Tahini Caramel Millionaire's Shortbread

This tahini caramel millionaire's shortbread is made up of a buttery shortbread base, a chewy tahini caramel filling, and a salted chocolate topping.

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• Ingredients
• Instructions
• FAQ
• Other tahini recipes you'll love
• Baking in grams
• 📖 Recipe

This tahini caramel millionaire's shortbread is the ultimate decadent dessert. Millionaire's shortbread gets its name from the richness of the buttery shortbread crust, sweet caramel filling, and salted chocolate topping. While these bars won't make you a millionaire, they certainly are rich in calories! My version of this popular dessert has tahini mixed into the caramel filling, giving it a nutty, complex flavor that balances out the sweetness perfectly. If you're a fan of caramel and tahini, you're going to LOVE these bars!

Ingredients

• Butter: This recipe requires about 3 ½ sticks of butter total, which is a lot, but that's how you know it's gonna be good!!
• Sugars: You'll need powdered sugar and granulated sugar for this recipe. 
• Flour: You'll need about two cups of flour for the shortbread crust. 
• Heavy Cream: You'll need a little more than a cup of a heavy cream for the tahini caramel. 
• Light Corn Syrup: Light corn syrup is essential to achieving the right consistency of the caramel filling. 
• Tahini: Use a creamy, pourable tahini. My favorite brands are Seed + Mill, Krinos, and Soom.
• Chocolate: I recommend using Guittard semi-sweet chocolate bars. 

Instructions

Step 1: Make the shortbread crust dough by creaming the butter and powdered sugar, then folding in the dry ingredients.

Step 2: Press the dough into an even layer into the pan and chill for about 30 minutes.

Step 3: Bake the shortbread crust at 325 degrees F for 30-35 minutes until evenly golden. 

Step 4: Make the tahini caramel by combining the sugar and light corn syrup, and heating it over low-medium heat until the sugar dissolves. 

Step 5: Meanwhile, heat the butter and heavy cream together in a medium bowl. This is a very important step, as it needs to be warm so it doesn't seize the caramel. 

Step 6: Increase the heat to medium-high and stir frequently. After about 10 minutes it will turn an amber color. Remove from heat. 

Step 7: Stir in the warm butter, heavy cream mixture. It will bubble and rise rapidly. 

Step 8: Place the pan back on medium-high heat and cook until it reaches 248 degrees. Remove from heat and stir in the tahini and vanilla. 

Step 9: Pour the tahini caramel over the cooled shortbread crust and chill until set.

Step 10: For the chocolate layer, melt the chocolate with the oil until smooth. Pour over the set tahini caramel and chill until solid. 

FAQ

Other tahini recipes you'll love

Baking in grams

All of the recipes on this blog are carefully developed to create incredibly delicious baked goods that you can easily recreate in your own kitchen with success. The only way this is possible is to standardize the way ingredients are measured - by weight. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), I can ensure that you can make the recipe accurately and with less cleanup! All you need is this kitchen scale. 

If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.

But trust me, once you try baking in grams you'll never turn back!

Happy baking! x

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