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Millionaire Shortbread is a classic dessert that has captured the hearts of many with its indulgent layers of rich shortbread, luscious caramel, and smooth chocolate. This delightful treat is often featured on dessert tables during special occasions, yet it remains a beloved choice for everyday indulgence. The appeal of Millionaire Shortbread lies in its perfect balance of flavors and textures; the crumbly, buttery shortbread base contrasts beautifully with the sweet, gooey caramel and the rich chocolate topping, creating a sumptuous experience with every bite.

Millionaire Shortbread

Indulge in the ultimate dessert with this Decadent Millionaire Shortbread recipe that layers buttery shortbread, rich caramel, and luscious chocolate. Perfect for any occasion, this classic treat is easy to make and sure to impress your guests! Discover the secrets to achieving that perfect balance of flavors and textures. Click to explore the full recipe and elevate your dessert game today! Your taste buds will thank you!
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Ingredients
  

For the Shortbread Base:

1 cup (226g) unsalted butter, softened

1/2 cup (100g) granulated sugar

2 cups (250g) all-purpose flour

1/4 teaspoon salt

For the Caramel Layer:

1 cup (200g) brown sugar

1/2 cup (120ml) heavy cream

1/4 cup (56g) unsalted butter

1 teaspoon vanilla extract

1/4 teaspoon sea salt

For the Chocolate Topping:

1 cup (170g) dark chocolate chips or chopped dark chocolate

1 tablespoon coconut oil (optional, for shine)

Instructions
 

Prepare the Shortbread Base:

    - Preheat your oven to 350°F (175°C). Grease a 9x9 inch (23x23 cm) square baking pan or line it with parchment paper for easier removal.

      - In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

        - Add the flour and salt, mixing until just combined. The dough will be crumbly.

          - Press the dough evenly into the bottom of the prepared baking pan. Use a fork to poke small holes all over to prevent bubbling.

            - Bake for 20-25 minutes, or until golden brown. Allow to cool completely.

              Make the Caramel Layer:

                - In a medium saucepan over medium heat, combine the brown sugar, heavy cream, butter, and sea salt.

                  - Stir continuously until the mixture comes to a gentle boil, then let it boil without stirring for about 5-7 minutes until it thickens slightly (use a candy thermometer, it should reach about 240°F / 115°C for soft ball stage).

                    - Remove from heat and stir in the vanilla extract. Pour the caramel over the cooled shortbread base, spreading it evenly. Allow it to cool at room temperature for at least 30 minutes until set.

                      Prepare the Chocolate Topping:

                        - In a microwave-safe bowl, melt the dark chocolate and coconut oil (if using) in 20-second intervals, stirring in between until smooth.

                          - Pour the melted chocolate over the set caramel layer and spread it evenly using a spatula.

                            - Refrigerate for about 1-2 hours until the chocolate is completely firm.

                              Serve:

                                - Once chilled, remove from the pan and cut into squares or bars. Enjoy these rich, layered treats!

                                  Prep Time: 30 minutes | Total Time: 3 hours | Servings: 16 squares