Introduction

Millionaire Shortbread Christmas Trees are a festive twist on the classic treat, layered with buttery shortbread, rich caramel, and smooth chocolate. These charming cookies are perfect for holiday gatherings or gifting, combining delightful textures and flavors in every bite.

Four Christmas tree-shaped treats covered in smooth dark brown chocolate are placed neatly on brown parchment paper inside a rectangular metal tray. Each tree has colorful sprinkles in red, green, and white scattered across the top with a thin dark chocolate swirl and a small yellow star sprinkle near the top point. The tray sits on a white marbled surface with a white cloth and red and natural wooden bead garland around it. On the right side, two wooden spoons are partially visible. One slice of the treat is cut to show layers of light-colored cake and chocolate filling inside. photo taken with an iphone --ar 4:5 --v 7

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 packed brown sugar
1 (14-ounce) can sweetened condensed milk
¼ cup light corn syrup
¼ teaspoon salt
1 pound chocolate almond bark
Chocolate drizzle
Christmas sprinkles

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. Add the flour and salt, mixing until a soft, crumbly dough forms.
Step 2: Lightly flour your work surface and roll the dough out to about ¼ inch thickness. Use a Christmas tree cookie cutter to cut out shapes, then transfer them gently to the prepared baking sheet.
Step 3: Chill the shaped dough on the baking sheet in the refrigerator for 1 hour and 30 minutes to help the cookies hold their shape during baking.
Step 4: Bake the shortbread cookies for 18 to 20 minutes, until the edges just start turning golden. Let them cool completely on the pan before moving to a wire rack.
Step 5: To make the caramel, melt 1 cup butter in a medium saucepan over medium heat. Stir in brown sugar, sweetened condensed milk, corn syrup, and salt. Continue stirring for 8 to 10 minutes until the mixture thickens and turns golden.
Step 6: Line a new baking sheet with parchment paper. Place the cooled shortbread trees on it, then spoon warm caramel over each cookie, spreading it evenly 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. Spread or spoon the melted chocolate over the caramel layer on each cookie. Chill for 2 to 3 hours until the chocolate firms up completely.
Step 8: Once set, drizzle with extra melted chocolate and sprinkle with Christmas decorations for a festive finish. Allow the decorations to set before serving or packaging as a delightful holiday gift.

Tips & Variations

Use a mix of milk and dark chocolate for a more complex flavor on top.
For added crunch, sprinkle chopped nuts over the caramel before adding the chocolate layer.
Make sure to chill the dough thoroughly to prevent cookies from spreading during baking.
Store leftover caramel in the fridge and warm gently before using again.

Storage

Store the finished shortbread cookies in an airtight container at room temperature for up to 5 days. They can also be refrigerated for up to 2 weeks—bring to room temperature before serving for best flavor. Avoid stacking to keep decorations intact. Reheat caramel gently if needed to soften before spreading.

How to Serve

The image shows a close-up of three stacked pieces of a layered dessert bar. Each bar has three visible layers: a thick, light beige biscuit base at the bottom, a smooth caramel middle layer in golden brown, and a dark chocolate top layer that is slightly glossy and decorated with small red, green, and white sprinkles. The bars rest on a white marbled textured surface, and in the blurry background, there is a white plate holding more treats. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different shape cutter?

Absolutely! Any cookie cutter shape will work for this recipe, so feel free to customize to your occasion or preference.

Why does the caramel layer need to be warm when spreading?

Keeping the caramel warm makes it easier to spread evenly over the shortbread and helps it set smoothly as it cools.