A pile of millionaire's shortbread

Easy millionaire’s shortbread

  • 1
  • 2
  • 3
  • 4
  • 5
(98 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
Save to My Good Food
Please sign in or register to save recipes.


    For the shortbread

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



      Butter is a dairy product made from separating whole milk or cream into fat and…

    For the caramel

    • 100g butter or margarine



      Butter is a dairy product made from separating whole milk or cream into fat and…

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

    For the topping

    • 200g plain or milk chocolate, broken into pieces

      Chocolate ganache


      Chocolate ganache is a combination of chocolate and double cream. It's simple to…


    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.

    You may also like

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    20th Nov, 2019
    I have just made the easy millionaire shortbread,and it has not got a thick biscuit layer as per photo.I didn't have a swiss roll tin so used a square one 23cm by 23 cm which was smaller than the tin stated in the recipe. Also I only have caramel condensed milk so do I use all the sugar in recipe.
    19th Jun, 2019
    I tried this recipe for the first time yesterday......sadly only read the comments afterwards. The caramel just didn't thicken or set so consequently the whole lot ended up in the bin. Do I just need one tin of milk with the sugar and boil for longer? Also can I boil in the microwave?
    13th Jun, 2019
    I have made this recipe about 5 times now and after a lot of taste testing from my family I can say it has to be the best recipe i have found for Millionaires Shortbread. Every time i make it I way get the same results and it always goes down well with my family. The only part of the recipe i have changed it the amount to butter and sugar I use in the caramel part. I increased both of them by 25g and my caramel always turns out amazing.
    22nd Mar, 2019
    I too made some modifications, but I did find the recipe easy and delicious. I had to use a smaller tin (20cmx20cm) and I made the caramel by boiling the tins of milk. This way you don't need the extra ingredients. I also line by tin instead of grease
    24th Feb, 2019
    I made these on a Sunday afternoon and they came out perfectly. I read the comments first and took it from them that the recipe didn’t need 2 cans of condensed milk, so I only bought one. The comments are completely right, this recipe only needs 1 can!!! Also I made the shortbread the old fashioned way, the flour rubbed into butter and then the sugar put in and rubbed in (much like a crumble). The shortbread was perfect and is now going to be my go to shortbread recipe on its own. Couldn’t recommend more but please have a few hours to make this, as you will need it for cooling times!
    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
    4th Aug, 2019
    To cut through the chocolate layer, place the knife in hot water to warm the blade and it will cut through the chocolate easily.


    18th Nov, 2019
    I want to make this recipe but dont have normal condensed milk,I have the caramel condensed,can I use that instead as normal.
    Shona Coy's picture
    Shona Coy
    7th Sep, 2019
    How long does the caramel take to set? I made this a few hours ago now and used both tins of milk as instructed, it has been in the fridge for several hours and still very liquidy. Help! First time I've attempted caramel and worried it's not going to work!
    goodfoodteam's picture
    9th Sep, 2019
    We're sorry to hear the caramel has not set. It sounds like it wasn't heated sufficiently in step 6. It needs to have begun to thicken in order to firm up later.
    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
    cinemike's picture
    10th Dec, 2018
    I find that the ratio shortbread:caramel: chocolate is not right. It needs at least 50% extra shortbread. I suggest 400g flour (or flour, oatmeal, semolina mix as I prefer for shortbread) and other shortbread ingredients increased proportionately. The alternative would be to use only one tin of condensed milk. But maybe that's only for moderately rich people rather than millionaires. The grated rind of an orange and a lemon also improves the shortbread.
    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.
    Want to receive regular food and recipe web notifications from us?