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Millionaire's Shortbread

Rich and decadent, these Millionaire Shortbread bars feature layers of shortbread cookie, gooey caramel, and thick chocolate ganache for the ultimate dessert.

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
Servings: 16 bars
Calories: 321 kcal
Course: Dessert
Cuisine: American

Ingredients

For the Crust:
  • 1 cup all-purpose flour
  • ¼ cup dark brown sugar
  • 2 teaspoons cornstarch
  • ¼ teaspoon salt
  • ½ cup cold unsalted butter cut into ½-inch cubes
  • 1 tablespoon ice water
  • 1 egg yolk
For the Caramel:
  • 14 ounce can sweetened condensed milk
  • ½ cup dark brown sugar
  • 6 tablespoons unsalted butter
  • 2 tablespoons Lyle's Golden Syrup or dark corn syrup
  • 1 teaspoon vanilla extract
  • Pinch of salt
For the Ganache Topping:
  • 6 ounces semisweet chocolate finely chopped
  • 3 tablespoons heavy cream

Instructions

    Cup of Yum
  1. Make the Crust: Preheat oven to 350 degrees F. Line a 9-inch square pan with aluminum foil, allowing at least an inch overhang on all sides. Spray with nonstick cooking spray).
  2. In a large bowl, whisk together the flour, brown sugar, cornstarch and salt, making sure there are no lumps of brown sugar remaining. Add the butter and cut into the flour mixture using a pastry blender or two knives until a coarse meal forms. Add the ice water and egg yolk and blend with a fork until moist clumps form. Dump the dough into the prepared pan and press into an even layer. Bake until golden brown, about 20 minutes.
  3. Make the Caramel: Whisk the sweetened condensed milk, brown sugar, butter, golden syrup and salt together in a medium saucepan over medium heat until the sugar dissolves, the butter melts and the mixture comes to a boil. Attach a candy thermometer to the side of the pan and boil, whisking constantly, until the caramel is thick and the temperature registers 225 degrees F, about 6 minutes. Quickly whisk in the vanilla extract and pour the caramel over the prepared crust; cool for about 15 minutes, or until the caramel is set.
  4. For Chocolate Ganache: Place the chocolate and cream in a microwave-safe bowl and microwave in 30 second intervals on 50% power, stirring between each, until the chocolate is melted and smooth. Spread the chocolate over the caramel layer. Refrigerate the bars until the chocolate is set, at least 1 hour.
  5. Lift the bars out of the pan and transfer to a cutting board. Cut into squares and serve. Leftovers should be stored in an airtight container in the refrigerator for up to 5 days.

Notes

  • Nutritional values are based on one serving
  • Storing: Keep millionaire shortbread bars stores in an airtight container in the refrigerator for up to 5 days.
  • Freezing: For longer storage, I suggest freezing. Store the bars pre-sliced in a freezer-safe, air-tight container for up to 3 months.
  • Shelf-Life: These delicious shortbread cookie bars will keep for up to 5 days in the refrigerator or up to 3 months in the freezer.

Nutrition Information

Calories 321kcal (16%) Carbohydrates 37g (12%) Protein 3g (6%) Fat 17g (26%) Saturated Fat 10g (50%) Cholesterol 51mg (17%) Sodium 76mg (3%) Potassium 174mg (5%) Fiber 1g (4%) Sugar 29g (58%) Vitamin A 440IU (9%) Vitamin C 0.7mg (1%) Calcium 93mg (9%) Iron 1.2mg (7%)

Nutrition Facts

Serving: 16bars

Amount Per Serving

Calories 321

% Daily Value*

Calories 321kcal 16%
Carbohydrates 37g 12%
Protein 3g 6%
Fat 17g 26%
Saturated Fat 10g 50%
Cholesterol 51mg 17%
Sodium 76mg 3%
Potassium 174mg 4%
Fiber 1g 4%
Sugar 29g 58%
Vitamin A 440IU 9%
Vitamin C 0.7mg 1%
Calcium 93mg 9%
Iron 1.2mg 7%

* Percent Daily Values are based on a 2,000 calorie diet.