Millionaire Shortbread

Between the sugar cookie base, the mock-caramel/chocolate swirl and the course sea salt, these bars check all the boxes. Chewy and soft, you’ll be handing these out to people on the streets, just so you’re not tempted by them in your house.

Millionaire Shortbread

Category: Featured Recipes, Food & Drinks, Food Recipes, Holiday Recipes, Uncategorized

Millionaire Shortbread


  • For the cookie:
  • 1 cup unsalted butter, browned
  • 1 1/2 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 1/4 cup AP flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • For the caramel-chocolate swirl:
  • 14 ounces sweetened condensed milk
  • 1/2 brown sugar
  • 6 tablespoons unsalted butter
  • 2 tablespoons corn syrup
  • 1 teaspoon vanilla
  • 6 ounces bittersweet chocolate


  1. Preheat the oven to 350.
  2. For the cookie: Begin by browning the butter. This can be done on a medium heat, until the butter foams and starts to brown. Once the butter has reached the desired color, pour it into a glass bowl to prevent burning.
  3. Allow the butter to cool to room temperature, so it is coagulated again.
  4. In a medium bowl, combine all the dry ingredients.
  5. In a medium bowl, cream together the sugar and browned butter until light and airy.
  6. Add in the egg and vanilla, and continue to stir.
  7. Incorporate the dry ingredients in two additions.
  8. Line a casserole dish with parchment paper.
  9. Transfer all the cookie dough onto the parchment, and spread it evenly across the whole dish.
  10. Bake for 13-15 minutes, or until the top is just lightly golden.
  11. For the caramel: Whisk all the ingredients in a medium pot, and bring it to a boil.
  12. Let it boil for roughly 5 more minutes before pouring it over the cookie (still in the casserole dish).
  13. Melt the chocolate in the microwave, taking it out to stir every 15 seconds.
  14. Once melted and smooth, drizzle the chocolate over the caramel, which should still be melted.
  15. Using a fork or knife, gently swirl together the chocolate and caramel.*
  16. Allow it to cool for 5-10 minutes before grinding sea salt on top of the chocolate.
  17. Once everything has cooled completely, grab the parchment paper to remove it from the casserole dish. Use a large knife to cut out bars, and enjoy.


*Be careful not to scrape the cookie layer. Keep in mind: The more you swirl, the more you will mix the two together, so be efficient.
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