Holiday Millionaire's Shortbread
Prep time
Cook time
Total time
A thick layer of buttery almond shortbread covered with soft maple caramel and topped with cinnamon chocolate ganache: This Holiday Millionaire's Shortbread is a seasonal twist on a classic and is super easy to prepare.
Serves: 30
  • 1 cup blanched almond flour
  • 1 cup all-purpose flour
  • ⅓ cup sugar
  • 1.5 sticks butter
  • ¼ teaspoon almond extract
  • 1 can sweetened condensed milk
  • 1 stick butter
  • ⅓ cup maple syrup
  • 1 cup dark or semi sweet chocolate chips
  • ½ stick butter
  • 2 teaspoons cinnamon
  1. Heat the oven to 350F and grease an 8x8 inch rectangle baking tin.
  2. To make the shortbread, mix the all-purpose flour, almond flour, almond extract, and sugar in a bowl. Rub the softened butter until the mixture resembles fine breadcrumbs.
  3. Knead the mixture together until it forms a dough, then press into the base of the prepared tin.
  4. Bake the shortbread for 20 minutes or until firm to the touch and very lightly browned. Leave to cool in the tin.
  5. To make the caramel, place the butter, maple syrup, and condensed milk in a pan and heat, stirring occasionally.
  6. Bring caramel to a boil, stirring all the time, then reduce the heat and simmer very gently, stirring continuously, for about 5-10 minutes or until the mixture has thickened slightly.
  7. Let the caramel cool down and thicken for about 10-15 minutes, then pour over the shortbread and place in the refrigerator for about 30 minutes to cool.
  8. For the topping, melt the chocolate and butter slowly in a bowl over a pan of hot water or the microwave. Once the chocolate and butter has melted, add cinnamon.
  9. Pour over the cold caramel and leave to set. Cut into squares or bars.
Recipe by Sugary & Buttery at