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Two sourdough discard millionaire's shortbread bars stacked on top of each other. Several other bars lay in the background.

Sourdough Millionaire's Shortbread

These millionaire's shortbread bars have a sourdough shortbread cookie base, a gooey caramel center, and chocolate ganache to top it off!
5 from 1 vote
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Course: Dessert
Cuisine: scottish
Prep Time: 15 minutes
Cook Time: 25 minutes
Chill Time: 1 hour
Total Time: 1 hour 40 minutes
Servings: 16 bars
Author: Jamie

Ingredients

Shortbread Base

  • 1 1/2 cups all-purpose flour 190 g
  • 1/2 cup granulated sugar 100 g
  • 1/4 teaspoon salt 1.5 g
  • 12 tablespoons salted butter softened (170 g)
  • 1/2 cup sourdough discard unfed and at room temperature (120 g)

Caramel

  • 14 ounces sweetened condensed milk 396 g
  • 1/4 cup maple syrup 80 g
  • 1/2 cup brown sugar packed (110 g)
  • 11 tablespoons salted butter 155 g
  • 1 teaspoon vanilla extract 5 g

Chocolate Ganache

  • 1 1/2 cups semi-sweet chocolate chips 255 g
  • 1/4 cup heavy cream 60 g
  • 1 teaspoon coarse salt optional, 5 g

Instructions

Make the Shortbread Base

  • Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving a slight overhang for easy removal.
  • In a mixing bowl, whisk together the flour, sugar, and salt. Cube or grate the butter and add to the mixing bowl.
  • Pour in the sourdough discard. Mix until combined (it's going to look dry/crumbly, but trust the process!).
  • Press the dough evenly into the bottom of the prepared pan.
  • Bake for 25 minutes, or until the edges are lightly golden. Remove from the oven and allow to cool completely. In the meantime, make the caramel sauce.

Make the Caramel

  • In a medium saucepan, combine the sweetened condensed milk, maple syrup, brown sugar, and butter.
  • Cook over medium heat, stirring constantly, until the mixture thickens and turns a deep caramel color—this takes about 8–10 minutes. Be patient and stir continuously to prevent burning.
  • Once thick and bubbling, remove from heat and stir in the vanilla extract. Allow the caramel to cool for about 10-15 minutes before you pour it over the shortbread.
  • Pour the caramel over the cooled shortbread and smooth it out with a spatula.
  • Let the caramel set at room temperature or place it in the fridge for about 30 minutes for a quicker setting.

Make the Chocolate Ganache

  • Add the chocolate chips and heavy cream to a microwave-safe bowl.
  • Microwave in 20-second increments, stirring well between each interval. Watch closely to avoid overheating or seizing the chocolate. Stop when the ganache is smooth and glossy.
  • Pour the ganache over the cooled caramel layer and spread evenly with an offset spatula.

Chill and Serve

  • Refrigerate the bars for at least 1–2 hours, or until the chocolate is fully set.
  • Use the parchment overhang to lift the bars out of the pan. Slice into squares with a sharp knife, wiping between cuts for clean edges.

Notes

Helpful Hints:
  • For cleaner slices, use a hot knife (run under hot water and wiped dry).
  • Store in an airtight container in the fridge for up to 1 week or freeze for longer storage.

Nutrition

Serving: 1bar | Calories: 449kcal | Carbohydrates: 49g | Protein: 5g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 203mg | Potassium: 230mg | Fiber: 2g | Sugar: 36g | Vitamin A: 632IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 2mg
Calories: 449kcal
Tried this recipe?Mention @Bake.With.Jamie