Hairy Bikers Millionaire Shortbread Recipe

This easy millionaire shortbread is rich, buttery, and full of flavor. It has a crumbly shortbread base, soft caramel in the middle, and a smooth chocolate topping. Perfect for tea time, holidays, or when you want something sweet and homemade.

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Ingredients Needed:

Shortbread Crust:

• 2 cups all-purpose flour 
• 1 cup unsalted butter 
• 1/2 cup granulated sugar 
• 1 egg yolk
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Caramel:

• 1 14- oz cans of sweetened condensed milk
• 1/2 cup unsalted butter 
• 1 cup light brown sugar 
• 1/4 cup Golden or corn syrup light or dark 
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Chocolate Ganache:

• 1 1/2 cups semisweet chocolate chips
• 1/3 cup heavy cream 
• 1 pinch of sea salt to sprinkle on top

How To Make Millionaire Shortbread Recipe?

1. Prep the pan and oven: Preheat oven to 175°C and line a 9×9 inch baking pan with parchment paper, leaving some overhang to lift it out easily later.
2. Make the shortbread crust: Cream the butter until smooth, then mix in the sugar and salt until light and fluffy. Add the vanilla and egg yolk, mix again, then slowly add the flour and mix until everything comes together.
3. Bake the crust: Press the dough into the bottom of your lined pan and spread it out evenly. Bake for about 22 minutes or until the edges are golden brown. Set aside to cool slightly.
4. Make the caramel: Add butter, brown sugar, condensed milk, syrup, salt, and vanilla to a saucepan. Heat on medium, stirring constantly until everything melts. Keep stirring while it bubbles and thickens, about 5–6 minutes until it pulls away from the sides.
5. Layer the caramel: Pour the caramel over the baked shortbread. Use a spatula to spread it out evenly. Place in the fridge and chill for 10 minutes so it can set before adding chocolate.
6. Make the chocolate ganache: Melt the chocolate chips with heavy cream using the microwave (in 20-second bursts) or a double boiler, stirring until smooth.
7. Finish and chill: Pour the melted chocolate over the caramel and spread it out. Sprinkle a little sea salt on top if you like. Chill until set, then cut into squares and enjoy.

Recipe Tips:

• Use room-temperature butter for the crust: cold butter won’t mix well and can make the dough crumbly instead of smooth. Soft butter helps the shortbread come out light and tender.
• Don’t rush the caramel: stir it the whole time on medium heat and wait until it thickens and turns a deeper color. If you stop too early, it will stay runny and won’t set properly.
• Line the pan with parchment and leave overhang: this makes it easy to lift the shortbread out in one piece without breaking the layers.
• Chill between layers: let the caramel cool before adding the chocolate. If you don’t, the chocolate can sink into the caramel and mess up the layers.
• Cut with a hot knife for clean slices: dip your knife in hot water, wipe it, then slice. This helps get sharp, neat edges without cracking the chocolate.

How To Store Leftovers?

• Refrigerate: Let the leftover millionaire shortbread cool completely at room temperature. Once cool, place the pieces in an airtight container and keep them in the fridge for up to 7 days.
• Freeze: Let the bars cool fully, then place them in a single layer in a container or freeze them on a tray first, then move them to a freezer bag. Freeze for up to 2 months.

Nutrition Facts:

• Calories: 640 kcal
• Total Fat: 38g
• Saturated Fat: 20g
• Cholesterol: 79mg
• Sodium: 343mg
• Potassium: 310mg
• Total Carbohydrate: 70g
• Dietary Fiber: 2g
• Sugars: 50g
• Protein: 7g

Try More Hairy Bikers Recipes:

• Hairy Bikers Leek And Potato Soup Recipe
• Hairy Bikers Celeriac and Apple Soup Recipe