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Three pieces of millionaire's shortbread stacked on a wooden board

Millionaire’s Shortbread

  • Author: caroline
  • Total Time: 3 hours 15 minutes
  • Yield: 16 1x
  • Diet: Vegetarian


With a thick layer of buttery caramel and rich chocolate coating, Millionaire’s shortbread is the ultimate indulgence. A perfect afternoon treat!

The default recipe makes 16 pieces


Units Scale

for the shortbread

  • 75g icing sugar
  • 150g butter, softened (see note 1)
  • 225g plain / all-purpose flour
  • 1/2 tsp salt

for the caramel and chocolate topping

  • 150g unsalted butter
  • 4 tbsp golden syrup
  • 397g condensed milk (1 tin)
  • 25g caster sugar
  • 200g chocolate, broken into pieces + 100g grated chocolate – dark or milk or a mixture of both (see note 2)


First, make the shortbread:

  1. Preheat the oven to 100C/320F and line a 8 x 8in (20 x 20cm) deep square cake tin with parchment/baking paper. Make sure all the sides are fully covered.
  2. Add the butter and sugar to a large bowl and beat with a hand mixer for around 3 minutes – until very fluffy.
  3. Sift in the flour and add the salt. Mix with a spoon until just combined. It will look very crumbly and dry and nothing like dough at this stage – fear not!
  4. Remove the dough and briefly knead on a clean surface until it sticks together. Press the dough into the cake tin and push it down so it is in an ever layer.
  5. Bake the shortbread in the oven for 20-25 minutes until it is lightly golden on top.

Next, make the caramel:

  1. Mix together the butter, syrup and condensed milk in a saucepan and place over medium heat. Heat constantly for around 20 minutes until it has turned a deep golden colour. Stir or whisk the mixture constantly while heating to stop it from sticking and burning on the bottom of the pan.
  2. Pour the caramel over the shortbread and then transfer to the fridge and allow to set completely. It should be slightly soft to the touch but firm. This should take around an hour. (see note 3)

Finally, add the chocolate:

  1. Place a large heatproof bowl over a pan of simmering water. Make sure that the water doesn’t touch the bottom of the bowl. Add 200g of the chocolate to the bowl and stir constantly until just fully melted.
  2. Pour the chocolate into a clean bowl and add the remaining 100g grated chocolate. Stir constantly until all the chocolate has melted. (see note 4) Pour over the top of the caramel and then return to the fridge until it’s cooled and set.


  1. When making shortbread you need full-fat butter to achieve the right texture. Margarine or low-fat options won’t work here.
  2. You can alternatively finely chop the chocolate rather than grating it.
  3. The caramel will be very very hot when cooked down so be extremely careful when dealing with it and don’t be tempted to stick any fingers in it!
  4. You can just melt the chocolate and then pour it on top, however, the extra step of cooling it with the unmelted chocolate ‘tempers’ it, which means it will be shinier and will result in that ‘snapping’ texture when you bite into it, which is just oh so satisfying.
  5. Store the shortbread in a sealed container. If your house is on the warm side, or your caramel seems a little soft, then you can keep it in the fridge. It will last for up to 10 days.
  6. Make sure the shortbread has set fully before slicing it, and remove it from the fridge 10 minutes before slicing. Run your knife under hot water and wipe off before slicing.
  7. To freeze the shortbread place it in the freezer on a tray so the chocolate is fully solid. Then wrap in foil or food bags and store in the freezer for up to 3 months.
  • Prep Time: 1 hour 25 minutes
  • Cooling / Setting time: 1 hour
  • Cook Time: 50 minutes
  • Category: Snack
  • Method: Bake
  • Cuisine: British


  • Serving Size: 1

Keywords: shortbread, dessert, snack, treat, indulgent, caramel, scottish, british, chocolate, afternoon tea