Millionaire's shortbread
Buttery shortbread topped with rich caramel and a smooth chocolate layer, baked gently and finished with a classic chocolate topping.
Updated : 02 January, 2026
Easy
About 20 min.
Ingredients
For the shortbread
225 grams
Flour
175 grams
Butter
75 grams
Sugar
For the topping
150 grams
Butter
379 grams
Condensed milk
100 grams
Golden syrup
350 grams
Dark chocolate
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 150C and line a 23cm/9in square cake tin with baking parchment.
Step 2
Place the flour and cubed butter into a food processor and pulse until the mixture looks like fine breadcrumbs. (If you prefer, rub the butter into the flour by hand.) Add the caster sugar and pulse again until evenly combined.
Step 3
Tip the mixture into the prepared tin and spread it out evenly using the back of a spoon. Press the shortbread down firmly with your knuckles so it is well packed. Bake for 30 minutes, or until the shortbread is a very pale golden colour. Remove from the oven and leave to cool.
Step 4
While the base cools, make the topping. Put the butter, condensed milk and golden syrup into a saucepan and heat gently, stirring from time to time, until the butter has melted and the mixture is smooth.
Step 5
Turn up the heat and bring the mixture to the boil, stirring often. The caramel will thicken and deepen to a golden-brown colour. Remove from the heat, allow to cool slightly, then pour evenly over the cooled shortbread. Leave until completely cool.
Step 6
Melt the chocolate in a heatproof bowl set over a pan of gently simmering water, making sure the base of the bowl does not touch the water. Stir occasionally until fully melted.
Step 7
Pour the melted chocolate over the caramel layer and leave to set until completely cool. Once firm, cut into squares and serve.
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