Easy Millionaire Shortbread Christmas Trees

Y’all, I’ll never forget the year my little girl, Lily, insisted Santa wanted shortbread cookies shaped like Christmas trees. Now, Santa gets what Santa wants, right? But I wanted something a little extra special. That’s when I came up with these Millionaire Shortbread Christmas Trees a buttery shortbread base, a gooey caramel center, and a rich chocolate topping, all dressed up for the holidays. I’ve made this recipe at least five times in my kitchen now, tweaking it each time until it’s just perfect for even the busiest holiday season. If you’re looking for a festive and delicious treat that’s sure to impress, you’ve come to the right place. This recipe delivers Christmas magic in every bite, and I promise, your family will adore them!

Why This Recipe Works

Between holiday shopping, school plays, and family gatherings, Christmas time in Texas can get pretty hectic! That’s why I love this Millionaire Shortbread Christmas Trees recipe – it’s got that wow-factor, but it’s surprisingly manageable for busy mamas. Here’s why it works so well:

• Make-Ahead Friendly: The shortbread base and caramel can be made a day or two in advance, saving you precious time when you need it most.
• Kid-Approved: What kiddo doesn’t love chocolate and caramel? Plus, the Christmas tree shape makes them extra fun.
• Impressive but Easy: These look like they took hours, but with my step-by-step instructions, you’ll be surprised how simple they are to put together.

Ingredients

• For the Shortbread:
  • 1 cup (2 sticks) unsalted butter, softened
  • ½ cup granulated sugar
  • 2 cups all-purpose flour
  • ¼ teaspoon salt
• For the Caramel:
  • 1 cup (2 sticks) unsalted butter
  • 1 cup granulated sugar
  • 1 (14 ounce) can sweetened condensed milk
  • ¼ cup light corn syrup
  • 1 teaspoon vanilla extract
  • ½ teaspoon sea salt
• For the Chocolate Topping:
  • 12 ounces semi-sweet chocolate chips
  • 1 tablespoon coconut oil
  • Christmas sprinkles, for decorating

Ingredient Notes

Let’s talk ingredients! Quality matters, especially with something as simple as shortbread. Here’s a few things to keep in mind:

• Butter: Use good quality unsalted butter for both the shortbread and the caramel. The flavor really shines through. If you only have salted butter, omit the salt in both the shortbread and caramel layers.
• Sweetened Condensed Milk: Don’t grab evaporated milk by mistake! You need sweetened condensed milk for that rich, gooey caramel texture.
• Chocolate Chips: I prefer semi-sweet, but you can use milk chocolate or dark chocolate depending on your preference. The coconut oil helps the chocolate melt smoothly and gives it a nice shine.
• Sprinkles: Get creative! Look for Christmas-themed sprinkles at your local grocery store or craft store. You can even use finely chopped nuts or crushed candy canes for a festive touch.

Step-by-Step Instructions

Alright, let’s get baking! Don’t worry, I’ll walk you through every step. Take your time, put on some Christmas music, and enjoy the process.

1. Step 1: Make the Shortbread Dough. In a large bowl, cream together the softened butter and sugar until light and fluffy. I usually use my stand mixer, but a hand mixer works just fine too.
2. Step 2: Add Dry Ingredients. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Be careful not to overmix!
3. Step 3: Press into Pan. Press the shortbread dough into the bottom of a 9×13 inch baking pan. Use your fingers or the back of a spoon to create an even layer. After testing this several times, I learned that using a piece of parchment paper to press the dough in prevents sticking and creates a smoother surface.
4. Step 4: Bake the Shortbread. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the edges are lightly golden brown. Let the shortbread cool completely in the pan before adding the caramel.
5. Step 5: Make the Caramel. In a medium saucepan, melt the butter and sugar together over medium heat. Stir constantly until the sugar is dissolved.
6. Step 6: Add Remaining Caramel Ingredients. Add the sweetened condensed milk and light corn syrup to the saucepan. Bring the mixture to a boil, stirring constantly to prevent burning. Reduce the heat to low and continue to cook, stirring constantly, for 10-12 minutes, or until the caramel is thick and golden brown.
7. Step 7: Finish the Caramel. Remove the caramel from the heat and stir in the vanilla extract and sea salt. Pour the caramel over the cooled shortbread base, spreading it evenly with a spatula.
8. Step 8: Chill the Caramel. Refrigerate the shortbread and caramel for at least 2 hours, or until the caramel is firm. This step is crucial for clean cuts!
9. Step 9: Cut into Triangles. Once the caramel is firm, use a sharp knife to cut the shortbread into triangle shapes, resembling Christmas trees. I found that warming the knife slightly under hot water helps to get clean cuts.
10. Step 10: Melt the Chocolate. In a heatproof bowl set over a saucepan of simmering water (or in the microwave in 30-second intervals), melt the chocolate chips and coconut oil together, stirring until smooth.
11. Step 11: Dip and Decorate. Dip each Christmas tree into the melted chocolate, coating it completely. Place the dipped trees on a parchment-lined baking sheet and immediately sprinkle with Christmas sprinkles.
12. Step 12: Let Set. Allow the chocolate to set completely before serving. You can speed up the process by placing the baking sheet in the refrigerator for about 15-20 minutes.

Expert Tips from My Kitchen

Over the years, I’ve learned a few tricks to make these Millionaire Shortbread Christmas Trees even easier and more delicious. Here are my top tips:

• Don’t Overbake the Shortbread: Overbaking will result in a dry, crumbly base. Keep a close eye on it and remove it from the oven when the edges are just lightly golden.
• Stir, Stir, Stir the Caramel: Seriously, don’t stop stirring! This will prevent the caramel from burning and ensure it’s smooth and creamy.
• Use a Candy Thermometer: For foolproof caramel, use a candy thermometer. Cook the caramel until it reaches 245°F (118°C) for a perfect soft-ball stage.
• Chill Completely: Don’t rush the chilling process! The caramel needs to be firm enough to cut cleanly. If it’s too soft, the trees will be messy and difficult to handle.
• Warm Knife for Clean Cuts: As I mentioned earlier, warming your knife under hot water before cutting makes a huge difference. Wipe the knife clean between each cut for the best results.
• Get the Kids Involved: This is a great recipe to make with kids! Let them help with mixing, spreading the caramel, and decorating with sprinkles.
• Make Mini Trees: Use a smaller cookie cutter to make bite-sized Christmas trees. These are perfect for parties or little hands.

Storage & Meal Prep

These Millionaire Shortbread Christmas Trees are perfect for making ahead of time, which is a lifesaver during the holidays! Here’s how to store them and some meal prep ideas:

• Storage: Store the finished trees in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to a week.
• Freezing: You can freeze the shortbread base or the finished trees for up to 2 months. Wrap them tightly in plastic wrap and then place them in a freezer-safe container. Thaw at room temperature before serving.
• Make-Ahead: The shortbread base and caramel can be made 1-2 days in advance. Store them separately in airtight containers until ready to assemble. This is a great way to break up the workload during the busy holiday season.

Substitutions & Variations

Want to put your own spin on these Millionaire Shortbread Christmas Trees? Here are a few ideas for substitutions and variations:

• Gluten-Free: Use a gluten-free all-purpose flour blend in the shortbread. I recommend one that contains xanthan gum for the best texture.
• Dairy-Free: Use a dairy-free butter alternative and coconut condensed milk for the caramel. Be sure to choose a dairy-free chocolate for the topping. I haven’t personally tested the dairy-free version, but I’ve heard great things about it.
• Different Chocolate: Try using white chocolate, dark chocolate, or even peppermint bark for the topping.
• Nutty Shortbread: Add ½ cup of chopped pecans or walnuts to the shortbread dough for a nutty twist.
• Salted Caramel: Sprinkle a little extra sea salt on top of the caramel before it sets for a more intense salted caramel flavor.

Frequently Asked Questions

Can I make this ahead of time?

Absolutely! The shortbread base and caramel can both be made a day or two in advance. Just store them separately in airtight containers until you’re ready to assemble. This is a great way to save time when you’re preparing for a holiday party or family gathering.

How do I prevent the caramel from burning?

The key to preventing the caramel from burning is to stir it constantly over medium-low heat. Don’t walk away from the stove! If you notice the caramel starting to stick to the bottom of the pan, reduce the heat even further.

Can I use milk chocolate instead of semi-sweet?

Yes, you can definitely use milk chocolate if you prefer a sweeter flavor. Just keep in mind that milk chocolate tends to melt more quickly than semi-sweet, so you may need to adjust the melting time accordingly.

How do I store leftover Millionaire Shortbread Christmas Trees?

Store any leftovers in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to a week. The refrigerator will help to keep the chocolate from melting if your home is warm.

Are these kid-friendly?

Definitely! Kids love these Millionaire Shortbread Christmas Trees. The Christmas tree shape and the chocolate and caramel flavors are always a hit. Just be sure to supervise young children when cutting the trees and melting the chocolate.

My caramel is too soft. What did I do wrong?

If your caramel is too soft, it likely wasn’t cooked long enough. Next time, make sure to cook the caramel until it reaches the soft-ball stage (245°F or 118°C) on a candy thermometer. You can also try refrigerating the caramel for a longer period of time to help it firm up.

Can I freeze these?

Yes, you can freeze the shortbread base or the finished trees for up to 2 months. Wrap them tightly in plastic wrap and then place them in a freezer-safe container. Thaw at room temperature before serving.

These Millionaire Shortbread Christmas Trees are more than just a dessert, y’all. They’re a little piece of Christmas magic, baked with love and shared with family. They are easy to prepare and a recipe that I am sure will bring smiles to your family and friends. From the buttery shortbread to the gooey caramel and the rich chocolate topping, every bite is a taste of holiday bliss. I truly hope you’ll give this recipe a try this Christmas season and create some sweet memories with your loved ones. And if you do, please let me know how they turn out in the comments below! Don’t forget to sign up for my newsletter for more family-favorite recipes and holiday inspiration!

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