Millionaire's Shortbread

Name: Millionaire's Shortbread
Prep time: 30 min
Cook time: 30 min
Total time: 180 min
Yield: 20 squares
Cuisine: Baking
Ingredients: 1¾ cups (219 g) all-purpose flour; ¾ cup (170 g) unsalted butter, softened (shortbread); ⅓ cup (67 g) caster sugar (shortbread); ½ cup (113 g) unsalted butter (caramel); ½ cup (110 g) brown sugar, packed (caramel); 1¼ cups (397 g) condensed milk; 2 tbsp (42 g) golden syrup; 1½ cups (255 g) chocolate chips (topping)

Buttery shortbread, soft caramel and a snap of chocolate.

Prep Time30 mins

Cook Time30 mins

Total Time3 hr

Yield20 squares

Before You Start

Three layers of pure indulgence: crisp shortbread, a thick chewy caramel made from condensed milk, and a chocolate top. It takes a little patience for the caramel, but there is no thermometer and no fuss.

Instructions

1
Heat the oven to 170°C / 340°F and line a 20 cm square tin. Rub the shortbread butter, sugar and flour together to a dough, press into the tin and prick.
2
Bake for 20 to 25 minutes until pale gold. Set aside.
3
For the caramel, melt the caramel butter, brown sugar, condensed milk and golden syrup in a pan. Stir constantly over medium-low heat.
4
Keep stirring for 8 to 12 minutes until it thickens and turns a deep golden colour and pulls from the base of the pan. Pour over the shortbread and cool.
5
Melt the chocolate and spread over the set caramel. Chill for at least 2 hours.
6
Let it sit at room temperature for 10 minutes before cutting, so the chocolate does not crack.

Ingredients

1¾ cups (219 g) all-purpose flour
¾ cup (170 g) unsalted butter, softened (shortbread)
⅓ cup (67 g) caster sugar (shortbread)
½ cup (113 g) unsalted butter (caramel)
½ cup (110 g) brown sugar, packed (caramel)
1¼ cups (397 g) condensed milk
2 tbsp (42 g) golden syrup
1½ cups (255 g) chocolate chips (topping)

Baker's Tip

For the most reliable results, weigh your ingredients with a digital scale. Measuring flour by cups can overpack it and dry out your bake. Tap any ingredient above to convert it.

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💡 Baker's tips

Stir the caramel the whole time so it does not catch and burn on the bottom.
Cut with a hot, dry knife for clean edges through the chocolate.

🔀 Make it your own

Sprinkle flaky salt over the chocolate for salted caramel bars.
Use half milk, half dark chocolate on top.

📦 Storing & freezing

Airtight in a cool place for 5 days, or the fridge in warm weather. Freezes for 1 month.

❓ Frequently asked

How do I know the caramel is ready?

It thickens noticeably, turns deep golden, and pulls away from the base of the pan as you stir, usually after 8 to 12 minutes of steady bubbling.

How much is a cup of condensed milk in grams?

About 306 g per US cup, so 1¼ cups is close to a standard 397 g can. Use the condensed milk converter to match your tin.

Baking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.