Description

Individual Millionaires Shortbread! are elegant, perfectly portioned mini desserts featuring a buttery crumbly shortbread base, a rich golden caramel layer, and a smooth glossy chocolate topping. These bite-sized treats combine layered textures and flavors ensuring every bite is decadently sweet and irresistibly indulgent, ideal for any occasion from casual treats to special celebrations.

Ingredients

Shortbread Base

Unsalted Butter – 1 cup (225g), softened
Granulated Sugar – 1/2 cup (100g)
All-Purpose Flour – 1 1/2 cups (190g)

Caramel Layer

Brown Sugar – 1 cup (200g)
Condensed Milk – 1/2 cup (120ml)
Unsalted Butter – 2 tbsp (30g)
Golden Syrup or Corn Syrup – 2 tbsp

Chocolate Topping

Dark or Milk Chocolate – 200g, quality bar or chips
Optional Sea Salt – a pinch, for sprinkling

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Shortbread Base: Cream softened unsalted butter and granulated sugar together until light and fluffy. Gradually fold in the all-purpose flour until a crumbly but combined dough forms. Press the dough evenly into greased individual baking molds or a lined tray if making mini squares. Bake at 350°F (175°C) for 20-25 minutes or until just golden and firm. Allow to cool completely to firm up further.
Make the Caramel Layer: In a saucepan over medium heat, melt brown sugar, condensed milk, butter, and golden syrup together, stirring constantly. Bring to a gentle boil and cook for 8 to 10 minutes until thickened and a golden caramel color develops. Pour the hot caramel evenly over the cooled shortbread bases, spreading carefully. Let set at room temperature until firm but slightly soft to the touch.
Add the Chocolate Ganache Topping: Melt the chocolate gently using a bain-marie or microwave in short bursts, stirring frequently to avoid burning. Pour the melted chocolate evenly over the set caramel layer, tilting the molds or tray to achieve a glossy, smooth finish. Optionally sprinkle a pinch of sea salt on top while the chocolate is still warm. Allow chocolate to fully set before unmolding or slicing into portions.

Notes

Use high-quality butter and chocolate for best texture and flavor.
Allow each layer to cool and set completely to prevent sogginess.
Use non-stick trays or liners to easily remove finished pieces without breaking.
Stir the caramel constantly but gently to avoid burning.
Use a sharp knife warmed in hot water for clean, smooth slices.

Nutrition

Serving Size: 1 piece (approx. 50g)
Calories: 250 kcal
Sugar: 20g
Sodium: 90mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 2g
Cholesterol: 40mg