Q1: What is Millionaire's Shortbread?

Millionaire's Shortbread (also known as a caramel slice or caramel shortcake) is a classic dessert bar from Scotland. It traditionally consists of three layers: a baked shortbread biscuit base, a soft caramel filling, and a layer of milk or dark chocolate on top. This recipe is a clever, no-bake version of that classic.

Q2: Is this recipe gluten-free?

Yes! Because the crust is made with almond flour instead of traditional all-purpose flour, this recipe is naturally gluten-free . Just be sure that all of your other packaged ingredients (like your chocolate) are certified gluten-free if you are serving it to someone with a severe allergy.

Q3: My caramel is too hard (or too soft). What did I do wrong?

The texture of this condensed milk caramel depends on how long you boil it. If your caramel is too soft and runny, it likely needed another minute or two of boiling to thicken up. If it is too hard, it was likely boiled for a bit too long. Follow the visual cue in the recipe: when you can drag a spatula through it and the line it creates holds for 1-2 seconds, it is perfect.

Q4: How do I cut these bars without the layers smushing together?

The two most important secrets to clean, perfect slices are a thoroughly chilled product and a hot, sharp knife . Make sure your bars have been in the refrigerator for at least a few hours so all the layers are firm. Then, use a long, sharp knife. Run the blade of the knife under hot running water for a few seconds, quickly wipe it dry with a towel, and then make one clean, decisive cut. Repeat this process of heating and wiping the knife for every single cut.

Q5: My chocolate ganache split or seized. What happened?

A split or "broken" ganache (where it looks oily and grainy) usually happens if the cream was too hot or if liquid got into the chocolate. A "seized" ganache (where it becomes a hard, stiff paste) can happen if the chocolate gets too hot too quickly. The best way to prevent this is to let the hot cream sit on the chocolate undisturbed for a few minutes to melt it gently, and then to whisk it slowly and consistently until it comes together.

The Best Easy No-Bake Millionaire's Shortbread

The Best Easy No-Bake Millionaire’s Shortbread

A completely no-bake version of the classic Millionaire’s Shortbread, this decadent bar dessert features three distinct layers. The base is a simple, press-in shortbread crust made from almond flour, brown sugar, and melted butter. The middle layer is a rich, chewy caramel made on the stovetop with condensed milk. The top layer is a smooth, dark chocolate ganache with a beautiful white chocolate marble swirl. The bars are chilled until firm, then sliced for serving.

Author: Evelyn
Prep Time: 30 minutes
Cook Time: 7 minutes
Total Time: 1 hour 40 minutes (includes chilling time)
Yield: 16 bars
Category: Dessert
Method: No-Bake, Chilling, Simmering
Cuisine: Scottish
Diet: Gluten Free

Ingredients

For the Shortbread Crust:
200 g (about 2 cups) almond flour
2 tablespoons brown sugar
¼ teaspoon salt
75 g (about 5.5 tbsp) unsalted butter, melted
½ teaspoon vanilla extract
For the Caramel Layer:
100 g (about ½ cup) brown sugar
75 g (about 5.5 tbsp) unsalted butter
300 g (about 1 cup) condensed milk
For the Chocolate Ganache:
200 g (about 1 ¼ cups) dark chocolate, chopped
50 g (about 1/3 cup) white chocolate, chopped
125 g (about ½ cup) heavy cream

Instructions

Make the Crust: Line an 8×8-inch square pan with parchment paper, leaving overhangs to use as handles.
In a bowl, stir together the almond flour, brown sugar, and salt. Pour in the melted butter and vanilla extract, and stir until the mixture resembles wet sand.
Press the mixture firmly and evenly into the bottom of the prepared pan. Chill in the refrigerator while you prepare the caramel.
Make the Caramel: In a small pot over medium heat, combine the brown sugar, butter, and condensed milk. Bring to a boil, stirring constantly.
Continue to boil for 2-3 minutes as the caramel thickens. It is ready when a spatula dragged through the bottom leaves a trail that takes 1-2 seconds to close.
While the caramel is still warm, pour it over the chilled shortbread crust and smooth it into an even layer. Let it chill in the refrigerator while you prepare the ganache.
Make the Chocolate Ganache: Place the chopped dark chocolate and white chocolate into two separate heat-safe bowls.
Heat the heavy cream on medium heat until it just begins to simmer. Pour 100g of the hot cream over the dark chocolate and the remaining 25g over the white chocolate. Let them sit undisturbed for 1-2 minutes.
Whisk each bowl of chocolate until the ganache is melted and smooth.
Pour the dark chocolate ganache over the caramel layer and smooth it out.
Use a spoon to drop small blobs of the white chocolate ganache on top of the dark chocolate layer.
Gently run a chopstick or knife through the ganache layers in a zigzag pattern to create a marbled effect.
Chill and Serve: Chill the tart in the refrigerator for at least 1 hour, until all layers have set.
Use the parchment paper overhangs to lift the shortbread from the pan. Run a sharp knife under hot water to make clean cuts, and slice into bars.

Notes

This is a completely no-bake dessert, making it ideal for when you don’t want to use an oven.
Using a parchment paper sling in the pan is a key step that makes it easy to remove the finished bars for clean slicing.
The visual cue of dragging a spatula through the caramel is the best way to test for the correct thickness.
Running your knife under hot water before each cut will result in neater, cleaner bars.

Find it online: https://cookupjoy.com/millionaires-shortbread/