Caramel shortcake, millionaire’s shortbread, Twix cake; this indulgent treat goes by many different names. In this article, I’ll explain where those names come from and share my easy recipe, along with all my tips.
This millionaire shortbread is really one of my favorites and I’m sure you’ll love it too. Why?
Making millionaires shortbread is really easier than you think and you don’t need a lot of special ingredients either:
Making this Twix cake is a three-part process.
You start by making the buttery crust. Cream butter, sugar and salt together until smooth. Add the self-rising flour and mix until combined.
Press the dough into a greased springform pan. Prick the base with a fork and bake at 350˚F/180˚C (conventional oven) for 20 minutes or until cooked through.
For the filling, you need to place a small saucepan on medium heat. Add the condensed milk and the brown sugar. Stir until the sugar has dissolved.
Now increase the heat and continue stirring with a whisk. Bring to a boil and let it cook for 10 minutes while you keep stirring.
The caramel filling is ready when it has thickened enough. Pour over the cooled down cookie base and use a spatula or something similar to spread it evenly. Place in the fridge to let it cool a bit.
Once the caramel has cooled down enough, melt the milk chocolate in a double boiler. At the same time you can add the white chocolate into a disposable piping bag and melt it in the microwave.
Spread the melted milk chocolate over the caramel layer, and spread it evenly.
Cut a small tip off the piping bag with the white chocolate and pipe even lines from left to right. Once that is done, use a knife or a toothpick to drag it through the chocolate to create a pattern.
Let the chocolate set completely before you slice the millionaires shortbread.
BAKING TIP: I like to use a springform pan for this kind of recipe. It makes it easy to remove the caramel shortcake from the pan and keeps cleanup simple.
You can store Millionaires shortbread outside of the fridge in an airtight container. Make sure not to place it in the fridge as it will get too hard and will be difficult to slice. It will keep outside of the fridge for up to a week.
Yes you can freeze millionaires shortbread perfectly! Properly wrap in plastic wraps and freezer containers and store for up to 3 months.
If you’re addicted to the irresistible combination of chocolate and caramel, you aren’t alone! Here at Laura’s Bakery, more sweet treats with this flavor combination are constantly being added:
There are so many different names for this delicious dessert. But what’s the difference between caramel shortcake, chocolate caramel shortbread, millionaire’s shortbread, caramel slice, millionaire’s shortcake, or Twix cake?
Millionaire’s shortbread is essentially the same as caramel shortcake. The different names come from the many places around the world where this recipe is popular.
The recipe originally comes from Scotland, where shortbread has been enjoyed since the 12th century. A few centuries later, the Scots came up with the idea of combining it with caramel and chocolate, pure heaven!
Besides Scotland, caramel shortbread is also very popular in countries like Australia, New Zealand (where it’s often called Wellington squares), and England.
A fun detail: in New Zealand, it’s said to be a New Year’s Day tradition to serve a piece to the first guest who enters your home.
The name definitely raises some questions. Originally, there was shortbread: a crumbly, buttery cookie similar to what you might know as a classic shortbread cookie.
To turn it into millionaire’s shortbread, you add a thick layer of caramel and a generous layer of chocolate.
These additions make it a richer, more indulgent version of the original shortbread, hence the name “millionaire’s.” It’s believed the name refers to how luxurious and decadent the treat is.
In this variation, salt is added to the caramel layer of millionaire’s shortbread. Billionaire’s shortbread originates from the United States, where salted caramel is extremely popular.
Personally, I’d probably call it salted caramel shortcake, but hey, I might also be the one who added yet another name to the already long list (Twix cake!).
As you can see, the list of names for this recipe just keeps growing. 😉
Absolutely! I usually make it in a round pan like a cake, but caramel shortbread is often baked in a square or rectangular pan as well. In that case, you can cut it into bars or squares.
If you want to use this recipe as-is for a rectangular pan, use one that’s about 8 x 10 inches (20 x 25 cm).
Tip #1: don’t store it in the fridge. It becomes very hard and difficult to slice neatly. I always keep mine at room temperature and use a large, sharp knife.
For extra clean cuts, you can run the knife under hot water, dry it, and then slice. The knife will glide right through.
If you’re not a fan of crumbly shortbread, you can definitely switch it up. Try a sugar cookie base, or use store-bought cookies crushed and mixed with melted butter. You may need to experiment a bit with quantities, but let me know how it turns out!
You probably cooked it a little too long or at too high a temperature. Cooking times can vary depending on your pan and stove. It’s best to stop just before it seems thick enough. Keep in mind that caramel will firm up more as it cools.
White chocolate burns easily, which can cause it to become grainy. Melt it slowly and gently for best results. Also, make sure your bowl doesn’t touch the water when using a double boiler, as that can make it too hot.
If your chocolate develops a white coating, it likely wasn’t properly tempered.
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