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Scottish Millionaires Shortbread

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This deliciously easy Scottish Millionaires Shortbread recipe is a new addition to my holiday baking. It’s a triple-decker combo of buttery shortbread, a sweet caramel made with sweetened condensed milk, and decadent chocolate. It’s already a favorite!

Millionaires shortbread squares piled onto a green and white Christmas plate.

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Although there are three layers, this decadent Millionaires Shortbread cookie is incredibly easy to make and so decadently delicious, you’ll instantly know why they’re so popular in Europe.

This recipe has Scottish origins. And here’s why.

Horizontal view of Millionaire Shortbread Cookies

My niece recently returned from a long trip to Europe where she spent time all over the UK. When I asked what her favorite food was, without hesitation, she replied, “Millionaire Shortbread and Victoria Spongecake.”

I agreed with her regarding the Victoria Spongecake. But my interest was pricked by Millionaires Shortbread. While I make boxes and tins full of shortbread every year, I’d never had Millionaires Shortbread. And after a, “Can you make these for Christmas?” I was on a quest to find and make the best European style possible.

So Julia, I hope these bring back wonderful memories!

Slices of Millionaires Shortbread on a green and red striped background.

Frequently Asked Questions

Can this shortbread be made ahead?

Yes! These cookies make fabulous holiday gifts and freeze incredibly well. I know — my guys found them in the freezer and I’ve had to remake them several times. 

What is the best way to melt chocolate for this recipe?

I find this method very helpful.

What’s the difference between Millionaires Shortbread and Billionaires Shortbread?

The simple answer is that Billionaires Shortbread is a salted caramel upgrade! Feel free to experiment with this recipe.

Top view of Scottish Millionaire Shortbread Cookies with Green and White Christmas Elements

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Millionaires shortbread squares piled onto a green and white Christmas plate.

Scottish Millionaires Shortbread

Scottish Millionaires Shortbread is a new addition to my holiday baking. It’s a triple-decker combo of buttery shortbread, sweet caramel, and decadent chocolate. It’s already a favorite!
4.7 from 15 votes
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Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes
Servings: 36 servings
Author: Stephanie Wilson


For the Shortbread

  • 1/2 cup butter melted (1 stick)
  • 1/2 cup butter softened (1 stick)
  • 2 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt

For the Caramel Filling:

  • 2 14-ounce cans of sweetened condensed milk
  • 1 cup brown sugar
  • 1/2 cup butter

For the Chocolate Layer

  • 2 cups chocolate chips or shavings melted


  • Preheat the oven to 350 degrees F and line a 13×9-inch baking pan with foil. Set aside.
  • To make the shortbread
    Mix the melted and softened butter together with the flour, granulated sugar, and salt until it forms a dough. Press the dough into the prepared, foil-lined baking sheet. Prick the unbaked shortbread with the tines of a fork, about an inch apart. Bake the shortbread layer for 20 minutes or until it feels dry to the touch and is very lightly browned. Set aside to cool completely.
  • To make the caramel filling
    Into a medium-size saucepan add the sweetened condensed milk, brown sugar, and butter; bring to a boil, stirring constantly so that the sugar will dissolve. Reduce the heat to a simmer, stir continuously for 5 to 10 minutes, or until the caramel has thickened slightly. Pour over the shortbread; cool completely. I like to place it in the refrigerator to quicken the process.
  • For the chocolate topping
    Once the caramel is cool and set, melt the chocolate in a double broiler or bain-marie over barely simmering water. Once the chocolate becomes shiny, remove from the heat and stir until completely melted. Pour the chocolate over the cold caramel and leave to cool.
  • Remove the foil and cut into squares or bars and dust with confectioners’ sugar if desired.


For easy removal, I like to line the baking pan with foil with an overhang on all sides.
For easy cutting, use a serrated knife and score the chocolate. Then using a sawing motion, cut into the squares or bars.


Calories: 191kcal | Carbohydrates: 21g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 96mg | Potassium: 77mg | Fiber: 1g | Sugar: 12g | Vitamin A: 242IU | Vitamin C: 0.001mg | Calcium: 15mg | Iron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Course: Cookies
Cuisine: Scottish
Keyword: bar cookies, christmas cookies, cookies, holiday cookies, scottish millionaire shortbread cookies, shortbread cookies


  1. 5 stars
    5 stars great recipe if i was to double recipe do i need to put it in a bigger pan what brand of chocolate chips are required thank you –

    1. Hi Adela! That’s a great question. So, theoretically, if you double the recipe, I would probably bake it in a half sheet baking pan. Bake a little longer but test it often. For the chocolate, use the one you love. It could be milk chocolate, semi-sweet, or dark. I tend to love Guittard brand but always, always have Toll House on hand. I’ve also heard good things about the Kirkland (Costco) brand of chocolate chips too! Here’s a great resource for pan sizes and doubling recipes — https://food52.com/blog/13239-how-to-make-your-baking-recipe-fit-your-pan-size

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