slice through gently.
8. Batch Size: Double the recipe for a 9x13-inch pan if serving a crowd.
9. No Heavy Cream: If you don’t have heavy cream, omit it for a slightly firmer caramel texture.
10. Prevent Overbaking: Keep an eye on the shortbread to ensure it doesn’t overbake and become too hard.

Let’s Learn About Natural Caramel
Caramel made without corn syrup relies on sweetened condensed milk and brown sugar for its creamy texture and rich flavor. The butter and cream add a luxurious mouthfeel, while the vanilla and salt balance the sweetness perfectly. This natural alternative avoids processed ingredients, making it a wholesome yet indulgent addition to your holiday dessert table.