Millionaire’s Shortbread: the sweet recipe for making delicious caramel shortbread

Total time: 50 Min + Chilling time
Difficulty: Low
Serves: 12 people
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By Cookist

There’s plain shortbread…then there’s Millionaire’s Shortbread. There’s a reason why the name of this Scottish sweet treat includes ‘millionaire’. It’s rich, classy, and makes quite the statement! Also known as caramel shortbread, caramel squares, or caramel slice, the cookie is actually not that complicated to make.

It consists of a shortbread base, which is then topped with layers of caramel and chocolate ganache. What makes the cookie so tasty is the combination of taste and textures in a single bite: a crunchy shortbread cookie, a chewy caramel, and a rich, creamy chocolate topping.

Millionaire’s Shortbread is surprisingly easy to make, and it will definitely impress friends and family. If you want to be even fancier, you can make Billionaire's shortbread by adding extra ingredients or using salted caramel for the center. So what are you waiting for? Make this delicious treat today!


Use unsalted butter, it makes it easier to manage the salt amount in the recipe.

Brown sugar adds a caramel, molasses flavor. If you want a less pronounced flavor, use a mixture of granulated and brown sugar.

Because the cookie is sweet, use semi-sweet or bittersweet chocolate (dark chocolate) for the topping. Go for high-quality chocolate…this is Millionaire’s Shortbread after all!

You can add more or less chocolate, depending on whether you prefer a thick or thin chocolate layer.

The shortbread crust can also be made in a food processor. Simply pulse the ingredients together until the dough combines into a ball.

How To Store Millionaire's Shortbread

Store the millionaire’s shortbread in an airtight container, in the fridge, for up to one week. If you live in a cool region, the bars can also be stored at room temperature.

Can you freeze Millionaire's Shortbread?

Millionaire’s shortbread freezes well. Wrap the bars tightly with plastic wrap, then cover them with a layer of foil. Freeze for up to 3 months. Thaw in the fridge before eating.

for the shortbread base
2250 g (1 cup)
100 g (1/2 cup)
egg yolk
1/2 tsp
Vanilla essence
1 tsp
All-purpose flour
240 g (2 cups)
for the caramel layer
Condensed milk
400 g (1 1/4 cups)
100 g (1/2 cup)
Corn syrup
60 ml (1/4 cup)
light brown sugar
200 g (1 cup)
1/2 tsp
for the chocolate ganache
Dark Chocolate
250 g
Heavy Cream
80 ml (1/3 cup)
for decorating
Sea salt
a pinch

How To Make Millionaire's Shortbread

Cream the butter then add the sugar and beat until light and fluffy.

Add the egg yolk, salt, and vanilla, and then mix until combined.

Add the flour in a few batches and mix until just combined.

Transfer to cake mold (22x22cm – mold size) lined with parchment paper.

Press with your hands into an even layer.

Bake the shortbread at 180°C/360°F for about 22 minutes or until the edges are golden brown.

For the caramel layer, combine the condensed milk, butter, corn syrup, light brown sugar, and salt and whisk until melted and combined.

Continue whisking over the heat while the caramel bubbles and darkens to a richer color.

Pour onto the shortbread base, and smooth to the edges creating a flat layer. Chill for about 10 minutes so the caramel sets.

Pour the chocolate and heavy cream into the microwave-safe bowl and transfer to the microwave for 1 minute. Remove the bowl from the microwave and mix it all together well.

Pour the chocolate over the caramel and smooth it into an even layer.

Sprinkle with salt if desired then chill and cut into pieces. The bars will be easier to cut when it’s cold. Use a large chef’s knife, and wipe in between slices.

Serve and enjoy!

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