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Contest Winner! Chocolate Caramel Shortbread Squares (a.k.a. Millionaire’s Shortbread)

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By Jenn Segal
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With a layer of shortbread, a layer of soft caramel and a layer of chocolate, these bars taste like gourmet Twix bars.

Stack of chocolate caramel shortbread squares (Millionaire's shortbread).

Thanks to all who participated in my holiday cookie contest! I received many wonderful family recipes but, in the end, these Chocolate Caramel Shortbread Squares of Scottish origin won me over. Known as Millionaire’s Shortbread, presumably because they are so rich, they consist of a layer of crumbly shortbread, a layer of soft caramel and a layer of chocolate. To me, they taste just like gourmet Twix bars. Congrats to Carrie H. of Rockville, MD, who submitted the recipe!

Cookies on a raised platter.

Other cookies submitted were wonderful too, particularly Dianne’s Dark Chocolate Buttercrunch with Sea Salt and Amy’s Snickerdoodles. I’ll be sharing these recipes on the site soon. (2-Tier Server by Julia Knight)

What you’ll need to make the shortbread squares
Cookie ingredients including heavy cream, vanilla, and condensed milk.

How to make them

Begin by making the shortbread layer. Simply combine all of the dry ingredients in the bowl of a food processor.

Dry ingredients in a food processor.

Blitz to blend, then add the butter in chunks.

Butter in a food processor with dry ingredients.

Pulse until the mixture resembles coarse meal, then add the ice water and egg yolk.

Egg yolk in a food processor with a butter mixture.

Pulse until the dough comes together in wet clumps.

Wet clumps of dough in a food processor.

Dump the dough into the prepared pan and press into an even layer.

Dough clumps in a lined baking dish.

Prick the dough all over with a fork and bake until lightly browned.

Fork pricking a layer of smooth dough.

Meanwhile, make the caramel by combining the sweetened condensed milk, brown sugar, butter, golden syrup, vanilla and salt in a medium sauce pan.

Saucepan of unmixed caramel ingredients.

Cook until the caramel is smooth and thickened, and the temperature reaches 225 degrees.

Whisk in a saucepan of caramel.

Immediately pour the caramel over the crust and let set for about 15 minutes.

Layer of caramel in a lined baking dish.

Meanwhile, make the chocolate glaze by combining the chocolate pieces and heavy cream in a microwave-safe bowl.

Chocolate and cream in a bowl.

Cook in 20-second intervals, so as not to scorch the chocolate, stirring in between, until the chocolate is smooth and creamy. Spread the melted chocolate over the set caramel.

Spoon spreading chocolate over caramel in a lined baking dish.

Chill the bars for about an hour, or until the chocolate is completely set.

Knife cutting chocolate caramel shortbread squares.

Then lift the bars out of the pan and cut into small squares.

Stack of chocolate caramel shortbread squares (Millionaire\'s shortbread).

Note: You’ll need a candy thermometer for this recipe to measure the temperature of the caramel. You can find one at any kitchen supply store. Don’t be intimated to use it; it’s easy!

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Millionaire's Shortbread

Metric Cup Measures
By Jenn Segal
Adapted from Bon Appétit Desserts by Barbara Fairchild

With a layer of shortbread, a layer of soft caramel and a layer of chocolate, these bars taste like gourmet Twix bars.

Servings: 20 to 25 squares
Cook Time: 30 Minutes
Total Time: 2 Hours

Ingredients

For the Crust

  • 1 cup all-purpose flour, spooned into measuring cup and leveled-off
  • ¼ cup dark brown sugar
  • 2 teaspoons cornstarch
  • ¼ teaspoon salt
  • 1 stick (½ cup) cold unsalted butter, cut into ½-inch cubes
  • 1 tablespoon ice water
  • 1 large egg yolk

For the Caramel Layer

  • 1 (14-oz) can sweetened condensed milk
  • ½ cup dark brown sugar
  • 6 tablespoons unsalted butter
  • 2 tablespoons golden syrup (such as Lyle's Golden Syrup) or dark corn syrup
  • 1 teaspoon vanilla extract
  • Generous pinch salt

For the Chocolate Layer

  • 6 ounces semi-sweet chocolate, broken into small pieces, best quality
  • 3 tablespoons heavy cream

Instructions

For the Crust

  1. Preheat the oven to 350°F degrees. Line a 9-inch square pan with aluminum foil, pushing the foil neatly into the corners and up the sides of the pan, using two pieces if necessary to ensure that the foil overlaps all edges (the overhang will help removal from the pan). Spray the foiled pan with nonstick cooking spray or grease with butter.
  2. In the bowl of a food processor fitted with a metal blade, combine the flour, brown sugar, cornstarch and salt; process until well combined and no lumps of brown sugar remain. Add the butter and pulse until a coarse meal forms. Add the ice water and egg yolk and blend until moist clumps form. Dump the dough into the prepared pan and press with your fingers into an even layer (dust your fingers with flour if the dough is too sticky). Pierce the dough all over with a fork and bake until golden, about 20 minutes. Set aside to cool.

For Caramel Layer

  1. Whisk the sweetened condensed milk, brown sugar, butter, golden syrup, vanilla 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 gently, whisking constantly, until the caramel is thick and the temperature registers 225 degrees°F, about 6 minutes. Pour the caramel over the warm crust; cool for about 15 minutes, or until caramel is set.

For Chocolate Layer

  1. Place the chocolate and cream in a microwave-safe bowl. Microwave in 20 second intervals, stirring in between, until the chocolate is about 75% melted. Stir, allowing the residual heat in the bowl to melt the remaining chocolate, until smooth (if necessary, place the chocolate back in the microwave for a few more; just be sure not to overheat or the mixture will curdle). Spread the chocolate over the caramel layer. Refrigerate the bars until the chocolate is set, at least 1 hour. Using the foil overhang, lift the bars out of the pan and transfer to a cutting board. Cut into small squares and store in the refrigerator until ready to serve.
  2. Note: The shortbread layer will crumble a bit when you cut it; that's just the nature of it.
  3. Freezer-Friendly Instructions: These can be frozen for up to 3 months. After they are completely cooled, double-wrap them securely with aluminum foil or plastic freezer wrap. Thaw overnight on the countertop before serving.

Nutrition Information

Powered by Edamam

  • Per serving (25 servings)
  • Calories: 174
  • Fat: 9 g
  • Saturated fat: 5 g
  • Carbohydrates: 23 g
  • Sugar: 17 g
  • Fiber: 1 g
  • Protein: 2 g
  • Sodium: 54 mg
  • Cholesterol: 27 mg
Nutritional Data Disclaimer

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Comments

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  • I give this recipe is fabulous!!!! I made it with almond butter and my friends enjoyed eating them.
    Thank you Ms Jenn for this delicious recipe.

  • Do leftovers need to be refrigerated?

    • Hi Missy, No it’s not necessary to refrigerate them.

  • I made this recipe the first time and it turned out PERFECT. However, the second and third time.. the chocolate topping ALWAYS curdled and turned rough and grainy and oily. I wasted so many (expensive) dark chocolate bars over this. I don’t know why! I have no idea how it worked the first time.. I did it the exact same way. I give up.. I’m going to make a regular chocolate topping with a tablespoon of butter next time.

    • My guess is that you overheated the chocolate. Try shorter intervals and pull it out when it’s about 75% melted; if you stir the mixture, the residual heat will melt the chocolate completely.

  • I made these today and they are excellent. The recipe is very easy to follow, especially with photos. I substituted milk chocolate and they are yummy!

  • Yummy cookies. It’s a keeper – I would make them again.

  • Just made these. Will take them to our daughter’s tomorrow. I’m being very good and not stealing a bite!! Can’t wait until tomorrow.

  • I was skeptical because I never used a candy thermometer before. I had a little trouble with the caramel burning I think I needed a heavier pan? Anyway, made a double batch and everyone loved it!!! Cam right off the tin foil!

  • You had me at gourmet Twix bars. Yum! Can’t wait to try them. Thanks!

  • I didn’t want to touch this recipe because it looked very complicated. But when I read the description that it is like a gourmet twix bar I decided I have to try. 😉

  • Awesome! Anxiously waiting for the recipe for Amy’s Snickerdoodles! 🙂 Hopefully before cmas

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