What’s better than homemade shortbread? The million-dollar version of shortbread: millionaire bars. They’re topped with scratch-made caramel, chocolate ganache and flaky sea salt. One bite of millionaire shortbread and you’ll feel as rich as a Rockefeller.
Why is it called millionaire shortbread?
While the name is up for debate, there are a few theories about why these bars are called millionaire shortbread or millionaire bars.
The best guess is that the rich flavor of these bars begs for them to have a similarly rich name. That’s where the term millionaire comes in.
Another thought is that the ingredients needed to make these multilayered cookies can cost a pretty penny—especially if you’re buying the best butter, high-end chocolate and top-of-the-line flaky salt.
Millionaire Shortbread Ingredients
Shortbread:
- Unsalted butter
- Sugar
- Vanilla extract
- Egg yolk
- All-purpose flour
- Salt
Filling:
- Sweetened condensed milk
- Packed brown sugar
- Unsalted butter
- 1/4 cup light corn syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Topping:
- Cacao bittersweet chocolate baking chips
- Heavy whipping cream
- Flaked sea salt, optional
Directions
Step 1: Cream the butter and sugar
In a large bowl, cream butter, sugar and vanilla until light and fluffy, 5 to 7 minutes. Yep, it does take that long to properly blend these ingredients. Then, beat in the egg yolk.
Step 2: Combine wet and dry ingredients
In another bowl, whisk flour and salt. Gradually mix the dry ingredients into the wet ingredients. Don’t overmix the dough, as you want the shortbread to be super tender.
Step 3: Press the shortbread into the pan
Line a 13×9-inch pan with parchment paper. Be sure to use enough parchment so the paper extends up and over the edge of the pan.
Then spread the dough into the pan. You can use a measuring cup to help flatten the cookie dough into an even layer. Know that the dough will be sticky. Once you’re done, chill in the fridge for 30 minutes.
Editor’s Tip: Be sure to use a large enough pan; this recipe makes a lot of bars!
Step 4: Bake the shortbread
Bake at 350ºF until edges are lightly browned and center is dry, 20 to 25 minutes. Cool completely on a wire rack.
Step 5: Make the caramel
Meanwhile, in a large heavy saucepan, combine all the caramel filling ingredients. Bring to a boil over medium heat, stirring occasionally.
Reduce heat to maintain a low boil; cook and stir until the mixture is amber-colored and reaches 225°. This is where a candy thermometer comes in handy! Be patient—this will take 20 to 25 minutes.
Remove the caramel from the heat, and quickly pour over the cooled crust. Let cool for 15 minutes and refrigerate until chilled, about an hour.
Let cool for 15 minutes and refrigerate until chilled, about an hour.
Step 6: Make the ganache
Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate and let stand for five minutes.
Step 7: Finish the bars
Whisk the ganache until smooth. Pour over the caramel layer. If desired, sprinkle with sea salt. Refrigerate until set, at least two hours.
When you’re ready to serve, remove the bars from the pan by lifting with the parchment. Cut into bars. Store in an airtight container in the refrigerator.
Can you freeze millionaire shortbread?
Yes, millionaire bars freeze well. Wrap individual bars in plastic wrap, and then wrap stacks of bars in foil. You can also seal in airtight containers. Thaw the bars before eating.
Millionaire Shortbread Tips
Why should you chill millionaire shortbread before baking?
Chilling shortbread dough before baking firms up the butter, which helps keep the dough from spreading when you put them in the oven.
How can you personalize millionaire shortbread?
There are lots of ways to make millionaire bars your own. For starters, you can change up the cookie base layer by adding more flavor to your shortbread dough. Try grating in lemon or orange zest, mixing in a sprinkle of cinnamon or nutmeg or even adding a different extract like almond or orange. You can also consider adding crushed nuts into the mix—about a half cup is ideal.
If you’re interested in modifying the caramel, add a couple of tablespoons of your favorite liquor, like rum or whiskey, immediately after removing the caramel from the heat. Scotch would be particularly appropriate since shortbread is originally Scottish! Prefer coffee? You could mix a little espresso powder in with the caramel ingredients.
Finally, there’s the ganache. That can also be flavored by steeping ingredients in the hot cream prior to adding it to the chocolate.
