Incredible Millionaire's Shortbread on a white rectangular serving plate, sitting on a white marble counter. — This Incredible Millionaire’s Shortbread is made up of three decadent layers; a buttery shortbread crust, a unique spiced caramel filling, and rich dark chocolate to top it all off! My version of millionaire’s bars is not your traditional recipe.

I added a couple of secret ingredients to create the distinctive caramel flavor and intensify the richness of the chocolate topping. These bars are small in size, but incredibly rich in flavor! To learn how to make this unique dessert recipe, see the printable recipe card below. Take a look at the recipe video, or get Step by Step Instructions for a more detailed explanation of this recipe. For other recipe variations, visit the Pimp My Recipe section in this recipe’s Blog Comments & Tips.

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Shortbread Crust

Incredible Millionaire's Shortbread shortbread prep ingredients, sitting on a white marble counter. — SHORTBREAD PREPARATION INGREDIENTS

Organize all your tools and ingredients before you begin. Getting all your ingredients in one place at the beginning will shorten your prep time.

STEP 1

Place the oven rack in the center of the oven, and preheat to 350°F. Lightly spray an 8 x 8 silicone baking pan (see Note below) with cooking spray, and line with parchment paper (with a 2 inch overhang on each side). Lightly spray the top of parchment paper, and set the pan aside.

Note: You can also use a non-stick 9x9 metal baking pan or an 8x8 glass baking dish, but be sure to generously grease with cooking spray. Please note that baking times will vary based upon your oven and the type of baking pan you use.

Spray baking pan.

Line with parchment paper.

Spray parchment.

STEP 2

Add ¾ cup unsweetened wide sliced coconut flakes (aka: raw coconut chips - see Note below) to a small food processor, and pulse until coarsely ground (about 20-30 seconds). You will end up with ½ cup ground coconut.

Note: You can skip the processor by using only ½ cup unsweetened coconut shreds instead. I just prefer the texture and flavor of wide sliced coconut.

Raw coconut.

Processed.

Set aside.

STEP 3

Measure 1 ½ cups aerated all purpose flour (see Note below), and sift using a fine mesh sieve. Add to a medium mixing bowl, along with ½ cup packed light brown sugar, and ¼ teaspoon fine sea salt, and whisk to combine (breaking up any clumps of brown sugar).

Note: To learn how to aerate flour, visit the Tips and Tricks page and watch my quick how to video for TIP #1 - How to Aerate Flour!

Flour sifted.

Dry ingredients in bowl.

Whisk together.

Lumps broken up.

STEP 4

In a microwave safe bowl, cube and melt ½ cup unsalted butter in the microwave, and add to dry ingredients. Mix with a silicone spatula until completely combined.

Cube butter.

Melted butter.

Add to dry ingredients.

Mix with spatula.

Combined.

STEP 5a

Dump the shortbread mixture into the prepared baking pan, and firmly press evenly across the bottom of the pan (making sure to press into the edges and corners).

Dump into pan.

Spread evenly.

Firmly press into pan.

Ready to bake.

STEP 5b

Bake in 350°F oven for 12 to 14 minutes until the edges are lightly golden brown. Place the pan on a wire cooling rack to cool, and begin preparing the caramel layer.

Bake.

Lightly golden brown.

Cool on wire rack.

Caramel Filling

STEP 1a

To a medium nonstick saucepan (2.5 quart), add ½ teaspoon garam masala spice blend (see Note below), and place the pan on medium heat. Stirring occasionally, dry toast the spices for 30 to 60 seconds until fragrant. Turn heat to medium-low, and immediately add 1 tablespoon unsalted butter, and melt in the pan (stir to coat the spices with the melted butter).

Note: If you don’t like garam masala, simply omit it from the recipe. Each brand of garam masala spice blend may vary (some stronger and others less pungent). If you are unsure, we suggest dry toasting ½ teaspoon of the spice, but adding only ¼ teaspoon of garam masala to the caramel sauce at first (set aside the remaining ¼ teaspoon of garam masala). Taste test after a couple of minutes to see if the spice level is to your liking. If you want more spice, you can always add the remaining ¼ teaspoon garam masala to the caramel during the last two minutes of heating.

Dry toast garam masala.

Add butter.

Melted & combined.

STEP 1b

As soon as the butter is melted, whisk continuously, and add 14 ounces sweetened condensed milk (one 14 ounce can), 3 tablespoons packed light brown sugar, and ¼ teaspoon fine sea salt. Continue to whisk until caramel is glossy and it starts to thicken slightly, and barely bubbles around the edges (about 5 to 7 minutes).

Add consdensed milk.

Brown sugar & salt.

Whisk to combine.

Thickened & bubbly edges.

STEP 2

Remove from heat and immediately pour hot caramel onto the shortbread crust. Using an offset spatula, evenly spread caramel on shortbread, making sure to get into all the edges and corners of the pan. Gently tap the pan on the counter a few times to help it even out and release any bubbles. Place back into the oven, and bake at 350°F for 10 minutes until the edges are bubbling, and light golden brown. Place on a wire cooling rack, and cool completely at room temperature (about 1.5 to 2 hours).

Pour onto crust.

Spread with offset spatula.

Swirled & ready to bake.

Edges lightly golden.

Chocolate Topping

1 inch of water in saucepan, and boiling on stove for Incredible Millionaire's Shortbread. — STEP 1

Once caramel is cool, add 1 inch of water to a *medium nonstick saucepan (2.5 quart)*, place on medium-high heat, and bring to a boil.

STEP 2

Coarsely chop 3.5 ounces dark chocolate (71% - 72% cacao - see Note below). To a heat resistant medium mixing bowl, add chopped chocolate, 1 pinch espresso powder (not instant espresso), and 3 tablespoons cold unsalted butter that has been cut into small cubes.

Note: For best results, I recommend using dark chocolate between 70% - 72% cacao for this recipe. I used one 3.5 ounce bar of Valrhona dark chocolate 71% cacao, but you can also use the Valrhona dark chocolate bars with 72% cacao. I also recommend Trader Joe’s Belgian dark chocolate 72% cacao.

Chop chocolate.

Coarsely chopped chocolate.

Espresso & chocolate.

Add butter.

STEP 3a

Once the water reaches a simmer, turn heat to low, and place the bowl with chocolate on top of the pan (see Note below). Let chocolate, butter, and espresso powder sit undisturbed for about 30 seconds until you see it melting around the edges. Then using a silicone spatula, stir until chocolate and butter are melted and fully incorporated (it should be nice and shiny).

Note: Make sure that your water is barely at a simmer in the base of your double boiler. The chocolate will only need some steam to melt it with the other ingredients. If your water is boiling and touches the bottom of your pan, you risk seizing your chocolate.

Melt undisturbed.

Stir after 30 seconds.

Melted & shiny.

STEP 3b

Remove from heat, and pour hot melted chocolate over caramel layer in the baking pan. Lift the edges of the pan back and forth to help it reach into the corners. Once the top layer is covered in chocolate, gently tap the pan on the counter a few times to help it even out and release any bubbles. Pin back the parchment paper with clips (we used clothespins), and loosely cover pan with plastic wrap (making sure it doesn’t touch the chocolate). Refrigerate until completely cool and the chocolate is solid (about 2 hours or overnight).

Pour onto caramel.

Lift pan to spread to edges.

Secure with clothespins.

Cover with plastic.

Cooled & solid.

STEP 4

When ready to cut, hold the parchment paper at both ends, lift the pastry block out of the baking pan, and place it on a large cutting board. Carefully peel the paper away from the sides of the bars, and using a hot sharp knife (see Note below), cut into 25 squares (5 rows each way).

Note: For clean slices, add very hot water to a tall mason jar. Dip a sharp knife into hot water, and wipe clean with a paper towel in between slices.

Lift out of pan.

Peel back paper.

Cut 5 rows.

Cut crosswise.

25 bars.

Incredible Millionaire's Shortbread bars arranged on a small rectangular serving platter that is sitting on a white marble counter. — SERVING

These bars should be kept in the fridge, but they are best enjoyed at room temperature (see Note below)!
***Note:*** Store refrigerated in an airtight container for up to 1 week. Just remove from fridge 30 minutes prior to enjoying! On the day of this photo shoot, it was a particularly hot day (over 110°F), and the chocolate was a bit melty.

Notes:

Recipe can be made ahead!
Makes 25 servings (1 square per serving - each approximately 1.6 inches).

BACK TO RECIPE

Rich and decadent dessert bars!

Millionaire’s bars are always delicious, but they all taste about the same. Well not these little dessert bars! My version of these Incredible Millionaire’s Shortbread are truly unique, and so deliciously decadent! They are made with a buttery shortbread crust, a warmly spiced caramel filling, and a dark chocolate topping. The flavor and textures from each layer balance one another and result in a perfect bite that explodes in your mouth with yumminess!

A big thank you to my dear friend Laura for passing on the Tamarind Millionaire’s Shortbread recipe from Food & Wine Magazine. I’m always looking for great recipes that can be pimped up to make them even better. I took this wonderful F&W recipe, and then swapped out a few ingredients, and changed some of the techniques in their recipe. The biggest change was to swap out the tamarind for garam masala.

Garam masala is a unique Northern Indian spice that is typically used in savory dishes. However, it adds an exotic and extraordinary flavor when combined with chocolate and caramel in this recipe. You can’t really taste the spice, it just lends a beautiful, aromatic warmth to the caramel layer.

Even if you are not familiar with garam masala, I really encourage you to give this recipe a try as this spice lends an aromatic and beautiful element when combined with the other ingredients in these millionaire’s bars. If you really don’t like this spice, simply omit it. The recipe will still be delicious!

Each brand of garam masala spice blend may vary (some stronger and others less pungent). The garam masala is meant to add warmth and a subtle flavor to the caramel, not overpower it. Dry toasting garam masala both mellows and enhances the flavor of this spice.

Now you have the recipe, ingredients, and equipment, but how do you ensure the best results from our recipe?

My 4 tips to making the most Incredible Millionaire’s Shortbread:

Each layer requires a different technique, so I recommend keeping a close eye to make sure each element doesn’t burn, or boil over. It’s really an easy recipe, just follow the step by step instructions.
Dry toast the garam masala to bring out the best flavor. If you are sensitive to spice, I suggest dry toasting ½ teaspoon of the spice, but adding only ¼ teaspoon of garam masala to your caramel sauce. Taste test after a couple of minutes to see if the spice level is to your liking. You can always add the remaining ¼ teaspoon to the caramel during the last two minutes of heating.
Use high quality dark chocolate. For best results and because of the sweetness in the caramel, I recommend using dark chocolate (between 70% - 72% cacao) for this recipe. We used one 3.5 ounce bar of Valrhona dark chocolate 71% cacao. You can also use the Valrhona dark chocolate bars with 72% cacao. We also recommend Trader Joe’s Belgian dark chocolate 72% cacao.
Learn from my mistake, never work with melting chocolate when it’s over 100°F! Even though the recipe turned out great, the chocolate started to get melty when I cut the bars. I suggest making this recipe when the weather is a bit cooler.

It’s time to customize and Pimp My Recipe.

Pimp My Recipe:

Make it Without Spice: If you don’t like garam masala, simply omit it from the recipe. For more details and recipe variation, see the Blog Comments & Tips on the website for this recipe. Each brand of garam masala spice blend may vary (some stronger and others less pungent). I suggest dry toasting ½ teaspoon of the spice, but adding only ¼ teaspoon of garam masala to the caramel sauce at first. Taste test after a couple of minutes to see if the spice level is to your liking. If you want more spice, you can always add the remaining ¼ teaspoon garam masala to the caramel during the last two minutes of heating.
Don’t Like Dark Chocolate? For best results, we recommend using dark chocolate between 70% - 72% cacao for this recipe. Even my taste testers that don’t like dark chocolate, actually liked it in this recipe because it balanced the sweetness of the caramel. If you just can’t do dark chocolate, then try it with semi-sweet chocolate (I would not use milk chocolate for this recipe).

Enjoy and let us know what you think by commenting below, rating our recipes, subscribing, following, and liking us on Pinterest, Instagram, Facebook, and YouTube! Don’t forget to subscribe to get updates on new recipes and tips & tricks.

Happy Cooking!

Mich

Footnote: Remember to press the crust only halfway up the pie pan. Otherwise, your crust above the filling will crumble when served.

Adapted from the Tamarind Millionaire’s Shortbread recipe by Food & Wine Magazine, I’ve made only a few small changes to this unique dessert recipe, along with some changes to the techniques to make it easier to make.

Every editorial product is independently selected. I may be compensated or receive an affiliate commission if you purchase products via these links. As an Amazon Associate, I earn from qualifying purchases.

Incredible Millionaire’s Shortbread

This Incredible Millionaire’s Shortbread is made up of three decadent layers; a buttery shortbread crust, a unique spiced caramel filling, and rich dark chocolate to top it all off! My version of millionaire’s bars is not your traditional recipe.

RECIPE

EXTRAORDINARY MILLIONAIRE’S SHORTBREAD

Ingredients

Instructions

Notes

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Nutrition Facts

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