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Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the shortbread later.

In a stand mixer with a paddle attachment, beat the softened butter for 1 to 2 minutes until creamy.

Add the granulated sugar to the butter and mix for another 2 to 3 minutes until well combined and lightened in color. Scrape down the sides of the bowl to ensure all ingredients are incorporated.

Gradually add the all-purpose flour to the butter mixture and mix on a low speed until just incorporated, forming a crumbly dough.

Press the shortbread dough firmly and evenly into the prepared 9x13 inch baking pan.

Bake the shortbread base in the preheated oven for 25 minutes, or until lightly golden brown.

While the shortbread is baking, prepare the caramel layer. In a small to medium pot, combine the cubed butter, packed brown sugar, corn syrup, and sweetened condensed milk.

Place the pot on the stovetop over medium to low heat. Stir constantly. Once bubbles begin to form, reduce the heat to low and continue stirring constantly for 3 to 5 minutes, being careful not to burn the mixture. The caramel should thicken slightly.

Immediately pour the hot caramel mixture over the baked shortbread base as soon as it comes out of the oven. Gently spread it evenly.

Allow the bars to cool to room temperature, then place them in the freezer for 2 hours (or the refrigerator for 3 hours) to allow the caramel to set completely.

Once the caramel is set, pour the melted milk chocolate over the chilled caramel layer. Gently spread the chocolate evenly across the surface.

Optionally, sprinkle a tiny bit of finishing salt over the melted chocolate for a touch of flavor contrast.

Chill the bars in the refrigerator overnight to allow the chocolate to fully set. This is crucial for clean cuts.

Once fully set, use the parchment paper to lift the entire slab of Millionaire Shortbread out of the pan. Place it on a cutting board.

Using a sharp knife, carefully cut the slab into individual bars. Some pieces may be uneven or have slight cracks in the chocolate, but they will still be delicious.


Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the shortbread later.

In a stand mixer with a paddle attachment, beat the softened butter for 1 to 2 minutes until creamy.

Add the granulated sugar to the butter and mix for another 2 to 3 minutes until well combined and lightened in color. Scrape down the sides of the bowl to ensure all ingredients are incorporated.

Gradually add the all-purpose flour to the butter mixture and mix on a low speed until just incorporated, forming a crumbly dough.

Press the shortbread dough firmly and evenly into the prepared 9x13 inch baking pan.

Bake the shortbread base in the preheated oven for 25 minutes, or until lightly golden brown.

While the shortbread is baking, prepare the caramel layer. In a small to medium pot, combine the cubed butter, packed brown sugar, corn syrup, and sweetened condensed milk.

Place the pot on the stovetop over medium to low heat. Stir constantly. Once bubbles begin to form, reduce the heat to low and continue stirring constantly for 3 to 5 minutes, being careful not to burn the mixture. The caramel should thicken slightly.

Immediately pour the hot caramel mixture over the baked shortbread base as soon as it comes out of the oven. Gently spread it evenly.

Allow the bars to cool to room temperature, then place them in the freezer for 2 hours (or the refrigerator for 3 hours) to allow the caramel to set completely.

Once the caramel is set, pour the melted milk chocolate over the chilled caramel layer. Gently spread the chocolate evenly across the surface.

Optionally, sprinkle a tiny bit of finishing salt over the melted chocolate for a touch of flavor contrast.

Chill the bars in the refrigerator overnight to allow the chocolate to fully set. This is crucial for clean cuts.

Once fully set, use the parchment paper to lift the entire slab of Millionaire Shortbread out of the pan. Place it on a cutting board.

Using a sharp knife, carefully cut the slab into individual bars. Some pieces may be uneven or have slight cracks in the chocolate, but they will still be delicious.
