No-Bake Millionaire’s Shortbread
servings12 servings
This no-bake Millionaire’s Shortbread stacks a buttery cookie base, quick condensed milk caramel, and a layer of chocolate on top. Just five ingredients, no oven. These bars slice like a dream, and vanish just as fast.
Ingredients
Shortbread Base
- 2½ cups (250 g) crushed shortbread (can use graham crackers or digestive cookies)
- ⅓ cup (75 g) melted butter
Caramel Filling
- 7 Tablespoons (98 g) butter
- ¼ cup (50 g) white granulated sugar
- 14 oz (395 g) sweetened condensed milk
Chocolate Topping
- 1 cup (175 g) chopped chocolate (baking chips, meltable bars, or any good-quality chocolate)
Instructions
Make the shortbread base
- Add the crushed shortbread to a mixing bowl. Pour in the melted butter and stir until evenly combined.
- Press the mixture firmly into a lined 8-inch (20 cm) square pan. Refrigerate while you prepare the caramel.
Make the caramel filling
- Place the butter and sugar in a medium saucepan over medium-low heat.
- Heat gently until the butter melts and the mixture starts to bubble. Add the sweetened condensed milk and stir constantly.
- Cook for 4–5 minutes, or until the caramel thickens, coats the spoon, and is still pourable. Immediately pour the hot caramel over the chilled base and spread evenly.
- Refrigerate for 45 minutes, or until the caramel is set and firm to the touch.
Add the chocolate topping
- Melt the chocolate in 30-second microwave bursts or over a double boiler. Pour over the chilled caramel and tilt the pan to spread evenly.
- Let set at room temperature, do not refrigerate.
Chocolate topping tips
- Let chocolate set at room temp, not in the fridge. Chilling too soon can make the top patchy or cause cracks when slicing.
- Chill after for storage, but let bars sit out before serving. If water droplets form, they’ll dry off on their own.
Recipe Notes
1. Shortbread cookies: Shortbread is classic, but other plain, buttery cookies work too, like graham crackers or digestive cookies. Avoid anything filled, flavored, or coated.
Crush into fine, sandy crumbs using a food processor or a zip-top bag and rolling pin.
2. Butter: Salted or unsalted both work. If using unsalted, add a pinch (⅛ tsp) of salt when making the caramel.
3. Sugar: Stick with white granulated sugar for the best caramel texture.
4. Sweetened Condensed milk: Use sweetened condensed milk – not evaporated.
5. Chocolate: Semi-sweet (~40%) balances the sweetness of the caramel. Use meltable bars, chips, or chocolate without added oils or fillers. For melting, see: Two Easy Ways to Melt Chocolate
See post above for:
Crush into fine, sandy crumbs using a food processor or a zip-top bag and rolling pin.
2. Butter: Salted or unsalted both work. If using unsalted, add a pinch (⅛ tsp) of salt when making the caramel.
3. Sugar: Stick with white granulated sugar for the best caramel texture.
4. Sweetened Condensed milk: Use sweetened condensed milk – not evaporated.
5. Chocolate: Semi-sweet (~40%) balances the sweetness of the caramel. Use meltable bars, chips, or chocolate without added oils or fillers. For melting, see: Two Easy Ways to Melt Chocolate
See post above for:
Nutrition
Serving: 1slice | Calories: 553kcal | Carbohydrates: 62g | Protein: 6g | Fat: 33g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 42mg | Sodium: 311mg | Potassium: 212mg | Fiber: 1g | Sugar: 40g | Calcium: 107mg | Iron: 2mg