When I posted photos of my Jubilee party, I got a lot of people messaging me asking me how I made my millionaire shortbread so here is my very simple recipe…


For the shortbread:
250g (8.8oz) plain flour
75g (2.6oz) caster sugar
175g (6.1oz) butter, softened

For the caramel:
100g (3.5oz) butter or margarine
100g (3.5oz) light muscavado sugar
2 x 397g (14oz) cans condensed milk
OR…2 cans of ready-made caramel.
Pinch of sea salt flakes (optional)

For the topping:
200g (7oz) chocolate (60/70%), broken into pieces. (This can be dark or milk chocolate. Personally, I recommend dark as the caramel is very sweet and if you add milk chocolate, the whole thing becomes sickly sweet. I used 64% cocoa solids.)


Pre-heat the oven to 180’C/Gas mark 4. Lightly grease a 13 x 9inch (33x23cm) Swiss roll tin.

To make the shortbread, mix the flour and caster sugar in a bowl.

Rub in the butter until the mixture resembles fine breadcrumbs. Knead the mixture together until it forms a dough.

Then press into the base of the prepared tin.

Prick the shortbread lightly with a fork.

And bake in the pre-heated oven for about 20 minutes or until firm to the touch and very lightly browned. Cool in the tin.

To make the caramel, measure the butter, sugar and condensed milk into a pan and heat gently until the sugar has dissolved. Bring to the boil, stirring all the time, then reduce the heat and simmer very gently, stirring continuously, for about 5 minutes or until the mixture has thickened slightly.

Or alternatively, go for the easy route and buy some ready-made caramel!

Pour over the shortbread and leave to cool. (You could sprinkle some sea salt flakes over the top of the caramel and stir it through so you have salted caramel)

For the topping, melt the chocolate slowly in a bowl over a pan of hot water. Pour over the cold caramel…

And place in the fridge.

TIP: Keep an eye on the chocolate…when it starts to set, score the chocolate into the size you want your squares to be. This makes it so much easier to cut once its completely set. Otherwise you’ll never be able to cut it into squares. It will just crack.

This made 20 squares but the squares were quite big, considering how sweet it is. You could easily make your portions a lot smaller.

This is such a lovely sweet treat…crunchy shortbread, soft, sweet gooey caramel and crisp, dark chocolate. What a wonderful combination!

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  • Reply allaboutchantelle 2nd July 2012 at 10:25 am

    This looks great and I really want to make this but they do not have Carnation Caramel here is Germany, or at least I cannot find it!

    • Reply A Spoonful Of Sugar 2nd July 2012 at 10:31 am

      Maybe try looking for Dulche de leche instead? You should be able to buy caramel most places. Or you can make it yourself?

      100g (4oz) caster sugar
      200g (7oz) soft brown sugar
      200g (7oz) unsalted butter
      1tsp sea salt
      225ml (8fl oz) double cream

      In a large saucepan, warm the sugars. Bring slowly to boiling point, then bubble for about 7-8 minutes, or until the mixture is a rich caramel colour (watch carefully and stir to ensure it doesn’t burn on the bottom). Weigh the butter and cut it into pieces, then add to the sugar with the salt and double cream, and simmer for another 2-3 minutes. Let the caramel cool in the pan for a few minutes before pouring it over the shortbread base. Smooth it out with a spatula and let it cool.

      • Reply allaboutchantelle 2nd July 2012 at 10:37 am

        Thank you so much for this recipe, think I will be using it this weekend! Some things are just so hard to find here in Germany it is so annoying!

  • Reply The Cook of the House 26th July 2013 at 4:54 pm

    this is a great recipe. i have used it many times for my children and would recommend to put the biscuit with the caramel in the fridge for about 5 minutes. i have done this as i have been in a rush to make quantity not quality. i made them for my husbands work do and i got lots of comments. a great sweet treat for all the family and friends.

  • Reply DIAMOND JUBILEE PARTY | A Spoonful Of Sugar 27th July 2013 at 10:52 am

    […] Millionaire shortbread, so we have a bit of chocolate caramel sweetness.. […]

  • Reply Helen 11th August 2014 at 11:26 am

    Made with granddaughter so simple to do love it x

    • Reply A Spoonful Of Sugar 11th August 2014 at 11:54 am

      I’m so glad! I’ve also made it with a ginger biscuit base and that was also very good, although a lot more crumbly! x

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