Millionaire's Caramel Shortbread are layers of buttery crumbly shortbread, sticky caramel, and topped with a generous layer of chocolate. A classic British treat.
Millionaire's Caramel Shortbread! After reading the ingredients list, and tasting this lovely 'cookie' ? You will soon realise why it is so much more than your average piece of shortbread.
If you like shortbread, caramel and chocolate....it's pretty much a certainty you will LOVE this Millionaire's Caramel Shortbread!
It's an easy recipe to make, but there is some waiting involved, as we need to chill it enough to be able to cut it into pieces, but once that's done, you can eat it as fast as you wish!
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This is not for the feint hearted, so anyone on a diet needs to look away now!
These Millionaire's Caramel Shortbread cookies are always a huge hit over the holidays, particularly at Christmas time.
This classic chocolate treat is also very popular in England, where you will often see it on an Afternoon tea menu. It looks so pretty when arranged on an afternoon tea serving plate.
So if you find yourself looking for some nice baking ideas, take a look at our variety of Cookies and Sweet Treats. There's something for everyone so be sure to bookmark the page!
A word of warning....this Millionaire's Caramel Shortbread really is delicious, so be sure to make enough for everyone to have seconds....and thirds!
Prep Time
20 minutes plus chill time
Cook Time
40 minutes
Yield
9 or more pieces.
You will need
9-inch square cake tin, and at least 2 inches deep
Parchment paper to line the bottom of the tin
INGREDIENTS
The Shortbread Base
175 g or 6 oz butter
75 g or 2 ½ oz, regular sugar
225 g or 8 oz AP flour
The Caramel Layer
200 g or 7 oz Butter
1 can 397g / 14 oz Condensed Milk
4 Tablespoons Maple or similar Syrup
1 teaspoon Sea Salt
The Chocolate Layer
350 g or 12 oz Milk chocolate
INSTRUCTIONS
I. Heat oven to 180C / 350 F / Gas 4
2. Line the cake tin with parchment.
3. Now we first make the shortbread base. Rub butter, sugar and flour together to form a dough and transfer to the tin (see below photos)
4.Using the base of a glass flatten evenly the shortbread mix all on the base of the tin. if it is too soft and sticky (from your hot hands) place it in the freezer or fridge for 10 minutes so it is more workable.
Flatten and compress evenly and go along the edges to push the dough down.(particularly the corners where your glass didn't reach). Use a fork and prick holes all over the base.
5. When done, place in the oven and after 5 minutes, REDUCE the temperature to 150C/300F/Gas 2 for a further 35 minutes.
When done, remove and allow to cool in the tin.
Now we make the caramel layer.
1. Add the condensed milk, butter, syrup and sea salt to a pan and bring to the boil.
Boil for 10 minutes. Be careful of any splashes as it will be VERY hot! Stir occasionally.
2. Transfer the caramel to the baking pan and allow to cool until set. Place in the fridge or freezer until set. About 1 hour or so. (Make sure it is sitting level or you will have a lop sided caramel!)
The chocolate layer
1. When the caramel has set, break up your chocolate and place in a bowl over simmering water to melt it all.
2. When the chocolate has all melted, gently pour over the caramel layer and place in the fridge. Overnight is the best amount of time. If you try and cut the Millionaire's Shortbread before it has had time to set it will be very messy!
When it is time to remove the shortbread, lift it straight out of the tin by holding the parchment paper, and place on a cutting board.
TOP TIPS!
When the chocolate is ⅔ set in the fridge, use a sharp knife and make score lines about ¾ the way deep into the chocolate. This will make it easier to cut later where the score lines are and the chocolate is less likely to crack.
If the caramel is still a little soft when you are ready to cut, place in the freezer for 1 hour to harden, although if you chill overnight, it should be firm enough.....this tip is if you are impatient!
Use a sharp knife and make straight cuts of whatever size you wish. In my photos below I made some different size cuts so you can see.
Make a cup of tea and enjoy! Feel like a millionaire for a moment
We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
Recipe Card
Millionaire’s Caramel Shortbread
Millionaire's Caramel Shortbread are layers of buttery crumbly shortbread, sticky caramel, and topped with a generous layer of chocolate. A classic British treat
Ingredients
The Shortbread Base
- 175 g or 6 oz butter
- 75 gor 2 ½ oz, regular sugar
- 225 g or 8 oz AP flour
The Caramel Layer
- 200 g or 7 oz Butter
- 1 can 397g or 14 oz Condensed Milk
- 4 Tablespoons Maple or similar Syrup
- 1 teaspoon Sea Salt
The Chocolate Layer
- 350 g or 12 oz Milk chocolate
Instructions
- Heat oven to 180C / 350 F / Gas 4
- Line the cake tin with parchment as in the photo. Now we first make the shortbread base.
- Rub butter, sugar and flour together to form a dough and transfer to the tin
- Using the base of a glass flatten evenly the shortbread mix all on the base of the tin. if it is too soft and sticky (from your hot hands) place it in the freezer or fridge for 10 minutes so it is more workable.
- Flatten and compress evenly and go along the edges to push the dough down.(particularly the corners where your glass didn't reach). Use a fork and prick holes all over the base.
- When done, place in the oven and after 5 minutes, REDUCE the temperature to 150C/300F/Gas 2 for a further 35 minutes.
- When done, remove and allow to cool in the tin.
Now we make the caramel layer.
- Add the condensed milk, butter, syrup and sea salt to a pan and bring to the boil. Boil for 10 minutes. Be careful of any splashes as it will be VERY hot! Stir occasionally.
- Transfer the caramel to the pan and allow to cool until set. Place in the fridge or freezer until set. About 1 hour or so. (Make sure it is sitting level or you will have a lop sided caramel!)
The chocolate layer
- When the caramel has set, break up your chocolate and place in a bowl over simmering water to melt it all.
- When the chocolate has all melted, gently pour over the caramel layer and place in the fridge. Overnight is the best amount of time. If you try and cut the Millionaire's Shortbread before it has had time to set it will be very messy!
- When it is time to remove the shortbread, lift it straight out of the tin by holding the parchment paper, and place on a cutting board.
**** TOP TIP! When the chocolate is ⅔ set in the fridge, use a sharp knife and make score lines about ¾ the way deep into the chocolate. This will make it easier to cut later where the score lines are and the chocolate is less likely to crack.
- If the caramel is still a little soft when you are ready to cut, place in the freezer for 1 hour to harden, although if you chill overnight, it should be firm enough.....this tip is if you are impatient!
- Use a sharp knife and make straight cuts of whatever size you wish. in my photos below I made some different size cuts so you can see.
- Make a cup of tea and enjoy! feel like a millionaire for a moment!
Nutrition Information:
Yield: 9 Serving Size: 1Amount Per Serving: Calories: 815Total Fat: 50gSaturated Fat: 31gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 117mgSodium: 606mgCarbohydrates: 83gFiber: 2gSugar: 61gProtein: 11g
Nutrition information isn’t always accurate
Chocolate Treats
Here's a selection of delicious chocolate treats, perfect for parties, after dinner treats and gifts for holidays
Authentic German Black Forest Swiss Roll, a light sponge cake famous in Germany. Layers of chocolate cake, cherries, kirsch & fresh whipped cream in a cake roll.
Peanut Butter and Jelly Tiffin is a delicious American twist on the classic British Tiffin chocolate snack, made up of peanut butter, jelly, crushed cookies, chocolate and raisins. An easy no bake sweet chocolate bar recipe.
Scotcheroos, an easy no-bake cereal bar similar to rice krispie treats. Peanut butter, chocolate & butterscotch with a chocolate butterscotch topping. A chewy, soft, and crispy treat
Cream Filled Chocolate Eclairs. Easy to make and always great anytime!
Easy Chocolate Tiffin is a delicious no-bake British recipe, made of chocolate, crushed cookies, syrup, and raisins, often served at English afternoon tea.
Nanny's Chocolate Nut Fudge. A tried and true family recipe and great for gifts! Use a cookie cutter to make pretty shapes too!
Easy Cream Cheese Chocolate Chip Cookies.
These delicious cream cheese chocolate chip cookies are soft and gooey on the inside and crispy on the outside. An easy small batch cookie recipe using regular pantry ingredients.
Easy Chocolate Truffles.
Creamy, rich homemade chocolate truffles are easy to make and perfect for gifts.
Easy Chocolate Party Pretzels are a great snack made up of delicious crunchy salted pretzels and a variety of chocolate. Once you start eating these you can't stop!
Easy Chocolate Peanut Clusters! These little chocolate bites are quick and easy to make. You can also add raisins, your favorite nuts, cranberries, whatever you like! You choose!
White Chocolate Peanut Clusters! These little chocolate bites are quick and easy to make. You can also add raisins, your favorite nuts, cranberries, whatever you like! You choose!
Orange Chocolate Truffles, luxuriously creamy and decadent, these are easy to make and perfect for gifts and parties!
Irish Cream Chocolate Bark! A delicious chocolate treat loaded with cranberries, cookies and honey spiced nuts. Perfect for the holidays and great for gifts.
Coconut and Rum White Chocolate Truffles, luxuriously creamy and decadent, these are easy to make and perfect for gifts and parties!
Chocolate Covered Gingerbread Cake Balls. A great, festive treat. Decorate with your favorite chocolate and sprinkles, and have your young ones help too!
Easy Oreo Truffles, very quick and easy no-bake simple recipe, chocolate truffle balls, made using oreo cookies and cream cheese. Great for parties and the holidays.
lovefoodies
says:Thanks Diana!
SaraJean Curtis Weller
says:I work in a restaurant where we have petite treats on the menu and I thought this would be a great addition. However I did something wrong and want to see if you can help me figure it out before I try again. The first mistake was I had to double the recipe because we did not have that size pan only a half hotel pan size (this was not the best Idea). My trouble came with the caramel layer. the first time the condensed milk burned while boiling, the second time ( using a distemper to keep the pan off of direct flame) it separated. The last time it stayed creamy colored and never truly set up when refrigerated. So when I cut it the chocolate cracked and the caramel oozed out the sides.. I fixed the problem by throwing it all in the food processer (minus the chocolate) re backed it till crispy let cool, added cream to the chocolate so that it was softer and called it “A Millionaires Mistake” everyone still loved it, However I still want to do this correctly as I love caramel!!
lovefoodies
says:Hi Sara, sounds like you’ve had fun and games with making this!
I found when I first made this, I tried to cut it after only an hour or two in the fridge…big mistake as it did what you described and ooozed out the sides, and the chocolate cracked, so I immediately stopped cutting it and returned it to the fridge over night.I then cut it fine the next day as you see in the photos. The other thing you could do, to make life a bit easier if you are doing catering proportions, is when the chocloate is 2/3 set, score some portion lines in the surface so you get a clean cut for the customers. You could also, to be double sure it is really set, place in the freezer for 1 hour before cutting and use a very sharp cleaver to cut right through in one go, I know if you are making these for a restaurant you need to get all the sizes equal etc, so that is what I would suggest.
1. make score lines in the chocloate layer when nearly set.
2. leave overnight in fridge
3. Place in freezer for 1 hour before cutting..
Hope this helps, and let me know if you make them again!
Mary
SaraJean Curtis Weller
says:Thank you! I will try all this and get the right size pan before I try doubling it again. I have also invested in a digital scale which will make all my baking endeavors better I am sure! I will also make sure I try this first thing before the kitchen in super hot!
lovefoodies
says:Be sure to give me an update when you do Sara!
Julia B
says:Hi, trying to print out a couple of recipes from your site, but can’t seem to get the print button on the site to work, any suggestions???
lovefoodies
says:Hi Julia, there is a GREEN print button at the top pf every page, in the right hand corner, just sitting on the menu bar which, when you click that will give you several options. If you still can’t find it, let me know and I’ll send you a screen shot to help.
Mary
Jhenay
says:It says 350, and then after 5 minutes reduce to 350…. might want to clear that up for people who use F.J
lovefoodies
says:Thank you so much for spotting the typo! I have amended it accordingly. Much appreciated,
Mary
Michelle Buenzli
says:I used corn syrup in the caramel and it is soooooooooo good! Smooth and delicious. Cut the pieces tiny because they are rich!
lovefoodies
says:hey Michelle, that’s nice to hear you enjoyed them! They are good that’s for sure, and the use of corn syrup I’ve never heard of it where I live, so I will keep an eye out! Thanks for letting us all know what you did! :)
Diane
says:Corn syrup is just the regular clear syrup (Karo brand, etc.).
lovefoodies
says:Thanks DIane!