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Member recipe

Millionaires' Shortbread

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(50 ratings)

Member recipe by

Servings

Serves 1 - 24 Squares

Whether in small sqaures or bars, this caramel shortbread is always popular. The different textures are the principal appeal - the crunch of the shortbread base, the caramel in the middle and the cold, crisp chocolate on top.

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Ingredients

  • For the shortbread:
  • 250g plain flour
  • 75g caster sugar
  • 175g butter, softened
  • For the caramel:
  • 100g butter or margarine
  • 100g light muscavado sugar
  • 2 x 397g cans condensed milk
  • For the topping:
  • 200g plain or milk chocolate, broken into pieces

Method

    1. Pre-heat the oven to 180'C/Gas mark 4. Lightly grease a 13 x 9inch (33x23cm) Swiss roll tin.
    2. To make the shortbread, mix the flour and caster sugar in a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Knead the mixture together until it forms a dough, then press into the base of the prepared tin. Prick the shortbread lightly with a fork and bake in the pre-heated oven for about 20 minutes or until firm to the touch and very lightly browned. Cool in the tin.
    3. To make the caramel, measure the butter, sugar and condensed milk into a pan and heat gently until the sugar has dissolved. Bring to the boil, stirring all the time, then reduce the heat and simmer very gently, stirring continuously, for about 5 minutes or until the mixture has thickened slightly. Pour over the shortbread and leave to cool.
    4. For the topping, melt the chocolate slowly in a bowl over a pan of hot water. Pour over the cold caramel and leave to set. Cut into squares or bars.

Comments, questions and tips

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hannahspruijt
4th Nov, 2016
3.8
Forgot to add, I needed to boil the caramel for longer than stated, hence only 4 stars. It took approx 15mins - I find it helpful to have a bowl of very cold water next to me and drop in a small amount every few mins to see if it has reached soft ball consistency.
hannahspruijt
4th Nov, 2016
3.8
This is a fab recipe. The ingredients are good for the size of the tin given (which was what I was using) - the only change I'd make is to use at least 250g chocolate for the top - I used 250g and it only just covered the surface by about 1mm. So if you like thick choc go for 300g! But the base is great (looks like breadcrumbs when you push it into the tin base); 2 cans of condensed milk was perfect for this sized tin (any less and you'd struggle to cover the surface area) and the tip about melting the sugar and butter before adding the condensed milk was a great one. All in all, marvellous!
MadeleineB
30th Jul, 2016
Instead of using two cans of condensed milk for the caramel, I would just use one and add a couple of tablespoons of golden syrup. This works perfectly every time for me. Great recipe otherwise.
ncaffrey
11th Jul, 2016
Terrible recipe - cooked the caramel for 10 minutes and still way too runny and tasted of condensed milk. Have made millionaire shortbread many times by using googled recipes - It's always been perfect so just presumed this was a standard recipe. Avoid!!!
Coates46
7th Feb, 2016
Amazing!!!!! Followed the recipe Except I used only one can of condensed milk.. used a square roasting pan 9x9 . Cooked the caramel for 15 mins until thicker and set on a frozen plate. wish I could put a photo on here they are divine. Truly scrumptious. .
Ilovesweets
14th Jan, 2016
1st time I made this! Didn't need 2 cans. Used marg for the shortbread too. Wonderful! My favourite next to Brownies.
chocolatebabz
24th Sep, 2015
Made as per recipe with the exception that I had a 325g bag of chocolate chips. My caramel maybe took an extra 2-3 minutes but if you follow the recipe you should get to the right point, it does thicken and almost starts to come away from the sides of the pan, still pourable though and it set beautifully. Great buttery shortbread base too.
nlar
17th Sep, 2015
3.8
great recipe! I halved the caramel and there was still plenty! My husband thought it was very yum! and has requested it to be made again
rhianna1995
20th Jul, 2015
Changed the recipe slight with just 1 tin of condensed milk and 300g instead of 200g of chocolate. I also heated the caramel whilst constantly stirring for 20-30 minutes until it got really thick which made it set beautifully.
Charliee_15
27th Mar, 2015
5.05
I followed the recipe as it is stated - with both tins of condensed milk - and it worked fine for me. I would definitely follow karen246's advice and melt the butter and sugar first before adding the condensed milk, as I feel like this would have helped keep the caramel as smooth as possible. I cooked the caramel for a little over 5 minutes just to ensure it would thicken up enough when it cooled; it definitely does thicken up for any one who's sceptical about that! I used the same amount of chocolate (200g) but I used extra white chocolate to drizzle all over the top with a fork. It tasted amazing and I only cut it into little squares so have loads to eat!! Fab recipe, would definitely recommend!!

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Woteap
31st May, 2015
Have made this recipe several times now and the family love it. Would agree with using only one tin of condensed milk and increasing the amount of chocolate. However the shortbread is very crumbly and the caramel doesn't adhere to it well. Am I over cooking it? I've tried decreasing the amount of butter to make it less short.
zannam-jones
30th Oct, 2013
ARGH HELP!!! I tried to make the caramel, but didn't have a pan so used a wok (i know:/). The caramel is really thick and kind of tastes like custard (i think this is the condensed milk) it has little brown bits in that wasn't always there so i don't think that its sugar that hasn't dissolved. It's now on top of the shortbread (which turned out great) cooling down, it doesn't look much like caramel. reading the comments I noticed that lots of people are saying cook it longer, so do you think I should attempt to remove it from teh shortbread and cook it again?
Queen Cupcake's picture
Queen Cupcake
21st Aug, 2014
3.8
Exactly what happened to mine, in the end i just spread it on the shortbread and hoped for the best.
Emmie6's picture
Emmie6
28th Apr, 2014
Hi zannam - I think what happened there was the sugar descended to the bottom of the saucepan (well wok, ha ;) ) and crystallised, hence burning. It happened to me once before. All you have to do when that happens is take it off the heat and drain it through a sieve in to bowl, then transfer it back in to the saucepan and continue heating. Result - smooth caramel, no brown floating things :P Did you use light muscavado sugar? That is important. Also did you make sure the sugar, butter and condescend milk were all thoroughly mixed before heating? Any clumps of suagr would have weighed heavier and dropped to the bottom, again, hence the burning. :) I see this post is Oct 2013, so by now you have probably mastered it, or given up :D
CuriousCook
9th Feb, 2014
4.05
Nope, I made them with 2 x 397g tins of Carnations caramel, instead of making the caramel. I think it still tastes the same (YUM
lor11
20th Feb, 2014
This recipe could be simplified if you just used a tin of condensed milk CARAMEL. Only 1 tin needed, I think 2 would be rather excessive!
Beelicious
28th Oct, 2013
I let the Millionaires Shortbread go completely cold in the fridge before cutting. I then heat my largest sharp knife over the gas hob before cutting through it cleanly, wiping and re-heating the blade after each cut. I have seen comments telling you not to do this but it works perfectly for me everytime. I think the secret is using a knife that is almost as long as the width of the tin so you can get through it with just one cut.
Alexandersuncle
5th Oct, 2013
I made this using all the ingredients exactly as the recipe calls for. The main error in this recipe is the length of time it takes to turn sugar, butter and condensed milk x 2, into caramel. A long time, is the answer. I used a low heat initially until all the butter and sugar had appeared to melt. I then gradually ramped up the heat over 20 mins or so, stirring continuously. Eventually as you swipe round the pan with a spoon or other stirring implement, there will be an almost ripping sound as the material changes consistency, the ripping is it sticking to the pan. I then took it off the heat and kept on stirring. Altogether it was a great deal of stirring but the caramel had a nice firmness to it, whilst still being silky smooth. A knob of butter in the chocolate topping helped the topping stay silky smooth also. All in all a lovely treat, certain to be demolished and rebuilt time and time again.