Millionaire’s Shortbread Recipe | Bon Appétit

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Though the exact origins of the first millionaire’s shortbread recipe are not well-documented, the opulent creation dates to at least 1965. Likely Scottish in origin, the dessert consists of three distinct layers: a buttery shortbread base, chewy caramel, and a thin layer of chocolate ganache, all of which add up to a confection worth at least a million bucks.

Our version of these over-the-top chocolate caramel shortbread bars incorporates a few clever tricks to ensure they’re as delicious (and foolproof) as can be. First, you’ll toast a portion of the flour before mixing it into the shortbread dough. This simple step enriches the flavor, adding toasty coffee-like undertones. For the rich caramel filling, you’ll cook the sugar to a deep amber before mixing it with condensed milk to achieve a perfectly pullable texture without the need for a candy thermometer. And a few pats of butter give the chocolate topping a mirror-like shine.

When assembling the layers, mind your timing. Allow the shortbread crust to cool completely before adding the salted caramel layer, but make sure that caramel mixture is hot so it sticks to the shortbread like glue. Then, allowing the caramel to cool before adding the dark chocolate ensures the layers don’t blend together. To check if the caramel is ready, poke it. If it doesn’t stick to your finger and feels slightly firm, it’s safe to pour on the melted chocolate.