Millionaire's Shortbread
Member recipe

Millionaire's Shortbread

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(4 ratings)

Member recipe by


Serves 1 - 9 Pieces

Luxurious, yet really simple millionaire shortbread - ideal for wrapping up as gifts.

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  • Shortbread:
  • 250g plain flour
  • 75g caster sugar
  • 175g butter, softened
  • 1 pinch salt
  • Caramel:
  • 50g butter
  • 50g light soft brown sugar or muscavado sugar
  • 1 can (170g) Evaporated milk
  • Topping:
  • 200g Milk chocolate
  • Substitute 1) 25g-40g of milk chocolate for white chocolate. Melt the two separately and swirl together seconds before pouring over the caramel for a luxurious marble effect.
  • Substitute 2) Add a pinch of rock salt to the caramel at the same time as adding the sugar. Giving a salted caramel flavour.


    1. Preparation: Pre-heat the oven to 150'C/Gas mark 4. Lightly grease a 7 x 7 inch square tin or similar.
    2. For the shortbread: Mix the flour and caster sugar in a bowl with the pinch of salt. Rub in the butter until the mixture resembles fine breadcrumbs. Knead the mixture together until it comes together, then press into the base of the prepared tin. Prick the shortbread lightly with a fork and bake in the pre-heated oven for about 10 minutes or until firm to the touch and still pale. If the shortbread seems uneven press lightly with a fish slice to give a flat texture. Cool rapidly by placing the shortbread tin in the fridge.
    3. For the caramel: Whilst the shortbread is cooling measure the butter, sugar and condensed milk into a pan and heat gently until the sugar has dissolved. Bring to the boil, stirring all the time, then reduce the heat and simmer very gently, stirring continuously, for about 10 minutes or until the mixture has thickened slightly. Remove Shortbread from the fridge and quickly pour the caramel over the shortbread and return to the fridge.
    4. For the topping: Break the chocolate into pieces (the smaller the size the quicker they will melt) and place into a glass bowl over boiling water. Stir until all the chocolate has melted. Pour over the set caramel and return to the fridge. After 5-10 mins the chocolate will become firm but not solid. This is the time to cut into squares or bars, leaving the shortbread in the tin and return to the fridge until serving.
    5. Store in a cool dry place or the fridge in an airtight container and eat within 2 weeks.

Comments, questions and tips

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23rd Oct, 2016
This is a confusing recipe- it says evaporated milk in the ingredients which is what I used and it tasted horrible. You need to use condensed milk I think which is what it says in the method.
31st May, 2014
In the ingredients it's says 'evaporated' milk but in the instructions it refers to condensed, which is right!?! And does condensed need more sugar?
9th Feb, 2014
I tried using carnation's caramel and it brings a slight banana taste to it, which for me (even though I am full of dislike for bananas) was really nice! Also try adding a drizzle of white choc over the top to make it look that little bit better!
19th Oct, 2013
This is lovely although I used the original recipe but just substituted 1 can of condensed milk instead of 2. Blooming gorgeous but hugely fattening lol
12th May, 2013
made this for my daughter s class in school a big hit will make again but a bit more caramel next time
14th Jun, 2012
How long does it take for the caramel to set enough to put on the choc ?
6th Aug, 2011
I made these for people at work and they went down an absolute treat. The cook is cute too!
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9th Feb, 2014
I tried using 2 x 397g tins of Carnation's caramel instead of condensed milk and it brings a slight banana taste to it, which for me (even though I am full of dislike for bananas) was really yummy! Also try adding a drizzle of white choc over the top to make it look that little bit better!
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.