Get ready to fall head over heels for this irresistible treat: the wonderfully decadent millionaire’s shortbread! With its buttery shortbread base, rich and chewy caramel filling, and a smooth layer of smooth milk chocolate on top (feathered with white chocolate for extra special yum!), every bite feels like pure indulgence. Whether you’re making it for a special occasion or just to satisfy your sweet tooth, this classic bake is sure to be a favourite of friends and family alike!
A brief history of millionaire’s shortbread
Although the exact origins of caramel shortbread aren’t accurately known, most foodies agree that it probably originated in Scotland, mostly down to the shortbread base. Traditional shortbread has been a staple in Scottish baking for centuries, so it’s no surprise that it became the foundation for this indulgent layered treat.
The earliest known published versions for a millionaire’s shortbread recipe began appearing in Scotland around the 1950s, but by the 1970s the recipe had made its way to Australia, where it became widely known and loved as the caramel slice. Its rich, decadent flavours and eye-catching layers eventually caught the attention of dessert lovers around the world, spreading to the United States and beyond. No matter where you’re from or what name you use, it remains a well-loved classic that brings a little sweetness and joy to every corner of the globe.
Is millionaire shortbread the same as caramel slice?
Yes absolutely, a millionaire’s shortbread recipe UK is the same as chocolate caramel slices.
What ingredients are needed for this easy recipe for millionaire’s shortbread?
- Unsalted butter: a key ingredient, make sure to always use block butter when making this recipe for the ultimate melt-in-your-mouth shortbread base, as well as to make the richest most beautiful caramel filling ever!
- Sugar: caster sugar is used in the shortbread base and also in the caramel middle for sweetness. Use white sugar and not a brown sugar. A brown sugar will not only change the colour of the butter shortbread base, but it would also add extra moisture to the bake, affecting the final result of the whole dessert.
- Flour: plain or all purpose flour is used to make the shortbread part of the caramel slice. Avoid self raising flour, and always use a white flour to help keep the paler colour of the finished shortbread base.
- Salt: just a little bit, to enhance the flavour of the base. Omit adding salt if you use salted butter.
- Condensed milk: a sweetened and reduced milk, thick and luxurious. So good, I could easily eat it with a spoon, but even better when made into delicious caramel!
- Golden syrup: this is widely available here in the UK, however if you cannot find golden syrup where you live, you can substitute it with corn syrup instead.
- Chocolate: the top layer and crowning glory of this delicious classic bake! You can do a simple layer of milk chocolate if you wish, although I love the feathered effect with a little white chocolate. It’s just so pretty!
What equipment do I need to make Scottish millionaires shortbread?
- Parchment/baking paper: to line the tin before baking the shortbread base in it.
- Baking tin*: you will need an 8”x 8” pan to make the easy millionaire’s shortbread in.
- Digital kitchen scales*: I provide all my measurements in cups too, however I would encourage all bakers to weigh out ingredients when baking. A set of digital kitchen scales is so useful and totally an essential baking tool for me.
- Measuring spoons*: a set of measuring spoons is essential for any baker. This is because these are more accurate than using everyday teaspoons and tablespoons, which can vary greatly in size.
- Mixing bowl*: used to make the basic shortbread recipe in.
- Handheld electric mixer*: the shortbread can absolutely be made entirely by hand, but if you wanted a little extra help, this is the tool for the job!
- Spatula*: for the final stages of pressing the shortbread dough in the tin, but also to scrape the caramel from the pan and the chocolate on top.
- Saucepan*: to make the caramel layer in this caramel chocolate slice recipe.
- Offset spatula*: I like to use an offset spatula to smooth out the caramel and chocolate layers as required. You can try tipping the tin to spread it, but it really depends how cool it is and therefore how quickly both caramel and chocolate set.
How to make millionaire’s shortbread
There are three layers, and therefore steps, to making this bake, all of which are actually rather simple! Start with a delicious baked buttery shortbread base, then a super easy caramel layer is made and poured over before being left to set. Finally, pour over the melted milk chocolate, drizzle with white chocolate and feather to a pretty pattern. Once the chocolate has set, cut into squares and enjoy!
For the shortbread layer
Step 1: Preheat the oven to 180C/350F. Line an 8″ square tin with parchment paper, then set aside whilst making the shortbread dough.
Step 2: In a large bowl, tip in the butter and sugar. Mix together until completely combined, but not pale and fluffy. Sift in the flour and salt and push together to combine until it comes together into a soft and slightly crumbly dough.
Step 3: Tip the dough into the prepared tin and press down into an even layer. Prick all over, then bake in the preheated oven for 20-25 minutes. Mine took 22 minutes to bake.
For the caramel layer
Step 1: While the shortbread layer bakes, make the caramel. Place all the caramel ingredients into a large saucepan and heat gently to melt the butter and sugar.
Step 2: Once the butter has melted and the sugar completely dissolved, turn the heat up to a medium temperature and cook. Make sure to stir constantly to prevent the sugar burning on the bottom of the pan. Cook the caramel until it is a rich golden colour, caramel coloured in fact! This should take about 15-20 minutes.
Remember: gentle cooking and constant stirring are key here!
Step 3: When the shortbread has baked and the caramel is ready, pour the caramel (careful, it can burn badly!) over the shortbread layer. Shake the tin to spread the caramel, or level out with an offset spatula. Leave to set completely.
For the chocolate layer
Step 1: After the caramel has cooled and set, melt both milk and white chocolates separately. Pour the milk chocolate over the set caramel, spreading evenly over the top. Gently tap the tin on a table top or work surface to bring any small bubbles to the surface. Pop with a toothpick, if required.
Step 2: While the milk chocolate is still melty, drizzle the white chocolate in diagonal lines over the milk chocolate. Using a toothpick or skewer, gently (so not to scrap the caramel layer) draw it back and forth in the opposite direction to the white chocolate lines. This will create the feathered effect.
Step 3: Leave the chocolate to set (at room temperature, or in the fridge if you are impatient like me!). Cut into squares using a warm (not hot!), dry knife and enjoy!
Does millionaire shortbread have eggs?
No, my caramel slice recipe does not use any eggs to make it. This means, with a few substitutes of the dairy-based products used in this recipe, you can easily make this a vegan millionaires shortbread.
How long does millionaire shortbread take to set?
I would recommend allowing the caramel to cool and set for at least an hour (if using the fridge), longer if cooling at room temperature. Once topped with chocolate, this will set relatively quickly, normally an hour should be sufficient before you can cut into the choc caramel slice.
Does millionaire shortbread need to be refrigerated?
No, these millionaire’s shortbread bars do not need to be stored in the fridge. They will keep well in an airtight container, no need to refrigerate them!
How long do millionaire shortbread last?
This best recipe for millionaire’s shortbread will keep well for up to a week if stored away from direct sunlight in an airtight container. However, it never lasts that long in our home, so it has never been a problem!
Where to store millionaire’s shortbread
Always store the airtight container containing the recipes caramel slice in a cool spot away from direct sunlight.
How to cut millionaire’s shortbread without it cracking
Use a warm (not cold) knife and put gentle, even pressure on the chocolate layer until the knife has pushed through. Once it reaches the caramel layer, it is easy enough to cut the rest of the way.
Tips for making the best millionaire’s shortbread
- Always use real butter when making this recipe. It will give you the most beautiful shortbread base and to-die-for richness in the caramel filling,
- For the base, use butter that is softened and at room temperature. This helps the butter and sugar combine easily without too much beating.
- Sifting flour and salt into the butter mixture makes it easier to incorporate the ingredients together.
- If you use salted butter when making the shortbread base, omit the additional salt.
- Pricking the base before baking allows moisture to escape from the dough during baking. It also prevents the dough from bubbling up in places during baking, resulting in an even shortbread.
- Make the caramel while the base bakes, so that it can be layered over the top when it comes out of the oven. Time saving tips!
- When cooking the caramel, first heat it gently to dissolve and combine all the ingredients together. Once all melted together, make sure to keep stirring continuously as the sugar can catch at the bottom of the pan and burn.
- Leave the biscuit base and caramel layers to cool down at least to room temperature before topping with the chocolate. If they are still warm, you risk the chocolate and caramel running together, not giving the defined layers in the finished dessert.
- I think feathering is so pretty, so I had to include it in my version of, in my humble opinion, the best recipe for millionaire’s shortbread. I piped my white chocolate on the diagonal, but you can pipe it any way you like. You could also place blobs of white chocolate all over the milk chocolate before swirling together, or quite simply just omit the white chocolate entirely!
Troubleshooting
If you have any other questions about this best millionaire’s shortbread recipe, please leave me a comment below, I would love to help. And if you do make this recipe for millionaire’s shortbread, please do consider leaving a rating and review below. I would really appreciate your feedback to grow my website and it really helps others looking for a similar recipe too. Additionally, you could also post a picture on Instagram and tag me when you share it with the world. You already know I would love to see!
More recipes from my blog for you to enjoy
Do check out these other recipes on my blog, which I think you will love too:
The BEST Scottish shortbread: Buttery and with a delicious crumble, this Scottish shortbread is the only recipe you need for the perfect shortbread every time! Shared with me by a good friend, passed down from her Scottish grandmother, it is hands down the best Scottish shortbread recipe I have ever tried!
Dubai chocolate brownies: Hot off the heels of the viral Dubai chocolate bar I just had to share a brownie version of the dessert! Pistachio cream, Kataifi pastry and chocolate is truly a match made in heaven, and I am OBSESSED! I hope you will love these pistachio chocolate brownies as much as I do!
Chocolate dipped shortbread biscuits: These delicious melt-in-your-mouth chocolate dipped shortbread biscuits are so munchable and totally irresistible! Made with only six ingredients, these delightful biscuits are dipped in melted Belgian chocolate before finishing with some colourful sprinkles. A perfect teatime treat!
Thanks so much for joining me today, friends. And as always, happy baking! x
Recommended equipment I used *
| Baking tin | Digital kitchen scales |
| Measuring spoons | Mixing bowl |
| Handheld electric mixer | Spatula |
| Saucepan | Offset spatula |
The BEST Millionaire’s Shortbread Recipe
16
servings20
minutes40
minutes474
kcal2
hours3
hoursA classic millionaire’s shortbread recipe, with buttery shortbread base, rich caramel middle and pretty feathered chocolate to finish. Yum!
Keep the screen of your device on
Ingredients
- For the shortbread layer
210 g (¾ cup + 3 tbsp) unsalted butter
85 g (¼ cup + 3 tbsp) caster sugar
300 g (2 cups + 2 tbsp) plain (all purpose) flour
0.5 tsp salt
- For the caramel layer
397 g (14oz) condensed milk
150 g (½ cup + 3 tbsp) unsalted butter
60 g (3 tbsp) golden syrup (sub: corn syrup)
60 g (¼ cup + 1 tbsp) caster sugar
- For the chocolate layer
250 g (1 ¾ cups + 3 tbsp) milk chocolate
30 g (3 tbsp + 2 tsp) white chocolate
Directions
- For the shortbread layer
- Preheat the oven to 180C/350F. Line an 8″ square tin with parchment paper, then set aside whilst making the shortbread dough.
- In a large bowl, tip in the butter and sugar. Mix together until completely combined, but not pale and fluffy. Sift in the flour and salt and push together to combine until it comes together into a soft and slightly crumbly dough.
- Tip the dough into the prepared tin and press down into an even layer. Prick all over, then bake in the preheated oven for 20-25 minutes. Mine took 22 minutes to bake.
- For the caramel layer
- While the shortbread layer bakes, make the caramel. Place all the caramel ingredients into a large saucepan and heat gently to melt the butter and sugar.
- Once the butter has melted and the sugar completely dissolved, turn the heat up to a medium temperature and cook. Make sure to stir constantly to prevent the sugar burning on the bottom of the pan. Cook the caramel until it is a rich golden colour, caramel coloured in fact! This should take about 15-20 minutes.
Remember: gentle cooking and constant stirring are key here! - When the shortbread has baked and the caramel is ready, pour the caramel (careful, it can burn badly!) over the shortbread layer. Shake the tin to spread the caramel, or level out with an offset spatula. Leave to set completely.
- For the chocolate layer
- After the caramel has cooled and set, melt both milk and white chocolates separately. Pour the milk chocolate over the set caramel, spreading evenly over the top. Gently tap the tin on a table top or work surface to bring any small bubbles to the surface. Pop with a toothpick, if required.
- While the milk chocolate is still melty, drizzle the white chocolate in diagonal lines over the milk chocolate. Using a toothpick or skewer, gently (so not to scrap the caramel layer) draw it back and forth in the opposite direction to the white chocolate lines. This will create the feathered effect.
- Leave the chocolate to set (at room temperature, or in the fridge if you are impatient like me!). Cut into squares using a warm (not hot!), dry knife and enjoy!
Notes
- Always use real butter when making this recipe. It will give you the most beautiful shortbread base and to-die-for richness in the caramel filling,
- For the base, use butter that is softened and at room temperature. This helps the butter and sugar combine easily without too much beating.
- Sifting flour and salt into the butter mixture makes it easier to incorporate the ingredients together.
- If you use salted butter when making the shortbread base, omit the additional salt.
- Pricking the base before baking allows moisture to escape from the dough during baking. It also prevents the dough from bubbling up in places during baking, resulting in an even shortbread.
- Make the caramel while the base bakes, so that it can be layered over the top when it comes out of the oven. Time saving tips!
- When cooking the caramel, first heat it gently to dissolve and combine all the ingredients together. Once all melted together, make sure to keep stirring continuously as the sugar can catch at the bottom of the pan and burn.
- Leave the biscuit base and caramel layers to cool down at least to room temperature before topping with the chocolate. If they are still warm, you risk the chocolate and caramel running together, not giving the defined layers in the finished dessert.
- I think feathering is so pretty, so I had to include it in my version of, in my humble opinion, the best recipe for millionaire’s shortbread. I piped my white chocolate on the diagonal, but you can pipe it any way you like. You could also place blobs of white chocolate all over the milk chocolate before swirling together, or quite simply just omit the white chocolate entirely!
