Name: Millionaire Shortbread Christmas Trees Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 4 h 20 min
Cuisine: British
Ingredients: 1 cup (2 sticks) unsalted butter, softened; ½ cup granulated sugar; 2 cups all-purpose flour; ¼ teaspoon salt; 1 cup unsalted butter; 1 cup brown sugar (packed); 1 14-ounce can sweetened condensed milk; ¼ cup light corn syrup; ¼ teaspoon salt; 1 pound chocolate almond bark; Additional chocolate for drizzle; Christmas sprinkles for decoration

Ingredients

1 cup (2 sticks) unsalted butter, softened

½ cup granulated sugar

2 cups all-purpose flour

¼ teaspoon salt

For the caramel layer:

1 cup unsalted butter
1 cup brown sugar (packed)
1 (14-ounce) can sweetened condensed milk
¼ cup light corn syrup
¼ teaspoon salt

1 pound chocolate almond bark

Chocolate drizzle (for decoration)

Christmas sprinkles (for decoration)

Instructions

Step 1: Preheat your oven to 350°F and line a large baking sheet with parchment paper. In a bowl, cream together the softened butter and granulated sugar until light and fluffy. Mix in the flour and salt until a soft, crumbly dough forms.

Step 2: Lightly flour your work surface and roll the dough out to about ¼ inch thick. Use a Christmas tree cookie cutter to cut out tree shapes, then gently transfer them to the prepared baking sheet.

Step 3: Chill the dough-covered baking sheet in the refrigerator for about 1 hour and 30 minutes to firm up the dough, helping the cookies keep their shape while baking.

Step 4: Bake the shortbread for 18–20 minutes, or until the edges just begin to turn golden. Let the cookies cool completely on the pan before moving them to a wire rack.

Step 5: To make the caramel, melt the butter in a medium saucepan over medium heat. Stir in the brown sugar, sweetened condensed milk, corn syrup, and salt. Continue stirring for 8–10 minutes until the mixture thickens and turns golden.

Step 6: Line a new baking sheet with parchment paper and place the cooled shortbread trees on it. Spoon warm caramel over each cookie, spreading it gently to the edges. Let the caramel set at room temperature for about 30 minutes.

Step 7: Melt the chocolate almond bark in the microwave in 30-second bursts, stirring between each until smooth and glossy. Spoon or spread the melted chocolate over the caramel layer on each tree. Chill for 2–3 hours, or until the chocolate is fully firm.

Step 8: Decorate by drizzling with extra melted chocolate and topping with Christmas sprinkles. Allow to set before serving or wrapping for a beautiful homemade holiday gift.

Tips & Variations

Use a silicone spatula to spread caramel gently, avoiding tearing the shortbread.

Substitute dark chocolate for almond bark if you prefer a richer flavor.

Add a pinch of sea salt over the caramel layer before adding chocolate for a salted caramel twist.

If you don’t have a Christmas tree cutter, use any festive cookie cutter shape you like.

Storage

Store the Millionaire Shortbread Christmas Trees in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator for up to 2 weeks. When serving chilled cookies, allow them to come to room temperature for the best texture. Reheating is not recommended as it may soften the layers.

FAQs

Can I make the shortbread dough ahead of time?

Yes, you can prepare the dough and refrigerate it wrapped tightly for up to 3 days before rolling and cutting the cookies. This helps develop flavor and makes handling easier.

What can I use if I don’t have light corn syrup?

If you don’t have light corn syrup, you can substitute with an equal amount of honey or golden syrup. This will slightly change the flavor but still produce a smooth caramel layer.