Go Back
–+ servings
A rich, layered dessert, millionaire’s shortbread (or caramel slice) has a buttery shortbread base, a rich caramel layer, and a smooth feathered milk and white chocolate topping. A favourite, classic British bake, and with good reason too! Recipe by movers and bakers
5 from 2 votes

The BEST Millionaire's Shortbread Recipe

Discover how to make the my classic millionaire’s shortbread with three perfect layers: a buttery, crumbly shortbread base, a rich homemade caramel, and a smooth milk chocolate topping. This easy traybake recipe includes expert tips for achieving the perfect 'snap' without the chocolate cracking.
Servings 16 servings
Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 2 hours
Total Time 3 hours

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

Instructions

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!
    • Author: Andrea
    Calories: 474kcal
    Course: Christmas, Everyday bakes, Tray Bakes
    Cuisine: British, Scottish
    Keyword: Best Millionaire's Shortbread Recipe, Condensed Milk Caramel, Easy Traybake, Millionaire's Shortbread, Traditional British Bakes

    Nutrition

    Calories: 474kcal