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This Cookies ‘N’ Cream Millionaire Shortbread takes the beloved layers of chocolate shortbread and caramel up a notch by adding a luscious cookies 'n' cream filling. The combination of dense chocolate crumb, rich caramel, and creamy Oreo-packed filling makes every bite irresistibly decadent yet surprisingly balanced. Using a hot knife to slice these bars ensures neat edges, making them perfect for sharing or gifting.
I stumbled upon this recipe during a weekend bake marathon, and since then it has become my go-to treat for celebrations because it always impresses family and friends alike.
Ingredients
- Cooking spray: to ensure easy removal from the pan
- Butter: for a rich and tender shortbread base use unsalted for better control over saltiness
- Granulated sugar: gives the shortbread a subtle sweetness and crisp texture
- All-purpose flour: lends the structure needed for a sturdy crust
- Unsweetened cocoa powder: provides deep chocolaty flavor sift it to avoid lumps
- Kosher salt: enhances and balances the sweetness
- Sweetened condensed milk: creates a creamy caramel with a perfect chewiness
- Light brown sugar: gives caramel its characteristic molasses warmth
- Light corn syrup: prevents crystallization and keeps caramel smooth
- Semisweet chocolate chips: for melting into the caramel and topping for a gooey finish opt for good quality chocolate for best taste
- Heavy cream: whipped into stiff peaks adds lightness to the cream filling
- Cream cheese: adds tang and body to the cookies 'n' cream layer
- Powdered sugar: sweetens the cream while keeping it smooth
- Pure vanilla extract: to round out the flavors in the cream filling
- Crushed Oreos: provide authentic cookies 'n' cream texture and flavor
Step-by-Step Instructions
- Sauté the Aromatics:
- (This recipe does not include aromatics so move to first specific step)
- Prepare the Shortbread Base:
- Preheat your oven to 350 degrees Fahrenheit and line an 8-inch square pan with parchment paper leaving a 2-inch overhang on two opposite sides. Lightly grease the parchment with cooking spray to prevent sticking. In a large bowl, use an electric mixer set to medium-high speed to beat the softened butter and granulated sugar together until the mixture is creamy and well combined. Add the all-purpose flour, unsweetened cocoa powder, and kosher salt. Beat these dry ingredients into the butter mixture just until combined, taking care not to overmix which can make the shortbread tough. Pour the dough into the prepared pan. Use the back of a small measuring cup or your fingers to press the dough evenly across the bottom. Bake until the surface loses its shine and firm edges form which will take about 15 minutes. Remove from the oven and allow this base to cool completely to prevent melting the caramel later.
- Make the Chocolate Caramel:
- Combine the sweetened condensed milk, butter, light brown sugar, and light corn syrup in a medium saucepan over medium heat. Bring this mixture to a boil while stirring constantly to prevent burning. Once boiling, reduce the heat to low and simmer gently, stirring constantly, until the caramel turns a light golden color and thickens slightly. This should take about six minutes. Remove the pan from heat and allow to cool for three minutes so it is not too hot to add the chocolate chips. Stir in the semisweet chocolate chips so they melt fully into the warm caramel creating a silky smooth chocolate caramel layer. Immediately pour this mixture evenly over the cooled shortbread crust. Use an offset spatula or the back of a spoon to smooth the surface. Refrigerate this layer while you prepare the filling.
- Prepare the Cookies 'N' Cream Filling and Assemble:
- Start by whipping the heavy cream in a medium bowl on medium-high speed until stiff peaks form. Transfer the whipped cream to a clean bowl to reserve. In the same bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat at medium speed until smooth and creamy with no lumps. Gently fold the whipped cream into the cream cheese mixture until fully integrated. Fold in the crushed Oreos carefully so the filling remains light and airy but has chunks in every bite. Spread this creamy filling evenly over the chilled chocolate caramel layer. Return the pan to the refrigerator while you prepare the final chocolate topping.
- Finish with a Smooth Chocolate Layer:
- Place the semisweet chocolate chips in a small heatproof bowl. Microwave them in 30-second bursts, stirring well between each burst, until fully melted and smooth. Let the melted chocolate cool for about five minutes so it won’t melt the cream filling below. Pour the melted chocolate gently over the cookies 'n' cream layer and smooth it out evenly with a spatula. Refrigerate the entire shortbread for at least two hours or ideally overnight so all layers set firmly.
- Cutting and Serving:
- Use the parchment paper overhang to carefully lift the shortbread out of the pan. Transfer it to a cutting board. For clean, neat slices, dip a sharp knife in hot water and wipe it dry before each cut. Slice into bars of your desired size and serve chilled or at room temperature.
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Storage Tips
Store these bars in an airtight container in the refrigerator for up to five days to maintain freshness and texture. For longer storage, wrap them well in plastic wrap and freeze for up to one month. When ready to eat, thaw in the refrigerator overnight to keep the chocolate layer intact.
Ingredient Substitutions
If you prefer a nut-free caramel, this recipe is naturally safe unless your vanilla or chocolate contains nuts, so always check labels. Substitute coconut cream for heavy cream to make a dairy-free filling but expect a slightly different texture. You may replace semisweet chocolate chips with dark or milk chocolate based on personal preference.
Serving Suggestions
These bars pair wonderfully with a cup of strong coffee or a rich hot chocolate for a decadent afternoon treat. They also make an impressive addition to dessert platters for parties, and can be garnished with extra crushed Oreos or a dusting of cocoa powder for presentation.
Cultural Context
Millionaire shortbread originated as a British treat known for its triple layers of shortbread, caramel, and chocolate. This version modernizes the concept by incorporating cookies 'n' cream, a beloved American flavor reminiscent of the iconic Oreo cookie, blending two sweet traditions into one sumptuous dessert.
Pro Tips
- Make sure the shortbread is completely cooled before adding the caramel to prevent it from melting through
- Taste and adjust powdered sugar slightly in the filling depending on how sweet your Oreos are
- Chilling the assembled layers thoroughly before slicing ensures cleaner cuts and prevents the layers from collapsing
Common Recipe Questions
- → What’s the best way to get clean cuts for shortbread bars?
Run your knife under hot water and dry it before slicing. This warms the blade slightly and prevents cracking.
- → Can I substitute Oreos with other cookies for the filling?
Yes, crushed sandwich cookies or chocolate wafers work well, providing similar texture and flavor contrasts.
- → How do I ensure the chocolate caramel sets properly?
Simmer the caramel mixture until lightly golden and thickened, then cool slightly before pouring over the crust to achieve a smooth, firm layer.
- → What’s the purpose of folding whipped cream into the cream cheese mixture?
Folding whipped cream creates a light, airy filling that balances the richness with a smooth, creamy texture.
- → Can these bars be made ahead of time?
Yes, refrigerate the assembled bars for at least two hours or overnight to allow layers to set and flavors to meld.
- → Is there a recommended pan size for baking the shortbread layer?
An 8-inch square pan lined with parchment helps achieve an even layer and easy removal after baking.