Millionaire's Shortbread



  • Millionaire’s Shortbread - Cookie

  • Millionaire’s Shortbread - Caramel

  • Millionaire’s Shortbread - Tempered Chocolate


  • pour caramel over cooled cookie. Tap to disperse bubbles.

  • pour tempered chocolate over cooled caramel, spread as necessary. Tap to disperse bubbles

  • refrigerate until chocolate is set

↓ This is a component-based recipe. ↓

Millionaire's Shortbread - Cookie


  • .5cup brown sugar

  • 2tsp vanilla extract

  • 2tsp kosher salt

  • 1cup melted, unsalted butter

  • 2cup(ish) all-purpose flour

  • raw or turbanado sugar


  • mix together brown sugar, vanilla, salt, butter. add flour.

  • Butter baking vessel. Flatten your dough in. Dock (poke many holes with a fork). Sprinkle with raw sugar.

  • bake at 350F for 17-22 minutes

Millionaire's Shortbread - Caramel


  • .5cup butter

  • 14oz sweetened condensed milk

  • 1cup light brown sugar

  • .5cup corn syrup

  • .5cup heavy cream

  • 1tsp kosher salt


  • medium heat to simmer, whisking frequently until you reach 236 - 240F (babish found it stalled but eventually resumed climbing). (you’re looking for consistency).

Millionaire's Shortbread - Tempered Chocolate


  • 8oz dark chocolate, either chopped coarsely or in wafer


  • chop 2oz of chocolate finely, set aside.

  • melt remaining 6oz in a double boiler, don’t let it get above 120F.

  • Immediately stir in the finely chopped seed chocolate. Let it cool to 82F.