A pile of millionaire's shortbread

Easy millionaire’s shortbread

  • Rating: 4 out of 5.198 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Vegetarian
Nutrition: Per square (24)
NutrientUnit
kcal248
fat13g
saturates8g
carbs29g
sugars21g
fibre1g
protein3g
salt0.3g
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Ingredients

For the shortbread

For the caramel

For the topping

Method

  • STEP 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.

  • STEP 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.

  • STEP 3

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

  • STEP 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.

  • STEP 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.)

  • STEP 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.

  • STEP 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.

Goes well with

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    Rating: 4 out of 5.198 ratings
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