Millionaire Shortbread Cookies

Growing up, one of my absolute favourite bakes to tuck into was Millionaire Shortbread, or Scotblock Candy Bars as we used to call them. I mean biting into it is just such a party from cracking the layer of chocolate to the smooth layer of fudge to finally that buttery melt-in-your-mouth shortbread – it’s a killer combination!

As years went by and my palate started to evolve, they now seem a bit overwhelming sweet, but I still absolutely love the combination. I therefore had to put a bit of a twist on it and create mini cookie versions, where you can easily control and vary the ratio of these amazing layers. I toned down each layer quite a bit so it’s not overwhelming, but rather just bite-fulls of sweet bliss!

It’s a bit time consuming to assemble, but this is where you can involve the kids and really have fun.

Millionaire Shortbread Cookies



  • 200g caster sugar
  • 90g butter
  • 230ml cream, warmed slightly


  • 230g softened butter
  • 50g brown sugar
  • 100g caster sugar
  • 1 tsp vanilla essence/extract
  • 1 tsp salt
  • 280g flour


  • 60g good quality chocolate, melted (adjust according to your preference)


Start off by making your caramel (I would suggest making it a day before and refrigerating once cooled to give you a nice spreadable texture when assembling the cookie).

  1. Place the sugar in a saucepan on medium heat and allow to melt, stirring occasionally to distribute the heat evenly. Once the sugar has completed melted and the liquid turns an amber colour, remove from the stove and add the butter, whisking to combine.
  2. Add the slightly warmed cream and whisk until completely combined, then pour into a container and allow to cool before refrigerating for at least 8 hours, preferably overnight.
  3. Once the caramel has thickened in the fridge, it is time to make the shortbread.
  4. Preheat your oven to 165C and prepare your baking trays with baking paper.
  5. In a stand mixer, start by beating the butter for about 1 minute, until smooth. Add the sugars (caster and brown) and beat for approximately 1-2 minutes until light and creamy.
  6. On low speed, add the vanilla and once combined, add the salt and flour and mix until combined (careful not to over-mix at this point).
  7. Transfer the dough to a surface sprinkled with cornflour (to avoid it sticking to the work surface). Either place a sheet of baking paper or sprinkle cornflour on top of the dough to make it easier to roll out. Roll out the dough to your desired thickness then cut out into your desired shapes either with a cookie cutter or a knife.
  8. Place on a baking tray and bake the shortbread cookies until lightly golden on the top and around the edges, the duration will vary depending on the thickness of your cookie.
  9. Once baked, remove the cookies from the oven and allow to cool in the trays for 5 minutes before transferring to a cooling rack to cool completely.
  10. Once the cookies have cooled off, it’s time to assemble. Simply spoon the desired amount of caramel (it should be a spreadable consistency) onto the shortbread and neatly spread to create the layer of caramel on the cookie. Finally, drizzle the desired amount of melted chocolate on top of the caramel layer and store in the fridge, in an airtight container.
  11. Enjoy!!

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