Go Back
–+ servings
Millionaire’s Shortbread bars with distinct layers of shortbread, caramel, and dark chocolate, topped with flaky sea salt, on a light neutral background.

Millionaire’s Shortbread Bars with Sea Salt

A decadent bar layered with browned butter shortbread, soft golden caramel, and glossy dark chocolate, finished with flaky sea salt.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Chill Time 1 hour
Total Time 1 hour 55 minutes
Course Dessert
Cuisine British, Scottish
Servings 24 bars
Calories 312 kcal

Equipment

  • 9x9-inch baking pan
  • Parchment Paper
  • Stand mixer or hand mixer
  • Heavy-bottomed Saucepan
  • Digital thermometer
  • Silicone spatula
  • Offset Spatula
  • Chef’s knife (warmed for slicing)

Ingredients
  

Shortbread Layer

  • 1 cup unsalted butter browned and cooled to room temp
  • ¾ cup powdered sugar
  • 2 ½ cups all-purpose flour 60g lightly toasted for extra flavor
  • 1 egg yolk
  • 1 tsp vanilla extract
  • ½ tsp fine sea salt

Caramel Layer

  • 1 cup light brown sugar packed
  • 7 tbsp unsalted butter cubed
  • ¼ cup golden syrup or light corn syrup
  • 14 oz sweetened condensed milk 1 can
  • ¼ tsp flaky sea salt

Chocolate Layer

  • 10 oz dark chocolate (60–70%) chopped, reserve 20% for seeding
  • ¼ cup heavy cream
  • 1 tsp neutral oil like vegetable or grapeseed
  • flaky sea salt for garnish

Instructions
 

  • Line a 9x9-inch baking pan with parchment, leaving overhang for easy lifting. Preheat oven to 325°F (163°C).
  • In a mixer, cream browned butter and powdered sugar. Add egg yolk, vanilla, and salt. Mix in toasted flour until just combined. Press dough into pan and dock with a fork.
  • Bake 20–22 minutes until lightly golden at the edges. Cool completely before adding caramel.
  • For the caramel: In a saucepan, combine brown sugar, butter, syrup, and condensed milk. Stir constantly over medium heat until the mixture reaches 225°F (107°C).
  • Pour the caramel over cooled shortbread. Tilt pan gently to spread evenly. Chill 15–20 minutes until just set.
  • Melt 80% of the dark chocolate with cream and oil in a double boiler. Remove from heat and stir in reserved chocolate until smooth and temp reaches 88–90°F (31–32°C).
  • Spread chocolate evenly over caramel layer. Sprinkle with flaky salt. Chill at least 30 minutes before slicing.
  • Score the surface before slicing into 24 bars using a hot, sharp knife for clean edges.

Notes

Cut while cold for cleaner edges; bars taste best at room temperature. Store in an airtight container for up to 5 days or freeze for up to 2 months.

Nutrition

Calories: 312kcalCarbohydrates: 32gProtein: 3gFat: 20gSaturated Fat: 12gCholesterol: 45mgSodium: 120mgPotassium: 110mgFiber: 1gSugar: 23gVitamin A: 250IUCalcium: 60mgIron: 2mg
Keyword Caramel Shortbread, Layered Bars, Millionaire's Shortbread
Tried this recipe?Let us know how it was!