Millionaires Shortbread Recipe
Rich, buttery, and irresistibly layered, Millionaires Shortbread is the ultimate indulgent treat. With crisp shortbread, creamy caramel, and swirled chocolate, every bite tastes like luxury.
This classic British bake is easier than it looks and perfect for any occasion. Each layer adds its own texture and flavor, making it a crowd-pleasing favorite you’ll want to keep in your dessert rotation.
What You’ll Need to Make Millionaires Shortbread
- Unsalted butter – Creates the rich base for both the shortbread and the caramel layers, ensuring depth and smoothness.
- Icing sugar – Gives the shortbread its signature melt-in-your-mouth texture.
- Vanilla extract – Adds a hint of warmth and depth to the buttery biscuit base.
- Plain flour – Forms the sturdy yet tender structure of the shortbread.
- Corn flour – Helps soften the crumb and create that perfect shortbread snap.
- Salt – A pinch enhances the caramel and balances the sweetness across all layers.
- Condensed milk – The foundation of the luscious caramel; thick, creamy, and sweet.
- Granulated sugar – Caramelizes to deepen the caramel flavor.
- Golden syrup – Brings a warm, honey-like sweetness and helps prevent crystallization in the caramel.
- Dark chocolate – Provides a bold, slightly bitter contrast to the sweet layers beneath.
- White chocolate – Swirled on top for visual flair and a touch of sweetness.
How to Make Millionaires Shortbread: The Steps in a Nutshell
Begin with the shortbread layer by creaming butter, sugar, and vanilla until light and fluffy. Mix in the flours and salt, then press the dough into a lined tin. Bake until pale golden.
For the caramel, melt butter, sugar, condensed milk, and golden syrup slowly, stirring constantly. Once thickened and golden, stir in the salt and pour over the cooled shortbread. Let it set.
Melt both dark and white chocolate separately. Spread the dark chocolate on top of the caramel, then drizzle the white chocolate over and swirl for a marbled finish. Let it all set before slicing into squares.
Pro Tips for Sweet Success
For flawless caramel, patience is key—cook it low and slow to avoid burning or graininess. Keep stirring until it thickens to a fudge-like consistency and turns golden brown. Don’t rush the setting time between layers; each one needs to firm up to maintain those iconic, clean-cut bars.
Try switching up the chocolate: milk chocolate creates a creamier finish, while dark adds a bold richness. A sprinkle of flaky sea salt on top adds a gourmet touch that balances the sweetness beautifully.
Storing Your Millionaires Shortbread: Keep the Layers Perfect
To maintain the layered integrity and texture, store Millionaires Shortbread in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate it, though the chocolate may lose some shine.
To freeze, wrap the bars individually and store them in an airtight container for up to 3 months. Defrost at room temperature before serving to preserve their buttery shortbread texture and smooth caramel bite.
Millionaires Shortbread Recipe
Ingredients
Shortbread Base:
- 200 g unsalted butter softened
- 100 g icing sugar
- 240 g plain flour
- 2 teaspoons vanilla extract
- 40 g corn flour
- 1/4 teaspoon salt
Caramel Layer:
- 100 g unsalted butter
- 1 tin condensed milk approximately 397g
- 50 g granulated sugar
- 50 g golden syrup
- 1/4 teaspoon salt
Chocolate Topping:
- 180 g dark chocolate or milk chocolate, if preferred
- 80 g white chocolate
Instructions
- Preheat your oven to 180°C (350°F), grease an 8-inch square baking tin, and line it with parchment paper. In a mixing bowl, cream together the softened butter, icing sugar, and vanilla extract for about 5 minutes until light and fluffy. In another bowl, whisk together the plain flour, corn flour, and salt. Gradually incorporate the dry ingredients into the butter mixture and stir until a dough is formed. Press this dough evenly into the prepared tin, using damp hands to smooth the surface. Bake for 35 to 40 minutes, until the top turns a light golden shade, then remove from the oven and allow to cool completely.
- To prepare the caramel, combine the butter, condensed milk, sugar, and golden syrup in a large saucepan over low heat. Stir continuously until the butter has melted and the sugar is fully dissolved, with no visible granules remaining. Increase the heat slightly to medium, and while stirring constantly, cook until the mixture thickens and adopts a pale golden hue with a fudge-like consistency. Stir in the salt once it reaches the desired texture. Pour the caramel evenly over the cooled shortbread layer and let it sit for about 30 minutes to firm up.
- Once the caramel is set, melt the dark and white chocolates separately using a microwave. Spread the melted dark chocolate over the caramel layer. Drizzle the white chocolate over the dark layer and use a skewer or knife to create a marbled effect. Allow the entire dessert to set either in the refrigerator for an hour or at room temperature overnight. Once firm, slice into squares and serve.
