Millionaire shortbread in an 8×8 pan uses a shortbread base of 1 1/4 cups of flour, 1/4 cup of sugar and 1/2 cup of butter, a caramel layer made from one 14-ounce can of sweetened condensed milk, 1/2 cup of butter and 1/4 cup of brown sugar plus 2 tablespoons of golden or corn syrup, and a topping of 6 ounces of melted chocolate. Bake the base at 350°F for 18 to 22 minutes, cook the caramel to a thick fudge-like consistency, then pour on the chocolate and chill before cutting into 16 squares.
This three-layer bar, also called caramel shortbread or caramel slice, is rich enough that an 8×8 pan serves a crowd. The smaller pan gives thick, distinct layers.
Why an 8×8 Pan Works
An 8×8 pan has 64 square inches, so one can of condensed milk makes a caramel layer just over 1/4 inch thick, the classic proportion. In a 9×13 pan the same amounts spread too thin; double the recipe instead. A 9×9 pan works with the same recipe but gives slightly thinner layers.
Ingredients for an 8×8 Pan
Shortbread Base
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, softened
- Pinch of salt
Caramel
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup light brown sugar
- 2 tablespoons golden syrup or light corn syrup
- 1/4 teaspoon salt
Chocolate Topping
- 6 ounces milk or semisweet chocolate, chopped
- 1 teaspoon neutral oil (helps it cut cleanly)
How to Make Millionaire Shortbread in an 8×8 Pan
- Heat the oven to 350°F and line an 8×8 pan with parchment, leaving overhang on two sides.
- Make the base. Mix the flour, sugar, salt and butter until it forms a crumbly dough. Press firmly and evenly into the pan and prick with a fork.
- Bake for 18 to 22 minutes, until pale golden at the edges. Let it cool.
- Cook the caramel. In a heavy saucepan over medium-low heat, melt the butter, brown sugar and syrup. Add the condensed milk and salt and stir constantly, scraping the bottom, for 8 to 12 minutes, until it thickens and turns a light golden caramel color. Do not let it scorch.
- Layer. Pour the caramel over the cooled base and refrigerate 30 minutes, until firm.
- Add the chocolate. Melt the chocolate with the oil, pour it over the caramel and spread it evenly.
- Chill for 1 to 2 hours, then lift out and cut into 16 squares with a hot, dry knife.
Cook and Prep Times
- Prep: 20 minutes
- Bake: 18 to 22 minutes at 350°F
- Caramel: 8 to 12 minutes on the stove
- Chill: about 2 hours
- Makes: 16 squares
Getting the Caramel Right
The caramel is ready when it is thick enough to leave a trail when you drag the spatula across the pan and has darkened a shade or two. Undercooked caramel stays runny and oozes when cut; overcooked caramel becomes hard and grainy. Constant stirring over moderate heat is the key.
Storage
Keep the squares in an airtight container in the refrigerator for up to 1 week, or at cool room temperature for 2 to 3 days. They freeze well for up to 2 months.
More desserts sized for the pan you have: pecan pie bars (8×8), sopapilla cheesecake and cherry cobbler.
Frequently Asked Questions
Can I double millionaire shortbread for a 9×13 pan?
Yes. Double every ingredient and bake the base 22 to 25 minutes.
Why did my chocolate crack when I cut it?
Cold chocolate cracks. Let the bars sit at room temperature for 10 minutes and use a hot, dry knife. The small amount of oil also helps.
Is caramel shortbread the same as millionaire shortbread?
Yes. Caramel shortbread, caramel slice and millionaire’s shortbread are names for the same three-layer bar.
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