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  • Tara Cockerill

Millionaire Shortbread

Updated: Apr 4, 2021

Cookie, caramel and chocolate - the three C's!

bite size cookies with caramel and chocolate
Millionaire Shortbread

For years and years I resisted making these bar cookies. It seemed like so many steps, I had never made a caramel that would set enough to cut. But 2020 being, well...2020, I decided to give them a try.

“2020 being, well...2020, I decided to give them a try.”

Prep time: 20 minutes

Bake time: 30 minutes (plus cooling time)

Yield: 24 bars



113g Unsalted Butter (room temp)

35g White Sugar

35g Brown Sugar

1 Egg Yolk

3g Salt

130g All Purpose Flour


412mls Sweetened Condensed Milk

100g Unsalted Butter

100g Brown Sugar

40mls Light Corn Syrup

5mls Vanilla

Pinch Salt


170 g Unsweetened Chocolate

60 mls Heavy Cream

3 mls Vanilla



  1. Preheat oven to 375F. Line a 9x9 pan with parchment.

  2. Beat butter and sugar in large bowl until fluffy.

  3. Add egg and vanilla, scrape down sides and beat to combine.

  4. Add flour and salt in two additions,scraping down sides of bowl in between. Mix until crumbly, not smooth.

  5. Press dough into prepared pan and smooth to edges.

  6. Bake for 20 minutes or until edges are golden brown.

  7. Let cool completely, do not remove from pan.


  1. Combine condensed milk, butter, sugar and corn syrup in a medium sauce pan.

  2. Stir frequently over medium-high heat until butter melts. Once mixture reaches a boil, reduce heat to medium low.

  3. Stir constantly until mixture turns a caramel colour, thickens and pulls away from the sides of the pan.

  4. Pour caramel over cooled crust - use offset spatula to smooth.

  5. Chill in refrigerator 1.5 hours until fully set.


  1. Place chocolate in a heat proof bowl.

  2. Heat cream to a simmer (either in a pot on the stove, or in the microwave) - pour heated cream over top of chocolate. Let sit for 2-3 minutes.

  3. Stir chocolate until smooth.

  4. Stir in vanilla.

  5. Pour chocolate over set caramel.

  6. Sprinkle with flakey sea salt.

  7. Let chocolate set for 30 minutes in the refrigerator.

Use a small round cookie cutter to turn these into a bite size treat


  • These can be frozen, well wrapped in plastic and stored in an airtight container for up to one month.


  • You can increase or decrease the recipe for the caramel depending on how thick of a layer you prefer.

Millionaire's Shortbread-2
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