Millionaires Shortbread
There are a few steps in this recipe but it's still an easy recipe to make. Well worth the extra effort, I promise!
  • Shortbread Layer:
  • 1 cup unsalted butter, softened
  • ⅓ cup granulated sugar
  • ⅓ cup light brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 2¼ cups all-purpose flour
  • Caramel Layer:
  • 2 - 300ml cans (600ml total) sweetened condensed milk
  • 1 cup unsalted butter, cut into small chunks
  • 1 cup light brown sugar, packed
  • ⅓ cup golden corn syrup
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • Chocolate Layer:
  • 3 cups semi-sweet chocolate chips
  • 1 cup heavy cream (35%)
  1. Shortbread Layer:
  2. Preheat oven to 350F.
  3. Line a 13" x 9" baking pan with parchment paper. Set aside.
  4. In a large bowl, beat butter until creamy.
  5. Add both granulated sugar and light brown sugar to butter and beat until fluffy.
  6. Add egg and vanilla to butter mixture and beat just until mixed.
  7. Combine salt with flour then gradually beat it into the butter mixture just until mixed. Batter will be crumbly.
  8. Press batter evenly into pan.
  9. Bake 20-25 minutes (until edges are starting to look lightly browned).
  10. Set aside to cool a bit while you make the caramel layer.
  11. Caramel Layer:
  12. In a large saucepan, combine sweetened condensed milk, butter, brown sugar, and corn syrup.
  13. Heat on stovetop, over medium heat, until mixture comes to a boil. Stir constantly as this will burn easily.
  14. Reduce heat to low and let simmer for 10 minutes - still stirring constantly.
  15. Remove saucepan from heat then stir in vanilla and salt.
  16. Pour caramel evenly over shortbread crust.
  17. Place layers in the fridge to cool for 1 hour before topping with chocolate.
  18. Chocolate Layer:
  19. In a small saucepan over medium heat, stir together chocolate chips and heavy cream just until melted.
  20. Spread evenly over caramel layer.
  21. Let cool in fridge for at least two hours before cutting into squares.
  22. Store in fridge or freezer.
Recipe by Moms & Munchkins at