Neat squares with three distinct layers: thick golden shortbread, golden caramel, smooth milk chocolate top, no nuts

Millionaire’s Shortbread

by

Millionaire’s shortbread combines a firm buttery biscuit base, a thick caramel layer and a smooth chocolate top. Let each layer cool properly and slice with a warm knife to keep the chocolate from cracking into large pieces.

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Recipe at a Glance

  • Yield: 16 squares
  • Preparation: 30 minutes
  • Cooking: 35 minutes
  • Chilling: At least 3 hours after assembly

Table of Contents

Ingredients

Shortbread

  • 180 g all-purpose flour
  • 50 g granulated sugar
  • 125 g unsalted butter, softened
  • 1/4 teaspoon fine salt

Caramel

  • 397 g sweetened condensed milk
  • 90 g unsalted butter
  • 90 g light brown sugar
  • 2 tablespoons golden syrup
  • 1/4 teaspoon fine salt

Chocolate top

  • 200 g milk chocolate, chopped
  • 1 teaspoon neutral oil

Before You Start

Use sweetened condensed milk, not evaporated milk.

Read the full method before starting. Measure the ingredients, prepare the pan or baking sheets, and allow time for the cooling and chilling stages. The stated baking times are a guide; use the visual cues in the directions to judge doneness.

Directions

1. Bake the base

Heat the oven to 175°C (350°F). Line a 20 cm (8-inch) square pan with parchment. Mix the softened butter, sugar, flour and salt until crumbly, then press firmly into the pan. Prick lightly with a fork and bake for 20–25 minutes, until pale golden. Cool in the pan.

2. Cook the caramel

Put all caramel ingredients in a heavy saucepan. Heat gently while stirring until the sugar dissolves and butter melts. Increase to medium-low and cook at a gentle bubbling simmer for 8–12 minutes, stirring constantly across the bottom and corners, until thicker and golden. The hot caramel can burn, so handle carefully.

3. Add the middle layer

Pour over the cooled shortbread and spread evenly. Let cool, then refrigerate for 1 hour, until the caramel is firm enough to support the topping.

4. Add chocolate

Melt the chocolate with the oil over gentle heat, stirring until smooth. Spread over the caramel and refrigerate for about 2 hours, until fully set.

5. Slice

Lift out with the parchment and stand at room temperature for 10–15 minutes. Dip a sharp knife in hot water, dry it and gently score the chocolate first, then cut into 16 squares.

Cook’s Tips

  • Use sweetened condensed milk, not evaporated milk.
  • Stir caramel continuously with a heatproof spatula so the condensed milk does not catch on the pan.
  • Very cold chocolate cracks easily; let the slab stand briefly before slicing.

Storage and Make-Ahead

Refrigerate the squares in a covered container for up to 1 week. Freeze well wrapped for up to 1 month, thawing overnight in the refrigerator. Let stand briefly before eating for a softer caramel texture.

Recipe Questions

Why is my caramel grainy?

Undissolved sugar or overheating can spoil the texture. Dissolve the sugar over low heat before raising the temperature.

Can I use dark chocolate?

Yes. Substitute the same weight for a less sweet topping.

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