A pile of millionaire's shortbread

Easy millionaire’s shortbread

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(176 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


    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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    23rd Jul, 2020
    Sadly this recipe was a big flop for me! Initially I followed the correct measurements for the shortbread base as listed however I found that the mixture was far too thin and crumbly when I placed it in the tin. I ended up doubling up the ingredients for the base so that it would have a substantial thickness to it and then had to add some milk to make the dough like mixture and to stop it from crumbling. Unlike many of the comments on here, I had no problems with making and thickening the caramel. I think that the problem definitely lies with the measurements for the base itself. Frustrating as I was looking forward to making this!
    6th Jun, 2020
    I managed to make this in a 24x24x5cm tin. I substituted a few ingredients, I used a 410g tin ofevaporated milk as it was cheaper than condensed, which meant i used 100g more sugar for the caramel. I also used soft brown sugar for the caramel. I stuck to 200g of dark chocolate and it was just enough to cover the tin sized specified.
    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/


    Paula Stone
    23rd Jul, 2020
    Is it one tin of condensed milk or two? The recipe on web page says one, but when you print it out it says two?
    lulu_grimes's picture
    26th Jul, 2020
    Hi Paula, Thank you for alerting us to the print problem, I will get it checked out. Lulu
    8th Jul, 2020
    Confusing recipe, not sure if it includes people's comments or not, and if the extra recommended ounce is in or out of the caramel mix, or is it the shortbread (probably the caramel).
    lulu_grimes's picture
    9th Jul, 2020
    Hi, This recipe has been adjusted after the reader comments were made, so only the comments on and after 28th May are about this version of the recipe. I hope this helps, Lulu
    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.


    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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