Millionaire Shortbread
This Millionaire Shortbread has a crisp buttery shortbread base, a thick layer of rich perfectly set caramel and a milk chocolate topping that’s soft enough to cut through without cracking. Which means you get nice clean slices with each layer shining through.
Hey team, Nick here! I love anything caramel, especially when there’s salt involved. But I think today’s chocolate and caramel slice kind of takes things to the next level. If you’ve ever had a Twix bar, you’re getting the same great flavors but in an easy to slice bar that is frankly irresistible!
The shortbread base is my easy shortbread biscuit recipe, which I adapted for this slice. No eggs, just simple pantry ingredients that come together to make a buttery, base that holds the caramel perfectly. The caramel comes together on the stove using simple ingredients. Once it’s cooked, you pour it into the golden shortbread base and it sets smooth and fudgy every time. I use a version of it in my classic Caramel Slice (aussie classic)and my Chocolate and Caramel Tart because it’s THAT GOOD!
To finish, it’s topped with a thin layer of milk chocolate mixed with a bit of oil so it slices without cracking. A sprinkle of sea salt balances everything out and makes it borderline addictive. It’s one of those easy baking projects that looks impressive, cuts clean and is dangerously easy to eat. Perfect for gifting, picnics, or weekend baking.
Making the buttery shortbread layer
- Cream the softened butter, sugar, salt, vanilla and orange zest in a bowl. The orange zest is strong in flavor so if it’s not your thing, you can leave it out. I love it.
- Add the flour and mix using a spatula and mix until a dough forms. You want to take care not to overmix the dough or the biscuit base will be tough instead of delicate.
- Press the dough evenly in your lined baking tin. If you have it, using a flat sided glass to roll it gives you a nice flat even layer too.
- Bake for 20 minutes or until lightly golden brown.
Tip: I find it easier to press the dough into the tin if I break it up into smaller pieces and scatter them across the base before pressing. It spreads more evenly that way and saves time because I’m not wrestling big clumps into place.
Get the caramel layer ready next!
- Add the softened butter, brown sugar, and golden syrup to a saucepan. Stir over medium heat until melted and bubbling at the edges
- Add sweetened condensed milk and stir continuously on medium heat for 8 minutes.
- Take off the heat and stir in vanilla and salt. Pour over the cooled shortbread and bake until set. Let it cool completely at room temperature.
Tip: You don’t need a candy thermometer to make the caramel but that 8-minute cooking time on the right heat (medium) is really important. It’s going to ensure your caramel actually sets soft but firm enough to slice.
Easy chocolate topping!
- Add the chocolate and oil to a heatproof bowl. Melt it over a double boiler until it’s completely smooth.
- Pour it over the cooled caramel layer and use a spatula to spread it out evenly. Some people like the ridge look, I like it looking smooth.
- Chill it in the fridge until it’s set but still soft enough to slice. About 20 minutes should do it
- Sprinkle with sea salt flakes, slice and serve!
Tip: You can melt your chocolate in the microwave, but I found it melts much better this way than doing it in the microwave which can cause the chocolate and oil to look streaky when the slice sets.
How to get super clean slices
This might sound a bit extra, but it’s how I get those clean, even layers. I start by using a ruler to mark out where I want to cut. I’m terrible at eyeballing it and I like the bars to be the same size. Then I run my knife under hot tap water, dry it off, and make the first slice. After that, I wipe the knife clean, run it under hot water again, and keep going like that for each slice. You don’t want to slice more than once without wiping the knife otherwise your layers will get chocolate on them. Look, it’s still going to taste the same ok? 😂
Loved the recipe? Let me know!
If you enjoyed this recipe, leave a star rating and comment below. It helps others find the recipe and keeps the baking community growing. Tag me on Instagram so I can see your version too!
A Quick Baking Guide
If you’re new to baking or just want to brush up on the basics, these guides are a great place to start!
Millionaire Shortbread
Millionaire Shortbread is a decadent dessert with layers of soft buttery shortbread, rich caramel and a silky-smooth chocolate ganache that melts in your mouth.
Serves 24
Ingredients
Shortbread Layer
- 135 g unsalted butter, softened (see notes)
- 75 g powdered sugar, icing sugar
- 1 pinch fine salt
- 7 g vanilla extract
- 1 tsp orange zest, optional
- 200 g all-purpose flour, plain flour
Caramel Layer
- 125 g unsalted butter
- 70 g brown sugar
- 55 g golden syrup
- 2 tsp vanilla extract
- 395 g sweetened condensed milk, see notes
- Pinch of salt
Chocolate Topping
- 180 g milk cooking chocolate, can use dark/semi-sweet
- 30 g vegetable oil
Instructions
Shortbread Layer
- Preheat your oven to 180C / 355F (fan off), 160C / 320F (fan on). Spray the bottom of a 22cm / 9-inch square baking tin with oil spray and line with baking paper, leaving some overhang for ease of lifting out later. I used uncoated bulldog clips to keep the paper in place.
- Whip butter and sugar – Add your softened butter, sugar, salt, vanilla extract and orange zest (optional) to a medium sized mixing bowl. Use an electric hand mixer or stand mixer fitted with the paddle attachment to cream the ingredients together until pale and lightly creamed together, about 60 seconds. We’re not trying to whip air into the butter.
- Add flour to form dough – Add half the flour and use a spatula to mix until a dough forms and no dry ingredients are showing. Then add the remaining dry ingredients and repeat. You want to make sure the dough is mixed well and that there are no dry ingredients showing. Try not to overmix though otherwise you’ll end up with tough cookies without a delicate crumbly and tender texture.
- Forming the shortbread layer – Pour the biscuit dough into the tin and use your hands to press as flat as you can. You can even use the bottom of a flat cup or measuring cup to get it perfectly flat for uniform looking biscuits. Be gentle and mindful not to press down too hard otherwise the cookies will be dense.
- Baking – Bake for 20 minutes or until lightly golden. Take out of the oven and allow to cool while you make the caramel layer.
Caramel Layer
- Syrup – Add the butter, sugar, golden syrup and sweetened condensed milk to a large saucepan and place on medium heat. Gently stir until the mixture is melted and it begins to bubble around the sides.
- Cook mixture – Continue stirring the bubbling mixture for 8 minutes over medium heat. It’s important to stir continuously to prevent crystallization or burning. It will darken slightly in color. Take off the heat and add the vanilla and salt and stir until combined.
- Set caramel – Pour the mixture on top of the shortbread base. Allow to cool to room temperature, about an hour or until set.
Chocolate
- Melt chocolate – Add the cooking chocolate and oil to a heat proof bowl. Double Boiler: add on top of a pot of gently simmering water, making sure the bottom of the bowl isn’t touching the water and stir until melted. Microwave: microwave for 30 seconds at a time, stirring each time until smooth.
- To Finish – pour on top of the cooled slice and spread evenly using a spoon or offset spatula. Allow to set in the fridge for 20 minutes.
- How to get perfect clean slices – run a large knife under hot water and carefully dry with a towel. Slice into 4 x 4 bars, cleaning the knife, warming it and drying it with each slice. Serve.
Notes
Sweetened Condensed Milk – Use regular, full fat sweetened condensed milk for this recipe, not low-fat or skim.
Storage – Millionaire Shortbread can be stored in an airtight container, in the fridge for up to three days.
Nutrition – is an approximate and is based on per slice. This recipe makes 16 bars.
A note on measurements – This recipe uses weight measurements for the most accurate results. Cup measurements can vary depending on where you are, which affects the precision needed for a recipe like this. Here is where you can learn more about how to measure ingredients using digital kitchen scales.
Nutrition
Calories : 314kcal
Carbonhydrates: 28g
Protein: 3g
Fat: 19g
Saturated Fat: 11g
Polyunsaturated Fat: 1g
Monounsaturated Fat : 5g
Trans Fat : 1g
Cholesterol: 35mg
Sodium: 675mg
Potassium : 171mg
Fiber: 2g
Sugar : 14g
Vitamin A: 394IU
Vitamin C: 1mg
Calcium: 43mg
Iron: 2mg
Nutrition Disclosure
Gave this recipe a go?Mention @thescranline or tag #thescranline!
previous post