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    Home » Millionaire Shortbread Recipe (Caramel Shortbread)

    Millionaire Shortbread Recipe (Caramel Shortbread)

    Published: Dec 2, 2020 · Modified: Jul 14, 2021 by Laura · This post may contain affiliate links.

    Jump to Recipe

    The best Millionaire Shortbread Recipe! Buttery shortbread, smooth caramel and a layer of chocolate come together to make the most delicious caramel shortbread recipe ever. A great bar to feed a crowd or to include on your Christmas cookie tray!

    front view of two Millionaire Shortbread bars stacked on each other, the top with a bite taken out

    These Millionaire Shortbread Bars are one of the most delicious desserts in my repertoire.  Buttery shortbread, smooth caramel and a layer of chocolate come together to make a sweet treat that will blow you away. This caramel shortbread is a great bar to feed a crowd (e.g. take to a potluck or barbecue) or to include on your Christmas cookie tray.

    I consider this millionaire shortbread recipe a medium to advanced baking recipe - simply because caramel can be finicky and requires undivided attention as it's made - but I promise you they are worth every second of your expertise and time. 

    Millionaire Shortbread Recipe: Ingredients and Substitutions 

    This caramel shortbread recipe is one for advanced bakers, as caramel isn't easy to make. As such, I don't recommend making any substitutions. However, we'll talk about the ingredients and some possible ingredient swaps. 

    overhead photo of the ingredients in this Millionaire Shortbread Recipe
    • Salted Butter. Unsalted butter can be used in place of salted butter, you may just want to increase the salt slightly. 
    • White Sugar. Granulated white sugar is the best in this millionaire shortbread recipe - I have also used pure cane sugar. 
    • All-purpose flour. I don't recommend making substitutions for the flour. 
    • Fine Sea salt. Regular table salt can be substituted, you may need to decrease the amount by half. 
    • Light brown sugar. I do not recommend making substitutions for the light brown sugar - it is critical for the outcome of the caramel. 
    • Light corn syrup. The only recommended substitutes for corn syrup (to be used in the caramel) are brown rice syrup and golden syrup (for my UK friends). Do not make any other substitutions or you will run the risk of your caramel setting up. 
    • Sweetened condensed milk. You can make your own homemade sweetened condensed milk, however there are no substituions for it in this caramel shortbread recipe. 
    • Heavy Cream. In the chocolate topping, heavy cream can be substituted with half and half. 
    • Semi-sweet Chocolate. Use any form of chocolate - chips, chopped bars, discs, etc. I prefer semi-sweet or dark, but you can use any variety to suit your tastes. 
    front view of two Millionaire Shortbread bars stacked on each other, the top with a bite taken out
    Millionaire Shortbread Recipe

    How to make Millionaire Shortbread Bars

    This millionaire shortbread recipe is really like three recipes in one. As always, we'll walk through the process step-by-step, and don't forget to watch the video!

    Make the shortbread

    The first step in making these millionaire bars is to make the shortbread. It needs ot cool slightly before pouring the caramel layer on top, and the caramel takes a lot of attention to make, so be sure to start by baking the shortbread. 

    Prepare the pan

    Line a 9x13” baking pan with parchment paper and grease. This is important to ensure you can remove the bars once they are finished to cut easily. 

    Make the caramel shortbread dough

    In the bowl of a standing mixer, or in a large bowl with a hand-held mixer, cream together the butter and sugar until light and fluffy (about 60 seconds).

    two overhead photos showing how to make Millionaire Shortbread Bars

    Add egg yolk and vanilla and beat until combined.

    two overhead photos showing how to make Millionaire Shortbread Bars

    Add flour and sea salt and beat until the mixture comes together into large crumbs. Don't over-mix! 

    two overhead photos showing how to make Millionaire Shortbread Bars

    Press the mixture into the prepared pan in an even layer and gently poke the top all over with a fork. Bake in preheated oven for 20-25 minutes, until the sides are lightly golden brown.

    Remove the baked shortbread from the oven and set on a wire rack to cool while you make the caramel.

    two overhead photos showing how to make Millionaire Shortbread Bars

    Make the Caramel

    Next, make the caramel. This step requires your full attention, so don't try to multi-task!

    Put butter, brown sugar, corn syrup, condensed milk and sea salt in a 4-quart saucepan and cook over medium-low heat until the caramel reaches 225-235 degrees F on a thermometer, stirring frequently. This takes about 45 minutes. Do not rush it.

    How to know when the caramel is done

    The best way to know the caramel is done is by using a thermometer. Once it reaches 225-235 degrees F you know it is finished.

    You will know you’re getting close when the caramel becomes slightly darker brown in color (but it’s still light brown), thickens and pulls away from the sides of the saucepan as you stir. It will also remain solid when removed from the pot and left to cool or put in cold water. When the caramel is finished cooking, remove from heat, add vanilla and stir vigorously.

    two overhead photos showing how to make Millionaire Shortbread Bars

    How to avoid the butter separating from the caramel

    Sometimes, as you're cooking caramel, the butter begins to separate from the mixture. I have never had this happen with this recipe, but it can happen, so here are some ways to avoid separation - and below I give ways to fix it. 

    • Use salted butter. Be sure to use salted butter because the salt helps stabilize the caramel.
    • Avoid extreme temperature changes. Don't turn the heat up high in order to cook the caramel faster. 
    • Stir constantly. Please don't walk away - this caramel needs to be stirred often. 
    • Melt butter & sugar together. Make sure the butter and sugar melt at the same time in the beginning of cooking. You can chop the butter into smaller pieces to ensure that happens. 
    • Use a thick stockpot to avoid uneven heating. 

    How to fix caramel if the butter separates

    Here are some ways to fix separated caramel, as long as you have not removed it from the saucepan you should be able to save it in one of these two ways: 

    • Beat it! If the butter separates from the caramel, remove it from the heat and beat it vigorously un it's re-incorporated! Then, if it's not finished cooking gradually heat the mixture over low heat until it's finished. 
    • Add hot water. You can try to add 1 to 2 TBS of extremely hot (boiling) water to the mixture and beat it vigorously to re-combine the ingredients. 

    Pour caramel over shortbread & chill

    As soon as the caramel is finished, immediately pour over cooled shortbread. Then, place the millionaire bars in the refrigerator or outside on a cold day to cool and for the caramel to set. Chill for about 30-60 minutes.

    two overhead photos showing how to make Millionaire Shortbread Bars

    Make the Chocolate Topping

    Once the caramel is firm, make the chocolate topping. In a small saucepan, heat the heavy cream over medium heat until it just begins to bubbles around the edges, but does not boil.

    Reduce heat to low, add chocolate chips and whisk until the mixture is smooth and glossy. Remove from heat, add vanilla and whisk to combine.

    two overhead photos showing how to make Millionaire Shortbread Bars

    Pour over caramel & chill

    Pour the chocolate topping over the firm caramel and let sit at room temperature or in the refrigerator until the chocolate is set and bars are firm - this takes about 3-6 hours. 

    Add sea salt

    If desired, once the chocolate is mostly firm but not completely, sprinkle some flaky sea salt over the top of the bars. 

    Cut Millionaire Shortbread into square and serve

    Once the chocolate is sufficiently firm, cut the millionaire shortbread into squares. They are best when served at room temperature, so I suggest cutting them and waiting a bit to serve them until they have softened slightly. 

    How to cut millionaire bars

    The best way to cut these millionaire bars is to run a very sharp knife under hot water, wipe dry and then cut. Repeat between each cut, cleaning and warming the knife each time to avoid any crumbs. 

    two overhead photos showing how to make Millionaire Shortbread Bars

    To store

    Store these millionaire bars in an airtight container at room temperature for 5-7 days. You can also store them in the refrigerator and they will last a little longer, but you would want to let them sit at room temperature to warm up a bit before serving. 

    To freeze

    If you'd like to freeze these millionaire bars, here's how: 

    1. Place cut bars on a large baking sheet - not touching. 
    2. Freeze for 1 hour, or until hardened.
    3. Wrap individually with plastic wrap and place them in an airtight container. 
    4. Store in the freezer for up to 2 months. 
    5. To thaw: remove frozen millionaire bars from the freezer and let them sit at room temperature until softened enough to eat. 
    front view of a millionaire shortbread bar with a bite taken out of it

    FAQs about Millionaire Bars

    How to avoid the butter separating from the caramel

    Sometimes, as you're cooking caramel, the butter begins to separate from the mixture. Here are some ways to avoid separation.
    Use salted butter. Be sure to use salted butter because the salt helps stabilize the caramel! 
    Avoid extreme temperature changes. Don't turn the heat up high in order to cook the caramel faster. Stir constantly. Please don't walk away - this caramel needs to be stirred often. 
    Melt butter & sugar together. Make sure the butter and sugar melt at the same time in the beginning of cooking. You can chop the butter into smaller pieces to ensure that happens. 
    Use a thick stockpot to avoid uneven heating. 

    How to fix caramel if the butter separates

    Here are some ways to fix separated caramel, as long as you have not removed it from the saucepan you should be able to save it in one of these two ways: 
    Beat it! If the butter separates from the caramel, remove it from the heat and beat it vigorously un it's re-incorporated! Then, if it's not finished cooking gradually heat the mixture over low heat until it's finished. 
    Add hot water. You can try to add 1 to 2 TBS of extremely hot (boiling) water to the mixture and beat it vigorously to re-combine the ingredients. 

    How do you cut millionaire shortbread?

    The best way to cut these millionaire bars is to run a very sharp knife under hot water, wipe dry and then cut. Repeat between each cut, cleaning and warming the knife each time to avoid any crumbs. 

    How do you know when the caramel is done

    The best way to know the caramel is done is by using a thermometer. Once it reaches 225-235 degrees F you know it is finished.
    You will know you’re getting close when the caramel becomes slightly darker brown in color (but it’s still light brown), thickens and pulls away from the sides of the saucepan as you stir. It will also remain solid when removed from the pot and left to cool or put in cold water. When the caramel is finished cooking, remove from heat, add vanilla and stir vigorously.

    stack of 4 millionaire shortbread bars, the top has a bite taken out of it

    If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don't forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube - be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

    Millionaire Shortbread Recipe (Caramel Shortbread Squares)

    Laura
    The best Millionaire Shortbread Recipe! Buttery shortbread, smooth caramel and a layer of chocolate come together to make the most delicious caramel shortbread recipe ever. A great bar to feed a crowd or include on your Christmas cookie tray!
    5 from 26 votes
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 15 mins
    Cook Time 1 hr
    Chilling 3 hrs
    Total Time 4 hrs 15 mins
    Course cookies, Dessert
    Cuisine American
    Servings 28 Bars
    Calories 335 kcal

    Equipment

    • KitchenAid Mixer
    • measuring spoons
    • measuring cups
    • spatula
    • glass batter bowl
    • 9x13" baking dish
    • 3 quart saucepan
    • whisk

    Ingredients
     
     

    Shortbread:

    • 1 ¼ cups salted butter softened
    • ½ cup granulated sugar
    • 1 egg yolk
    • ½ tsp pure vanilla extract
    • 2 ½ cups all-purpose flour
    • ¼ tsp fine sea salt

    Caramel:

    • 1 cup salted butter
    • 1 cup light brown sugar
    • ¼ cup light corn syrup
    • 14 oz sweetened condensed milk
    • 1 tsp pure vanilla extract
    • ¼ tsp fine sea salt

    Chocolate Topping

    • ½ cup heavy whipping cream
    • 1 ½ cups semisweet chocolate (chips, chopped, etc).
    • ½ tsp pure vanilla extract
    Prevent your screen from going dark

    Instructions
     

    Make the Shortbread Crust:

    • Preheat oven to 350 degrees F.
    • Line a 9x13” baking pan with parchment paper and grease.
    • In the bowl of a standing mixer, or in a large bowl with a hand-held mixer, cream together the butter and sugar until light and fluffy (about 60 seconds).
    • Add egg yolk and vanilla and beat until combined.
    • Add flour and sea salt and beat until the mixture comes together into large crumbs.
    • Press the mixture into the prepared pan in an even layer and gently poke the top all over with a fork.
    • Bake in preheated oven for 20-25 minutes, until the sides are lightly golden brown.
    • Remove from the oven and set on a wire rack to cool while you make the caramel.

    Make the caramel:

    • Put butter, brown sugar, corn syrup, condensed milk and sea salt in a 4-quart saucepan.
    • Cook over medium-low heat until the caramel reaches 225-235 degrees F on a thermometer, stirring frequently This takes about 30-40 minutes. Do not rush it.
    • You will know you’re getting close when the caramel becomes slightly darker brown in color (but it’s still light brown), thickens and pulls away from the sides of the saucepan as you stir. It will also remain solid when removed from the pot and left to cool or put in cold water.
    • When the caramel is finished cooking, remove from heat, add vanilla and stir vigorously.
    • Immediately pour over cooled shortbread.
    • Place bars in the refrigerator or outside on a cold day to cool and for the caramel to set. Chill for about 30-60 minutes.

    Make the chocolate topping:

    • Once the caramel is firm, make the chocolate topping.
    • In a small saucepan, heat the heavy cream over medium heat until it just begins to bubbles around the edges, but does not boil.
    • Reduce heat to low, add chocolate chips and whisk until the mixture is smooth and glossy.
    • Remove from heat, add vanilla and whisk to combine.
    • Pour over firm caramel and let sit at room temperature or in the refrigerator until the chocolate is set (1-2 hours).
    • Cut into squares and serve at room temperature.

    Video

    Notes

    Ingredient substitutions: 

    I don't recommend making any substitutions. However, here are a few possible ingredient swaps. 
    • Salted Butter. I do not recommend making substitutions for salted butter.
    • White Sugar. Granulated white sugar is the best in this millionaire shortbread recipe - I have also used pure cane sugar. 
    • Fine Sea salt. Regular table salt can be substituted, you may need to decrease the amount by half. 
    • Light corn syrup. The only recommended substitutes for corn syrup (to be used in the caramel) are brown rice syrup and golden syrup (for my UK friends). Do not make any other substitutions or you will run the risk of your caramel setting up. 
    • Heavy Cream. In the chocolate topping, heavy cream can be substituted with half and half. 
    • Semi-sweet Chocolate. Use any form of chocolate - chips, chopped bars, discs, etc. I prefer semi-sweet or dark, but you can use any variety to suit your tastes. 

    How to cut millionaire shortbread

    The best way to cut these millionaire bars is to run a very sharp knife under hot water, wipe dry and then cut. Repeat between each cut, cleaning and warming the knife each time to avoid any crumbs. 

    To store

    Store these millionaire bars in an airtight container at room temperature for 5-7 days. You can also store them in the refrigerator and they will last a little longer, but you would want to let them sit at room temperature to warm up a bit before serving. 

    To freeze

    If you'd like to freeze these millionaire bars, here's how: 
    1. Place cut bars on a large baking sheet - not touching. 
    2. Freeze for 1 hour, or until hardened.
    3. Wrap individually with plastic wrap and place them in an airtight container. 
    4. Store in the freezer for up to 2 months. 
    5. To thaw: remove frozen millionaire bars from the freezer and let them sit at room temperature until softened enough to eat. 

    How to avoid the butter separating from the caramel

    Sometimes, as you're cooking caramel, the butter begins to separate from the mixture. Here are some ways to avoid separation.
    • Use salted butter. Be sure to use salted butter because the salt helps stabilize the caramel! 
    • Avoid extreme temperature changes. Don't turn the heat up high in order to cook the caramel faster. 
    • Stir constantly. Please don't walk away - this caramel needs to be stirred often. 
    • Melt butter & sugar together. Make sure the butter and sugar melt at the same time in the beginning of cooking. You can chop the butter into smaller pieces to ensure that happens. 
    • Use a thick stockpot to avoid uneven heating. 

    How to fix caramel if the butter separates

    Here are some ways to fix separated caramel, as long as you have not removed it from the saucepan you should be able to save it in one of these two ways: 
    • Beat it! If the butter separates from the caramel, remove it from the heat and beat it vigorously un it's re-incorporated! Then, if it's not finished cooking gradually heat the mixture over low heat until it's finished. 
    • Add hot water. You can try to add 1 to 2 TBS of extremely hot (boiling) water to the mixture and beat it vigorously to re-combine the ingredients. 

    Nutrition

    Serving: 1barCalories: 335kcalCarbohydrates: 37gProtein: 3gFat: 20gSaturated Fat: 13gCholesterol: 58mgSodium: 203mgPotassium: 83mgFiber: 1gSugar: 27gVitamin A: 587IUVitamin C: 1mgCalcium: 68mgIron: 1mg
    Tried this recipe?Let us know how it was!

    This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

    If you love this recipe, try these

    As you know, we take our desserts seriously around here. If you love this caramel shortbread recipe, here are some others I recommend trying!

    • Bars: Bars are so much easier to make than cookies (in my opinion) because it's a spread and bake situation. We love these chocolate peanut butter bars, chocolate chip cookie bars, and these chocolate peanut butter oatmeal bars. 
    • Cookies: Some of our favorite cookies include, these double chocolate cookies, the best chocolate chip cookies, oatmeal cookies, and these peanut butter cookies.  
    • Check out our roundup of all of our favorite Christmas Cookie Recipes!
    • Cake: Everyone needs classic cake recipes in their repertoire. This is the best chocolate cake recipe you'll ever eat (ever), plus try this banana cake, pumpkin cake, and I can't forget my favorite - flourless chocolate cake. 
    • Brownies. I have so many brownie recipes on my site because they're my favorite dessert. The best homemade brownies, peppermint brownies, black bean brownies, flourless brownies, fudgy paleo brownies, etc. each one delicious! 
    • Candy. Another great addition to a cookie platter is homemade candy. Our homemade almond toffee is the best. Also try these Oreo balls, Chocolate peanut butter balls, and candied pecans or candied almonds. 
    « Moments 11.2020
    Best Christmas Cookie Recipes »

    Did you make this recipe?

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    Reader Interactions

    Comments

    1. RE Wells

      December 26, 2022 at 3:49 pm

      5 stars
      Made these today and they are fantastic. I have a storage question though - I haven't seen yet how "set" the chocolate will be - will I be able to stack them in a container when set (with wax paper between layers)? I am trying to decide how many containers I might need to prep. Thanks for such clear instructions - this was my first caramel experience.

      Reply
      • RE Wells

        December 26, 2022 at 3:54 pm

        5 stars
        Edit to my comment above... I also broke up some pretzels and sprinkled the bits on top of the caramel layer on one end as an experiment... I really liked the extra crunch and salt it added.

        Reply
      • Laura

        December 27, 2022 at 6:55 am

        Hello! Yes you should be able to stack them - however I always put wax or parchment paper between them just so the crumbs from the crust don't get on the chocolate.

        Reply
    2. Martina

      December 23, 2022 at 3:12 am

      5 stars
      Thanks a lot for sharing this beautiful recipe. It was easy to make but you need to be patient to prepare the caramel but it is well worth it. For fellow German people: you can use „Grafschafter Karamellsirup“ to replace the corn syrup.
      Best regards, Martina

      Reply
      • Laura

        December 23, 2022 at 2:13 pm

        Thank you Martina!

        Reply
    3. Libby

      October 06, 2022 at 8:08 pm

      5 stars
      Thanks so much for the tips on saving the caramel if it separates. I thought I had ruined it, but your tips saved it!

      Reply
    4. Shannon

      July 15, 2022 at 10:38 am

      5 stars
      These were absolutely delicious and easy to make. My family keeps asking for them. The caramel section is amazing. Definitely give these a try.

      Reply
    5. Shelley

      July 09, 2021 at 2:36 pm

      5 stars
      First they me I made these, they were absolutely delicious and we actually fought over the last bar. Today when I made them I had the problem of the butter separating! I hadn’t read your remedy suggestions but I did stir & whisk them vigorously! It didn’t fix the problem BUT, I realized I had added the vanilla at the beginning, not at the end! I ended up cooking them to the 230 degrees and then poured them into a clean 3 cup Pyrex measuring cup and poured off the unincorporated excess butter from the top. It was less than 1/4 cup. I them poured the cooked caramel over the baked shortbread and it’s chilling now!

      Reply
      • Laura

        July 09, 2021 at 3:54 pm

        Hey Shelley! That would definitely be factor in the butter separating! I'm so glad you realized it - often times if I make a mistake I don't realize it until way later and I drive myself crazy trying to figure it out! 🙂 Once I forgot to put eggs in my brownies and could NOT figure out why they wouldn't set - haha!

        Reply
    6. Anthony

      February 14, 2021 at 4:58 pm

      5 stars
      Great recipe! Made these for Valentine's Day and now we're addicted!

      Reply
      • Marianella

        October 03, 2022 at 1:47 am

        Hi! I was wondering if I could substitute the light corn syrup for glucose syrup. Thanks!

        Reply
    7. CJ FitzGerald

      December 04, 2020 at 5:49 pm

      5 stars
      These are well worth the work! I have trouble eating just one. Plus I impressed myself by making them. Laura’s instructions really helped. I had no trouble with the caramel!

      Reply
    8. Valerie

      December 02, 2020 at 11:29 am

      5 stars
      I absolutely love all of your recipes! 🙂 is there anyway I could make these gf? I have many gluten intolerant friends and I’m not well versed in using flour substitutions. I know almond flour is a favorite sub.. thank you!
      P.S. Although I haven’t made these yet, I’m confident they will knock it out of the park like everything else I have made from your blog, hence the 5 stars 😄

      Reply

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    About Laura

    I’m Laura, a former chemistry teacher turned homeschooling mom of six beautiful babies! I create simple and delicious recipes that are tested and perfected to make cooking and baking joyful and fun!

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