Contest Winner! Chocolate Caramel Shortbread Squares (a.k.a. Millionaire’s Shortbread)
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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.
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!
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
How to make them
Begin by making the shortbread layer. Simply combine all of the dry ingredients in the bowl of a food processor.
Blitz to blend, then add the butter in chunks.
Pulse until the mixture resembles coarse meal, then add the ice water and egg yolk.
Pulse until the dough comes together in wet clumps.
Dump the dough into the prepared pan and press into an even layer.
Prick the dough all over with a fork and bake until lightly browned.
Meanwhile, make the caramel by combining the sweetened condensed milk, brown sugar, butter, golden syrup, vanilla and salt in a medium sauce pan.
Cook until the caramel is smooth and thickened, and the temperature reaches 225 degrees.
Immediately pour the caramel over the crust and let set for about 15 minutes.
Meanwhile, make the chocolate glaze by combining the chocolate pieces and heavy cream in a microwave-safe 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.
Chill the bars for about an hour, or until the chocolate is completely set.
Then lift the bars out of the pan and cut into small squares.
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
With a layer of shortbread, a layer of soft caramel and a layer of chocolate, these bars taste like gourmet Twix bars.
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
- Preheat the oven to 350 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.
- 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
- 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
- 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.
- Note: The shortbread layer will crumble a bit when you cut it; that's just the nature of it.
- 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
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- 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
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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This recipe is a HUGE hit with my friends and family. I was wondering if I could substitute the crust from your Pecan Shortbread Squares because I like the flavor and texture more. Would changing it ruin the Millionaire’s Shortbread?
Yes Jill, I think that should work!
Thanks so much, Jenn! I just made them with your Pecan Shortbread Squares shortbread and they are so good! My daughter and her two friends might devour the whole pan before my husband gets home. I’ll hide some for him. Thanks again!
These were good and easy to follow recipe. The base cookie is a little too soft for our tastes.
This recipe has the right idea, but it is not made the right way. The crust is not good at all, it lacks flavor for having so much butter. Next time I will use my favorite short bread recipe for the crust. The caramel layer is WAY too sweet! It is not necessary to use syrup, condensed milk and sugar. I am going to make these again but using my own caramel recipe as well. Good idea, bad recipe!
I used my usual shortbread recipe also, and followed the rest of the recipe for the caramel and topping ?
I’m from Scotland and this IS the original Scottish recipe I’ve seen used for years. I’m also a chef and culinary instructor and this is also the recipe used at the school. You may change it but I don’t think you can improve it, well, maybe to your taste.
Do the bars have to be refrigerated or can they sit out on the table all day or over a weekend, or even outside at a picnic all day, for people to snack on them throughout the weekend.
Seriously – this info from a Scot? This is NOT the original Scottish recipe. True shortbread has 3 ingredients – flour, butter, sugar. This is the only ‘Millionaire’s Shortbread’ recipe I have ever seen that calls for a ‘cookie’ crust. This is not traditional ‘Millionaire’s Shortbread’, because it is not made with traditional shortbread. Plenty of authentic recipes for both online. Try a few, it’s a delicious bar when made correctly – no improvements necessary.
Thank you Jenn for offering new twists on old standbys! If we only stick to traditions there would be no need for food blogs.
I made these today. They are excellent. I could only find 12 oz cans condensed milk. I used that instead of the 14 oz can the recipe calls for.
The cans of condensed milk I purchased are all 12oz (not 14). Is there an easy substitute to make up the 2 ounces? Also, I found the heavy cream was used for whipping cream over the holidays. Can one substitute half and half for heavy cream as the amount is so small?
Hi Elizabeth, I think you could use 2 ounces of heavy cream or half and half if you don’t want to open another can of condensed milk. But for the chocolate I would definitely stick with the heavy cream.
I had these bars while visiting the UK, so delicious! Does the caramel layer melt at room temperature? I want to bring them to a party but I don’t want them to become a gooey mess while people mingle.
Hi Courtney, No, the caramel layer should not melt if kept at room temperature. I hope you enjoy them!
Buy some paper cases to present them, that way they look good. And no mess!
These sound great, and I’m looking forward to trying them. Can you please tell me the pan size, oven temp, and length of time for baking the shortbread layer?
Hi Grace, the pan should be a 9 inch square, the oven temp should be 350 degrees and the dough should bake for about 20 minutes (until golden). Enjoy!
How far ahead of a party can you make
Millionaire’s shortbread?
Can it be frozen successfully?
Hi Linda, I would say a day or two ahead of time is fine. I do think you could freeze them, just be sure to thaw in the fridge to avoid condensation.
How could I make a double batch of this cookie, what size pan should I use.
Hi Gwen, There’s no perfect size so I would use two 9-inch pans.
These are amazing. They are the perfect combination of all the things we love. My kids went crazy for them. Thanks for sharing!!