Millionaires Shortbread Recipe

A decadent treat with a buttery shortbread base, rich caramel layer, and chocolate topping—perfect for any occasion!

Ingredients

For the Shortbread Base:

• 250g plain flour
• 75g caster sugar
• 175g unsalted butter (softened)

For the Caramel Layer:

• 200g unsalted butter
• 100g light brown sugar
• 397g tin of sweetened condensed milk

For the Chocolate Topping:

• 200g milk chocolate (or dark chocolate if preferred)
• 1 teaspoon vegetable oil (optional, for a glossy finish)

Instructions

Step 1: Make the Shortbread Base

1. Preheat your oven to 180°C (160°C fan) or Gas Mark 4.
2. Grease and line a 20cm square baking tin with baking paper, leaving some overhang for easy removal.
3. In a mixing bowl, combine the flour and caster sugar. Rub in the butter with your fingertips until the mixture resembles breadcrumbs. Press the mixture evenly into the prepared tin.
4. Bake for 20 minutes or until lightly golden. Remove from the oven and allow to cool completely in the tin.

Step 2: Prepare the Caramel Layer

1. In a saucepan, melt the butter and sugar over low heat, stirring constantly until the sugar dissolves.
2. Add the condensed milk and bring the mixture to a gentle boil, stirring continuously to avoid burning.
3. Cook the caramel for 5-8 minutes, or until it thickens and turns a golden caramel color. (You’ll know it’s ready when it pulls away slightly from the sides of the pan.)
4. Pour the caramel over the cooled shortbread base, spreading it evenly. Allow it to set at room temperature or in the fridge until firm (about 1 hour).

Step 3: Add the Chocolate Topping

1. Melt the chocolate in a heatproof bowl over a pan of simmering water (or in the microwave in short bursts, stirring between each). Add the oil if you prefer a glossy finish.
2. Pour the melted chocolate over the set caramel layer, spreading it evenly.
3. Allow the chocolate to cool slightly, then score it lightly with a knife to mark portions (this helps prevent cracking when cutting later). Let it set completely at room temperature or in the fridge.

Step 4: Slice and Serve

1. Use the overhanging baking paper to lift the shortbread from the tin.
2. Cut into squares or rectangles with a sharp knife, wiping the blade between cuts for neat edges.