Monday, July 12, 2010

Millionaire's Shortbread


Millionaire's Shortbread, aka Caramel Shortbread, Caramel Shortcake, or Caramel Slice, is a traditional Scottish recipe with no shortage of names.  The name Millionaire's Shortbread may have come from the richness of this dessert; regardless of the name, the decadent treat is truly magnificent and fit for anyone with a gigantic sweet tooth.  A layer of shortbread is followed by caramel or dulce de leche and then topped off with chocolate.  The combination of flavors melds together to create the perfect bite.

Millionaire's Shortbread

For the crust: 

1/3 cup sugar
3/4 cup unsalted butter, at room temperature
1 1/2 cups flour
1/2 tsp vanilla
1/8 tsp salt

Grease a 9 x 9 inch baking pan and set the oven to 350 degrees F.

In the bowl of an electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy.  Add in the vanilla extract and beat again.  Add the flour and salt and beat until the dough just comes together.  Knead the dough lightly and form a disk.  Press lightly onto the bottom of your greased pan and bake for about 22 minutes or until pale golden in color. Remove from the oven, place on a wire rack, and cool completely.

For the dulce de leche layer (easiest recipe you'll ever find):

1 14 oz. can sweetened condensed milk

Remove the paper and any glue remnants from the can of sweetened condensed milk.  Place in a crockpot and fill the pot with water so the can is completely covered.  Set the crockpot on low for 8 hours and when your 8 hours is up remove the lid and use tongs to take out the can.  Set aside to cool for about 20 minutes and then open the can with a can opener and watch with amazement as your can of sweetened condensed milk has transformed into homemade dulce de leche!  I then put the can in the fridge for another 15 minutes or so to cool before I spread it over the shortbread.  After spreading I placed the pan in the freezer for 10 minutes.

For the chocolate layer:

4 oz. bittersweet chocolate chips 
4 oz. semi-sweet chocolate chips
1 tsp vegetable oil

While the dulce de leche/shortbread was in the freezer I put the chocolate chips and oil in a heatproof bowl and placed in the microwave for 25 second intervals, stirring in between.  The number of intervals depends on the microwave, but mine took about three.  

You then spread the chocolate mixture evenly on top of the dulce de leche, return to the fridge for a little while longer, and then slice with a very sharp knife.  You may want to slice the bars while still in the pan to prevent the dulce de leche from leaking out. 


  1. I just had one and it’s DELICIOUS!!!!!!!! I feel like a millionaire now.

  2. This looks amazing. I can't believe I've never made this before! Great photos

  3. This was fantastic...I had one...probably one of the top 5 items cap baker has produced.

  4. These look wonderful. Do they have to be refrigerated? I was thinking about mailing them to Washington from Texas and wondered how they would hold up.

  5. Hi Debi- My recipe does in fact need to be refrigerated. I'm afraid if you try to ship them from Texas to Washington they will arrive in a puddle. I hope you still are able to make these and keep at home in Texas!