Millionaire Shortbread


5 from 178 votes
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This homemade millionaire shortbread features a buttery crust, gooey caramel filling, and a thick layer of chocolate. They make the best no bake caramel dessert.

millionaire shortbread.

Why you’ll love this Millionaire shortbread recipe

  • Easy to make. Unlike most millionaire shortbread recipes, this one involves NO baking, so it comes together in no time! 
  • Incredible texture. Like a Twix bar or caramel slice, this recipe involves three epic layers of deliciousness that will leave you craving more! 
  • Easy to customize. This is a very forgiving recipe, and you can use any fillings you like, including store bought caramel, one diet friendly ones (we’ve tried both vegan caramel and keto caramel!).
  • Perfect to make ahead. This is the kind of dessert you can use for bake sales, office parties, or potlucks, and are always a guaranteed hit! 

What is Millionaire Shortbread

Often referred to as caramel shortbread or millionaire’s slice, Millionaire’s bars are a popular dessert consisting of 3 layers.

The first layer is a shortbread base, the second (middle) layer is gooey caramel, and the final layer is, of course, chocolate!

millionaires shortbread.

How to make Millionaire’s shortbread

The Ingredients

Shortbread crust

  • Coconut Flour, A naturally raw flour that has a cake-like texture when combined with wet ingredients. 
  • Coconut Oil. Use refined coconut oil to ensure no coconut flavor. 
  • Maple Syrup. Helps provide a dash of sweetness and also helps hold the shortbread together.

Caramel filling

Chocolate ganache-

  • Chocolate. I like to use semi-sweet chocolate as the filling is plenty sweet, and the subtle darkness balances it out perfectly, but milk chocolate will work. 
  • Coconut oil. Adding a dash of coconut oil to the chocolate will make it easier to bite into once set. 

The Instructions

  1. Prepare the shortbread base. In a large mixing bowl, stir the coconut flour, coconut oil, and maple syrup.  Transfer to a lined pan and spread out evenly. Place it in the freezer to firm up.
  2. Prepare the caramel filling. While the crust is firming up, prepare your caramel or prep the store bought caramel.
  3. Add caramel to the base. Remove the shortbread base and pour the caramel over it. Place back in the freezer.
  4. Add the chocolate. Melt your chocolate with coconut oil. Remove the pan from the freezer and add the chocolate mixture on top of it, spreading it out all over the caramel. Place in the fridge to chill and firm up.
  5. Slice and enjoy! Remove the chilled Millionaire Shortbread Bars from the fridge and slice into pieces.
millionaire's shortbread.

Storage instructions

To store: Place the bars on a plate and cover in plastic wrap. Alternatively, you can store them in a sealable container. These shortbread bars will keep fresh stored in the fridge for up to two weeks.

To freeze: After they have been sliced, wrap them in parchment paper and place them in a ziplock bag. Frozen caramel shortbread bars will keep well for up to 6 months.

  • Chef’s knife. A must for any kitchen and a must to slice this dessert up. 
  • Square pan. The perfect sized pan to hold all three layers easily. 
  • Mixing bowls. To make the shortbread crust. 
millionaire's shortbread recipe.

Recipe tips and tricks

  • Line the pan. Always line the pan with parchment paper for easy removal and also easy cleanup!
  • Thicken the chocolate. If you’d prefer a thicker chocolate topping, swap out the coconut oil for heavy cream. This will be more like a ganache. 
  • Chill between layers. It is super important to chill the bars between each layer so there is enough time for it all to firm up. 
  • Slice with a warm, sharp knife. Using a sharp and warm knife will make it so much easier to cut the millionaire shortbread up. Because there are three layers, it can be a little more cumbersome, but prepping your knife first will make it easy!
millionaire shortbread recipe.

Millionaire Shortbread

5 from 178 votes
Easy no bake Millionaire's Shortbread made with healthy and wholesome ingredients! Buttery shortbread base, gooey caramel and all topped in chocolate- It's keto, vegan, paleo, low carb and sugar free!
Servings: 12 Bars
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes





  • Line a square pan with parchment paper.
  • In a large mixing bowl, add your coconut flour, melted coconut oil and maple syrup. Mix well, until combined. Transfer the batter to the lined pan and spread out evenly. Place in the freezer.
  • Prepare your caramel, or choose a thick store-bought caramel sauce in a can. Spread it over the shortbread crust and place it back in the freezer.
  • Melt your chocolate with the coconut oil. Once melted, let sit for several minutes, before pouring over the top of the caramel layer. Spread out evenly before refrigerating until the chocolate has firmed up.
  • Slice into bars and enjoy.


* If not making your own caramel, opt for a thick caramel from a can or jar. 
TO STORE: Place the bars on a plate and cover in plastic wrap. Alternatively, you can store them in a sealable container. These shortbread bars will keep fresh in the fridge for 2 weeks.
TO FREEZE: After they have been sliced, wrap them in parchment paper and place them in a ziplock bag. Frozen caramel shortbread bars will keep well for up to 6 months.


Serving: 1BarCalories: 292kcalCarbohydrates: 41gProtein: 3gFat: 17gSodium: 78mgPotassium: 72mgFiber: 6gSugar: 22gVitamin A: 8IUVitamin C: 0.1mgCalcium: 42mgIron: 1mgNET CARBS: 35g
Course: Dessert
Cuisine: British
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Frequently asked questions

How to cut Millionaire Shortbread

Slightly wet a knife, and dry it using a kitchen towel. Slice the bars carefully into 3 equal pieces. Slice through each piece twice, until 9 bars remain, then slice once more.

Is this recipe gluten-free?

When made with homemade caramel or caramel sauce without any gluten, this recipe is suitable for celiacs.

Can I bake the crust?

If you’d prefer a more crumbly and tender crust, you can bake it in the oven for 15 minutes at 180C/350F. Let it cool completely before adding the caramel layer.

More no bake desserts

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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5 from 178 votes (171 ratings without comment)

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Recipe Rating


  1. 5 stars
    It tastes so good! My only problem is the chocolate layer. The coconut oil hardens it, so it’s tough to break (or bite into) and makes the caramel ooze out when you do.

    1. Hi Lilly! that is odd, the coconut oil should make the chocolate smoother to bite into. If it’s just melted chocolate, that typically happens with the caramel.

  2. This sounds easy and amazing! So keen to try it. If I may ask an annoying substitution question – do you think this could also work with other flours like almond flour/almond meal? I’m not very familiar with coconut flour and it’s not something I usually have on hand, but almond meal is more available in my house.
    Thanks in advance – can’t wait to give it a go!

  3. 5 stars
    This is so incredible. I keep it in the freezer and take some out when I need/want some, which stops me eating it all at once !! It tastes like Darrell Lea caramel snows with a shortbread base. So good, you have to make it!!

  4. Recipe refers to the oven in step 3 – “Remove the shortbread from the oven and pour the caramel over it.” I assume this is a typo and means freezer?

  5. I was really looking forward to doing this recipe and for some reason the caramel layer was watery and clumps is oil sitting on top after whisking well and being in the freezer ☹️ Where did I go wrong? Any suggestions as would like to give it another go

    1. 5 stars
      I made it with the caramel from condensed milk this time but I remember that this recipe originally had a caramel made from maple syrup and almond butter, right? I’d love to know how that was recipe was exactly because I made them once like that and I thought they were great as well 🙂

  6. These are AMAZING!! I only had peanut butter so used that instead for the caramel layer. Plus for the chocolate I just mixed my chocolate protein powder with almond milk. They were seriously good. Will be making a LOT in the future!! Thanks so much 🙂

  7. My “caramel” layer looked nothing like this. It just looks like a layer of almond butter. There’s no gooey texture like caramel. I used the exact same syrup but a diff brand creamy almond butter. 🤷🏽‍♀️ Still tastes good but doesn’t have that caramel look or flavor I was hoping for.