Millionaire’s Shortbread

by Sara on March 13, 2010

Millionaire's Shortbread

I knew when I first spied this recipe I would someday make it. That someday happened to be a year later, but when you think back to all of the desserts I’ve made over the past year . . . well, there was quite a waiting list.

Was this recipe worth the wait? Well, yes and no. I love shortbread, and I have a long-running love affair with both caramel and chocolate, so you would think I would adore this recipe. However, the shortbread wasn’t the best I’ve had, the chocolate layer could have been thicker, in my opinion, but the caramel did not disappoint. Of course, I would probably be happier with a thicker caramel layer as well, but I’m lactose intolerant, so that really, really would not be a good idea!

Millionaire's Shortbread

For something a little different, and a lot of fun, this is a great recipe to try.

Millionaire’s Shortbread
From Baked

Print Recipe


For the shortbread:
½ c sugar
2 ½ sticks soft butter
2 ½ c flour
1 egg yolk, slightly beaten
½ teaspoon vanilla extract

For the caramel:
2 cans condensed milk

For the chocolate glaze:
6 oz 60% chocolate, chopped
1 tsp light corn syrup
1 stick butter, soft, cut into cubes


For the shortbread:
Preheat oven to 350. Butter 9×13 in pan.

Cream butter and sugar with paddle attachment. Add 2 c flour, beat until combined. Add egg yolk and beat until just combined.

Place dough on floured board and work it with hands into a 6×6 inch square, sprinkling with flour as needed. Sprinkle remaining ½ c flour onto surface. Fold dough over and knead until incorporated (it will be messy at first, but keep kneading – it will come together), then flatten into a rectangle. Transfer to pan and press into place. Prick with a fork and bake 20-25 minutes until golden. Cool completely on wire rack.

For the caramel:
Place milk in large glass bowl and microwave on medium power for five minutes. Stir. Continue microwaving for two minute intervals (keep an eye on the milk as you do not want it to boil over in your microwave – what a mess that would be!), stirring between each interval and stopping the microwave as needed to avoid a messy microwave. When the mixture starts to turn caramel-colored and is thick, stir it vigorously until it’s smooth; spread caramel over shortbread. Refrigerate pan until cool, about two hours.

For the chocolate glaze:
Combine chocolate, corn syrup, and butter in bowl over double boiler. Cook and stir until smooth. Remove from water and stir for 30 seconds. Pour over chilled caramel layer and spread. Refrigerate for 1 hour, until glaze hardens. Remove pan from fridge 30 minutes prior to cutting. Cut into squares and serve.

{ 10 comments… read them below or add one }

Michelle March 13, 2010 at 6:31 pm

This definitely looks impressive. Too bad it didn’t meet all your expectations though. It sure looks perfect!

mike March 14, 2010 at 7:04 pm

I’ve been waiting to see what this bar actually looks like – it LOOKS wonderful, but I see what you mean about the chocolate/shortbread ratio! BAKED is a favorite of mine – and so glad I found this post. Not so glad it wasn’t a favorite of yours though. (Let’s just modify it)!

Evan B March 14, 2010 at 9:16 pm

I absolutely love shortbread so I think I’m going to have to give this recipe a try.. and I just made that same caramel as a filling for a cake I was making!

Cherine March 15, 2010 at 3:19 am

Beautiful and delicious!!!

Sara March 21, 2010 at 9:40 am

Thanks everyone :)

Beaulotus March 27, 2010 at 3:07 am

I’ve eaten this for the first time at a friend’s in Paris and boy was it rich. But it’s so very good, something to indulge in once in a while.

Yours looks great!

Lucia March 27, 2010 at 3:41 am

Just found your blog through the Foodie Blog Roll. Any chance you are from Madison CT? Love your blog and will be back to visit often.

Sara April 1, 2010 at 8:52 am

Beaulotus – thanks!

Lucia – Actually, I’m in Madison, Wisconsin. Thanks for visiting!

Three-Cookies January 18, 2011 at 8:35 am

When I lived in NZ, this was one of my favourite slices. In NZ its called chocolate caramel slice. Absolutely delicious, looking at the pictures makes me want to have one right now. I don’t make it because if I do, I will overeat!

Sara January 18, 2011 at 9:28 am

It’s funny you mention that – I was looking through the new Bon Appetit Desserts cookbook yesterday, and they also call it chocolate caramel slice. Though I made it twice last year, seeing a new recipe has me wanting to try it again!

Leave a Comment

{ 2 trackbacks }

Previous post:

Next post: