Millionaires Shortbread contains three layers. One of a melt-in-the-mouth, buttery shortbread, the next a thick and creamy caramel and finally chocolate top!
This is my twist on a classic recipe. I already have a very similar recipe on this blog. My FIRST EVER RECIPE on this blog my Butterscotch Slice recipe but I’ve updated and tweaked it to make Millionaires Shortbread.
How to Make Millionaires Shortbread
- First the shortbread is the key. To ensure a melt-in-the-mouth shortbread you want the dough to be quite stiff and slightly crumbly not wet. If it is like breadcrumbs, I suggest adding a touch of milk until the dough just combines.
- Next the caramel.
- The caramel can be tricky to ensure it holds its shape. To ensure the caramel sets, you must boil the caramel for at least 5-7 minutes. This ensures some of the excess water evaporates resulting in a stronger set and you won’t have caramel running everywhere.
- If you can’t get your hands on golden syrup, replace with the same amount of brown sugar.
- Finally the chocolate layer. I recommend adding the chocolate once the caramel has completely set. Then you can leave the slice to set at room temperature making it easier to slice and to avoid any cracking in the chocolate.
This millionaires shortbread recipe really is easy and fun to make. And eat!
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I hope you enjoy these Millionaires Shortbread and I truly hope you give this recipe a go and remember to rate and report back your results in the comments below. I love reading your comments! Also #lightscamerabake on Instagram for a chance to be featured and don’t forget to subscribe to my YouTube Channel for fun baking videos!
- 1 Cup Butter, Softened to room temperature (220g)
- 3/4 Cup Icing Sugar (90g)
- 1/4 Cup Cornflour (Cornstarch) (30g)
- 2 Cups All Purpose Flour (240g)
- 1 Tbsp. Milk*
- 1/2 Cup Butter (110g)
- 1 Tin Sweetened Condensed Milk (397g)
- 1/4 Cup Golden Syrup (Or Brown Sugar (90g)
- 3/4 Cups Dark Chocolate (125g)
- 1/3 Cup White Chocolate (70g)
- Preheat the oven to 180°C (350°F) and line a 9"x9" baking pan with baking paper.
- Cream the butter and icing sugar together until it is light and fluffy.
- Add the cornflour and flour and mix well.
- Press the dough into the prepared pan and place in the oven for 20-25 minutes until the top is pale golden.
- While the shortbread is baking, make the caramel filling.
- Add the butter, condensed milk and golden syrup to a medium saucepan on a medium heat.
- Allow everything to melt together before cranking the heat up to high. Allow the mixture to begin boiling, ensure you stir on and off to avoid the caramel sticking and burning at the bottom of the saucepan.
- Boil for at least 5-7 minutes before removing from the heat.
- Once the short bread is out of the oven, pour over the caramel and spread into an even layer before placing in the fridge to set.
- Mine took 1.5-2 hours
- Once set, melt the dark chocolate and white chocolate separately.
- Pour the dark chocolate over the caramel and spread in an even layer.
- Lightly drizzle over the white chocolate and using a knife, skewer or ends of a spoon, lightly swirl the white chocolate through.
- You can either set the chocolate in the fridge for at room temperature. I prefer setting at room temperature as you can slice through the chocolate just before its completely hard to ensure you avoid cracks in the chocolate.