Millionaire Shortbread Christmas Trees (Rich, Festive & Cute)

ByFoodarshia

Ever wish your favorite dessert could also double as a festive decoration? Say hello to Millionaire Shortbread Christmas Trees—a.k.a. the fancy cousin of regular shortbread that decided to dress up for the holidays.

These little triangles of joy have a buttery shortbread base, gooey caramel center, and glossy chocolate top. Oh, and they’re shaped like Christmas trees. It’s extra, it’s rich, and it’s exactly the kind of dessert energy we need this season. 🎄✨

Why This Recipe is Awesome

Let’s be real—these are called millionaire shortbreads for a reason. They taste luxurious, but you don’t have to be a millionaire (or even particularly skilled in baking) to make them. They look impressive on a dessert table, make adorable edible gifts, and satisfy every craving—crunchy, chewy, chocolatey, buttery… all in one bite.

Plus, cutting them into Christmas trees? Genius. They instantly go from “yummy” to “Pinterest-worthy.” It’s the holiday bake everyone will ask you the recipe for.

Course: Dessert / Holiday Treat
Cuisine: British-inspired
Difficulty: Easy to Moderate
Servings: 16 small trees
Prep time: 30 minutes
Cooking time: 25 minutes
Chilling time: 2 hours
Calories: Around 320 per piece
Total time: 3 hours

Ingredients You’ll Need

For the Shortbread Base:

  • 1 cup unsalted butter, softened – your golden ticket to that rich crumb.
  • ½ cup sugar – sweet but not overwhelming.
  • 2 cups all-purpose flour – the structure behind the delicious chaos.
  • Pinch of salt – the unsung hero of desserts.

For the Caramel Layer:

  • 1 can (14 oz) sweetened condensed milk – the magic ingredient.
  • ½ cup butter – again, no regrets.
  • ½ cup brown sugar – for that deep caramel flavor.
  • 2 tbsp golden syrup or honey – helps make it thick and glossy.
  • Pinch of salt – balance, darling.

For the Chocolate Topping:

  • 1 ½ cups milk or dark chocolate chips – melt and pour heaven.
  • 1 tbsp butter – makes the top layer silky smooth.

For Decorating:

  • White chocolate drizzle, sprinkles, or edible glitter – because it’s Christmas, and we’re being extra.

Step-by-Step Instructions

  1. Preheat and prep. Heat your oven to 350°F (175°C) and line an 8×8 baking pan with parchment paper. This is your base of operations.
  2. Make the shortbread. Mix butter and sugar until creamy. Add flour and salt. Press the dough evenly into the pan and bake for 20–25 minutes until lightly golden. Let cool completely.
  3. Cook the caramel. Combine butter, brown sugar, condensed milk, syrup, and salt in a saucepan. Stir constantly over medium heat for about 10 minutes until thick and golden. Pour over cooled shortbread. Chill for at least an hour.
  4. Add the chocolate. Melt chocolate chips and butter together (microwave or stovetop, your call). Pour over caramel layer and smooth with a spatula.
  5. Chill again. Refrigerate for 1–2 hours until the chocolate sets but isn’t rock hard.
  6. Cut into trees. Slice into triangles (start with squares, then diagonal cuts) to make your little Christmas trees. Wipe your knife between cuts for clean edges.
  7. Decorate! Drizzle with white chocolate, add sprinkles, or go wild with edible glitter. The goal is festive chaos.

Common Mistakes to Avoid

  • Cutting too soon. If you cut before the caramel sets, you’ll have a sticky disaster. Patience, my friend.
  • Overheating the caramel. Stir constantly—burnt caramel smells like sadness.
  • Skipping the parchment paper. You’ll regret it. The layers will stick.
  • Melting chocolate too fast. Slow and steady wins the melt race.
  • Not chilling enough. The layers need time to firm up, or they’ll slide apart like bad decisions.

Alternatives & Substitutions

  • No golden syrup? Use honey, corn syrup, or maple syrup.
  • Gluten-free version: Swap in a gluten-free flour blend—these still taste amazing.
  • Dairy-free version: Use plant-based butter and coconut condensed milk.
  • Want a flavor twist? Add a pinch of sea salt to the chocolate layer or mix espresso powder into the caramel for a mocha vibe.
  • No patience for decorating? Dust with powdered sugar and call it “minimalist chic.”

FAQ (Frequently Asked Questions)

Can I make these ahead of time?
Yes! They keep perfectly in the fridge for up to a week and taste even better the next day.

Do I need a candy thermometer for the caramel?
Nope! Just stir until it thickens and turns golden—when it coats the spoon, you’re good.

Can I freeze them?
Absolutely. Freeze for up to 3 months. Just thaw in the fridge before serving.

Can I use store-bought caramel?
You can, but homemade is miles better and takes just 10 minutes.

How do I make clean cuts?
Use a sharp knife and wipe it clean between slices. Pro tip: warm it slightly for perfect edges.

What if my caramel layer is too soft?
It probably didn’t cook long enough—next time, let it bubble a bit longer.

Can I use white chocolate instead of milk chocolate?
Sure! Just know it’ll be sweeter and slightly softer in texture.

Final Thoughts

These Millionaire Shortbread Christmas Trees are the ultimate combination of festive fun and pure indulgence. They’re rich, buttery, and ridiculously satisfying—basically edible holiday luxury. Perfect for gifting, showing off

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