Contest Winner! Chocolate Caramel Shortbread Squares (a.k.a. Millionaire’s Shortbread)
This post may contain affiliate links. Read my full disclosure policy.
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!
You may also like
- Pecan Squares
- Chocolate Peanut Butter Squares
- Chocolate Chip Pecan Blondies
- Chewy, Gooey Golden Rice Krispies Treats
- Pecan Shortbread Cookies
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°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.
- 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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
This is an awful recipe. I usually find the recipes on this website easy to use and they come out great. Unfortunately, this recipe was missing some instructions it seems. When I made the caramel, it never got hard. I whisked while it came to a boil and kept whisking while it was boiling for an extra ten minutes, but nothing happened. The whole thing was ruined and it was a waste of my morning.
So sorry you had trouble, Melodi. Did you by chance make any substitutions? Or use evaporated milk instead of sweetened condensed milk?
These turned out beautifully but I’m glad I read other reviews and didn’t hold out for my caramel to reach 220 degrees. It probably would have burned like some of the others did, so I let it come to a boil for a good minute but the temperature never got above 180. I’m sure if I had used a heavier bottomed pot, my temperature could have reached a higher point without scorching, and yes, I had a brand new thermometer. Since I prefer to make my ganache on the stove over a double boiler, that’s what I did, but I reached for three more ounces of chocolate, doubled my cream and added some corn syrup for shine. Can’t wait to eat it—I use this web-site for a lot of my cooking and I adore Jenn’s Methods.
Question – I do not have a food processor. Do I dare try to make these cookies?
Sure, I think they should work. You could use your fingers to combine the ingredients for the crust. Hope you enjoy!
Boo!
While trying to get the caramel mixture to the elusive 225 degrees (about 8-10 min), it turned to candy and went solid. (I kept thinking it was gonna happen, but pushed to get to the temperature) Isn’t there a better way to know when the caramel is ready?
Sorry to hear you had a problem with this Daniel! If the caramel hardened, it sounds like the temperature got too high (even if it didn’t read that way on your thermometer). It may be time to replace your candy thermometer.
How to cut through millionaire shortbread to stop caramel pushing out .
You can pop them in the freezer for a bit to get them really cold (but not quite frozen) – that should help.
I assumed that the temperature for the caramel was for sea-level. Because I live at 4,700′, I cooked it to 217 degrees. It was still chewy and too hard 🙁 The first batch of caramel also had burned chunks, despite stirring my guts out the whole time. All in all, it still wasn’t super tasty and it was a lot of effort. Won’t make these again.
Tried these millionaire bars…it was amazing…best ever bars i must say…thx for recipe
What size saucepan is needed for the caramel layer? It looks as if it bubbles up a lot. Is a non-stick pan o.k.?
Not rating because I haven’t made them yet.
Hi Vicki, You should be fine with a medium-sized sauce pan. You could use non-stick but if you do, don’t use a metal whisk to combine the ingredients. Use a tool that is appropriate for a non-stick surface and combine thoroughly. Hope you enjoy!
Absolutely fabulous! Rich chocolate, caramel and a shortbread crust! Great with coffee. This is a real winner in any contest!I have loved all the recipes I have tried. Thank you for such a quality site
Also, you do not chill them. They are eaten at room temperature.