Millionaire's Shortbread

Total Time:
1 hr 15 min
15 min
30 min
30 min

2 dozen

  • Shortbread:
  • 2 sticks butter, cut into small pieces, plus more for preparing pans
  • 2 cups all-purpose flour, plus more for preparing pans
  • 2/3 cup sugar
  • 1/2 teaspoon salt
  • Caramel Layer:
  • 2 (14-ounce) cans sweetened condensed milk
  • 2 tablespoons butter
  • Chocolate Topping:
  • 3/4 pound good-quality milk chocolate

Preheat the oven to 350 degrees F.

Butter 2 (8-inch) square nonstick pans and coat with flour, tapping off excess. Place the flour, sugar and salt in a food processor and pulse once. Add butter and pulse until mixture resembles peas. Press the shortbread mixture into prepared pans and bake until golden brown around the edges, about 20 minutes. Remove from the oven and let cool completely.

Caramel Layer:

In a heavy-bottomed saucepan over medium-low heat, combine the condensed milk and 2 tablespoons of butter. Slowly bring the mixture to a boil, stirring continuously. Continue stirring over the heat until mixture becomes thick and amber in color, about 15 minutes. Pour the caramel over the cooked shortbread and spread evenly using an offset spatula. Cool to room temperature.

Chocolate Topping:

In a glass bowl set over a saucepan of simmering water, melt the chocolate. Once chocolate has melted, pour it over the cooled caramel layer. Cool at room temperature for about 10 minutes, and then place in the refrigerator to cool completely, allowing chocolate to slightly harden but not get hard. Cut into 2-inch squares and enjoy, or store in an airtight container, at room temperature, or my favorite - keep in the refrigerator for a yummy sweet and cool treat!

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    185 Reviews
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    Fairly easy to make. The recipe calls for a heavy bottom pan for the caramel, therefore use one. It takes 15-20 min on med heat stirring constantly. Disappointed with the shortbread base - too sugary but was firm enough to hold the gooey caramel layer. The caramel itself is just too sweet. I would try a different caramel recipe next time. Cut it soon or it WILL get too hard. Came out of the pan just fine. My overall rating is 2/5. Much too sweet. Husband and I could only handle a little 2inch square piece. I will be giving the rest away.
    All my friends loved it
    Wonderful! I did the dulce de leche (caramel in a pan filled with boiling water for 3 hours
    Are you kidding me? I swore when I taste tested these, that is how good they are. This is a winner. It is a little bit of a lengthy process, but not difficult. This is my husband's father's day treat, I am going to bed so I don't eat any more of them. Make them. P.S. I did the dulce de leche (caramel in the crock pot.
    Love the ease and flavours of the cookies. They are very rich and a little goes a long way. What I didn't like was how difficult it was to cut into bars after letting the chocolate cool in the fridge. Next time I will try cutting before chilling.
    These tasted good, but they were so hard I could barely cut them. My kids threw the carmel part away and ate the cookie bottom and chocolate top. They said the carmel was just too chewy. If I make them again I think I'll take "creativecuts129's" advice and use the dulce de leche by Nestle.
    I thought these were awesome and I found nestle makes this dulce de leche in the can so you don't even need to make the caramel even better so easy everyone loved them thanks Claire
    I thought these were delicious! I will be making for the holidays this year.
    I made the caramel in the slow cooker - far easier and guaranteed results! Put a saucer/bowl in the bottom of the slowcooker/crockpot so the can doesn't leave a rust ring - and plan a can of condensed milk on it, cover with water ensuring the water covers the top of the can. Leave on low for 8hrs, and voila! Simple & delicious! 
    I also melted chocolate in the microwave with 1tbsp butter to give it a nice glossy finish. Just trying not to eat it before our guests's not looking promising!
    This recipe is totally awesome, the main point when doing the caramel part is to keep stirring it on a low temperatute until it is amber color, otherwise it will be burnt. Thank you Claire this recipe rocks!!!
    My family loved them. I think I will be making them every Christmas from now on.
    Fantastic! I've made them twice and both times I brought them to family gatherings. Everyone asks who made them and if they could get the recipe. They are absolutely Delicious!
    The shortbread from the recipe is great, but I sub icing sugar for regular, just a little trick from mom. I also added some fleur de sal to the last step before the chocolate set as another viewer suggested. But I do have a beef with the caramel and therefore caution to use a ready made version of dulche de leche. When attempting to make the caramel I followed the directions to a t, and ended up with very messy not quite dark amber colored version of caramel. I don't think it tasted correct either. After reading some other reviews I saw that this was a common problem. I'm not sure where I went wrong but I feel as though if I goofed others might. All in all I think the potential is there for an excellent recipe! Novices beware, and experts can probably tweak and avoid disaster, I unfortunately fall some where in between. Cheers, and happy new year
    These were delicious and super easy. I added a little Vanilla extract at the end of the caramel process and topped the bars with a little large grain sea salt before the chocolate set. Superb. I wish this show was still on.
    These are absolutely delicious and easy to make! In cooking the caramel layer, be sure and cook/stir as long as it takes for the condensed milk to turn the amber color as that helps it set up to the right consistency for cutting the bars. When I first cut the bars, I felt 24 bars were too big. I cut them so that I had 64 servings (36 per each panwhich was still a nice serving per person because the cookie bars are very rich. I encourage everyone to try them! They are fantastic!
    What a disaster! My caramel took half an hour plus to become a light caramel color and by then it was just a big messy globule, not pourable or spreadable. I followed directions, stirred continuously in a heavy bottomed saucepan. The shortbread was delicious but the whole thing was a disaster. this was supposed to be given as a gift......ugly stuff. Just have to give wine.
    I am not a great cook! But I think ingredients is the main success of this recipe, I use all organic ingredients of high quality plus good quality chocolate, the first time I made this recipe was highly successful so this year I'm going to make these for Christmas gifts, but remember not to use cheap ingredients.
    Well worth the effort. I have been asked for the recipe many times when I make this. Last time I made it I put a whole salted cashew in each square before it was fully set. Well done Claire! Thank you for a great recipe.
    My daughter is the superstar at her school. They lined up and ponied up a buck for a little square. PTA is passing out the recipe.
    Good but not great
    Fantastic recipe! I added chopped, toasted pecans to the caramel layer and they were a big hit!
    Awsome cookies, made one batch and was gone so fast had to make another. Great for family get togethers and holidays.
    This recipe is divine! You really have to take the time to stir the condensed milk, but it's definitely worth it! I used dark chocolate instead and it was to die for. Great recipe!
    Pretty good. Still pretty heavy on the calories and fat. My middle layer was very chewy, my chocolate layer very hard, and my shortbread layer too crumbly. Of course, that was more than likely my fault but still. Pretty hard to make, not out of control good: I probably wouldn't make it again.
    made this again today and not sure I cooked the carmel long cool everything as they say seems to make this take longer..HOWEVER...........if it is not ready by the time I have to leave..THE MORE FOR ME....SO SO SO SO YUMMY!!!!
    this was PERFECTION! I followed the recipe exactly and they were delicious!

    Next time I will try the sea salt on top as people mentioned below.
    very yummy and gooey. I loved them.the shortbread part alone was good. Then adding the caramel and chocolate part made it yummy. I'd make them again.
    This recipe did not work for me. It tasted good, but looked nothing like the pictures and was a real pain to make! The milk burned, though we kept it on medium low heat and stirred for a good 1/2 hour, and it never did simmer, though it came close. Finally, after 45 min. of stirring, I gave up and poured it over the shortbread (which was double the amount that it should have been for some reason! and stuck it in the fridge, where it eventually became somewhat thick. The chocolate couldn't really spread on it, as it was too soft, so it sort of blended together, which still tasted really good. I will not be making this again. It just simply took too long and was too difficult. :o(
    Easy and delicious. My dad ate four in one sitting. And to Big80sgeek: I started out at medium heat just watching it and stirring every now and then, and I ended up turning it on high because with my stove top, it takes forever. You just have to keep scraping the bottom and making sure it does not burn. If you get scared, just take it off and turn it down. And it does take 15 minutes to get there, always boiling.
    I don't know why but for some reason I can't get the sweetened condensed milk to turn into the dulce de leche. It always ends up burning before that. The stove is set to a temp of medium low around 4 or 5 and I'm constantly stirring. I'm also using a heavy pan. I wish I could get it to work because it looks delicious in the pictures.
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