Millionaire Shortbread

These Millionaire Shortbread Bars are pure indulgence with buttery shortbread, gooey caramel, and decadent chocolate. Perfect for cookie trays and make-ahead holiday baking! They taste like a million bucks!

Course Dessert

Cuisine American

Keyword Millionaire Shortbread

Prep Time 20

Cook Time 45

Cooling Time 1

Total Time 1 5

Servings bars

Calories 362kcal

Author Michelle

Ingredients

Crust

2½ cups all-purpose flour
1 cup powdered sugar
1 cup unsalted butter room temperature
1 large egg yolk
¼ teaspoon salt

Caramel

1 can (14 ounces) sweetened condensed milk
1 cup brown sugar
½ cup unsalted butter cubed
½ cup light corn syrup
⅓ cup heavy cream
¼ teaspoon kosher salt
1 teaspoon vanilla extract

Chocolate Topping

½ cup heavy cream
8 ounces semi sweet baking chocolate finely chopped
Flaky sea salt for sprinkling on top

Instructions

Shortbread Crust

Preheat the oven to 350°F. Line a 9"x13" baking pan with parchment paper.
In a large mixing bowl, cream together the ingredients for the crust.
Pour the mixture into the baking pan and press down firmly.
Bake at 350°F. If using a light-colored of glass pan, bake for 25-30 minutes. If using a dark pan, cook for 20-25 minutes. Edges of the crust should be golden.
Allow to cool while you prepare the caramel filling.

Caramel

In a medium saucepan, stir together the sweetened condensed milk, brown sugar, butter, corn syrup, cream, and salt until well combined.
Cook over medium heat, stirring frequently, until the mixture darkens, begins to pull away from the sides of the pot, and reaches 235°F, 12 to 14 minutes.
Stir in the vanilla extract. Immediately pour the mixture over the shortbread crust, smoothing with a spatula.
Allow to cool completely, about 1 hour.

Chocolate Topping

Place finely chopped chocolate in a medium mixing bowl.
Heat cream in a small saucepan until steaming but not boiling, stirring often.
Gradually add the hot cream to the bowl of chocolate, and whisk until the mixture is smooth.
Wait until cool enough to handle but not hardened. Pour the chocolate over the cooled caramel, smoothing it with an offset spatula.
Sprinkle the surface with flaky salt, if desired. Allow the bars to chill until set in the refrigerator, 30 minutes to 1 hour.
Using the parchment paper edges, remove the bars from the pan and slice as desired.

Video

Notes

Storage: Store in an airtight container on the counter for up to 3 days, or store covered in the refrigerator for up to a week.
Freezer Directions: Wrap tightly and freeze for up to 2 months. Thaw in the fridge or at room temp before enjoying.

Nutrition