Millionaire’s Shortbread

A traditional buttery Scottish shortbread covered by a thick layer of caramel and finished off with a chocolate glaze. Three layers of deliciousness! These bars are R.I.C.H, hence the name Millionaire. 😉 If you like Twix bars then you’ll love this dessert. Just a warning…this is a messy dessert. But totally worth every gooey, chocolately bite! Make sure you have lots of napkins on hand for these gooey bars.

To cut the bars into neater squares, dip your knife in hot water and pat it dry before slicing. In this recipe I followed the directions to make my own caramel filling, however, if you are in a hurry you can always go the simpler direction and buy two 14 ounce cans of Dulce de Leche. If you decided to use pre-made Dulce de Leche, just heat it up and pour it over the cooled shortbread crust. If you have never made your own Dulce de Leche, I suggest you follow the simple directions to make it, you won’t believe how easy it is! 🙂

Millionaire’s Shortbread

Buttery shortbread covered by a thick layer of caramel and finished off with a chocolate glaze. If you like Twix bars you'll go crazy for these!

Yield: 24 bars


For the Shortbread:
1/2 cup sugar
1 1/4 cups (2 1/2 sticks) unsalted butter, softened
2 1/2 cups all-purpose flour, divided
1 large egg yolk, slightly beaten

For the Caramel Filling:
28 ounces sweetened condensed milk, (two 14-ounces cans)
Kosher salt

For the Chocolate Glaze:
6 ounces dark chocolate, (60% cacao) coarsely chopped
1 tsp light corn syrup
1/2 cup unsalted butter, softened, cut into cubes


To make the shortbread base, preheat the oven to 350℉. Butter the bottom and sides of a 9×13 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. Place another piece of parchment paper in the same manner, perpendicular to the first sheet. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
In the bowl of an electric mixer fitted with the paddle attachment, cream the sugar and butter together, about 2 minutes.
Add 2 cups of the flour and beat until well combined. Add the egg yolk and beat until just combined, about 30 seconds.
Turn the dough out onto a lightly floured work surface. Dust the top of the dough and your hands with a little flour. Use your hands to gently work the dough into a 6-by-6-inch square. You will have to turn the dough and sprinkle the top with flour as you go. Sprinkle the remaining 1/2 cup flour on the surface of the dough. Fold the dough over and knead until incorporated, then flatten the dough into rectangle. Transfer the rectangle to the prepared pan and press it into the pan.
Prick the dough all over with a fork and bake in the center of the oven for 20-22 minutes, until golden brown. Transfer to a wire rack to cool completely.
To make the caramel filling, place the sweetened condensed milk in an oven-proof dish and sprinkle with some kosher salt. Tightly cover with foil.
Place the covered dish in a larger roasting or casserole pan and fill it up with water until it reaches three-quarters of the way up the covered dish to create a water bath. Bake at 425 degrees F for 60-90 minutes stirring every 30 minutes and checking on the water level, adding more as needed, until it is brown and caramel-like. Remove from the oven and whisk until smooth.
Pour the caramel filling over the cooled shortbread and place the pan in the refrigerator until cool, about two hours.
To make the chocolate glaze, in a large bowl, combine the chocolate, corn syrup, and butter. Set the bowl over a saucepan of simmering water and stir with a rubber spatula until the mixture is completely smooth. Remove the bowl from the pan and stir for 30 seconds to cool slightly. Pour the mixture over the chilled caramel layer and use an offset spatula to spread it into an even layer.
Put in the refrigerator for one hour, or until the glaze hardens.
Remove the pan from the refrigerator 30 minutes before serving so as not to crack the chocolate glaze. Cut into squares and serve.

One Year Ago: Guinness Beef Stew 

40 Responses to “Millionaire’s Shortbread”

  1. #
    Liz @ Blog is the New Black — September 25, 2011 @ 10:50 am

    I’ve only heard of these recently- delicious!

  2. #
    Carroll — September 25, 2011 @ 10:54 am

    Yes please! I cannot resist shortbread.

  3. #
    Rufus' Food and Spirits Guide — September 25, 2011 @ 11:03 am

    Wow, those look decadent!

  4. #
    Dorothy @ Crazy for Crust — September 25, 2011 @ 1:35 pm

    These are gorgeous, and they look positively addicting!

  5. #
    chicaandaluza — September 25, 2011 @ 2:25 pm

    Not generally a sweet toothed person, but this is one thing I adore but have never made!

  6. #
    jennknee — September 25, 2011 @ 3:52 pm

    These definitely look rich! Heavenly with a cup of coffee. They look wonderful Christina!

  7. #
    canalcook — September 25, 2011 @ 4:17 pm

    Fantastic, I’ve been looking for a good recipe for these for ages!

  8. #
    sportsglutton — September 25, 2011 @ 4:54 pm

    You used the magic words…Dulce de Leche. These have to be good!

  9. #
    kat — September 25, 2011 @ 6:09 pm

    these look amazing!!!! i love anything shortbread! 🙂

  10. #
    Stefanie — September 25, 2011 @ 8:03 pm

    Delicious!! I love twix, and these look like giant twixes! hehe

  11. #
    Nicole — September 26, 2011 @ 5:59 am

    Ooh, Twix is one of my favorite chocolate bars, so I think I have to make these… soon! 🙂

  12. #
    ChgoJohn — September 26, 2011 @ 12:56 pm

    Like Nicole before me, Twix is my all-time favorite candy bar. These I must make!

  13. #
    Nicole@HeatOvenTo350 — September 26, 2011 @ 2:11 pm

    I do love twix bars. I think you just made my day. 🙂

  14. #
    Rosa May (@RosasYummyYums) — September 27, 2011 @ 12:08 pm

    That is a specilaity I love. Those look so tempting and beautiful.



  15. #
    Krista {Budget Gourmet Mom} — September 27, 2011 @ 2:37 pm

    Oh my! Those look delicious and addictive!

  16. #
    Bake Your Day — September 27, 2011 @ 5:43 pm

    I love shortbread but add caramel filling and I’m hooked. These are awesome!

  17. #
    Craig — September 27, 2011 @ 6:25 pm

    An easier option to make the caramel is to boil in the can for about 2 hours. Place the unopened cans in a pan and cover with water,place the lid on and boil. Take care not to let it boil dry. If you are at altitude it will take a little longer. This will keep as long as the date on the can as it is unopened. I tend to make about 6 cans at once then I’m only using a small amount of gas. This can be used to make all kinds of sweet yummy goodies… cheesecakes are amazing.. your imagination is the only thing that might restrict you.. have fun, experiment and remember to breath.

  18. #
    Ann — September 27, 2011 @ 8:33 pm

    FABULOUS! Who wouldn’t love this one? It has all the good stuff!

  19. #
    Peanut Butter and Julie — September 27, 2011 @ 8:57 pm

    You had me at “Twix”! I’ve always wanted to try this kind of shortbread. You’ve just given me the motivation that I needed 🙂

  20. #
    Kristy — September 28, 2011 @ 8:41 am

    I’m not big on chocolate but this past year I’ve developed a love for shortbread. I’m always looking to try a new one. 🙂

  21. #
    Anna — September 28, 2011 @ 10:31 am

    My hubby adores Twix bars…a staple on our grocery list. He’ll go nuts once i prepare these millionaire’s bars for him. So sweet! Thanks!

  22. #
    Barbara | Creative Culinary — September 28, 2011 @ 12:33 pm

    I made something similar last year…what is there NOT to love. There sort of are a stand over the kitchen sink type of cookie but totally worth it too.

  23. #
    Curt Despres (@Curt_D) — September 28, 2011 @ 9:14 pm

    Now that looks delicious! Even the picture screams insanely sweet!

  24. #
    Stephanie — September 29, 2011 @ 1:23 am

    These look fab! I adore millionaire shortbread and it’s something i have grown up making (I’m Scottish, I think shortbread may be one of the first things I learned to cook as a child)
    One thing I will say though, is that I have always been taught to rub the butter and flour together first until the flour is in pea sized pieces as this is what makes the finished product so deliciously short and melt in the mouth. Much like making scones or pastry, when the chunks of cold butter melt in the heat of the oven they release steam which creates little pockets of flakiness….yum yum yum 😀

  25. #
    Peggy — September 29, 2011 @ 9:32 am

    Oh I love shortbread desserts! And these look way better than a Twix bar!

  26. #
    Rachel — September 29, 2011 @ 10:07 am

    Ummmm, hello delicious! That looks absolutely fabulous.

  27. #
    mrsartsmrcrafts — September 30, 2011 @ 5:23 pm

    I have almost the exact same recipe! These are probably the most delicious thing you will ever put in your mouth. I don’t put corn syrup or butter in the chocolate topping, I just melt really high quality dark chocolate and use a warm knife to cut the squares later (as pure chocolate is harder to cut into without squishing the bars).

  28. #
    foodandtools — October 2, 2011 @ 4:47 pm

    We used to call these carmel shortbread slices and were a favourite when I was growing up. Brings back some R.I.C.H. memories. Moya

  29. #
    Irene @ H.V.R. — October 4, 2011 @ 5:36 am

    A bread with thus kind of taste is really worth a million! Very delicious!

  30. #
    Jerry H. — October 4, 2011 @ 9:43 am

    I’ve seen these all over England, and I remember the first time I tried one I thought….I have to bring this back with me. Now I can make it on my own! Thanks!

    • Christina replied: — October 15th, 2011 @ 11:25 pm

      I hope you enjoy the recipe! Let me know how it turns out for you! 🙂

  31. #
    Amanda — October 4, 2011 @ 1:47 pm

    WOW! These look amazing…actually, so many recipes on your site look amazing! I’m now following your blog!!

  32. #
    Joannie Shipley — October 5, 2011 @ 10:46 am

    Seem like there’s a magic spell between the layers no? Which left me wondering how much does it cost for one to have a chance to taste the one in the picture…hmmm I mean with the original flavors…yum yum

  33. #
    daisy — October 5, 2011 @ 3:21 pm

    ooooo yum yum yum!! Millionare bars are my absolute favorite! Your top chocolate layer looks perfect!

  34. #
    oureatinghabits — October 5, 2011 @ 4:16 pm

    Looks super-duper yummy!

  35. #
    Susan — October 10, 2011 @ 11:24 pm

    Can’t wait to try these~ YUM…

  36. #
    Audrey — October 21, 2011 @ 4:50 pm

    This is like an over-sized Twix! I can’t wait until I have a free day to bake.

  37. #
    Erika — December 5, 2011 @ 6:49 pm

    These look like a great homemade Christmas present idea!

  38. Pingback: Sweet Pea's Kitchen » Pumpkin Gingersnap Cookies

  39. #
    Lin — November 4, 2014 @ 2:22 pm

    Sorry if someone asked this already, but have you used canned dulce de leche?

Leave a Comment