Description
Who can resist the buttery crunch of shortbread, the luscious layer of caramel, and the smooth, rich chocolate topping? Millionaire’s Shortbread Cookies are the ultimate indulgence—like a homemade Twix bar but even better! These decadent treats have the perfect balance of textures and flavors, making them a showstopper for any occasion.
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Ingredients
Scale
For the Shortbread Layer:
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
For the Caramel Layer:
- 1 cup sweetened condensed milk
- ½ cup unsalted butter
- ½ cup light brown sugar, packed
- 2 tablespoons honey
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
For the Chocolate Layer:
- 1 ½ cups semi-sweet or milk chocolate chips
- 1 tablespoon butter or coconut oil (for a glossy finish)
Instructions
Step 1: Make the Shortbread Base
- Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a bowl, cream together the butter and sugar until light and fluffy.
- Add vanilla extract, flour, and salt, mixing until a soft dough forms.
- Press the dough evenly into the prepared baking pan. Use a fork to poke a few holes in the dough to prevent bubbling.
- Bake for 20-22 minutes, or until lightly golden. Let it cool while you prepare the caramel.
Step 2: Make the Caramel Layer
- In a medium saucepan, combine butter, brown sugar, honey, and sweetened condensed milk over medium heat.
- Stir constantly until the butter melts and the mixture comes to a gentle boil. Reduce heat and simmer for 5-7 minutes, stirring frequently, until it thickens and turns a deep golden color.
- Remove from heat and stir in vanilla extract and salt.
- Pour the caramel over the cooled shortbread, spreading evenly. Let it set at room temperature for 30 minutes, or refrigerate for 15 minutes until firm.
Step 3: Make the Chocolate Layer
- Melt chocolate chips and butter in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth. (Alternatively, use a double boiler.)
- Pour the melted chocolate over the caramel layer and spread evenly with a spatula.
- Let the chocolate set at room temperature for 1-2 hours, or refrigerate for 30 minutes until firm.
Step 4: Slice and Serve
- Once fully set, remove the shortbread from the pan using the parchment paper overhang.
- Use a sharp knife to cut into 16-20 squares. Wipe the knife clean between cuts for neat edges.
- Serve and enjoy!
Notes
- Don’t rush the cooling process: Let each layer set properly before adding the next to avoid mixing.
- Use high-quality chocolate: It makes a huge difference in taste and texture.
- For clean cuts: Run your knife under warm water and wipe it dry before slicing.
- Want a thicker caramel layer? Double the caramel ingredients for an extra gooey treat!
- Prep Time: 20 minutes
- Cook Time: 20 minutes (plus cooling time)
- Cuisine: American