Millionaire’s Caramel Shortbread Recipe Without Condensed Milk

Millionaire’s Caramel Shortbread Recipe Without Condensed Milk
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The ultimate and best caramel shortbread Millionaire bars, hands down. Our millionaire’s caramel shortbread recipe without condensed milk is easy to make with simple ingredients that won’t break the bank. I can promise you that each bite of these millionaire caramel squares will have you and your family craving for more.

This deliciously addictive decadent and rich millionaire’s caramel shortbread recipe without condensed milk is also referred to as caramel shortcake bars, Scottish shortbread caramel bars, and chocolate caramel squares.

What makes these Scottish millionaire caramel shortbread bars so delicious is their crunchy shortbread base, creamy buttery caramel center made with butter and sugar, and rich chocolate ganache topping made of chocolate and heavy cream, making it one of the most luxurious and indulgent dessert bars.

Ready to make the best millionaire caramel shortbread bars? Let’s do it!

Ingredients For Millionaire Shortbread Base:

  • 3 cups all-purpose flour (360 grams)
  • 1 cup icing sugar (110 grams)
  • 1 1/4 cups salted butter (260 grams), room temperature
  • 1/2 teaspoon vanilla extract (2.5 grams) optional

Ingredients For Millionaires Shortbread Caramel Sauce:

  • 1 1/2 cups granulated sugar (300 grams)
  • 3/4 cup heavy cream ( 180 grams)
  • 9 Tablespoons salted butter (130 grams) room temperature

Ingredients For Millionaire Shortbread Chocolate Ganache Topping:

  • 1 1/2 cup dark or semi-sweet chocolate chips (240 grams)
  • 1 cup heavy cream (240 grams) or whipping cream 35% fat

How To Make Millionaire Shortbread?

  1. Preheat the oven to 175°C (350°F) and line the bottom and sides of a 12X9 inch rectangular baking pan with parchment paper.
  2. Place the butter into a mixing bowl with the paddle attachment and cream by beating the butter on medium speed for 2 minutes. You can also use a hand mixer to follow the same instructions.
  3. Add in the icing sugar and continue to beat until light and creamy.
  4. Now add the flour and mix on slow just until the shortbread dough comes together.
  5. Transfer the cookie dough onto the lined baking tray and evenly spread it out throughout the pan.
  6. Place the pan into the freezer for 15 minutes or refrigerator for 30 minutes so that the pressed shortbread dough firms up.
  7. In the meantime prepare the caramel sauce, add the sugar into a pot, and heat on medium-high. The sugar will begin to melt after about 2 minutes, using a whisk stir until the sugar is completed melted, then lower the heat to a low medium setting and cook until the sugar reaches a dark amber color.
  8. Add in the butter and stir using the whisk until the butter has melted.
  9. Remove the pot from the heat, wait a couple of seconds then slowly pour in the heavy cream stirring constantly until the caramel is smooth and begins to slightly thicken. Set aside, you can prepare the caramel sauce ahead of time, keep it in an airtight mason jar refrigerated for up to three weeks. Warm-up before using.
  10. Remove the shortbread dough from the refrigerator or freezer and using a fork prick holes throughout the surface.
  11. Place into oven and bake for about 20-22 minutes or until the shortbread crust is golden brown.
  12. Remove from the oven and cool in the tray for about 30 minutes.
  13. Make the ganache, Add the chocolate chips into a medium-size bowl and set aside.
  14. Pour the heavy cream into a pot and bring to a simmer on medium-low heat setting. Once the cream begins to simmer, carefully pour it over the chocolate chips and stir with a whisk starting from the center in a swirling motion to outward.
  15. Continue to stir until ganache is smooth and velvety.
  16. Millionaire shortbread assembly spread an even layer of caramel onto the top of the shortbread with an offset spatula.
  17. Place into the freezer for 15 minutes so that the caramel hardens then remove.
  18. Pour the ganache over the caramel and evenly spread it throughout the surface.
  19. Return back to the freezer for 15 minutes or refrigerator for 30 minutes so the ganache sets.
  20. Remove, cut into square or rectangular bars and serve.

How To Slice Millionaires Shortbread?

The easiest way to slice millionaire’s shortbread caramel bars is when it’s frozen. You can also slice it by chilling it in a refrigerator for up to 30 minutes to allow the caramel and chocolate ganache to set. Make sure to give your knife a wipe after each cut otherwise it might pull up the top chocolate ganache layer.

How to Store Millionaire’s Shortbread Dessert?

These decadent Scottish inspired Millionaire’s caramel bars can be stored at room temperature in an airtight container for up to one week. You can also freeze them for up to two month or refrigerated for two weeks.

Millionaire Shortbread

Easy Millionaire’s Shortbread (Caramel Squares)

Gimme Yummy
Deliciously addictive, these decadent and rich millionaire’s shortbread caramel squares are made using shortbread as a base, gooey caramel filling in the middle, and finished with a layer of chocolate ganache.
Prep Time 30 mins
Cook Time 20 mins
Chill Dough 15 mins
Total Time 1 hr 5 mins
Course Dessert, Easy, Quick
Cuisine England, Irish, Scottish
Servings 24 pieces
Calories 100 kcal

Equipment

  • Deep pot
  • 12X9 Retangular Baking Pan

Ingredients
  

INGREDIENTS FOR MILLIONAIRE SHORTBREAD BASE:

  • 3 cups all-purpose flour 360 grams
  • 1 cup icing sugar 110 grams
  • 1 1/4 cups salted butter 260 grams, room temperature
  • 1/2 teaspoon vanilla extract 2.5 grams optional

INGREDIENTS FOR MILLIONAIRES SHORTBREAD CARAMEL SAUCE:

  • 1 1/2 cups granulated sugar 300 grams
  • 3/4 cup heavy cream 180 grams
  • 9 Tablespoons salted butter 130 grams room temperature

INGREDIENTS FOR MILLIONAIRE SHORTBREAD CHOCOLATE GANACHE TOPPING:

  • 1 1/2 cup dark or semi-sweet chocolate chips 240 grams
  • 1 cup heavy cream 240 grams or whipping cream 35% fat

Instructions
 

SHORTBREAD CRUST

  • Preheat the oven to 175°C (350°F) and line the bottom and sides of a 12X9 inch rectangular baking pan with parchment paper.
  • Place the butter into a mixing bowl with the paddle attachment and cream by beating the butter on medium speed for 2 minutes. You can also use a hand mixer to follow the same instructions.
  • Add in the icing sugar and continue to beat until light and creamy.
  • Now add the flour and mix on slow just until the shortbread dough comes together.
  • Transfer the cookie dough onto the lined baking tray and evenly spread it out throughout the pan.
  • Place the pan into the freezer for 15 minutes or refrigerator for 30 minutes so that the pressed shortbread dough firms up.
  • In the meantime prepare the caramel sauce, add the sugar into a pot, and heat on medium-high. The sugar will begin to melt after about 2 minutes, using a whisk stir until the sugar is completed melted, then lower the heat to a low medium setting and cook until the sugar reaches a dark amber color.
  • Add in the butter and stir using the whisk until the butter has melted.
  • Remove the pot from the heat, wait a couple of seconds then slowly pour in the heavy cream stirring constantly until the caramel is smooth and begins to slightly thicken. Set aside, you can prepare the caramel sauce ahead of time, keep it in an airtight mason jar refrigerated for up to three weeks. Warm-up before using.
  • Remove the shortbread dough from the refrigerator or freezer and using a fork prick holes throughout the surface.
  • Place into oven and bake for about 20-22 minutes or until the shortbread crust is golden brown.
  • Remove from the oven and cool in the tray for about 30 minutes.
  • Make the ganache, Add the chocolate chips into a medium-size bowl and set aside.
  • Pour the heavy cream into a pot and bring to a simmer on medium-low heat setting. Once the cream begins to simmer, carefully pour it over the chocolate chips and stir with a whisk starting from the center in a swirling motion to outward.
  • Continue to stir until ganache is smooth and velvety.
  • Millionaire shortbread assembly spread an even layer of caramel onto the top of the shortbread with an offset spatula.
  • Place into the freezer for 15 minutes so that the caramel hardens then remove.
  • Pour the ganache over the caramel and evenly spread it throughout the surface.
  • Return back to the freezer for 15 minutes or refrigerator for 30 minutes so the ganache sets.
  • Remove, cut into squares or rectangular bars and serve.
Keyword caramel bars, caramel slice, caramel squares, millionaire shortbread, millionaire shortbread without condensed milk, millionaires butter shortbread, millionaires shortbread



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