Millionaire Shortbread


1 ½ c. unsalted butter at room temperature
2 c. all-purpose flour
¾ c. white rice flour
½ c. sugar
1 14oz. can sweetened condensed milk
¼ c. light corn syrup
1 c. light brown sugar, well packed
1 12oz. bag semisweet chocolate chips


1. Preheat oven to 350ºF and coat a 15×10″ jelly roll pan with cooking spray. Set aside.
2. In a large bowl mix 1 c. of unsalted butter, all-purpose flour, rice flour and granulated sugar with a wooden spoon until well combined and a little crumbly. Press dough in an even thin layer onto jelly roll pan. Bake for 20-22 minutes, or until edges of shortbread are golden brown.
3. Meanwhile, in a large saucepan over medium heat melt ½ c. butter, condensed milk, corn syrup and brown sugar. Stir mixture constantly with a wooden spoon until mixture has thickened and is a deep caramel brown.
4. Pour caramel over freshly baked shortbread and spread it evenly in a thin layer with the back of a wooden spoon or a spatula. Place it in the fridge to set for 30 minutes.
5. Then, melt the chocolate chips in a bowl in the microwave until it forms a smooth and creamy chocolate sauce.
6. After 30 minutes, remove caramel from the fridge and spread the chocolate over top. Return to fridge to chill for an additional 30 minutes. Then, cut into squares or triangles and serve.

Naptime Notes

Naptime Recipe Serving ideas

A couple of times I’ve added sliced almonds on top of the chocolate, as well as finely chopped hazelnuts. Both are a great addition if you want a yummy nutty crunch to accompany your bite of shortbread.

Naptime Stopwatch

Making this takes about 1 hour, including the waiting time. I like to put the shortbread in the oven to bake and then make the caramel while it’s baking. Usually it works out perfectly that the shortbread is cooled by the time is caramel is complete and ready to spread on top of it. While the caramel sets in the fridge catch-up on TV, then melt the chocolate chips and spread them on top and return to fridge to finish.

Naptime Reviews

Everyone loves this shortbread because of it’s slightly more delicate crunch from the rice flour and nice even layers of caramel and chocolate. They add just the right amount of sweetness without going over the top.

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