You can almost turn any dessert into a bar. That’s the beauty of this kind of dessert. And during the holidays, where cookie tables pop up at every celebration, showing up with a cookie in bar form is a perfect way to offer something different.
There’s nothing like a brookie (a brownie and cookie) and scotcharoos will always be a holiday classic. If you want to bring a treat that combines three classic ingredients—shortbread, chocolate, and caramel—then millionaire’s shortbread is for you.
What Is Millionaire’s Shortbread?
If you bake this recipe, we can’t say for certain if you will become a millionaire, but everyone might start treating you like one. This sweet treat is that good.
“Millionaire’s shortbread, also known as caramel squares, are a classic British bar cookie that are rich and decadent,” says Allrecipes member Miija Veley. “They have a shortbread crust, chewy layer of caramel, and are topped with melted chocolate. One taste of these and your family will be begging for more!”
Millionaire’s shortbread can also be called caramel shortbread squares, millionaire’s slice, or Wellington squares. This dessert originated in Scotland, and the name comes about because of the indulgent layers of caramel and chocolate that top the shortbread crust.
Due to its layers, millionaire’s shortbread is strikingly similar to a Twix bar. Our reviewers seem to think so as well. According to reviewer BayJoe, “This is a really good and easy recipe! The shortbread is more crunchy, like a Twix, and the caramel made with sweetened condensed milk is very good.”
This recipe is also similar to scotcharoos in texture and preparation, but several of the ingredients are different. Millionaire’s shortbread obviously uses a shortbread crust, while scotcharoos take advantage of peanut butter and crispy rice cereal to make a bottom layer.
How to Make Millionaire’s Shortbread
You’ll only need a handful of ingredients to make this recipe. Flour, butter, and brown sugar for the shortbread crust, sweetened condensed milk and more butter and brown sugar for the caramel layer, and lastly, milk chocolate for the final layer.
First, make the shortbread crust, then press it into a greased, nine-inch square pan and bake for about 20 minutes. Next, add your caramel ingredients to a saucepan and bring to a boil, stirring often so as not to burn the mixture. Reduce the heat and continue to cook the caramel for about four or five minutes, or until it starts to pull away from the sides of the saucepan.
Once your shortbread crust has cooled, spread caramel over the crust, and cool in the refrigerator until hardened. Lastly, melt your chocolate and spread it over the caramel. Cool again until the chocolate has hardened, then cut into squares and serve.
More Dessert Bar Inspiration
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