Millionaire’s Shortbread

Millionaire’s shortbread bars are the rags-to-riches story of classic shortbread — proof that a little extra effort can turn ordinary shortbread into the most eye-catching option on your cookie platter.

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Millionaire’s Shortbread

Three layers of rich goodness—buttery shortbread, gooey caramel, and a thick layer of dark chocolate—make up this well-healed dessert.

Prep Time20 mins

Cook Time50 mins

Chill2 hrs

Total Time3 hrs 10 mins

Course: Dessert

Cuisine: American

Keyword: biscuit confectionery, buttery shortbread, caramel shortcake, caramel squares, gooey caramel, millionaire’s shortbread

Servings: 18

Ingredients

THE SHORTBREAD, WHISK

• 1 ½ cups All-purpose flour
• ¾ cup Ground dry-roasted peanuts
• 2 tbsp. Cornstarch
• ½ tsp. Table salt

CREAM

• 1 ½ Sticks unsalted butter, softened (12 Tbsp.) 
• ½ cup Granulated sugar

THE CARAMEL, HEAT

• 1 cup Packed brown sugar
• 4 tbsp. Unsalted butter
• ¼ cup Light corn syrup
• ½ tsp. Instant espresso powder

WHISK

• ⅔ cup Heavy cream 
• 3 Egg yolks 
• 3 tbsp. Cornstarch

THE TOPPING, HEAT

• ½ cup Heavy cream
• 1 tbsp. Shortening
• 8 oz. Milk bar chocolate, finely chopped
• ½ cup Chopped, dry-roasted peanuts

Instructions

• Preheat oven to 350°. Line a 9-inch baking pan with parchment paper.
• For the shortbread, whisk together flour, ground peanuts, 2 Tbsp. cornstarch, and salt in a bowl; set aside.
• Cream 1½ sticks butter and granulated sugar with a mixer on medium speed. Mix in flour mixture until combined but sandy.
• Press shortbread into prepared pan; bake until golden and set, 30–35 minutes. Transfer pan to a rack to cool.
• For the caramel layer, heat brown sugar, 4 Tbsp. butter, corn syrup, and espresso powder in a medium saucepan over medium until boiling, 3 minutes.
• Whisk together ⅔ cup cream, egg yolks, and 3 Tbsp. cornstarch; stir into caramel. Cook, stirring, over medium heat until thickened, 5 minutes.
• Pour caramel over cooled shortbread; chill or let stand until caramel is firm. Cut shortbread into 18 rectangles.
• For the topping, heat ½ cup cream and shortening until boiling; pour over chocolate in a bowl and let stand 5 minutes. Stir chocolate until smooth.
• Dip top of each cookie into chocolate, sprinkle on chopped peanuts, and let stand until chocolate is set.

Notes

• Pressed for time? Opt for a purchased caramel spread to make these bars a little quicker.