Billionaire’s shortbread is a classic crowd pleaser, with layers of salted caramel, chocolate, and classic shortbread fans. Plus, who can resist that flaky salt on top?

Grace Elkus

I just whipped up a batch of Billionaire’s Shortbread, a triple-decker cookie consisting of shortbread, caramel, and chocolate ganache, and it's officially my new contribution to any celebration or holiday. Seriously, it's that insanely good.

After seeing Billionaire’s Shortbread all over my Pinterest feed, I did a little research and learned it's the same thing as Millionaire’s Shortbread—a cookie-candy hybrid that originated in Britain. Regardless of what you call it, the idea is this: start with a simple shortbread cookie base, top with a chewy caramel filling, and finish with a snappy chocolate ganache and a sprinkling of flaky salt. It's basically a homemade Twix bar but even better, and who am I to argue with that excellence?

Ready to make a batch of your own? Here’s the best ever Billionaire's Shortbread recipe:

1. Make your favorite shortbread in a 9x13” baking dish. I used this recipe for Hazelnut Shortbread, omitting the hazelnuts and opting for salted butter. Allow to cool completely (ensuring it crunches like a cookie and doesn’t stay soft under the layer of caramel).

2. When the shortbread is almost cool, start your caramel sauce. Heat 1 cup (2 sticks) of butter (salted or unsalted) in a medium pot over medium heat. Add 1 cup packed light or dark brown sugar and a pinch of salt and whisk until combined and mixture begins to bubble. Remove from heat and very slowly stream in 1 cup heavy cream, whisking constantly. Return to medium heat and cook, whisking, until thickened, 5 to 7 minutes. Pour over cooled shortbread and, using an offset spatula or the back of a spoon, spread to the edges. Top with flaky salt (we love this one), cool to room temperature, and refrigerate or freeze until set. You can also use a jar of store-bought caramel sauce or dulce de leche. You'll need about 2 cups. 

3. Now for the final ta-da: chocolate ganache. Place 9 oz. chopped semi-sweet or dark chocolate (about 1 3/4 cups) in a medium bowl. Bring 1 cup heavy cream to a boil, remove from heat, pour over chocolate, and let stand for 5 minutes. Whisk to combine, then pour over the cooled caramel. Immediately scatter flaky salt over top. Refrigerate until cool, then slice and serve. If you're going for a Twix look, slice into bars instead of squares. 

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