Millionaire Shortbread


My Dad loves millionaire shortbread, but he only gets to eat it once in a blue moon due to my Mum’s efforts to slim him down. So one day at university I thought I’d make some homemade millionaire shortbread and bring them back with me. Since then, they’ve become really popular with friends and family and make the perfect little treat to have with a cup of tea.

So I’ve assembled this recipe using bits here and there from various food websites, and I believe I’ve tweaked it to perfection!

Millionaire Shortbread makes 25 squares



Shortbread layer
250g plain flour
75g caster sugar
175g unsalted butter
Caramel layer
100g light muscavado sugar
100g unsalted butter
1 x 397g can of condensed milk
Chocolate layer
200g dark chocolate
a knob of butter


 Preheat the oven to 170°C. Line an 8×8 baking tin with tin foil. To make your shortbread base, mix the flour, sugar and butter in a bowl.

Base ingredients

Break up the butter with a wooden spoon so it’s easier to manage, and rub it all together until it becomes like fine breadcrumbs. Then knead it all together to make a dough, and press it into the base of your tin. Keep pushing it down until it’s pretty even and spread into the corners. Prick all over with a fork and pop it in the oven for 20 minutes, until it’s light brown in colour.


To make the caramel, put the sugar, butter and can of condensed milk into a pan and heat gently, stirring all the time. The sugar will dissolve and the butter will melt, and it’ll become a brown syrup. Keep stirring until it becomes more of a pale yellow colour and thickens slightly. This should take about 10 minutes on a very low heat.

caramel layer

Pour the caramel onto your shortbread, and put it straight into the fridge overnight so that it sets properly. Many a time I’ve been impatient and not cooled it for long enough, and it’s been a complete mess. So leave it overnight!


For the chocolate layer, break up the chocolate into pieces and put them in a big glass bowl with a knob of butter. Heat a pan of water until it’s simmering gently and put the glass bowl on top. Stir until all the chocolate has melted and it’s smooth.


Pour the melted chocolate over your cold caramel, and put it straight in the fridge. After just 5 minutes of being cooled in the fridge, take it out and score the chocolate into squares. This makes it so much easier for cutting them, as it means the chocolate layer doesn’t crack and you get nice neat squares.


Finally, when it’s been cooled in the fridge for about another hour, you can cut them into individual squares! If you’re bothered about the edges being clean-cut, give the knife a wipe or a rinse under a hot tap each time you cut a slice. But they taste so amazing I never bother. Enjoy!



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