Millionaire Shortbread Bars
Breville Test Kitchen

Breville Test Kitchen

Millionaire Shortbread Bars

Living up to its decadent name, this really does taste a million dollars! The Breville Food Processor makes shortbread like your grandma…crisp, buttery and melt-in-the-mouth. A layer of indulgent caramel and a silky chocolate topping and you have a bite of triple-layered luxury.
the Paradice™ 9
the Paradice™ 9 Product Details

the Paradice™ 9

+3 more appliances


7 hrs 30 mins total time

45 mins active time


Makes 15



For the shortbread

  • unsalted butter icon
    8 oz unsalted butter

    cut into small cubes and chilled

  • superfine sugar icon
    ½ cup (3½ oz) superfine sugar
  • all-purpose flour icon
    2 cups (10½ oz) all-purpose flour
  • kosher salt icon
    ½ tsp kosher salt

For the caramel layer

  • heavy cream icon
    1 cup (4 fl oz) heavy cream
  • superfine sugar icon
    1 cup (7 oz) superfine sugar
  • confectioner’s liquid glucose icon
    ½ cup (6¼ oz) confectioner’s liquid glucose
  • unsalted butter icon
    5½ oz unsalted butter


  • kosher salt icon
    1 tsp kosher salt
  • milk icon
    ¾ cup (6 fl oz) milk

For the chocolate layer

  • dark chocolate (70% cocoa) icon
    7 oz dark chocolate (70% cocoa)

    broken into pieces

  • unsalted butter icon
    1 oz unsalted butter

    chopped, at room temperature

  • sea salt icon
    Sea salt

    to finish


  • 1Grease and line the base and sides of a 9-inch square cake pan with parchment paper.
  • 2To preheat the oven, insert the wire rack into position 6. Set the oven to Bake, Convection, 350°F, for 22 minutes and press Start. Meanwhile, continue to the next step.
  • 3To prepare the shortbread, carefully assemble the processor with the grey spindle and green S-blade™ in the bowl. Add the butter, sugar, flour and salt and process until the mixture resembles fine crumbs.
  • 4Turn the dough onto the countertop and bring together with your hands. Roll on the floured countertop the same size as the base of the pan. Carefully place the dough into the pan and dock with a fork.
  • 5Once preheated, place the pan in the oven and bake for 22 minutes, or until the shortbread is lightly colored. Cool in the pan, on a wire rack.
  • 6Start the caramel layer, heat the cream in a small saucepan over low heat. Set aside.
  • 7To make the caramel, place the sugar, glucose, butter, salt and milk in medium saucepan over high heat. Whisk to combine, ensuring the caramel doesn’t catch to the base of the pan. Once the caramel comes to a boil, whisk constantly until it reaches 300°F on an instant-read thermometer. Remove immediately from the heat and carefully add the warm cream in 3 batches. Whisking until well combined and smooth. Pour the caramel through a strainer onto the shortbread, ensuring it spreads into the corners of the pan. Refrigerate for 6 hours, or until set.
  • 8To prepare the chocolate layer, carefully assemble the processor with the grey spindle and green S-blade™ in the bowl. Add the chocolate and process until finely chopped. Transfer to a heatproof bowl.
  • 9Place the bowl of chocolate over a saucepan of barely simmering water. Don’t allow the base of the bowl to touch the water, so the chocolate doesn’t overheat. Stir occasionally for 5 minutes, or until melted. Add the butter, stir until melted and smooth. Remove the bowl from the heat.
    Tip: The chocolate can also be melted in a microwave oven on High in 20 second bursts, stirring between each burst.
  • 10Spread the chocolate mixture evenly over the caramel. Sprinkle with sea salt. Return to the refrigerator for 30 minutes, or until set.
  • 11Remove the shortbread from the pan. Cut into 5 equal lengths, then cut each length into 3 bars.
  • 12Sprinkle with sea salt and serve.
    Tip: Shortbread bars will keep in an airtight container in the refrigerator for up to 1 week.

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