Perfected Millionaire’s Shortbread is the ultimate indulgence, combining buttery shortbread, silky caramel, and rich chocolate in every bite. The crisp base melts into a velvety caramel layer, topped with a glossy chocolate finish that’s pure bliss.
In just over an hour, you’ll create a treat that feels luxurious yet approachable, perfect for sharing or savoring solo. Each layer harmonizes beautifully, offering a symphony of textures and flavors that’s impossible to resist.
This recipe delivers a decadent dessert that’s surprisingly simple to master, with a prep time of one hour and a bake time of 35 minutes. The caramel is perfectly gooey, the shortbread crumbles delicately, and the chocolate adds a smooth, indulgent finale.
Whether for a special occasion or a sweet afternoon pick-me-up, these squares are guaranteed to impress. Treat yourself to a bite of perfection—it’s worth every minute.
Ingredients for Perfected Millionaire’s Shortbread
- Shortbread Crust:
- 1 cup (8 oz/225 g) butter, room temperature (softened for easy mixing)
- ⅔ cup (5 oz/142 g) granulated sugar
- 2 cups (10 oz/284 g) all-purpose flour
- ½ teaspoon salt
- Caramel Filling:
- 2 (14 oz) cans sweetened condensed milk
- 2 tablespoons (1 oz/28 g) butter
- Topping:
- 1 ⅓ cup (8 oz/225 g) milk chocolate, chopped (or use chocolate chips as a substitute)
Step-by-Step Instructions
- Prepare the Shortbread Crust:
- Preheat the oven to 350°F (180°C). Butter and line an 8-inch (or 9-inch) square pan with parchment paper. Set aside.
- In a large bowl, use an electric handheld mixer to cream together the butter and sugar until light and fluffy.
- Add the flour and salt, and mix until the dough comes together. Press the dough evenly into the prepared pan.
- Bake for 32-35 minutes or until the top is lightly browned. Remove from the oven and let it cool completely.
- Make the Caramel Filling:
- In a heavy-bottomed saucepan, combine the sweetened condensed milk and butter. Bring to a simmer over medium-low heat, whisking constantly.
- Continue to simmer over low heat, whisking continuously, until the mixture thickens and turns a light amber color (about 15-20 minutes). Be careful not to let it burn.
- Pour the caramel over the cooled shortbread crust and spread it evenly. Let it cool at room temperature for 2-3 hours until fully set.
- Add the Chocolate Layer:
- Melt the chopped chocolate (or chocolate chips) in a microwave or double boiler. Pour the melted chocolate over the caramel layer and smooth it evenly.
- Let the chocolate set at room temperature until hardened. Use a warm knife to cut into 16 squares.
- Store any leftovers in an airtight container at room temperature for up to 5 days.
Storage and Reheating Tips
Store your Millionaire’s Shortbread in an airtight container at room temperature for up to 5 days. For longer storage, you can refrigerate it for up to 2 weeks or freeze it for up to 3 months. If frozen, let it thaw at room temperature for about 30 minutes before serving. Avoid microwaving, as it can melt the chocolate unevenly.
Recipe Variations to Try
Switch things up by using dark or white chocolate for the topping instead of milk chocolate. For a nutty twist, sprinkle chopped pecans or almonds over the caramel layer before adding the chocolate. You can also add a pinch of sea salt to the caramel for a sweet-and-salty flavor profile.
Time-Saving Hacks
To save time, prepare the shortbread crust a day ahead and store it in the pan, covered with plastic wrap. You can also use pre-made caramel sauce instead of making it from scratch—just ensure it’s thick enough to spread evenly. For the chocolate layer, use chocolate chips for quicker melting.
Equipment Guidance
A heavy-bottomed saucepan is essential for making the caramel to prevent burning. Use a warm knife (dipped in hot water and dried) to cut the squares cleanly. If you don’t have an electric mixer, a wooden spoon and some elbow grease will work for the shortbread dough.
Serving Suggestions
Serve these decadent squares with a cup of coffee or tea for a delightful treat. For a special occasion, pair them with a scoop of vanilla ice cream or a drizzle of extra caramel sauce. They also make a great gift when packaged in a pretty box or tin.
Perfected Millionaire’s Shortbread (Caramel Squares)
Ingredients
Shortbread Crust
- 1 cup butter room temperature
- ⅔ cup granulated sugar
- 2 cups all-purpose flour
- ½ teaspoon salt
Caramel filling
- 2 cans sweetened condensed milk 14oz each
- 2 tablespoons butter
Topping
- 1 ⅓ cup milk chocolate chopped
Instructions
- For the Shortbread Crust: Preheat the oven to 350°F (180°C) then butter and line an 8-inch (or 9-inch) square pan. Set aside.
- In a large bowl, using an electric handheld mixer, cream together the butter and sugar until light and fluffy.
- Add in the flour and salt and mix until the dough comes together. Press into the pan until leveled.
- Bake for roughly 32-35 minutes or until lightly browned on top. Set aside to cool completely.
- For the Caramel Filling: Place the sweetened condensed milk and butter in a heavy-bottomed saucepan. Bring to a simmer over medium-low heat while whisking constantly.
- Continue to simmer over low heat until the mixture thickens and turns into a light amber color, about 15-20 minutes (See above video). Remember to whisk all the time so the caramel won’t stick to the bottom of the pot and burn.
- Pour the thick golden caramel over the cooled shortbread and spread evenly. Allow to fully cool at room temperature for about 2-3 hours.
- For the Chocolate Layer: Melt the chocolate and pour over the caramel. Smooth until leveled. Allow setting at room temperature for the chocolate to harden and cut into 16 squares using a warm knife. Store any leftovers at room temperature in an airtight container for 5 days.