What could be more indulgent than sweet caramel layered over buttery shortbread and topped with smooth milk chocolate? Our Millionaire’s Shortbread is the ultimate treat. While we’ve used milk chocolate, dark chocolate makes an equally delicious alternative—or add a drizzle of white chocolate to finish these decadent treats!
Makes 25
200g butter, softened
75g caster sugar
1 tsp vanilla extract
250g plain flour
100g butter
100g light soft brown sugar
397g condensed milk
200g milk chocolate, melted
Butter, as needed
Preparation Time: 20 minutes. Cooking Time: 35 minutes.
1. Lightly butter and line a 20cm square brownie tin with baking parchment.
2. Cream the butter and sugar together until light and fluffy, then mix in the vanilla extract.
3. Stir in the flour and then, using your hand, pull the dough together into a ball.
4. Press into the base of the prepared tin and prick the dough lightly with a fork.
5. Place in the oven. CAST OVEN: on the grid shelf on the floor of the baking oven or oven on B4. FAN OVEN: preheated to B4/160oC/325oF. Bake for about 20 minutes until light golden in colour. Turn the tray if necessary.
6. Remove the shortbread from the oven and leave in the tin to cool.
7. Place the butter, brown sugar and condensed milk in a heavy-based saucepan and heat on the simmering plate, hotplate on simmering setting or induction hob until the sugar has dissolved. Stirring constantly, allow the caramel to come to the boil and keep stirring for about 5 – 10 minutes until the mixture thickens.
8. Pour the caramel over the shortbread and leave to cool and set.
9. Once set, cover with the melted chocolate. Allow to set and then cut into 25 squares.
