Millionaire Shortbread

Jan W Recipe

By Jan W Neeniejan

I found this recipe in the latest issue of AARP magazine...looks really good and is not at all difficult to make...

The photo is not mine, it's from the magazine...

Recipe Rating:
 2 Ratings
36-40 cookies
Prep Time:
Cook Time:


2 c
all-purpose flour
1-1/2 c
light brown sugar, packed, divided
1 tsp
salt, divided
2 c
cold unsalted butter, divided
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1-1/2 tsp
vanilla, divided
1/4 c
light corn syrup
14 oz. can(s)
sweetened condensed milk
3/4 lb
high quality milk chocolate
Kitchen Crew

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Directions Step-By-Step

Preheat oven to 325°F. Butter sides & bottom of 13" x 9" pan, place layer of parchment in pan, allowing it to extend several inches over each end of pan; butter the parchment paper on bottom portion of pan.
Measure flour, 1/2 c. brown sugar & 1/2 tsp. salt in food processor; pulse until well-mixed.
Add 1 cup of butter, cut in chunks; pulse until roughly mixed.
Sprinkle in 1/2 tsp. vanilla & process until it forms a ball of dough.

Remove dough & press evenly into bottom of prepared pan.

Bake 35-40 min., turning pan around halfway through to brown evenly. Let cool on wire rack.
Melt remaining 1 cup of butter over low heat; stir in remaining brown sugar, corn syrup and can of milk. Increase heat to medium-low; bring to boil, stirring constantly, for 4 min.

Remove from heat, stir in remaining salt and vanilla. Pour evenly over cooled crust. Let cool.
Melt chocolate (use double boiler or microwave) and pour evenly over the caramel layer.

Cool completely and then, using parchment paper, remove from pan and cut into squares.

About this Recipe