Go Back
Millionaire Shortbread

Caramel Shortbread Bars (Millionaires Shortbread)

This recipe makes chocolate caramel shortbread bars that are also known as millionaire’s shortbread. They are made with a baked shortbread base topped with a layer of caramel which is then topped with milk chocolate.
Prep Time35 minutes
Cook Time20 minutes
Total Time55 minutes
Servings: 16 servings
Calories: 301kcal

Ingredients

For the Shortbread

  • 145g unsalted butter (very soft room temperature)
  • 55g icing sugar
  • 185g plain flour
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract

For the Caramel Layer

  • 315g condensed milk
  • 125g unsalted butter (very soft room temperature)
  • 25g caster sugar
  • 65ml golden syrup
  • 1 teaspoon vanilla extract

For the Chocolate Layer

  • 150g milk chocolate minimum (30% cocoa solids)
  • sea salt flakes (optional)

Instructions

  • Preheat the oven to gas mark 4/350oF/180oC/160oC fan then line a 8 inch/20cm square tin with parchment paper, ensuring you leave some overhang so you can easily remove the caramel shortbread from the tin.
  • Make the shortbread layer: In a stand mixer using the paddle attachment or using a hand mixer, cream together the butter and icing sugar until smooth and creamy. This takes around 4 minutes on a medium speed. Add in the plain flour, salt and vanilla extract then continue to mix until the ingredients are well combined and a dough has formed. Remove the dough from the bowl and bring the whole thing together to create a smooth dough.
  • Place the dough into the prepared baking tin then push and spread the dough until it covers the whole tin surface. Smooth it out using a small palette knife or the back of a spoon and then bake for 20 minutes. Once baked, set aside to cool.
  • Make the caramel Layer: Once the shortbread has completely cooled, place all the ingredients for the caramel except the vanilla extract into a heavy saucepan. Place the saucepan on a medium to low heat and gently stir while the butter melts. Keep stirring the mixture until it become golden brown. This takes me around 15 minutes. Once golden brown, remove from the heat and stir in the vanilla extract. Pour the caramel onto the shortbread then use a palette knife to spread it evenly. Set aside to cool and set.
  • Make the chocolate layer: Once the caramel has set, melt the milk chocolate. I use the bain-marie method. Place a saucepan of water over a high heat and allow to come to a boil. Once the water is boiling, reduce the heat to low.
  • To a heatproof bowl that can fit over the saucepan, add the chocolate then place the bowl over the saucepan ensuring the bottom of the bowl is not touching the water. If the bottom is touching the water then remove some of the water. Melt the chocolate while continuously stirring. You can also melt the chocolate in the microwave but be careful not to overheat the chocolate.
  • Once the chocolate has fully melted, pour it onto the set caramel and again smooth evenly with a palette knife. Sprinkle with sea salt flakes if using then place the tin in the fridge to set for 1 - 2 hours. Remove from the tin and cut into 16 squares then enjoy.