The Best Millionaire's Shortbread (Easy and Irresistibly Good!) 1 hr 15 mins 12
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Ever seen millionaire's shortbread in a cafe and thought, I wish I could make that at home? This easy foolproof recipe is for YOU! Buttery crumbly shortbread, thick golden caramel, and glossy chocolate... This beauty is guaranteed to taste better than shop bought varieties!
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Why you'll love it 💛
Millionaire shortbread is one of those bakes I never get tired of. Whether I'm making this classic version, or one of my favourite twists (like chocolate orange caramel shortbread or millionaire brownie bars), it always disappears embarrassingly fast!
What I love most about this recipe is that it genuinely delivers, even if you don't bake very often. The steps are straightforward, the tips cover everything that could go wrong, and the results look like something from a cafe counter. Except made from scratch, at home, by you. And that never gets old!
Ingredient notes
Confused about what ingredients to buy? Not sure about a substitution? Here's everything you might need to know...
- Butter - Always use unsalted butter in baking as it gives you control of the salt content/flavour. Ensure this is at room temperature for the biscuit layer.
- Sugar - My favourite is golden caster sugar as it adds a slight caramel flavour. Regular caster sugar will work great too.
- Flour - Plain flour works best in this recipe, don't substitute it for others varieties.
- Salt - No need for fancy types here, regular table salt will work fine. We want flavour not texture.
- Condensed Milk - In my experience, any brand will work. Make sure it's the sweetened variety though.
- Golden Syrup - Brand doesn't matter, but golden syrup gives the best flavour. Avoid swapping for honey.
- Vanilla - A good brand (like Little Pod or Nielsen Massey) works well here. Supermarket versions seem flavourless in comparison.
- Chocolate - This is a prominent flavour, so worth investing in one that you know you will love, rather than using a cheaper alternative.
Emma's top tips
- Leave an overhang when you line your tin with baking paper. This will make it much easier to remove later.
- Don't be tempted to increase the heat to speed up making the caramel. It will likely catch on the bottom and burn.
- When making the caramel, stir constantly and right into the edges. If you don't, you may get burnt bits running through it.
- Allow each layer to cool completely before moving onto the next step. Especially the caramel, as that can cause your chocolate to bloom.
- Use room temperature butter for the biscuit dough. (Ingredients blend better when they're all at the same temperature.)
- Treat yourself to a sugar thermometer. They're cheap and worth the investment. It is possible to make caramel without one, but it's trickier.
- Don't know what to do with the remaining condensed milk? You could make another batch, or check out the More Recipes Like This section at the end of this post for more inspiration.
If I could offer any other words of advice, it would be to take your time, read the recipe all the way through and prepare your ingredients before you start. There's nothing worse than getting to a critical part of a recipe, realising you have to weigh an ingredient, then returning to the pan to discover it's ruined.
Not a confident baker yet? You might like to read through baking for beginners first. It'll really boost your knowledge and confidence!
Troubleshooting
- My chocolate bloomed (has white streaks) - Your chocolate was exposed to dramatic temperature changes. This could be that you didn't allow the biscuit or caramel layers to cool before topping, you heated the chocolate too much on a cold day, or even that you chilled the caramel and poured warm chocolate on top.
- The chocolate set too quickly and didn't spread - This could happen if you chilled the caramel first. Allow it to set at room temperature to avoid this.
- The caramel has burnt bits - Either your heat was too high and/or you weren't stirring often and thoroughly enough. Make sure you stir vigorously and right into the edges. Worst case scenario, you can sieve the burnt bits out if you're quick enough.
- My caramel didn't set - Your mixture didn't reach 107°C (225ºF) and/or you used incorrect measurements of ingredients. Use weighing scales and a thermometer next time to remove the guess work and avoid disappointment.
- My caramel was hard - Your caramel got hotter than 107°C (225ºF) and likely reached the hard crack stage. Use a thermometer to ensure this doesn't happen.
Timings
Have limited time? Struggle with recipe timings? Or juggling around other things? Here's some time managing info to make your life easier!
- It will take approximately 10 minutes to make the biscuit dough, and 15-20 minutes to bake it.
- The caramel layer will take somewhere between 10-20 minutes to make.
- The chocolate will only take a few minutes to melt and spread over the caramel.
- IMPORTANT: You will need to allow time for each layer to cool completely before beginning the next. This time can vary depending on how warm your kitchen is, or even what season it is.
Product suggestions
Life in the kitchen is SO much easier when you have the right equipment! Here are the tools I used and recommend...
- A sugar thermometer removes all the guesswork.
- Having the right size baking tin for the recipe helps keep things in proportion.
- Electric hand whisks save you some elbow grease. Always worth having one of these in your cupboards!
- If you're going to be baking regularly, adding a Kenwood stand mixer to your Birthday or Christmas list is a must.
- When it comes to saucepans, you get what you pay for. I've owned my heavy bottom Stellar saucepans for over 15 years, and they're still going strong!
Step by step picture recipe
(For a printer friendly version, see the recipe card at the end of this post)
Please note, this recipe includes both UK metric and US Cup measurements.
Ingredients
Here is what you will need to make 12 pieces.
Biscuit base
- 125g (½ Cup) Unsalted Butter, Room Temp
- 50g (¼ Cup) Golden Caster Sugar
- 175g (1 + ⅓ Cup) Plain Flour
- Pinch Salt
Caramel
- 200g (⅔ Cup) Condensed Milk
- 125g (½ Cup) Unsalted Butter
- 125g (⅔ Cup) Golden Caster Sugar
- 2 tablespoon Golden Syrup
- 1 teaspoon Vanilla Extract
- Pinch Salt
Chocolate topping
- 200g (7 oz) Good Quality Milk Chocolate
Essential equipment
- 18 x 28cm (7 x 11") Baking Tray
- Electric Stand Mixer or Large Bowl With Electric Hand Whisk
- Fork
- Large Heavy Based Saucepan
- Sugar Thermometer (optional but very handy)
- Glass Bowl
- Wooden Spoon
Biscuit base instructions
Lightly grease and line the base and sides of your baking tray, and preheat your oven to 180°C/Fan 170°C/356°F.
First, either in a stand mixer or a large bowl using an electric hand whisk, cream together the butter (125g | ½ cup) and sugar (50g | ¼ cup) until light and fluffy.
Then sift in the flour (175g | 1 + ⅓ cup) and add the salt (pinch). Beat until you get a crumbly dough.
Next, tip the dough straight out into the prepared tray, and flatten out as evenly as you can. (Try not to over work it though.)
Prick the base all over with a fork (this will stop it rising too much) then pop it into the preheated oven and bake for 15-20 mins, until just turning golden.
Leave the biscuit to one side to cool completely while you make the caramel.
Caramel instructions
Add all the caramel ingredients into a large, heavy based saucepan, and set over a low/medium heat.
(200g | ⅔ cup condensed milk, 125g | ½ cup unsalted butter, 125g | ⅔ cup golden caster sugar, 2 tablespoon golden syrup, 1 teaspoon vanilla extract, pinch of salt.)
Stir everything gently until all the ingredients have dissolved, then bring the mixture up to the boil.
As soon as it's boiling, you must stir often and vigorously. Don't leave this unattended or you will get lumps of burnt caramel running through the mixture.
When it turns a light caramel colour and becomes thick, (or reaches 107°C/225ºF on a sugar thermometer) remove from the heat and continue stirring for a minute or two, to stop it from catching on the bottom, as the pan will still be very hot.
Then pour the caramel over the biscuit base, spread out evenly, and set aside to cool completely.
Chocolate topping instructions
Break the milk chocolate (200g | 7 oz) into pieces and place into a glass bowl.
To melt using the stove, set the bowl over a pan of barely simmering water and stir until melted, smooth and shiny. If you want to temper the chocolate, only melt three quarters of the chocolate then remove the bowl from the heat, add the remaining chocolate and stir until melted.
To achieve this in a microwave, heat the chocolate in 10 second intervals, stirring well between each time, until it's two thirds melted. Once it's reached this stage, stir the rest of the way until it's completely melted (don't heat anymore). The trick is not to get the chocolate too hot.
Pour your melted chocolate over the caramel layer and smooth out evenly using the back of a wooden spoon.
Finally, allow your millionaire shortbread to set completely at room temperature.
If you temper chocolate then place it in the fridge, you will lose that lovely shine you worked so hard to get.
Once your millionaire shortbread is fully set, slice into 12 evenly sized bars.
How to store
Millionaire shortbread is best stored in an airtight container at room temperature, and consumed within 5 days. (As if it's going to last that long though!)
FAQs
Millionaire's shortbread is made with a standard caramel (condensed milk, butter, golden syrup and sugar). Billionaire's shortbread takes it a step further with a salted caramel layer and is typically topped with a more premium chocolate. Same indulgent concept, just a fancier version!
Yes, of course! Dark chocolate would work very well, as the caramel is quite sweet. I would be cautious of using white chocolate though, as that could make it too sweet overall.
The easiest way to do this is to heat a sharp knife in hot water, dry it off, then cut your slices.
Yes, but it's more difficult to know exactly when it's ready. You want the caramel to be a light golden colour, and quite thick in texture. This can be tricky to judge by eye without experience, so using a thermometer is always easier.
The name is thought to originate from Scotland, where it was used to describe how rich and indulgent this treat is compared to plain shortbread. So luxurious, it's fit for a millionaire! Though nobody knows exactly who came up with the name.
Loved it? Pin it! 💛
Easy Millionaire's Shortbread Recipe
Three layers of PURE indulgence... Buttery shortbread, thick golden caramel, and glossy chocolate. This foolproof millionaire shortbread recipe is WAY easier than you think!
Ingredients
Biscuit Base
- 125g (½ Cup) Unsalted Butter, Room Temp
- 50g (¼ Cup) Golden Caster Sugar
- 175g (1 + ⅓ Cup) Plain Flour
- Pinch Salt
Caramel
- 200g (⅔ Cup) Condensed Milk
- 125g (½ Cup) Unsalted Butter
- 125g (⅔ Cup) Golden Caster Sugar
- 2 tablespoon Golden Syrup
- 1 teaspoon Vanilla Extract
- Pinch Salt
Topping
- 200g (7 oz) Good Quality Milk Chocolate
Equipment
- 18 x 28cm (7 x 11″) Baking Tray
- Electric Stand Mixer or Large Bowl With Electric Hand Whisk
- Fork
- Large Heavy Based Saucepan
- Sugar Thermometer (optional but very handy)
- Glass Bowl
- Wooden Spoon
Instructions
To make the biscuit base
- Grease and line the baking tin then preheat your oven to 180°C/Fan 170°C/356°F. Beat together the butter and sugar in a stand mixer (or large bowl with an electric hand whisk) until light and fluffy.
- Sift in the flour and add the salt. Mix until a dough forms.
- Press the dough evenly into the prepared tin, then prick all over with a fork.
- Bake in the oven for 15-20 mins until just golden on top. Cool completely.
To make the caramel
- Put all the ingredients into a large saucepan and set over a low/medium heat.
- Stir until everything has dissolved then bring to the boil. STIR OFTEN AND VIGOROUSLY. Once boiling, stir continuously so it doesn't catch and burn on the bottom/in the edges of the pan.
- When it becomes thick and is a light caramel colour (or hits 107°C/225ºF on a thermometer), take off the heat and keep stirring for a minute or two.
- Pour the caramel over the biscuit base, spread evenly, and allow to cool completely.
To make the chocolate topping
- Break the chocolate into a glass bowl. To melt on the hob, set the bowl over a pan of barely simmering water and stir until melted. To melt in the microwave, heat in 10 second intervals stirring well each time until two thirds melted. Then stir well until completely melted.
- Pour the melted chocolate over the caramel and smooth out using the back of a spoon. Allow to fully set at room temperature, then cut into 12 slices.
Notes
If you would rather use a more in depth picture recipe, please see the main body of this post. Where you’ll also find lots of extra FAQs and helpful tips, should you need them.
Please note, this recipe includes both UK metric and US Cup measurements.
Storage
Store in an airtight container at room temperature, and consume within 5 days.
Tips
- Leave an overhang when you line your tin with baking paper. This will make it much easier to remove later.
- Don't be tempted to increase the heat to speed up making the caramel. It will likely catch on the bottom and burn.
- When making the caramel, stir constantly and right into the edges. If you don't, you may get burnt bits running through it.
- Allow each layer to cool completely before moving onto the next step. Especially the caramel, as that can cause your chocolate to bloom.
- Use room temperature butter for the biscuit dough. (Ingredients blend better when they're all at the same temperature.)
- Treat yourself to a sugar thermometer. They're cheap and worth the investment. It is possible to make caramel without one, but it's trickier.
- Don't know what to do with the remaining condensed milk? You could make another batch, or check out the More Recipes Like This section at the end of this post for more inspiration.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 411Total Fat: 23gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 54mgSodium: 61mgCarbohydrates: 47gFiber: 1gSugar: 34gProtein: 4g
Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.
More recipes like this
- Red velvet millionaire brownies
- Salted caramel cake
- Shortbread cookies
- Millionaire brownie bars
- No bake caramel chocolate tart
- Chocolate orange caramel shortbread
Share your baking! 💛
Have you made this classic millionaire's shortbread? I’d love to know if you have! Tag me in your pics on Instagram and Facebook. Or email me at emma@kitchenmason.com.
Emma is a British recipe writer, home cook, and founder of Kitchen Mason. For over 15 years, she has been creating simple, comforting recipes and practical kitchen tips that help tired, everyday people make dinner feel easier and more enjoyable again. Passionate about British home cooking, Emma shares reliable recipes, comforting classics, and realistic kitchen guidance designed for real life. Her work has also been featured in publications including Food Network, Cosmopolitan, and The Huffington Post.
Knowledgeable On: British home cooking, Easy dinner ideas, Comfort food recipes, Recipe writing
Came out lovely thanks so much for recipe. Will be making again can I ask if its better to use cooking chocolate for this or would it better to use something like Cadbury or Galaxy if wanting milk chocolate? Thankyou
Hi Lauren. I'm so glad you loved my recipe! Personally I really don't like cooking chocolate. You will get a much better flavour and texture by using real chocolate. Cadburys and Galaxy would taste great! Emma x
Delicious, my kids smashed it. Base was a little crumbly but made the caramel without a thermometer and nailed it. Looks like I'll be making this many times.
Hi Tom. Oh that's brilliant!! I'm so glad you love the recipe, and managed to nail that caramel without a thermometer. That's impressive! Go you!!! Emma x
Maybe a section with ingredients then another section with the method . Nothing wrong with the recipe just scrolling through 50 pages of ads , pics and explanations what puts me off.
I'm sorry you feel that way Bob. The truth of it is that you wouldn't have found my recipe if it wasn't for the '50 pages of explanations and pictures'. As Google wouldn't deem it 'the most helpful result'. And would therefore rank it much lower. I put a lot of time and care into that information. Ensuring it will help every person that comes to my site, to make each recipe without any problems. As for the ads? They're there so I can feed my family. It takes about 20-30 hours to research, make, photograph, edit, write and promote each recipe. Would you honestly do all that for free? You can always use the 'jump to recipe' link that is at very the top of my recipes. This will take you directly to a printable recipe, without all the things that 'put you off'. Emma x
I only had an old recipe for millionaire’s shortbread it was fail proof & quick ( got it off a tin of condensed milk) well I lost it and tried many other recipes and couldn’t find one that was as good.
WELL I have now !
Just as quick and tasty !
Thanks Emma
Hi Cat. Aww thank you so much for your kind words! I’m really happy you love my recipe. Thank you for sharing! You’ve made my day 🙂 Emma x
My mouth is watering. I'm pinning this. I would love for you to come join us on Classy Flamingos blog party sometime. poinsettiadr.com
Hi Linda, that's very kind of you thank you!! Emma x
Hi, I made these with my 4yr old daughter. (All except the lava like caramel) They were delicious, what a great recipe! They were never going to last 5 days.
I'm going to try the Dr pepper cupcakes next.
Your comment has made my day! I love baking with my 5 year old daughter (although she does more spoon licking than baking haha!). I'm so glad you both had fun and enjoyed my recipe. Thank you so much for taking the time to share it with me! Emma x
I made this last night found it a tad to sweet and the vanilla overpowered it great crunch on the biscuit base and great consistency carmel overall a good recipe but l would omitt the vanilla next time l make it
This is why I love cooking and baking so much - it's always open to interpretation/experimentation! I'm glad you've found a workaround for your tastes 🙂 Emma x
Hi Emma.
i want to try this recipe tomorrow. What can i replace the golden caster sugar? I'm in Italy and it is difficult to find it. Thank you! 🙂
Hi Roberta! You can use regular caster sugar or any ‘fine’ sugar instead. I wouldn’t use granulated (it has quite large crystals) and I definitely wouldn’t use icing/confectioners sugar - it’s somewhere in between those. I hope this helps? Emma x
Great recipe did not have golden syrup did it with corn syrup where do you find golden syrup . 5 stars
Aww what a lovely comment! I’m SO happy you like my recipe and it all worked out great for you. Thank you so much for taking the time to comment, you’ve made my day 🙂 Emma x
I love these cookies but have trouble with the caramel separating when cooking it. Any thoughts on what I am doing wrong?
Hi Elizabeth. Are you substituting any ingredients or doing anything differently to the recipe that you know of? Emma x
No I follow exactly, other than using salted butter. We are in the US but can find golden syrup in a couple of stores.
It’s like the butter separates out after a bit. I don’t use a candy thermometer tho, so maybe cooking too long??
Hi Elizabeth. I’ve not come across this problem before so not exactly sure how to help. Using a thermometer would definitely take any guess work out though - I use one every time to make sure it’s going to set 🙂 Emma x
Hi, I had the same problem. Butter seperating. Had to cook it longer (took more than 10 minutes) before it got to the right temperature. I also used a whisk instead of a spoon to stir in order to get it al incorporated. In the end I had a very thick fudgelike caramel. I suspect it might be the butter. I used one with very high fat content. Will try it again but with a different brand of butter to see if it makes a difference.
Hi Jacqueline. Without being there, it’s hard to know what went wrong. This article has some good tips which may help you diagnose the problem? Hope it helps! Emma x
Oh my, that caramel layer. It all looks SO good!
Aww thanks Julie!! Emma x
Golden syrup -- is that corn syrup or maple syrup?
Hi Barbara. If you're based in the US I think corn syrup is the closest thing you can get. It's not the same flavour wise and I believe it's a little runnier than golden syrup, but it should achieve the same thing. Emma x
Just making this scrummy shortbread again during lockdown, it’s fab and have shared it with my neighbours, social distancing of course
Oh I’m so happy you like my recipe Sue! Thanks so much for sharing this with me 🙂 Emma x
May be a silly question, but have to be completely sure! The condensed milk in the recipe; is that the thick sweetened condensed milk? Thanks in advance!
Hi Debra. It's not a silly question at all! Yes, it is the sweetened thick condensed milk. That's pretty much all you can buy here in the UK - hence why I didn't specify. Apologies! Emma x