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Miso Caramel Millionaire’s Shortbread

  • Author: Celeste
  • Prep Time: 35 minutes
  • Chill Time: 3 hours
  • Cook Time: 40 minutes
  • Total Time: 4 hours 15 minutes
  • Yield: 16 bars 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American


This miso caramel millionaire’s shortbread is a delicious and unique twist on a classic dessert. It’s made with a delicate shortbread and topped with a rich layer of miso caramel and chocolate ganache.



Shortbread Crust:

  • 180 g (1 1/2 cups) unbleached all-purpose flour, spooned and leveled
  • 170 g (3/4 cup) unsalted butter, cold and cut into cubes
  • 70 g (1/3 cup) granulated sugar
  • 1/4 tsp salt

Miso Caramel:

  • 1 14-oz (396 g) can sweetened condensed milk
  • 100 g (1/2 cup) light brown sugar, packed
  • 113 g (1/2 cup) unsalted butter, cut into pieces
  • 2 tbsp white miso paste

Chocolate Ganache:

  • 180 g (6 oz) 70% dark chocolate, broken into pieces
  • 60 ml (1/4 cup) heavy cream
  • Flaky sea salt, for sprinkling


Shortbread Crust:

  1. Preheat the oven to 350°F (180°C). Grease an 8×8-inch (20×20 cm) baking pan with butter and line with parchment paper, leaving a few inches of overhang on all sides.
  2. In a medium bowl, combine the flour, sugar, and salt. 
  3. Add the cold butter cubes and cut it into the flour mixture using a pastry cutter. Cut until the butter forms pea sized chunks. The dough will be dry and crumbly.
  4. Tip the dough into the baking pan and firmly pack it in using the bottom of a glass or measuring cup.*
  5. Bake for 22-25 minutes or until the edges are lightly golden brown. Set aside to cool while you make the caramel.

Miso Caramel:

  1. In a large saucepan over medium heat, melt the sweetened condensed milk, brown sugar, and butter while stirring frequently (we recommend using a silicone spatula).
  2. Once melted, whisk in the miso paste until dissolved.
  3. Stir constantly, scraping the bottom and sides of the pan to prevent any caramel from burning.
  4. As it cooks, it will bubble and thicken. Continue stirring until it reaches a temperature of 225°F (107°C).
  5. Pour the caramel over the shortbread crust and spread it into an even layer using a small offset spatula.
  6. Chill in the fridge for 1 hour to set.

Chocolate Ganache:

  1. In a bowl placed over a pot of simmering water, stir the chocolate and cream together until melted.* The bowl should not be touching the water.
  2. Pour it over the caramel layer and spread it evenly with a small offset spatula.
  3. Generously sprinkle the top with flaky sea salt.
  4. Chill in the fridge for 2 hours then remove the shortbread from the pan and slice into pieces. If you like your chocolate to have more bite, leave it in the fridge for a couple more hours.


Packing the shortbread: Use a spoon to swipe down the edges of the shortbread before baking. This will ensure that your layers are visible and even on the sides.

Melting the Chocolate: You can also heat the chocolate and cream in the microwave in 30 seconds intervals, stirring in between.


  • Serving Size: 1 piece
  • Calories: 363
  • Sugar: 26.6 g
  • Sodium: 74.4 mg
  • Fat: 22 g
  • Carbohydrates: 38.1 g
  • Fiber: 1.6 g
  • Protein: 4.4 g

Keywords: miso caramel millionaires shortbread, millionaire's shortbread