Millionaire’s Shortbread

Millionaire shortbread squares with buttery shortbread base, thick caramel layer, and chocolate topping on a plate

Millionaire’s shortbread is a classic layered dessert with a buttery shortbread base, smooth caramel filling, and rich chocolate topping. These caramel shortbread bars are easy to make and perfect for holidays, parties, or sharing.

Recipe Developer-Estefania

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Prep Time 10

Cook Time 45

Total Time 55

Ingredients

Shortbread Base

▢ 150 g unsalted butter room temperature
▢ 85 g sugar
▢ ½ teaspoon salt
▢ 225 g all-purpose flour

Caramel Layer

▢ 120 g unsalted butter
▢ 25 g sugar
▢ 75 g golden syrup
▢ 397 g condensed milk 1 can

Chocolate Topping

▢ 200 g milk chocolate 2 tablets

Instructions

Beat the butter, sugar, and salt in a bowl until light and fluffy. Add the flour and mix until a soft dough forms. Press the dough evenly into a parchment-lined 20 cm x 20 cm baking tray.
Bake in a preheated oven at 340°F / 170°C (300°F convection / 150°C fan) for 25–30 minutes, or until the shortbread is lightly golden. Remove from the oven and let it cool completely in the pan.
In a small saucepan, add the butter, sugar, golden syrup, and condensed milk. Cook over medium heat, stirring continuously, until everything melts and combines. Let the mixture come to a gentle boil and keep stirring until it thickens and turns a rich golden caramel color.
Pour the caramel over the cooled shortbread base and spread it evenly. Leave it to cool until the caramel layer has set.
Melt the milk chocolate in a heatproof bowl over a pan of gently simmering water, stirring until smooth. Pour the melted chocolate over the caramel and spread it evenly.
Let the millionaire’s shortbread cool completely, then refrigerate for about 1 hour, or until fully set. Lift it out of the tray and cut into squares.

Notes

Stir the Caramel Continuously: I find this helps keep it smooth and prevents it from catching on the bottom of the pan.

Let each Layer Cool: Allowing the layers to cool before adding the next one keeps them neat and well defined.

Chill before Slicing: I like to refrigerate the bars before cutting so the chocolate sets firmly and the slices come out clean.

Nutrition