Millionaire shortbread rounds

Millionaire shortbread rounds are a delightful twist on the classic millionaire shortbread bars, featuring layers of buttery shortbread, rich caramel, and smooth chocolate in a convenient round shape. Here’s how to make them:

Millionaire Shortbread Rounds Recipe


Shortbread Base:

  • 1 cup (225g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 cups (240g) all-purpose flour
  • 1/4 teaspoon salt

Caramel Layer:

  • 1 cup (225g) unsalted butter
  • 1 cup (200g) packed light brown sugar
  • 1/4 cup (60ml) light corn syrup
  • 1 can (14 oz or 397g) sweetened condensed milk
  • 1/2 teaspoon vanilla extract

Chocolate Topping:

  • 10 oz (285g) semi-sweet or milk chocolate, chopped (or chocolate chips)
  • 1 tablespoon (14g) unsalted butter


  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Make the Shortbread Base:
    • In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
    • Gradually add the flour and salt, mixing until the dough comes together.
    • Roll out the dough to about 1/4-inch thickness on a lightly floured surface.
    • Use a round cookie cutter to cut out rounds and place them on the prepared baking sheet.
    • Bake for 12-15 minutes, or until the edges are lightly golden. Let the shortbread rounds cool completely on a wire rack.
  3. Prepare the Caramel Layer:
    • In a medium saucepan over medium heat, combine the butter, brown sugar, corn syrup, and sweetened condensed milk.
    • Bring the mixture to a gentle boil, stirring constantly. Continue to cook, stirring frequently, until the caramel thickens and reaches a temperature of 225°F (107°C) on a candy thermometer, or until it turns a deep golden color.
    • Remove from heat and stir in the vanilla extract.
    • Allow the caramel to cool slightly, then spoon a generous amount onto each shortbread round, spreading it to the edges. Let the caramel set.
  4. Make the Chocolate Topping:
    • In a microwave-safe bowl or a double boiler, melt the chopped chocolate and butter together, stirring until smooth.
    • Spoon the melted chocolate over the caramel layer on each shortbread round, spreading it evenly.
  5. Set and Serve:
    • Let the chocolate topping set at room temperature or in the refrigerator.
    • Once set, serve the millionaire shortbread rounds.


  • Cutting Rounds: If you find it easier, you can press the shortbread dough into the cups of a muffin tin for uniform shapes.
  • Storage: Store the millionaire shortbread rounds in an airtight container at room temperature for up to a week, or refrigerate for longer storage.
  • Decorating: For a decorative touch, drizzle some white chocolate over the top or sprinkle with sea salt before the chocolate sets.

Enjoy your homemade millionaire shortbread rounds!

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