A pile of millionaire's shortbread

Easy millionaire’s shortbread

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(58 ratings)

Prep: 25 mins Cook: 35 mins


Makes up to 24 squares

Combine the crunch of a shortbread base with a gooey caramel middle and chocolate topping and you have millionaire's shortbread – the ultimate sweet treat

Nutrition and extra info

  • Vegetarian

Nutrition: Per square (24)

  • kcal300
  • fat14g
  • saturates9g
  • carbs38g
  • sugars30g
  • fibre1g
  • protein4g
  • salt0.3g
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    For the shortbread

    • 250g plain flour
    • 75g caster sugar
    • 175g butter, softened



      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    For the caramel

    • 100g butter or margarine



      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 100g light muscovado sugar
    • 2 x 397g cans condensed milk

    For the topping

    • 200g plain or milk chocolate, broken into pieces



      Chocolate as we know it in pressed


    1. Heat the oven to 180C/160C fan/gas 4. Lightly grease a 33 x 23cm Swiss roll tin with a lip of at least 3cm.

    2. To make the shortbread, mix 250g plain flour and 75g caster sugar in a bowl. Rub in 175g softened butter until the mixture resembles fine breadcrumbs.

    3. Knead the mixture together until it forms a dough, then press into the base of the prepared tin.

    4. Prick the shortbread lightly with a fork and bake for 20 minutes or until firm to the touch and very lightly browned. Leave to cool in the tin.

    5. To make the caramel, place 100g butter or margarine, 100g light muscovado sugar and two 397g cans condensed milk in a pan and heat gently until the sugar has dissolved.

    6. Bring to the boil, stirring all the time, then reduce the heat and simmer very gently, stirring continuously, for about 5-10 minutes or until the mixture has thickened slightly. Pour over the shortbread and leave to cool.

    7. For the topping, melt 200g plain or milk 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.

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    Comments, questions and tips

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    EC1231's picture
    14th Aug, 2018
    This recipe was just as promised: Easy + Delicious! I adored baking this and also eating it as well. This is a recipe I would defiantly go back to for a quick easy and melt in the mouth bake. I loved it!
    Stuart Lock's picture
    Stuart Lock
    10th May, 2018
    This recipe is awesomely rich and decadent - exactly what Millionaires Shortbread should be...but turned up to 11.
    OneMrs Muddiman's picture
    OneMrs Muddiman
    31st Dec, 2017
    Tried this recipe last week and it was delicious. The shortbread was perfect for this, not too crumbly and nicely buttery. I overcooked the caramel so it was more like fudge, I think a temperature for the caramel would be handy. It still tasted good though. I doubled the chocolate and made a ganache type layer with a thin slick of shiny chocolate on top. This made it easier to cut but still looked the business.
    Kim Fletcher's picture
    Kim Fletcher
    28th Dec, 2017
    I felt the size of the tin was too big for the shortbread base - it was not easy to fill the tin and looked too thin, so I ended up using a smaller tin. However, I should then of only used one tin of condensed milk, as caramel topping then a bit too much. Not a bad recipe, but struggled to cut into squares without the chocolate topping cracking. Tasted nice though
    15th Oct, 2017
    I used just one tin of condensed milk, I think using two tins would make it too sickly, but if you love thick caramel just go for it.
    4th Nov, 2016
    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.
    4th Nov, 2016
    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!
    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.
    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!!!
    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. .


    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.
    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
    Exactly what happened to mine, in the end i just spread it on the shortbread and hoped for the best.
    Emmie6's picture
    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
    9th Feb, 2014
    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
    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!
    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.
    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.