Millionaire Shortbread is great for many reasons - the homemade shortbread base, the creamy soft caramel centre and the delicious chocolate topping. All smooshed together to make the best snack ever!
They also happen to be easy to transport, make a great tea time (or any time) snack. They are basically a home made Twix bar.
Millionaire Shortbread
This ‘How to’ makes it easier to get all the elements right.
The Shortbread is a simple recipe that requires very little hand on work.
The Caramel is made with Condensed Milk rather then just Sugar.
The Chocolate only requires melting.
You can of course add a little Oil to stop the top from cracking but there is another way to stop that from happening. Details below!
Coffee Shops Millionaire Shortbread
I think I mentioned in the early days (when I loved a really long chat on the blog/almost used it like a journal), that I LOVE a coffee shop.
On the subject of a chat - I am extremely behind with content this year for a variety of reasons and saw that I have 155 posts waiting to be uploaded to the site! 😯
So I see that most of the ones that I frequent sell Millionaire Shortbread because everyone loves them!
So they are an easy win - to bake and to eat.
Make them the easy way!
Over the years I have made Millionaire slices many many times. So I know what works and what doesn’t.
It is great to make the Caramel yourself but Caramel can be temperamental. However you can also quite easily use Caramel (Store brought).
Or you can make the easier version using Condensed Milk like I do here.
Ingredients required in this recipe
Base – a simple shortbread base.
Caramel – made with condensed milk for a lovely chewy caramel.
Chocolate topping – Milk or Plain or Both!
How to make the Millionaire Shortbread
Preheat oven to gas 2./150 C.
Line a 23cm tin with baking paper.
For the Caramel - Heat the Butter, Sugar, Condensed Milk and Golden Syrup in a pan until the mixture is smooth. The bring the Caramel to a boil until it thickens stirring regularly. Remove from heat once golden brown and pour over the Shortbread. Allow to cool slightly before placing in the fridge.
Break the chocolate into a bowl and set it over a pan of simmering water. Stir occasionally till melted.
Pour the chocolate over the caramel and place back in the fridge till it has cooled completely.
Cut into squares and serve.
How to stop the Chocolate from cracking
To slice, use a large sharp knife and keep some boiled water in a cup next to you. Dip the knife into the water before cutting. Score lightly and then cut straight through. You may need to do the dipping more then once.
Alternatively heat the knife slightly before cutting.
Or add a drop of Oil to the Chocolate and stir it in before adding it to the Caramel.
Trouble Shooting
Caramel too runny
Using low fat condensed milk won't work here and it will make the Caramel very runny!
The other reason could be because the Caramel wasn't cooked out for long enough.
In both cases, keep the Millionaire Shortbread in the fridge!
Caramel is too thick
This usually happens when the Caramel is cooked too long.
In this case, it is best to keep the shortbread at room temperature.
Storage
These keep well in an airtight container for 5 days. You can keep them in the fridge if it is really hot otherwise room temperature is best.
More Baking Recipes:
**if you make this recipe, please rate/comment below. we love to hear from you and seeing your creations makes our day – safira
Millionaire Shortbread
Ingredients
Shortbread
- 190 g Unsalted Butter
- 250 g Plain Flour
- 80 g Caster Sugar
Caramel
- 150 g Butter
- 2 ½ tablespoon Caster Sugar
- 4 ½ tablespoon Golden Syrup
- 397 g Condensed Milk
Chocolate
- 300 g Milk Chocolate or a mix od milk and dark
Instructions
- Preheat oven to gas 2./150 C. Line a 23cm tin with baking paper.
- Shortbread - Rub the Butter and Flour together until it forms breadcrumbs - You can do this by hand or in a food processor. Add in the Sugar till combined. Press into the lined tin and spread using the back of a spoon. Bake for 30 minutes. Set aside to cool.
- For the Caramel - Heat the Butter, Sugar, Condensed Milk and Golden Syrup in a pan until the mixture is smooth. Then bring the Caramel to a boil until it thickens stirring regularly. Remove from heat once golden brown and pout over the Shortbread. Allow to cool slightly before placing in the fridge.
- Chocolate - Break the chocolate into a bowl and set it over a pan of simmering water. Stir occasionally till melted.
- Assembly - Pour the chocolate over the caramel and place back in the fridge till it has cooled completely.
- Cut into squares and serve.
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