Description

Millionaire Shortbread is a decadent layered dessert with a buttery shortbread base, smooth and chewy caramel center, and a rich chocolate topping. It’s like a homemade Twix bar—but even better! Perfect for holidays, potlucks, or anytime you’re craving something sweet and indulgent.

Ingredients

For the Shortbread Base:

1 cup unsalted butter, softened
1/2 cup granulated sugar
2 cups all-purpose flour
1/4 teaspoon salt

For the Caramel Layer:

1 cup unsalted butter
1 cup brown sugar, packed
1 can (14 oz) sweetened condensed milk
1/4 cup light corn syrup
1/4 teaspoon salt
1 teaspoon vanilla extract

For the Chocolate Topping:

1 1/2 cups semi-sweet chocolate chips or chopped chocolate
1 tablespoon butter or heavy cream (optional, for a smoother texture)

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Instructions

Make the Shortbread:
Preheat the oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper.
In a large bowl, cream together butter and sugar until light and fluffy. Add flour and salt, and mix until a soft dough forms.
Press the dough evenly into the prepared pan.
Bake for 20–22 minutes or until lightly golden. Let cool completely.
Make the Caramel Layer:
In a medium saucepan over medium heat, melt butter. Stir in brown sugar, sweetened condensed milk, corn syrup, and salt.
Bring to a gentle boil, stirring constantly, for about 5–7 minutes or until the caramel thickens and pulls away from the sides.
Remove from heat and stir in vanilla extract.
Pour the caramel over the cooled shortbread and spread evenly. Let set at room temperature or refrigerate until firm.
Make the Chocolate Topping:
In a microwave-safe bowl or over a double boiler, melt the chocolate with butter or cream (if using) until smooth.
Pour over the caramel layer and spread evenly.
Chill for at least 1 hour or until fully set.

Slice and Serve:
Let the bars sit at room temperature for 10 minutes before slicing to avoid cracking the chocolate. Cut into squares or bars and enjoy!

Notes

For clean cuts, use a sharp knife dipped in hot water and wiped dry.
Store bars in an airtight container in the fridge for up to 1 week.
You can use dark chocolate or milk chocolate based on your preference.
Add a sprinkle of sea salt on top of the chocolate for a sweet-salty twist.