Milk Chocolate Millionaire Shortbread




50 Min




Makes: 20 chocolate caramel squares

For the shortbread:

    • 170g plain flour
    • 60g caster sugar
    • 120g butter

For the caramel:

    • 1 (397g) tin condensed milk
    • 2 tablespoons golden syrup
    • 60g caster sugar
    • 120g butter

For chocolate topping:

    • 1 (100g) bar milk chocolate, melted


Step 1

Preheat the oven to 170 degrees C or gas mark 4. Lightly grease or line a 18cm square cake tin.

Step 2

For the shortbread: Sieve the flour and sugar into a large bowl. With clean hands, rub the butter into the mixture until it comes together in dough. Press it into the bottom of the cake tin, spread evenly and prick with a fork all over. Bake for 15 to 20 minutes or until golden brown.

Step 3

For the caramel: While the shortbread is baking, pour the condensed milk, syrup, sugar and butter into a saucepan. Cook over a low heat, stirring all the time. This takes a while but has to be done carefully otherwise it will stick to the pan and burn. Watch it closely, and when it turns a deep caramel colour, pour it over the shortbread.

Step 4

Allow to cool for 30 minutes or so, then pour over the melted chocolate. Transfer to fridge for another 30 minutes or so to set before slicing into squares.

Top Tips:

  • Keep the heat medium/low when making the caramel and keep a close eye on it, stirring almost continually
  • Push the biscuit base in nice and tight before popping in the over to avoid it all crumbling apart when cut
  • Using salted butter gives a nice sweat and salty taste to the shortbread