Billionaire's Shortbread

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recipe by Lena Geller

  • Time icon
    Total Time
    2hrs 0mins
  • Serves icon
  • Calories icon
based on 1 ratings

This is a classic millionaire's shortbread. I prefer a thin shortbread base, because it provides full flavor without the dryness. The caramel, made with evaporated milk, is smooth and holds its form. The topping is a simple semisweet chocolate that adds a nice crunch once hardened. And, of course, a generous sprinkling of sea salt is essential.

recipe updated Jun 7, 2019


  • Butter icon
  • Brown sugar icon
    Brown sugar
  • Kosher salt icon
    Kosher salt
  • Vanilla extract icon
    Vanilla extract
  • Coconut extract icon
    Coconut extract
  • All purpose flour icon
    All purpose flour
  • Unsweetened shredded coconut icon
    Unsweetened shredded coconut
  • Evaporated milk icon
    Evaporated milk
  • Butter icon
  • Brown sugar icon
    Brown sugar
  • Semisweet chocolate icon
    Semisweet chocolate
  • Sea salt icon
    Sea salt
    as needed


  • kCook icon Stand mixer
  • kCook icon Spatula
  • kCook icon Parchment paper
  • kCook icon Microwave
  • kCook icon Stove
  • kCook icon Stand mixer bowl
  • kCook icon Square pan - 9"
  • kCook icon Glass measuring cup
  • kCook icon Saucepan
  • kCook icon Medium bowl

Step preview

  1. Prepare a clean square pan with parchment paper
  2. Get a clean stand mixer bowl
  3. Add butter
  4. Add brown sugar
  5. Beat until light and fluffy - 4 min
  6. Add kosher salt
  7. Add vanilla extract
  8. Add coconut extract
  9. Beat until combined then set aside - 1 min
  10. Get a clean medium bowl
  11. Add all purpose flour
  12. Add unsweetened shredded coconut
  13. Fold dry ingredients into mixture
  14. Transfer mixture to square pan
  15. Press evenly
  16. Place in freezer
  17. Pre-heat - 175°C
  18. Bake - 5 min, 175°C
  19. Reduce - 150°C
  20. Bake and let cool - 15 min, 150°C
  21. Get a clean saucepan
  22. Add evaporated milk
  23. Add butter
  24. Add brown sugar
  25. Heat until just boiling while stirring occasionally - medium heat
  26. Simmer until thickened - approx 20 min, low heat
  27. Pour caramel into base
  28. Place in freezer until hard - approx 1 hr
  29. Get a clean glass measuring cup
  30. Add semisweet chocolate
  31. Melt carefully in microwave - low heat
  32. Spread evenly
  33. Sprinkle with flaked sea salt
  34. Chill in fridge until set
  35. Turn out
  36. Slice into squares
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