Millionaire’s Shortbread
A buttery shortbread base topped with layers of rich caramel and chocolate make these Millionaire’s Shortbread bars an irresistible treat.
By Yankee Magazine|Dec 29 2025|
Millionaire’s Shortbread
Photo Credit: Styled and photographed by Liz NeilySenior food editor Amy Traverso writes:
I fell in love with these addictive sweets in Edinburgh, where they’re sold at most coffee shops and bakeries. Because you build the bars with three separate layers, Millionaire’s Shortbread is a bit more of a project. But it’s worth it! After you’ve made them once, they feel very easy (especially when using a quick-read or candy thermometer). You can freeze the bars, tightly covered, at any stage.
Note: You can skip the rice flour by replacing it with an extra 2 tablespoons of all-purpose flour, but it does make the shortbread lighter and crisper. Rice flour has become increasingly available in supermarkets and is usually sold with other gluten-free flours.
This recipe was originally published in “Choc It Up” in the January/February 2026 issue of Yankee.
Yield:
About 12 bars
For the shortbread
Ingredients
1 cup plus 2 tablespoons (158 grams) all-purpose flour
2 tablespoons (18 grams) rice flour
2 tablespoons (25 grams) granulated sugar
½ teaspoon kosher salt
½ cup (1 stick) unsalted butter, melted
Instructions
Butter a 9-by-9-inch square baking pan, then line the pan with a fitted piece of parchment paper so that it drapes over the sides to form handles. Preheat your oven to 325°F and set a rack to the middle position.
First, make the shortbread: In a medium bowl, whisk together the flours, sugar, and salt. Add the butter and stir until combined. (The mixture will look crumbly.) Press the mixture into the prepared pan in an even layer, smoothing it with an offset spatula. Bake until light golden brown, 25 to 30 minutes. Set aside to cool to room temperature. You can refrigerate the shortbread to speed up the process.
For the butterscotch layer
Ingredients
1½ cups heavy cream
1½ cups (275 grams) packed dark brown sugar
9 tablespoons unsalted butter, cut into medium pieces, plus more for the pan
1½ teaspoons kosher salt
Instructions
Next, make the butterscotch layer: Set aside a large pot of cold water on your counter (I use a soup pot).
In a 4- or 5-quart pot, combine the cream, brown sugar, butter, and salt and set over medium heat. Cook, stirring constantly, until the butter is melted and the mixture begins to bubble. Now increase the heat to medium-high and cook, stirring gently and periodically, as the mixture thickens and bubbles. Start checking the temperature at this point with a quick-read or candy thermometer. The goal is to bring the temperature to between 235°F and 240°F. This is essential for the butterscotch to have a firm texture. If the temperature stops climbing at medium-high heat, increase your heat to high and monitor carefully, stirring gently and often. As soon as the temperature reaches the right threshold, remove the pot from the heat and carefully submerge it halfway in the pot of water; this will prevent overcooking. Pour the butterscotch over the shortbread and let it cool, uncovered, in the refrigerator until just firm.
For the chocolate layer
Ingredients
1 cup (6 ounces) bittersweet chocolate chips (60%–70% cacao)
1 tablespoon unsalted butter
Flaky sea salt, for garnish
Instructions
Then, make the chocolate layer: Melt the chocolate chips with the butter, either on the stove or in a microwave in 30-second bursts. Pour over the firmed-up butterscotch layer and spread evenly to cover. Bang the pan on your counter several times to smooth out any bumps. Garnish with flaky sea salt, then let the chocolate set, about 30 minutes at room temperature. Remove from the pan by cutting around the edges and lifting up the parchment paper handles. Cut into bars and store, covered, in the refrigerator to keep them firm.
