Millionaire Shortbread
- 40m Prep Time
- 50m Cook Time
- 3h Ready In
Millionaire shortbread is a classic Scottish cookie featuring a buttery shortbread base, gooey caramel center, and rich chocolate topping. A sprinkle of flaky sea salt enhances the sweet and savory flavors.
Ingredients
- Nonstick cooking spray
- 118 ml confectioners’ sugar
- 296 ml unsalted butter at room temperature
- 118 ml slivered almonds toasted and finely chopped
- 473 ml all-purpose flour
- 4.93 ml kosher salt
- 1 sweetened condensed milk
- 237 ml packed dark brown sugar
- 118 ml pure honey
- 177 ml heavy cream
- 9.86 ml pure vanilla extract
- 227 g bittersweet chocolate chopped
- Flaky sea salt for sprinkling
Nutrition (per serving, estimated)
Estimated based off 6 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 11.4 mg
- Iron: 0.49 mg
- Magnesium: 3.25 mg
- Phosphorus: 20.3 mg
- Potassium: 24 mg
- Zinc: 0.11 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- Nonstick cooking spray
- 118 ml confectioners’ sugar
- 473 ml all-purpose flour
- 4.93 ml kosher salt
- 1 sweetened condensed milk
- 237 ml packed dark brown sugar
- 118 ml pure honey
- 177 ml heavy cream
- 9.86 ml pure vanilla extract
Prepare
- 296 ml unsalted butter, at room temperature
- 118 ml slivered almonds, toasted and finely chopped
- Chop 227 g bittersweet chocolate
- Flaky sea salt, for sprinkling
Let's Cook
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Step 1.
Heat oven to 350°F. Lightly coat a 9x13-inch baking pan with nonstick cooking spray. Line the pan with parchment paper, leaving a 2-inch overhang on the two long sides; spray the paper with cooking spray.
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Step 2.
Using an electric mixer, beat confectioners' sugar and ¾ cup unsalted butter in a large bowl on medium speed until light and fluffy, 1 to 2 minutes. Reduce speed to low and beat in toasted finely chopped almonds, all-purpose flour, and ½ teaspoon kosher salt until just combined.
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Step 3.
Press the dough evenly into the bottom of the prepared pan. Bake until golden brown, 25 to 28 minutes. Let cool completely in the pan on a wire rack.
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Step 4.
While the shortbread cools, in a medium saucepan, combine sweetened condensed milk, packed dark brown sugar, honey, ½ cup heavy cream, remaining ½ teaspoon kosher salt, and remaining ½ cup butter. Cook over medium heat, stirring constantly, until a candy thermometer reaches 236°F, 24 to 26 minutes. Remove from heat; stir in pure vanilla extract.
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Step 5.
Immediately pour the caramel over the cooled shortbread, spreading evenly. Let sit at room temperature until set, 1 to 1½ hours.
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Step 6.
In a microwave-safe bowl, combine chopped bittersweet chocolate and remaining ¼ cup heavy cream. Microwave for 30 seconds; stir. Continue to microwave in 10-second intervals, stirring after each, until melted and smooth.
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Step 7.
Pour the melted chocolate over the set caramel and spread evenly with an offset spatula. Sprinkle with flaky sea salt. Freeze until set, 15 to 20 minutes.
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Step 8.
When ready to serve, use the parchment overhangs to lift the shortbread from the pan onto a cutting board. Cut into squares. Store refrigerated in an airtight container for up to a week.