Holiday Millionaire Shortbread: Caramel and Ganache Bars
This holiday millionaire shortbread is a structured American dessert consisting of three distinct layers. You start with a dense, buttery shortbread base that provides a savoury contrast to the sweetness above. A layer of smooth, deep amber caramel sits in the centre, topped with a glossy 70% cacao dark chocolate ganache. The result is a rich, heavy bar with a variety of textures from the crumbly biscuit to the creamy chocolate.
Precision with heat determines the success of this bake. Use a kitchen thermometer to ensure the caramel reaches 107°C (225°F) before removing it from the heat; any lower and the glaze will not set, while higher temperatures cause the caramel to crack. When preparing the ganache, let the boiling cream sit on the chopped chocolate for 1 minute before stirring. This prevents the chocolate from seizing and ensures a smooth, professional finish.
Holiday Millionaire Shortbread: Caramel and Ganache Bars
Recipe cardIngredients
Watch how it's made
Instructions
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Prepare the base
Preheat your oven to 165 °C (325 °F). Line an 8-inch square pan with parchment paper, leaving a 1-inch overhang on two sides so you can lift the slab out later.
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Mix the shortbread
Cream the chilled butter, sugar, and salt with a whisk or mixer for 2-3 minutes until light and fluffy. Fold in the flour just until a ball forms to avoid overworking the dough, then press it evenly into the pan.
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Bake the base
Bake for 30–35 minutes until the edges are pale golden and the centre is set. Let it cool in the pan for 10 minutes before moving it to a wire rack to cool completely, ensuring the base is stable.
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Cook the caramel
Combine condensed milk, 56 g butter, corn syrup, vanilla, and salt in a saucepan. Stir constantly over medium-low heat for 15–20 minutes until it reaches 107 °C (225 °F) and turns deep amber.
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Set the layers
Pour the caramel over the cooled shortbread and spread it evenly. Refrigerate for at least 2 hours until firm, which prevents the chocolate from mixing into the caramel.
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Make the ganache
Heat cream until just boiling, then pour it over the chopped chocolate. Let it sit for 1 minute before stirring until glossy, ensuring the chocolate is fully emulsified for a smooth finish.
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Finish and chill
Spread the ganache over the set caramel and refrigerate for 30 minutes. Lift the slab out by the parchment and use a serrated knife to cut bars, wiping the blade between cuts for clean edges.
Use a kitchen thermometer to monitor your caramel. If you do not reach 107 °C (225 °F), the layer will remain too soft; if it exceeds this, the caramel may become grainy or crack when you slice the bars.
What to serve with it
Pair these bars with a hot tea or cappuccino to balance the richness. For a sharp contrast in flavour, scatter sea-salt crystals over the top before serving. You may also wrap individual bars in parchment and ribbon if you intend to use these as holiday gifts.
Storing and reheating
Keep sliced bars in an airtight container at room temperature for 2 days away from sunlight. For longer storage, use a freezer bag for up to 3 weeks. Thaw at room temperature for 1 hour before serving to ensure the caramel and ganache return to the correct consistency.
Nutrition per serving
- Calories
- 310
- Protein
- 4.2 g
- Carbs
- 28.5 g
- Fat
- 19.1 g
- Fiber
- 1.1 g
- Sugar
- 22.4 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
What is the difference between Millionaire's Shortbread and Billionaire's shortbread?
Billionaire's shortbread typically includes a layer of nuts or dried fruit within the caramel. Millionaire's shortbread relies on the classic trio of buttery shortbread, smooth caramel, and chocolate ganache for a simpler, cleaner profile.
What do Americans call millionaire shortbread?
It is commonly referred to as caramel shortbread or millionaire bars in the United States. The name refers to the luxurious combination of expensive ingredients like heavy cream, butter, and high-quality dark chocolate.
What is the best recipe for Millionaire Shortbread?
The best version uses a kitchen thermometer to reach 107°C (225°F) for the caramel. This specific temperature ensures a smooth, buttery glaze that sets firmly without cracking when you slice the bars.
