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These espresso millionaire’s shortbread bars are the richest bars you’ll ever eat, which makes them the perfect comforting yet indulgent afternoon pick-me-up. There’s a layer of buttery espresso shortbread underneath a layer of creamy and chewy caramel that also has espresso to strengthen the coffee flavour. On top, there’s a thin layer of dark chocolate to add even more richness and help balance the sweetness a bit. People call millionaire’s shortbread “homemade Twix”, but that’s kind of an insult. They are infinitely more flavourful and 100% worth the effort.
It’s so good, you have no reason not to make it, but if you have doubts, let me address them. Firstly, maybe it’s too much work because you need to buy condensed milk and stand over the stove and make caramel? Well, you can pick up condensed milk next time you go grocery shopping and save it for when you have time to bake because it can just sit in your pantry without going bad. As for the caramel, you can listen to music and have a mini dance party while making it. I promise it’ll be fun! Or maybe you’re afraid it’ll be too sweet? You can use chocolate as dark as unsweetened to balance the sweetness of the caramel and cut them into smaller portions if you’d like.
Why you’ll love these bars
- Lots of espresso flavour because the more coffee, the better!
- Thick, creamy and gooey caramel layer.
- Delicate buttery shortbread crust.
- Rich dark chocolate layer on top.
Ingredients
- Unsalted butter: Butter makes the shortbread and caramel more rich. It’s also used in the chocolate layer to improve the texture.
- Icing sugar: Icing sugar creates a fine and melt-in-your-mouth texture in the shortbread.
- Espresso powder: Espresso powder is used in both the shortbread and the caramel for a strong coffee flavour.
- Vanilla extract: Vanilla adds flavour to the shortbread layer.
- Flour: Flour gives the shortbread cookies structure.
- Table salt: Salt enhances the flavour of the shortbread and caramel. If using sea salt or kosher salt, double the amount listed in the recipe.
- Condensed milk: Condensed milk is used as the base for the caramel so it has a creamy texture.
- Corn syrup: Corn syrup is used to prevent crystallization in the caramel. You can use golden syrup instead if desired.
- Dark chocolate: Use a minimum of 70% cocoa dark chocolate so the bitterness balances out the sweetness of the caramel. You can use chopped chocolate or chocolate chips.
- White chocolate: I piped white chocolate decorations on top of the bars, but it’s totally optional!
Equipment
If you can, having an instant read thermometer or candy thermometer can help you know exactly when the caramel is done, but you can make the caramel without a thermometer too.
Make sure you have a kitchen scale for this recipe since most of the measurements are in grams. Using a kitchen scale ensures you get the same results I have! Learn about why I use a kitchen scale here. If you’d like to use measuring spoons and cups, you can use an online recipe converter to change the units to whatever you’re using.
Storage
These bars are best stored at room temperature in an airtight container for up to a week.
FAQ
To prevent blooming, make sure to keep the bars at room temperature rather than in the fridge. Also be sure not to let the bars be exposed to moist conditions. Generally these methods will prevent the chocolate from blooming, but to guarantee a smooth surface, don’t use the method outlined in the recipe. Instead, either cover the bars with tempered chocolate or a dark chocolate ganache.
Let’s bake!
These espresso millionaire shortbread bars never fail to make my day because chocolate and caramel are the equation for happiness. Am I right, or am I right?
When you make them, please tag me on Instagram @bakewhenitrains so I can see your gorgeous layered bars. Also, don’t forget to leave a comment and rating below. I’d love to hear your feedback!
With love,
Your baking friend Sherene ❤️
Espresso Millionaire’s Shortbread
Ingredients
Shortbread
- 142 grams unsalted butter room temperature
- 75 grams icing sugar
- 1 tbsp espresso powder
- 1 tsp vanilla extract
- 180 grams all-purpose flour
- 1/4 tsp table salt
Espresso Caramel
- 776 grams condensed milk 600 ml
- 80 grams unsalted butter cut into small pieces
- 2 tbsp corn syrup
- 1 tsp table salt
- 1 tbsp espresso powder
Chocolate
- 4 oz dark chocolate chopped, minimum 70% cocoa
- 20 grams unsalted butter
- 1.5 oz white chocolate chopped
Instructions
- Preheat the oven to 350°F and line an 8×8 square pan with parchment paper.
Shortbread
- In a large bowl, cream the butter, sugar, espresso and vanilla until creamy and smooth. The mixture doesn't need to be fluffy or pale in colour.
- Add the flour and salt and mix until just combined.
- Transfer the dough to the prepared pan and press firmly into an even layer.
- Bake for 15-20 mins until slightly golden brown on the edges, then cool. The cookie will still be soft to the touch right out of the oven, but firm up as it cools.
Caramel
- Combine all the ingredients in a medium pot or saucepan.
- Cook on medium low heat until the colour deepens into a butterscotch colour, stirring constantly. It will read around 220F on a instant read thermometer. This can take up to 30 minutes, depending on the stove.
- Pour caramel immediately onto the shortbread base, smoothing with a spatula. To get an extra smooth layer, jiggle the pan a bit.
- Refrigerate until the caramel is firm (it will not be hard).
Dark chocolate
- Once the caramel is firm, combine and melt the dark chocolate and butter in a heatproof bowl. You can either heat on medium heat in short intervals in the microwave, or melt in a double boiler.
- Pour into the pan and smooth out using a spatula, or by gently jiggling the pan.
- Melt the white chocolate and transfer to a small piping bag and pipe the designs of your choice. You could also use a spoon or toothpick, but it'll be a bit more difficult than piping.
- Let the chocolate set until hard. Slice with a sharp knife, cleaning the knife between each cut for neat slices.
Shortbread recipe adapted from Preppy Kitchen.
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