A pile of millionaire's shortbread

Easy millionaire’s shortbread

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(148 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)

  • kcal248
  • fat13g
  • saturates8g
  • carbs29g
  • sugars21g
  • fibre1g
  • protein3g
  • salt0.3g
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    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
    • 397g can 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 and line a 20-22cm square or rectangular baking 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 the can of condensed milk in a pan and heat gently until the sugar has dissolved. Continually stir with a spatula to make sure no sugar sticks to the bottom of the pan. (This can leave brown specks in the caramel but won’t affect the flavour.)

    6. Turn up the heat to medium high, stirring all the time, and bring to the boil, then lower the heat back to low and 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 with a hot knife.

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    Comments, questions and tips

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    Mandy R
    30th May, 2020
    Wonderful recipe, followed the advice of others and used 1 tin plus 25g extra sugar and butter (used normal brown sugar) cooked on a medium flame constantly stirring and it set perfectly in less than 30mins. You need more chocolate I used 300 but would use 400 next time.
    28th May, 2020
    This is a great recipe and tastes good. Don't be put off by the poor reviews, the caramel does need much longer to solidify but it will get there, you don't need to keep stirring it all the time, just keep it moving, I gave mine a little whizz with a hand mixer to speed it up a bit. You can always just use one tin of evaporated milk but you will get less caramel, of course. I would also put the whole thing in the fridge for an hour afterwards, especially in warm weather, which will help when cutting it into squares. Thanks for a great recipe!
    Jonny Kitchen's picture
    Jonny Kitchen
    25th May, 2020
    Ingredient measurments are mostly wrong. Caramel doesn't solidify etc... Find another recipe and don't waste your time on this!
    goodfoodteam's picture
    2nd Jun, 2020
    Thank you for flagging this issue. We have retested and amended this recipe to reflect user feedback.
    23rd May, 2020
    The best millionaires shortbread recipe I have ever found. Having had multiple disasters with previous recipes this one has worked everytime. It is worth noting I followed the advice of other reviewees and also add 25g if butter and sugar to the recommended amount and also use just one tin of condensed milk alongside some syrup. As long as you melt the butter, sugar and syrup first before adding the condensed milk you’ll be fine. I found I had to stir the caramel for a good 20minutes to get the perfect consistency.
    17th May, 2020
    Inedible. I am not sure if this was due to the recipe or our poor cooking skills. The caramel bit did not solidify (and did not taste good) so we ended up throwing it in the bin. I should have read the comments first as looks like we should have used less of the condensed milk.
    goodfoodteam's picture
    2nd Jun, 2020
    Thank you for flagging this issue. We have retested and amended this recipe to reflect user feedback.
    17th Apr, 2020
    On attempting to hunt out a great millionaires shortbread recipe I noticed that this has a great resemblance to Mary Berry’s recipe... https://www.google.co.uk/amp/s/www.pinterest.com/amp/pin/254453447681161283/
    16th Apr, 2020
    Should’ve read the comments first. This recipe makes a thick base. The caramel only requires 1 tin of condensed milk - for cooking reference Phil or Gino on good morning as they say a high heat is required for the setting. Lastly if you don’t have enough chocolate to cover the caramel do not try to spatula it over as it’s then less glossy. I tried to marble to top of mine to make up for potential ruining. Wait for the shortbread to cool and leave the caramel a few minutes to cool also if you can press down and it’s dense it’s right! Then add the chocolate always opt for more chocolate! Apart from that the recipe is fine.
    Rhian Osborne's picture
    Rhian Osborne
    11th Apr, 2020
    Rubbish recipe. Did anyone make this before posted as you only require 1/2 a tin of evaporated milk otherwise it doesn’t firm up.


    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
    26th May, 2020
    Great Recipe! The only thing I've changed is to melt the butter and sugar completely before adding the condensed milk. I used 2 cans of condensed milk and it's set perfectly. Take your time and keep stirring, once it starts to boil simmer the caramel at a medium to high heat (4 on an electric hob) for 8 minutes x I've used this recipe several times and have had no issues.
    28th Apr, 2020
    Just made these for my family and we all loved them!! I only added one can of condensed milk and kept all other ingredients exactly the same. And they were delicious! Only reason I haven’t given the recipe 5 stars is I don’t see how you could make 24 slices out of this mixture?! I made 16!! Would recommend this recipe tho!
    forserrosie1's picture
    8th Apr, 2020
    The caramel takes a lot longer to make then stated in the recipe, and make sure not to at too high a temperature too early or the caramel on the bottom will camarmelize and you will get black bits. If you do just take it off the heat and mix vigorously for a second and then continue to heat at a lower temperature. I think 33x23 is the right size but the shortbread seems quite thin and cooks in about 15 mins. I would also say you need about 50 grams more chocolate to cover the whole tin. It will com together right if you follow the recipe right. I wouldn’t change and ingredients/quantities as it may change the mixture. It’s delicious if you get it right!
    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.
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