An ultra-gourmet biscuit of Scottish origin: the Millionaire Shortbread! You know ? A shortbread base, a layer of soft caramel and a chocolate ganache. Very simple to make, cut it into small squares before devouring it!
Shortbread is what famous Scottish shortbread which resembles our Breton puck in terms of texture. Mixed with a soft caramel (which holds) and a chocolate ganache, I assure you it's ecstasy! I also add a small pinch of fleur de sel on this millionaire shortbread.
What you will like with this recipe
- flavors : the caramel-chocolate combination is a real pleasure in the mouth, but I think you already know that! The taste of homemade shortbread is also delicious.
- texture : we have a shortbread base at the bottom, that of the biscuit, and two melting layers above.
- difficulty level : this recipe does not require any particular technique (even the caramel is easy to make, without a thermometer). You'll need a 20cm square mold to prepare your millionaire shortbread.
Ingredients needed for a millionaire shortbread
- butter : softened unsalted butter is used for the shortbread and semi-salted butter for the caramel.
- light brown sugar : this is the sugar I prefer for this recipe, because it adds a delicious touch.
- all-purpose flour : it is used to create shortbread.
- vanilla : I add a touch of natural vanilla extract to the shortbread and also to the caramel to bring out the flavors.
- sweetened condensed milk : it makes it easy to create a creamy caramel.
- miel : I use only acacia honey (because it is the lightest in taste). It allows the caramel to remain soft, and not solidify completely.
- chocolate : for my part, I choose low-bodied dark chocolate (52% cocoa) because it balances the sweetness of the caramel well, but you can also use milk chocolate instead.
- liquid cream : I add whole liquid cream at 30% mg to create the ganache.
- salt fire : it's optional but I love adding some on top before tasting...
How to make the millionaire shortbread?
- Prepare the sanded base : for this I use either my robot or my mixer: we mix all the ingredients until we have a sandy dough. We then press this dough into the bottom of a 20cm square mold, buttered, floured and lined with baking paper for easier unmolding. All that's left to do is bake!
- We make the soft caramel : in a saucepan, pour the sweetened condensed milk, brown sugar, butter, honey, vanilla. Heat over low heat until you get a slightly thick caramel then pour over the biscuit. Then refrigerate for 1 hour.
- We make the ganache : in a saucepan, heat the cream and chocolate together over low heat to obtain a very smooth ganache which is then placed on the caramel.
After preparing the millionaire shortbread, it is necessary to place it in the refrigerator for about 1 to 2 hours : this allows it to have a melting texture but which holds up when cut.
How to cut slices easily?
When cutting the 16 small squares, I advise you to take a big kitchen knife, and if necessary, pass it through a little hot water. After wiping it, it will cut the pieces very neatly, without sticking too much to the caramel or chocolate.
How to keep the millionaire shortbread well?
This millionaire shortbread expresses all its flavors at room temperature: it can stay that way About 4 days, under glass, away from heat and direct light.
If you want to keep it in the fridge, remember to take it out. 15 minutes before tasting, so that it regains its taste and texture.
Other recipes to try
If you like this kind of delicacies, I advise you to take a look at these other recipes from the blog:
- Peanut butter and chocolate cookies
- Shortbread with jam
- White chocolate macadamia nut cookies
- Salted butter caramel apple tart
- chocolate marquise
- Chewy chocolate banana muffins
If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your beautiful shortbreads!
- 150 g softened butter
- 40 g light brown sugar
- 0,25 cc natural vanilla extract
- 160 g all-purpose flour
- 1 pinch of salt
- 200 g sweetened condensed milk
- 130 g salted butter
- 100 g light brown sugar
- 2 cs Acacia honey or other light honey
- 0,5 cc natural vanilla extract
- 85 g heavy whipping cream 30%
- 150 g dark pastry chocolate with 52% cocoa or milk chocolate if you prefer
- Preheat the oven to 175° traditional heat. Butter a 20cm square mold. Line it with baking paper for easy unmolding.
- In a food processor or with a stand mixer, beat the soft butter, brown sugar, flour, salt and vanilla to obtain a sandy mixture. Continue beating until the batter comes together and forms a paste.
- Press this dough into the bottom of the mold. For ease, I put a baking paper on top before packing with the back of a tablespoon.
- Bake 20 minutes. Let cool in the pan, on a wire rack.
- In a saucepan, put the diced butter, brown sugar, sweetened condensed milk and honey. Heat over low heat for 15-20 minutes, stirring with a wooden spoon: do not stop mixing otherwise it will stick.
- The mixture should take on a nice caramel color and become a little thick. Off the heat, add the vanilla. Pour this caramel over the biscuit base. Let cool then refrigerate for 45 minutes.
- In a saucepan, heat the cream and the chocolate in pieces over low heat, stirring to obtain a very smooth ganache.
- Pour the ganache into the mold, over the cooled caramel, and refrigerate for 1 to 2 hours before cutting into 16 small squares. Sprinkle with fleur de sel (optional) for even more flavor.
Ouch, ouch, ouch... Top treat!
Huuuuummmmmmm, I love it ^^
As they say "nicely" it looks like it's going to be a killer!! A concentrate of "good"!! Hum
I have to try this recipe which looks delicious.
Ooh, you add extra sugar and honey to the condensed milk? Oulalalah! Even without, it's very good! XD
(it's already such a heavy cake! but so good ♥)
Come on, I feel like I'm going to make some more... For me and my darling's family! ;)
I really have to try this recipe, it makes my mouth water! Congratulations it looks delicious
[...]: Lilie BAKERY) This entry was posted in Confectioneries and tagged Millionaire's shortbread, Twix maison by [...]
I love the concept ;)
This is a recipe that should also be a hit with children, who can sometimes be difficult!
An American friend of my mom had given him the recipe a few years ago! Mhhhhh that was a treat
Having already made some, I can confirm that it’s pure awesomeness!
Worth doing again and again
It's impossible to mess up the recipe if you follow it.
Thank you Valérie, see you soon :)
[…] caramel “Toffee” Source: Lili Bakery 1 can of sweetened condensed milk 400g 1 tbsp of honey or 2 tbsp of golden syrup 50g of sugar 50g of […]
These treats are irresistible.
Yes I confirm! Thank you Lady :)
This recipe is a great success, everyone loved it and enjoyed it. Thank you :)
Thank you very much for your return! See you soon :))
Do you happen to have an English version of this recipe? I would love to try it as it looks delicious!
Hi Karen! you just have to click on "English version" in the menu, then it loads in English. Here is the direct link: https://liliebakery.fr/en/shortbread-millionnaire-caramel-chocolat/
Hello. Your recipe is so well detailed and the photos are so pretty that we definitely want to try to make this pastry which looks so delicious!
Thank you very much Viviane!
Hello, I made your recipe, it was delicious but for the visual: I didn't manage to cut them correctly...
My shortbread was crumbling, do you have any idea what I could do to improve my little millionaire shortbreads? What makes dough crumbly?
Thank you ☺️
Hello Sarah, I think it comes from your butter, you can add more next time for more binder. Goodbye ;)
it's super good! but the shortbread base crumbles quite a bit and the caramel is impossible to bite into (once in your mouth it's delicious though). Would you know why?
Hi Milena, if your biscuit crumbles too much, it is because it is overcooked. Don't hesitate to reduce the cooking time next time (ovens are very different depending on the model and brand).
The caramel is the same problem: it was heated too much, don't hesitate to reduce the time too. See you soon :)
Hello, if I cut the shortbread already into small cubes, can I then freeze it in your opinion?
And a big thank you for all your recipes that I try one after the other, always wonderful!
Hello Celine, yes you can freeze the millionaire shortbread once cut into small squares. You have to wrap them individually though, then place them in a box or zipped bag to protect them from the humidity in the freezer. See you soon :)
Hello Lilie
Thank you for this beautiful recipe that I love making but which I find really too sweet. I see that you also use sweetened condensed milk + brown sugar + honey: why? I was planning to use only sweetened condensed milk next time or a caramel without condensed milk only with honey and sugar but all three are too much
Thank you in advance for your feedback
Melody
Hello Mélodie, to answer you, in baking each ingredient has a role, it's a kind of chemical reaction that we try to make :) The sweetened condensed milk allows this thick texture, the brown sugar gives it its deep taste and its color, the honey prevents it from hardening too much. If you remove the honey you need glucose syrup (yuck, I prefer a natural sugar that's why I put honey). I hope that can enlighten you, see you soon :)
Hello, if we make them in advance, should we also cut them in advance or is it better to wait until the last moment to cut them?
Thank you for your feedback
Hello Anne-Pierre, I advise you to cut the small squares at the last moment, and to wrap your whole shortbread in cling film. See you soon :)
Classify this recipe as an American recipe?
Shortbread is Scottich and will remain so!
Don't panic Marc! "Scottish" doesn't exist in my drop-down menu. The important thing is that the shortbread is good, right?
Good morning ! A quick question that may be a bit stupid, but I'm about to make this recipe and I was wondering, why butter and flour the mold if you put baking paper on top?
Merci :)
Hello Fabien, there is no stupid question :) I butter the mold so that the baking paper sticks well to it, without going in all directions. But you are right, the flour is optional. See you soon :)
It's so so good. 2nd time I've made it and this time the caramel has a beautiful golden color. Looking forward to the 2nd tasting tomorrow. The first time it went very very quickly!
Thank you Karine, you are right to prolong the pleasure of tasting! See you soon :)
Thank you for this recipe. I made it yesterday and I didn't encounter any major difficulty, you just have to be patient for the caramel but it's worth it. On the other hand, I only had unsweetened condensed milk and it was perfect. The caramel is already very sweet with the unsweetened concentrate so I don't dare imagine with sweet! (after that I naturally eat very very little sweet). I used a 20 cm mold but I find that the layer of shortbread could be thicker! Next time, I will slightly increase the quantity of shortbread but once again it's a question of taste. Thank you for this recipe and especially for the detailed explanations each time which prevents us from making mistakes or missing a step! :)
Hello and thank you for your feedback! You're right, it's all a question of taste and personal preferences. Glad you like the recipe in any case :) See you soon
Hello,
To make the caramel, should you use brown sugar (large crystals) or brown sugar (wetter)?
I'm embarking on making this delight :)
Hello Pauline, to answer you, it is specified in the recipe brown sugar (and not whole sugar) whether in the biscuit or in the caramel. See you soon :)
Hello
Can you give me the list of ingredients because I couldn't find them in the recipe, thank you very much because it looks very appetizing, have a good day Joëlle
Hello Joëlle, thank you for your message. The full list of ingredients as well as the complete preparation details are at the very bottom of the page in the recipe card here: https://liliebakery.fr/shortbread-millionnaire-caramel-chocolat/
Unsweetened condensed milk, a little less brown sugar and milk chocolate for me. I confirm, absolutely irresistible and impossible to make last.
Thanks for your return ! See you soon :)
Hello,
The recipe looks great, I just made it but I couldn't find any small pots of condensed milk so I have 200g left over. Do you have any ideas for a recipe to make with the rest?
Have a good day
Hello Aurore, so to answer you, I refer you to three other recipes on my blog which call for sweetened condensed milk: https://liliebakery.fr/flan-coco-antillais/
https://liliebakery.fr/banoffee-pie/
https://liliebakery.fr/bounty-maison-recette/
Goodbye :)
I've made this recipe several times, it's always absolutely delicious, nothing to change! Thank you for the recipe, it reminds me of my trip to Scotland :)
Thank you Victoria! See you soon :)
I just made this recipe... Absolutely perfect and so delicious. For the caramel, I used butter with Guérande sea salt and dark chocolate.
A delight
Great! Thanks for your feedback, see you soon :)