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Millionaire shortbread


An all butter shortbread biscuit covered in a yummy caramel then topped with chocolate

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Rate this recipe 3.9/5 (52 Votes)


  • For the shortbread:
  • 250g plain flour
  • 75g caster sugar
  • 175g butter
  • softened
  • For the caramel:
  • 100g butter or margarine
  • 100g light muscavado sugar
  • 2 x 397g cans condensed milk
  • For the topping:
  • 200g plain or milk chocolate
  • broken into pieces


servings 12
Level of difficulty Average
Cost Average budget


Step 1

Pre-heat the oven to 180'C/Gas mark 4. Lightly grease a 13 x 9inch tin

Step 2

To make the shortbread- mix the flour and caster sugar in a bowl You then need to rub in the butter until the mixture resembles fine breadcrumbs.Once its like breadcrumbs start to knead the mixture together until it forms a dough, then press into the base of the prepared tin. Prick the shortbread lightly with a fork and bake in the for about 20 minutes or until firm to the touch and very lightly browned. IMPORTANT you must cool in the tin or it will break.

Step 3

To make the caramel, put 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, you must stir continuously, for about 5 minutes or until the mixture has thickened slightly. Pour over the shortbread and leave to set

Step 4

Once the caramel is set melt the 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.


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