Salted Chocolate Caramel Millionaire Shortbread

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The “Gold Standard” Millionaire Shortbread

This version uses a “Soft-Set” caramel that is chewy enough to hold its shape but soft enough to melt on the tongue.

CategoryDetails
Prep Time20 minutes
Bake Time20 minutes
Setting Time3 hours
Yield16–20 bars

🍴 Ingredients

  • The Shortbread Base:
    • ½ cup Unsalted butter, softened
    • ¼ cup Granulated sugar
    • 1 ¼ cups All-purpose flour
    • ¼ tsp Salt
  • The “Liquid Gold” Caramel:
    • ½ cup (1 stick) Unsalted butter
    • ½ cup Light brown sugar, packed
    • 1 can (14 oz) Sweetened condensed milk
    • 2 tbsp Corn syrup (helps prevent crystallization)
  • The Ganache Topping:
    • 7 oz Dark chocolate (60% cocoa is best), chopped
    • 1 tbsp Coconut oil (provides a glossy finish and a softer “snap”)
    • 1 tsp Flaky sea salt (Maldon is the chef’s choice)

👩‍🍳 Instructions

1. The Shortbread “Sand”

  • Preheat your oven to 175°C (350°F). Line an 8×8 inch square pan with parchment paper, leaving an “overhang” on the sides to lift the bars out later.
  • Cream the butter and sugar until pale. Fold in the flour and salt until it looks like wet sand.
  • Press firmly into the pan and prick with a fork. Bake for 20 minutes until the edges are just barely golden. Let cool completely.

2. The 10-Minute Caramel

  • In a heavy-bottomed saucepan, combine the butter, brown sugar, condensed milk, and corn syrup.
  • The “Constant Motion” Rule: Stir continuously over medium heat. Bring to a gentle boil for 5–7 minutes. You are looking for a deep amber color and a consistency that coats the back of a spoon.
  • Pour the hot caramel over the cold shortbread. Smooth the top and let it set at room temperature for at least 45 minutes.

3. The Chocolate Temper

  • Melt the chopped chocolate and coconut oil together (either in a double boiler or in 30-second microwave bursts).
  • Pour the chocolate over the set caramel layer. Tilt the pan to let it spread naturally into the corners.

4. The Salt & Set

  • Let the chocolate sit for 10 minutes, then sprinkle the flaky sea salt over the top. If you do it too early, the salt will sink; too late, and it won’t stick.
  • Refrigerate for 2 hours or until the chocolate is firm.

5. The Hot-Knife Cut

  • Lift the bars out using the parchment “handles.”
  • Run a large knife under hot water, wipe it bone-dry, and slice into 1-inch squares. Repeat the hot-water dip for every single cut.

The “Billionaire” Variation: For an extra layer of decadence, add ½ cup of crushed pretzels to the shortbread base. The added salt and crunch transform this from “Millionaire” to “Billionaire” status.

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