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Millionaire Shortbread Bars Recipe

Gayathri Kumar
A delicious cookie bar with a shortbread cookie base, fudgy caramel filling and creamy chocolate topping.
5 from 2 votes
Servings 16 Squares


Shortbread Base:

  • 100 gm Maida
  • 30 gm Almond Flour
  • 2-3 tbsp Chopped Almonds
  • 100 gm Cold Butter
  • 50 gm Sugar powdered
  • Vanilla

For The Caramel Fudge Filling:

  • 400 gm Condensed milk
  • 100 gm Brown sugar
  • 75 gm Butter
  • 1/2 tsp Salt
  • Vanilla

For the Chocolate Topping:

  • 200 gm Dark Chocolate
  • 50 gm White chocolate
  • 75 gm Low fat cream


For the Base:

  • Preheat oven to 175C.
  • Line 7” square cake tin with parchment paper with over hanging edges.
  • In a bowl, mix together, maida, sugar, almond flour.
  • Add chopped almonds and mix well.
  • Add ice cold butter and vanilla and rub it into the flour until it is nicely combined.
  • Transfer the crumbly dough to the tin and press it well to form an even layer at the bottom of the tin.
  • Bake in preheated oven for 15 minutes.
  • Remove from oven and set aside.

For the Filling:

  • While the base is baking, let us prepare the filling.
  • In a saucepan, combine condensed milk, sugar and butter.
  • Bring it to boil. Keep stirring until the mix becomes thick and a line dragged with a spatula disappears only after 3-4 seconds gradually.
  • Add vanilla and salt and mix well.
  • Pour this on the baked shortbread base.
  • With the help of a spatula, level the top of the filling.
  • Allow it to cool completely.

For the topping:

  • Melt dark chocolate and white chocolate separately, either in a double boiler or in MW.
  • Heat cream and add one or two teaspoons of hot cream to the white chocolate and the remaining to the dark chocolate.
  • Mix well until both the chocolates are smooth.
  • Pour the dark chocolate on top of the caramel filling and level it with a spatula.
  • Pour the white chocolate all over the dark chocolate and with the help of a toothpick, make swirls on top so that the white chocolate forms beautiful pattern on dark chocolate.
  • Allow it to completely cool.
  • Refrigerate for 30 minutes.
  • Use a sharp knife to slice the squares.
  • Store them in an airtight box as a single layer.