Millionaire’s Shortbread

Shortbread, caramel and chocolate...what's not to like!?



Prep time

30 Minutes

Cook time

40 Minutes

This recipe may take around 4 hours to chill, but it is definitely worth the wait for this delicious sweet treat. 


200g unsalted butter
100g caster sugar
275g self-raising flour
397g condensed milk
150g butter
150g light brown sugar/light muscovado sugar
200g milk chocolate


1. Preheat the oven at 180°C/160°C fan/gas mark 4, and line a baking tin with baking paper.

2. Cream the unsalted butter and the caster sugar together until smooth, and mix in the flour to form a crumbly dough.

3. Add to the tin and firmly press down so its evenly spread. Bake in the oven for 20-25 minutes until pale golden on top, and leave on the side to cool.

4. To make the caramel, heat the brown sugar, butter and condensed milk on a medium heat until the sugar has dissolved, then turn the heat up high to boil the caramel for 5-7 minutes. Continuously stir so the sugar doesn’t catch! Caramel is ready when the colour changes to a darker brown, and has thickened.

5. Pour the caramel over the shortbread base when the base is cool, and leave in the fridge to set for an hour.

6. Melt the chocolate and pour over the caramel once the caramel has set.

7. Chill the millionaire’s shortbread back in the fridge for 1-2 hours until set, and cut into the desired slices. 

Chef’s tips

Add 100g melted white chocolate over the milk chocolate and swirl with the end of a cake skewer for a pretty pattern. If the chocolate starts to crack when you start cutting, leave at room temperature to make it easier to cut.


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