Shortbread Millionaire

Millionaire Shortbread - Lilie Bakery

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!

The shortbread is what famous Scottish shortbread which looks like our Breton puck on the texture side. Mixed with a soft caramel (which holds together) and a chocolate ganache, I assure you it's ecstasy! I also add a small pinch of fleur de sel to this millionaire shortbread.

What you will like with this recipe

  • flavors : the caramel-chocolate alliance is a real pleasure in the mouth, but you already know that I think! 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.
Millionaire shortbread recipe - Lilie Bakery

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 : it is the sugar that I prefer for this recipe, because it brings a greedy side.
  • all-purpose flour : it is used to create shortbread.
  • vanilla : I add a touch of natural vanilla extract in the shortbread and also in the caramel to bring out the flavors.
  • sweetened condensed milk : it makes it easy to create a creamy caramel.
  • miel : I use acacia honey only (because it is the lightest in taste). It allows the caramel to stay 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 full liquid cream at 30% fat to create the ganache.
  • salt fire : it's optional but I love to add some on top before enjoying…

How to make the millionaire shortbread?

  • Prepare the sanded base : for this I use either my food processor or my mixer: we mix all the ingredients until we have a sandy dough. This dough is then pressed 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 remains when cut.

How to cut slices easily?

When cutting the 16 small squares, I advise you to take a big kitchen knife, and pass it if necessary in a little hot water. After having wiped it, it will cut the portions very neatly, without sticking too much to 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.

Chocolate Caramel Millionaire Shortbread - Lilie Bakery

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:

If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your beautiful shortbreads!

Millionaire shortbread recipe - Lilie Bakery
Print Pin
4.8 on 23 votes

Caramel and Chocolate Millionaire Shortbread

The millionaire shortbread, a delicious Scottish biscuit full of indulgence with its shortbread base, soft caramel layer and chocolate ganache...
Prep time30 minutes
Cook time25 minutes
Total55 minutes
Recipe type: Dessert, Snack
Cuisine: American
Keyword: Biscuit
Yield: 16 biscuits


Shortbread base

  • 150 g softened butter
  • 40 g light brown sugar
  • 0,25 cc natural vanilla extract
  • 160 g all-purpose flour
  • 1 pinch of salt

Soft caramel (toffee)

  • 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

Chocolate ganache

  • 85 g heavy whipping cream 30%
  • 150 g dark pastry chocolate with 52% cocoa or milk chocolate if you prefer


Shortbread base

  • 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.

Soft caramel (toffee)

  • 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.

Chocolate ganache

  • 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.



This millionaire shortbread can be kept for about 4 days at room temperature in a bell jar or in the refrigerator. If you put it in the refrigerator, take it out 15 minutes before tasting so that it regains its texture and taste.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)
March 25, 2022



  1. Reply


    April 15th

    Ouch, Ouch, Ouch ... Top greed!

  2. Reply


    April 15th

    Huuuuummmmmmm, I love it ^^

  3. Reply

    the ant Elé

    April 16th

    As we say "nicely" it looks like a killer !! a concentrate of "good" !! Hmm

  4. Reply

    Froufrou & Co (@FroufrouAndCo)

    18th June 2012

    I have to try this recipe which looks delicious.

  5. Reply


    21th June 2012

    Ooh, do you add more sugar and honey to the condensed milk? Oulalalah! Even without, it's very good! XD
    (it's already so heavy as a cake! but so good ♥)

    Come on, I feel like I'm going to do it again… For me and my Darling's family! ;)

  6. Reply


    August 4, 2012

    I really have to try this mouth watering recipe! congratulations that looks delicious

  7. Reply

    pizza directory

    28th November 2012

    I love the concept;)

    It is a recipe that must also be a hit with children, who are sometimes difficult!

  8. Reply


    3th January 2013

    An American friend of my mom had given him the recipe a few years ago! Mhhhhh that was a treat

  9. Reply

    LadyMilonguera @ A fun siphon ...

    April 4th

    For having already realized, I confirm, it is pure killing!

  10. Reply


    April 1th

    5 stars
    These treats are irresistible.

    • Reply

      Lilie bakery

      April 4th

      Yes I confirm! Thank you Lady :)

  11. Reply


    April 25th

    5 stars
    This recipe is super successful, everyone loved it and enjoyed it. Thanksiiiiii :)

    • Reply

      Lilie bakery

      April 25th

      Thank you very much for your return! See you soon :))

  12. Reply


    September 14, 2022

    Do you happen to have an English version of this recipe? I would love to try it as it looks delicious!

  13. Reply


    11th January 2023

    5 stars
    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!

    • Reply

      Lilie bakery

      13th January 2023

      Thank you very much Viviane!

  14. Reply


    23th January 2023

    Hello, I made your recipe, it was delicious but for the visual: I couldn't 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 ☺️

    • Reply

      Lilie bakery

      25th January 2023

      Hello Sarah, I think it comes from your butter, you can add more next time for more binder. Goodbye ;)

  15. Reply


    April 8th

    4 stars
    it's so good! but the shortbread base crumbles quite a bit and the caramel is impossible to bite into (once in the mouth it's delicious though). Would you be why?

    • Reply

      Lilie bakery

      April 11th

      Hi Milena, if your cookie crumbles too much, it's overcooked. Do not hesitate to reduce the cooking time the next time (the ovens are very different according to the models and brands).
      The caramel is the same problem: it has been overheated, don't hesitate to reduce the time too. See you soon :)

  16. Reply


    1th November 2023

    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 in turn, always wonderful!

    • Reply

      Lilie bakery

      6th November 2023

      Hello Céline, yes you can freeze the millionaire shortbread once cut into small squares. However, you must wrap them individually, then place them in a box or zipped bag to protect them from the humidity of the freezer. See you soon :)

  17. Reply


    8th November 2023

    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

    • Reply

      Lilie bakery

      10th November 2023

      Hello Mélodie, to answer you, in baking each ingredient has a role, it's a sort of chemical reaction that we try to do :) The sweetened condensed milk allows this thick texture, the brown sugar gives it its deep taste and its color , 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 add honey). I hope this can enlighten you, see you soon :)

  18. Reply

    Anne Pierre

    December 17, 2023

    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

    • Reply

      Lilie bakery

      December 18, 2023

      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 :)

  19. Reply


    April 5th

    Classify this recipe as an American recipe?
    Shortbread is Scottich and will remain so!

    • Reply

      Lilie bakery

      April 8th

      Don’t panic Marc! “Scottish” does not exist in my drop-down menu. The most important thing is that the shortbread is good, right?

  20. Reply


    7th May 2024

    5 stars
    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 :)

    • Reply

      Lilie bakery

      17th May 2024

      Hello Fabien, there are no stupid questions :) I butter the mold so that the baking paper sticks well to it, without going in all directions. But you're right, the flour is optional. See you soon :)

  21. Reply


    9th May 2024

    5 stars
    It's too good. 2nd time doing it and this time the caramel has a beautiful golden color. Looking forward to the 2nd tasting tomorrow. The first time he left very very quickly!

    • Reply

      Lilie bakery

      15th May 2024

      Thank you Karine, you are right to prolong the pleasure of tasting! See you soon :)

  22. Reply


    2th June 2024

    4 stars
    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 sweetness! (afterwards I naturally eat very little sugar). I used a 20 cm mold but I find that the shortbread layer could be thicker! Next time, I will slightly increase the quantity of shortbread but once again it is 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! :)

    • Reply

      Lilie bakery

      8th June 2024

      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

  23. Reply


    28th June 2024

    5 stars
    To make the caramel, should you use brown sugar (large crystals) or brown sugar (wetter)?
    I'm embarking on making this delight :)

    • Reply

      Lilie bakery

      July 3, 2024

      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 :)

4.83 from 23 votes (15 ratings without comment)


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