Millionaire’s Caramel Shortbread

00h 25
00h 35

Millionaire’s shortbread is a baking classic with a shortbread biscuit base, topped with sweet caramel and chocolate. This is a treat that everyone will love.

Ingredients and Method


  • For the shortbread
  • 250g plain flour
  • 75g caster sugar
  • 175g butter, softened
  • For the caramel
  • 100g butter
  • 100g light muscovado sugar
  • 397g can condensed milk
  • For the topping
  • 200g plain or milk chocolate, broken into pieces


  1. Heat the oven to 180C/160C fan/gas 4 and lightly grease and line a 24cm square or rectangular baking tin.
  2. For the shortbread, mix the plain flour and caster sugar in a mixing bowl. Rub in the softened butter until the mixture resembles fine breadcrumbs.
  3. Knead the mixture together until it forms a dough, then press into the base of your tin.
  4. Pierce the shortbread lightly with a fork and bake for 20 minutes or until firm to the touch and lightly browned. Leave to cool.
  5. For the caramel, mix the butter, sugar and condensed milk in a pan and heat gently until the sugar has dissolved. Stir the mixture to make sure no sugar sticks to the bottom of the pan.
  6. Turn up the heat to medium high and bring to the boil, make sure to stir the mixture. Lower the heat back to low and keep stirring for about 5-10 minutes or until the mixture has thickened slightly. Pour over the shortbread and leave to cool.
  7. For the topping, melt the milk chocolate slowly in a bowl over a pan of hot water. Pour over the cold caramel and leave to set. Cut into squares or bars and serve.