Millionaire Shortbread Christmas Trees Recipe
Millionaire Shortbread Christmas Trees are a festive twist on the classic millionaire’s shortbread, featuring layers of buttery shortbread, rich caramel, and smooth chocolate. Shaped like Christmas trees and decorated with sprinkles, these delightful treats bring holiday cheer and delicious indulgence to your dessert table.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 4 hours 10 minutes
- Yield: Approximately 24 Christmas tree cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
Scale
Shortbread Dough
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ teaspoon salt
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
Chocolate Layer and Decoration
- 1 pound chocolate almond bark
- Chocolate drizzle (additional melted chocolate)
- Christmas sprinkles
Instructions
- Make the shortbread dough: Preheat your oven to 350°F (175°C) 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 all-purpose flour and salt until a soft, crumbly dough forms.
- Roll and cut: 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.
- Chill: Place the baking sheet with the cut-out dough in the refrigerator for about 1 hour and 30 minutes so the dough firms up. This helps the cookies hold their shape during baking.
- Bake: Bake the shortbread in the preheated oven for 18–20 minutes, or until the edges just begin to turn golden. Allow the cookies to cool completely on the pan before transferring them to a wire rack.
- Make the caramel: In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar, sweetened condensed milk, corn syrup, and salt. Keep stirring for 8–10 minutes until the mixture thickens and turns golden.
- Top the cookies: Line a new baking sheet with parchment paper. Place the cooled shortbread trees on it. Spoon a layer of warm caramel over each cookie, spreading gently to the edges. Let them set at room temperature for about 30 minutes.
- Add the chocolate: 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 has fully firmed up.
- Decorate: Once set, drizzle the trees with a little extra melted chocolate and sprinkle with Christmas sprinkles for a festive finish. Let set before serving or wrapping as a holiday gift.
Notes
- To keep the shortbread dough from becoming too soft during baking, chilling is essential to maintain the cookie shape.
- Use a sturdy Christmas tree cookie cutter for clean edges.
- The caramel should be thick but still pourable; stir continuously to prevent burning.
- Allow the chocolate to fully set in the refrigerator for clean, crisp slices.
- Store the finished cookies in an airtight container at room temperature for up to 5 days, or refrigerate to extend freshness.
- Optional: substitute chocolate almond bark with high-quality bittersweet or milk chocolate chips as preferred.
Keywords: millionaire shortbread, Christmas cookies, caramel shortbread, holiday treats, festive desserts, chocolate caramel cookies, Christmas tree cookies
