Scottish Millionaires Shortbread

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!

Prep Time1

Cook Time20

Total Time1 20

Servings: servings

Calories: 191kcal

Author: Stephanie Wilson

Ingredients

For the Shortbread

½ cup butter melted (1 stick)
½ cup butter softened (1 stick)
2 ½ cups all-purpose flour
½ cup granulated sugar
½ teaspoon salt

For the Caramel Filling:

2 14-ounce cans of sweetened condensed milk
1 cup brown sugar
½ cup butter

For the Chocolate Layer

2 cups chocolate chips or shavings melted

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Instructions

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.

Notes

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.

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