Millionaire Shortbread

Jan W


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...

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★★★★★ 2 votes
36-40 cookies
30 Min
40 Min


2 c
all-purpose flour
1-1/2 c
light brown sugar, packed, divided
1 tsp
salt, divided
2 c
cold unsalted butter, divided
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


1Preheat 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.

3Add 1 cup of butter, cut in chunks; pulse until roughly mixed.

4Sprinkle 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.

Step 6 Direction Photo

6Melt 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.

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