Millionaire’s Shortbread; buttery shortbread base, proper homemade caramel filling, smooth chocolate and a perfect pinch of sea salt!
(originally posted on
I’m all about comfort, and traybakes are the definition of comfort food. Nothing too complicated or fussy, just sweet joy. This Millionaire’s Shortbread is a favourite in my family, no one can resist grabbing them from the biscuit tin when they’re in the house!
They are a perfect example of a treat that delights multiple sweet cravings at once; buttery shortbread smothered in rich salted caramel, drenched in delicious smooth chocolate. Plus, they are really easy and fun to make, so what’s not to love?
You’re probably thinking “Why add salt?” Trust me, this isn’t about adding savoury flavour to an already perfect treat, the small addition of sea salt brings out the sweetness and lovely caramel flavour of the Millionaire’s Shortbread square. I made these as a birthday gift yesterday and let’s just say there aren’t many left…
First, preheat your oven and line a fairly deep rectangular baking tray with greaseproof paper.
Measure your flour and sugar into a large bowl and add your cubed butter, rub the butter into the flour and sugar until it resembles breadcrumbs.
Press this mixture down well into your baking tray, it should press into a firm sheet of shortbread dough. Once evenly pressed in, prick the dough all over with a fork to prevent it rising too much and pop it into the oven to baaaaake.
Once baked, remove from the oven and cool on a wire rack while you prepare your caramel filling.
Before you begin, I must warn you that this stage requires patience and some caution, once this caramel gets boiling it’s very hot and will burn you if it touches your skin. So be extra careful, especially when scraping the leftovers out of the pan to lick afterwards!
Ok, caramel time! Place all the ingredients in a large saucepan and set over a low heat to melt gently. Don’t be tempted to turn the heat up, nothing is worse than burnt, bitter caramel.
Once all your ingredients have melted into a lovely sticky liquid, gently bring your pan to a bubble, stirring constantly over a period of at least 10 minutes. Your arm does start to hurt a little from all the stirring, but having thick golden perfect caramel is worth the ache!
By the end of 10 minutes, you should have a spoon-coating thick, golden caramel. If you like the caramel flavour a little stronger, you can cook it for a few extra minutes but be extra careful not to burn the mixture or yourself. When you reach your desired colour and thickness, quickly pour the caramel over your shortbread base and gently spread it evenly all over.
Now, take a moment to admire the mirror-shine of your homemade caramel…
Sprinkle some sea salt over the caramel layer, this adds more lovely flavour and gives it that special little edge over your average dull shop-bought variety! Leave your caramel covered shortbread to cool slightly while you melt your chocolate with a knob of butter either in the microwave or over a pan of simmering water.
Once melted, pour your gorgeous melted chocolate over the caramel layer, allow it to cool slightly before popping it into the fridge for at least 2 hours to set. (Feel free to lick the bowl clean)
After at least 2-3 hours, your Millionaire’s Shortbread should be set and ready to slice up. I cut mine into 16 large squares, but you can easily cut it into 20 or more smaller squares.
Scroll down to find the full recipe for this Millionaire’s Shortbread!
Millionaire's Shortbread
Millionaire's Shortbread: buttery shortbread smothered in rich salted caramel, drenched in delicious smooth chocolate.
Notes
BE A MAVERICK: why not try these with white chocolate instead?
This Millionaire's Shortbread will keep well for up to 4 days in an airtight container or under a covered cake stand.
Ingredients
For the shortbread:
- 225g (1 ¾ cups) plain flour
- 175g (11 ½ tbsp) butter cubed
- 75g (⅓ cup) caster sugar
For the caramel:
- 180g (12 tbsp) butter
- 397g (1 ⅓ cups) tin of condensed milk
- 4 tbsp golden syrup
- Pinch of sea salt
For the chocolate topping:
- 250-300g (10oz) of your favourite milk/dark chocolate
- 1 tbsp butter
- Another pinch of sea salt to sprinkle over the top
Instructions
For the shortbread:
- First, preheat your oven – 180°C / 160°C fan / 350°F / gas mark 4.
- Line a reasonably deep 30 x 20cm (12 x 8in) rectangular baking tray with greaseproof paper.
- Measure your flour and sugar into a large bowl and add your cubed butter.
- Rub the butter into the flour and sugar until it resembles chunky breadcrumbs. (You can do this by hand or with a food processor)
- Use either your fingers or the back of a spoon to press this mixture down well into your baking tray, it should press into a firm sheet of shortbread dough. (If you feel the mixture is too crumbly, add a little water to help it stick together!)
- Once evenly pressed in, prick the dough all over with a fork to prevent it rising too much
- Bake the shortbread for 35-40 minutes until golden brown and firm to touch.
For the caramel:
- Place all the ingredients in a large saucepan and set over a low heat to melt gently.
- Once all your ingredients have melted into a lovely sticky liquid, gently bring your pan to the boil over a medium high heat, stirring constantly over a period of at least 10 minutes.
- By the end of 10-12 minutes, you should have a spoon-coating, thick, golden caramel.
- When you reach your desired colour and thickness, quickly pour the caramel over your shortbread base and gently spread it evenly all over. Be very careful not to splash the caramel or to touch it, it will be VERY hot!
For the chocolate topping:
- Gently melt the chocolate and butter together until smooth. You can do this either in the microwave in 30 second bursts or in a heatproof bowl set over a pan of gently simmering water.
- Pour the melted mixture over the cooled caramel and sprinkle over a little more sea salt, if you like.
- Place the tray of shortbread into the fridge for at least 2 hours to set before slicing into 15-20 bars.
- Enjoy!
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Hi! Could I ask a technical question!? Why do some recipes (shortbread dough) call for creaming butter and sugar and some rub in! Which is the better thing to do? And what are the different results? Your recipe looks great ! Just want to work out what technique is best ! Thanks 😊
Hi Rach – thanks for your question. It’s mostly personal preference to be honest! The recipes with creaming methods tend to have a higher butter content, and the creaming incorporates air. This helps to make a very light, crumbly, and melt-in-the-mouth shortbread.
The method I have used here, with rubbing in, makes a more “short” shortbread that is closer in texture to shortcrust pastry. It allows a sturdier base for the caramel and chocolate, and makes it easier to both slice and eat.
I hope that helps!
They are absolutely gorgeous x