This Millionaires Shortbread dessert is, hands down, my absolute favorite dessert square recipe. It has the perfect balance of shortbread, caramel and chocolate in every bite. These are great for a bake sale or for holiday baking tins…if you’re willing to share! I know the holidays are all about giving and togetherness but seriously guys, these are so good! If you do bake these to give away, keep a few hidden at the back of your freezer for your own midnight snack. Don’t worry, it will be our secret.
Millionaires Shortbread:
I keep my Millionaires Shortbread in the freezer. The caramel layer doesn’t freeze and the chocolate doesn’t get too hard to bite through…or I just have super strong teeth! This doesn’t have to stay in the freezer but it does at least have to stay in the fridge to keep cool or you’ll end up with a gooey mess.
- 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%)
- Shortbread Layer:
- Preheat oven to 350F.
- Line a 13" x 9" baking pan with parchment paper. Set aside.
- In a large bowl, beat butter until creamy.
- Add both granulated sugar and light brown sugar to butter and beat until fluffy.
- Add egg and vanilla to butter mixture and beat just until mixed.
- Combine salt with flour then gradually beat it into the butter mixture just until mixed. Batter will be crumbly.
- Press batter evenly into pan.
- Bake 20-25 minutes (until edges are starting to look lightly browned).
- Set aside to cool a bit while you make the caramel layer.
- Caramel Layer:
- In a large saucepan, combine sweetened condensed milk, butter, brown sugar, and corn syrup.
- Heat on stovetop, over medium heat, until mixture comes to a boil. Stir constantly as this will burn easily.
- Reduce heat to low and let simmer for 10 minutes - still stirring constantly.
- Remove saucepan from heat then stir in vanilla and salt.
- Pour caramel evenly over shortbread crust.
- Place layers in the fridge to cool for 1 hour before topping with chocolate.
- Chocolate Layer:
- In a small saucepan over medium heat, stir together chocolate chips and heavy cream just until melted.
- Spread evenly over caramel layer.
- Let cool in fridge for at least two hours before cutting into squares.
- Store in fridge or freezer.
Love the chocolate & caramel combo? Check out these desserts…
Chocolate Caramel Brownies – truly irresistible!
Chocolate Chip Caramel Cookies – a delicious cream cheese cookie with a surprise chocolate caramel middle.
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Meg says
This looks so decadent! My cousin has a baby shower coming up I think I will make these! They are sure to impress!
Cheryl says
I hope you enjoy them, Meg! These are one of my favourites!