Millionaire Shortbread Christmas Trees
These Millionaire Shortbread Christmas Trees are one of those treats that look extra special without being too hard to make.
The buttery shortbread, caramel, and chocolate topping come together into a rich cookie that’s always a crowd pleaser.
They’re perfect for Christmas bake sales, holiday cookie swaps, Christmas parties, classroom celebrations, or gifting to friends and neighbors. They taste just like a homemade Twix bar!
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Why You’ll Love These Millionaire Shortbread Christmas Trees
- Festive and giftable: These Christmas tree treats look special enough for cookie boxes and holiday dessert trays.
- Make-ahead friendly: The layers need chilling time, so they are easy to prepare before a party.
- Simple decorating options: Sprinkles, drizzle, candy canes, or sugar pearls all work well.
- Flexible shape option: You can cut trees individually or make a bar-style version for less decorating work.
Millionaire Shortbread Christmas Trees Ingredients
- Unsalted butter, softened
- Granulated sugar
- All-purpose flour
- Salt
- Unsalted butter
- Brown sugar, packed
- Sweetened condensed milk
- Light corn syrup
- Chocolate almond bark
- Chocolate drizzle
- Christmas sprinkles
How To Make Millionaire Shortbread Christmas Trees Treat
This visual guide is helpful for making this recipe. For the full printable recipe with measurements, scroll to the bottom of the post.
Preheat the oven to 350°F and line a large baking sheet with parchment paper.
Cream the softened butter and sugar together in a bowl until light and fluffy. Add the flour and salt, then mix until a soft, crumbly dough forms.
Lightly flour a clean surface and roll the dough to about ¼ inch thickness. Use a Christmas tree cookie cutter to cut out trees, then gently transfer them to the prepared baking sheet.
Chill the cutouts for 1 hour and 30 minutes to help them hold their shape.
Bake for 18 to 20 minutes, or until the edges are lightly golden. Let the cookies cool completely on the pan before moving them to a wire rack.
Melt the butter in a medium saucepan over medium heat. Stir in the brown sugar, sweetened condensed milk, corn syrup, and salt.
Then cook, stirring constantly, for 8 to 10 minutes, until thickened and golden.
Line a new baking sheet with parchment paper. Place the cooled shortbread trees on it, then carefully spoon warm caramel over each cookie and spread it to the edges. Let the caramel set for 30 minutes at room temperature.
Melt the chocolate almond bark in 30-second microwave intervals, stirring until smooth. Spoon or spread the chocolate over the caramel layer of each tree, then chill until firm.
Drizzle with melted chocolate and top with Christmas sprinkles. Let the decorations set before serving or packaging for gifting.
Millionaire Shortbread Christmas Trees FAQs
How do I keep the tree shapes from spreading?
Chill the cut dough before baking so the cookies hold their edges better.
Can I use a different chocolate?
Yes, semi-sweet, milk, dark, or white chocolate can be used in place of chocolate almond bark.
How do I get a smooth caramel layer?
Spoon the caramel slowly and use a small offset spatula to spread it evenly to the edges.
Can I make these ahead of time?
Yes, store them in an airtight container at room temperature for up to 5 days or refrigerate for up to 1 week.
Can I freeze them?
Yes, freeze them in an airtight container for up to 2 months, with parchment between layers.
What can I use instead of corn syrup?
Golden syrup or honey can be used as a substitute.
Millionaire Shortbread Christmas Trees
Ingredients
Shortbread layer
- 1 cup (2 sticks) unsalted butter softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ tsp salt
Caramel layer
- 1 cup unsalted butter
- 1 cup brown sugar packed
- 1 can sweetened condensed milk
- ¼ cup light corn syrup
- ¼ tsp salt
Chocolate layer
- 1 pound chocolate almond bark
Decorating
- Chocolate drizzle
- Christmas sprinkles
Instructions
- Preheat oven to 350°F. Line a large baking sheet with parchment paper.
- In a bowl, cream together the softened butter and sugar until light and fluffy. Add flour and salt, mixing until a soft, crumbly dough forms.
- Lightly flour a clean surface and roll the dough to about ¼ inch thickness. Use a Christmas tree-shaped cookie cutter to cut out trees. Gently transfer each tree to the prepared baking sheet.
- Chill for 1 hour and 30 minutes.
- Bake for 18–20 minutes, or until edges are lightly golden. Let cool completely on the pan before moving to a wire rack.
- In a medium saucepan over medium heat, melt the butter. Stir in brown sugar, sweetened condensed milk, corn syrup, and salt. Cook, stirring constantly, for 8–10 minutes, until thickened and golden.
- Line a new baking sheet with parchment. Place cooled shortbread trees on it, then carefully spoon a layer of warm caramel over each cookie, spreading to the edges. Let it set for 30 minutes at room temperature.
- Melt chocolate chips and oil in the microwave in 30-second intervals, stirring until smooth. Spoon or spread chocolate over the caramel layer of each tree. Chill for 2–3 hours, or until the chocolate is firm.
- Drizzle with melted chocolate and top with Christmas sprinkles. Let set, then serve or package for gifting.
Variations
Want to switch things up? These Christmas tree treats are easy to customize with different flavors and decorating ideas.
- Salted Caramel Trees: Sprinkle flaky sea salt over the caramel before adding the chocolate layer for a sweet and salty combination.
- White Chocolate Trees: Swap the chocolate topping for white chocolate and finish with festive red and green drizzle.
- Gingerbread Shortbread: Add 1 teaspoon cinnamon and ½ teaspoon ground ginger to the dough.
- Mini Tree Bites: Use a smaller tree-shaped cookie cutter to make cute bite-sized treats.
- Layered Bars Option: Press the dough into a pan and cut into triangle or square shapes after chilling if you’d rather skip detailed decorating.
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