Millionaire's Caramel Shortbread - Naughty but OH SO NICE! (2024)

Millionaire's Caramel Shortbread are layers of buttery crumbly shortbread, sticky caramel, and topped with a generous layer of chocolate. A classic British treat.

Millionaire's Caramel Shortbread! After reading the ingredients list, and tasting this lovely 'cookie' ? You will soon realise why it is so much more than your average piece of shortbread.

If you like shortbread, caramel and chocolate....it's pretty much a certainty you will LOVE this Millionaire's Caramel Shortbread!

It's an easy recipe to make, but there is some waiting involved, as we need to chill it enough to be able to cut it into pieces, but once that's done, you can eat it as fast as you wish!

This is not for the feint hearted, so anyone on a diet needs to look away now!

These Millionaire's Caramel Shortbread cookies are always a huge hit over the holidays, particularly at Christmas time.

This classic chocolate treat is also very popular in England, where you will often see it on an Afternoon tea menu. It looks so pretty when arranged on an afternoon tea serving plate.

So if you find yourself looking for some nice baking ideas, take a look at our variety of Cookies and Sweet Treats. There's something for everyone so be sure to bookmark the page!

A word of warning....this Millionaire's Caramel Shortbread really is delicious, so be sure to make enough for everyone to have seconds....and thirds!

INSTRUCTIONS

I. Heat oven to 180C / 350 F / Gas 4

2. Line the cake tin with parchment.

3. Now we first make the shortbread base.Rub butter, sugar and flour together to form a dough and transfer to the tin (see below photos)

4.Using the base of a glass flatten evenly the shortbread mix all on the base of the tin. if it is too soft and sticky (from your hot hands) place it in the freezer or fridge for 10 minutes so it is more workable.

Flatten and compress evenly and go along the edges to push the dough down.(particularly the corners where your glass didn't reach). Use a fork and prick holes all over the base.

5. When done, place in the oven and after 5 minutes, REDUCE the temperature to 150C/300F/Gas 2 for a further 35 minutes.
When done, remove and allow to cool in the tin.

Now we make the caramel layer.
1. Add the condensed milk, butter, syrup and sea salt to a pan and bring to the boil.

Boil for 10 minutes. Be careful of any splashes as it will be VERY hot! Stir occasionally.

2. Transfer the caramel to the baking pan and allow to cool until set. Place in the fridge or freezer until set. About 1 hour or so. (Make sure it is sitting level or you will have a lop sided caramel!)

The chocolate layer
1. When the caramel has set, break up your chocolate and place in a bowl over simmering water to melt it all.

2. When the chocolate has all melted, gently pour over the caramel layer and place in the fridge. Overnight is the best amount of time. If you try and cut the Millionaire's Shortbread before it has had time to set it will be very messy!

When it is time to remove the shortbread, lift it straight out of the tin by holding the parchment paper, and place on a cutting board.

We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Recipe Card

Millionaire’s Caramel Shortbread

Yield: 9 plus

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Millionaire's Caramel Shortbread are layers of buttery crumbly shortbread, sticky caramel, and topped with a generous layer of chocolate. A classic British treat

Ingredients

The Shortbread Base

• 175 g or 6 oz butter
• 75 gor 2 ½ oz, regular sugar
• 225 g or 8 oz AP flour

The Caramel Layer

• 200 g or 7 oz Butter
• 1 can 397g or 14 oz Condensed Milk
• 4 Tablespoons Maple or similar Syrup
• 1 teaspoon Sea Salt

The Chocolate Layer

• 350 g or 12 oz Milk chocolate

Instructions

1. Heat oven to 180C / 350 F / Gas 4
2. Line the cake tin with parchment as in the photo. Now we first make the shortbread base.
3. Rub butter, sugar and flour together to form a dough and transfer to the tin
4. Using the base of a glass flatten evenly the shortbread mix all on the base of the tin. if it is too soft and sticky (from your hot hands) place it in the freezer or fridge for 10 minutes so it is more workable.
5. Flatten and compress evenly and go along the edges to push the dough down.(particularly the corners where your glass didn't reach). Use a fork and prick holes all over the base.
6. When done, place in the oven and after 5 minutes, REDUCE the temperature to 150C/300F/Gas 2 for a further 35 minutes.
7. When done, remove and allow to cool in the tin.

Now we make the caramel layer.

1. Add the condensed milk, butter, syrup and sea salt to a pan and bring to the boil. Boil for 10 minutes. Be careful of any splashes as it will be VERY hot! Stir occasionally.
2. Transfer the caramel to the pan and allow to cool until set. Place in the fridge or freezer until set. About 1 hour or so. (Make sure it is sitting level or you will have a lop sided caramel!)

The chocolate layer

1. When the caramel has set, break up your chocolate and place in a bowl over simmering water to melt it all.
2. When the chocolate has all melted, gently pour over the caramel layer and place in the fridge. Overnight is the best amount of time. If you try and cut the Millionaire's Shortbread before it has had time to set it will be very messy!
3. When it is time to remove the shortbread, lift it straight out of the tin by holding the parchment paper, and place on a cutting board.

**** TOP TIP! When the chocolate is ⅔ set in the fridge, use a sharp knife and make score lines about ¾ the way deep into the chocolate. This will make it easier to cut later where the score lines are and the chocolate is less likely to crack.

1. If the caramel is still a little soft when you are ready to cut, place in the freezer for 1 hour to harden, although if you chill overnight, it should be firm enough.....this tip is if you are impatient!
2. Use a sharp knife and make straight cuts of whatever size you wish. in my photos below I made some different size cuts so you can see.
3. Make a cup of tea and enjoy! feel like a millionaire for a moment!

Nutrition Information:

Yield: 9Serving Size: 1
Amount Per Serving:Calories: 815Total Fat: 50gSaturated Fat: 31gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 117mgSodium: 606mgCarbohydrates: 83gFiber: 2gSugar: 61gProtein: 11g

Nutrition information isn’t always accurate