Millionaire’s Shortbread (step-by-step picture recipe)

An easy, step-by-step picture recipe for Millionaire’s Shortbread. With a buttery shortbread base, caramel layer and chocolate topping, this British baking classic is loved by all!
Millionaire's Shortbread

What you’ll need to make Millionaire’s Shortbread

You’ll only need a handful of ingredients to make these Millionaire’s Shortbread:

  • Plain flour: used for the shortbread base.
  • Unsalted butter: used for the shortbread and caramel, keep the butter at room temperature.
  • White caster sugar: adds a little sweetness to the shortbread and caramel.
  • Golden syrup: used to give the caramel a lovely soft texture and intensify the caramel flavour.
  • Condensed milk: I use Carnation’s Condensed Milk to make the caramel layer as it speeds up the recipe and is pretty much fool-proof.
  • Chocolate: I like to use a mix of milk and white chocolate for the topping and swirl them together.
Millionaire's Shortbread

Recipe success tips

Here are my top tips for making this Millionaire’s Shortbread recipe:

  1. Use the correct sized baking tin. I use an 8x8inch square baking tin to get those lovely deep layers.
  2. Making caramel will require patience. The ingredients will take 5 minutes or so to melt. It’s really important to resist turning the heat up to speed this step up, because if the mixture becomes too hot too quickly, you’ll “shock” the ingredients and the butter will separate. Just keep the heat on low and stir occasionally until the ingredients have melted, then turn the heat up to medium and let the caramel bubble up.
  3. Slice using a hot, sharp knife. This will help you get those lovely clean and defined layers. Run a sharp, large knife until hot water for a minute or so. Then dry with a cloth and slice through the Millionaire’s Shortbread. The heat with soften the layers and prevent the chocolate on top from cracking.

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Millionaire’s Shortbread (Step by Step)

An easy, step by step picture recipe for Millionaire's Shortbread. With a buttery shortbread base, soft caramel layer and marbled chocolate topping, this British baking classic is loved by all!
Total Time 2 hours 30 minutes
Course Afternoon Treat, Dessert
Cuisine Baking
Servings 16


Shortbread base

  • 300 g Plain flour
  • 200 g Unsalted butter soft at room temperature
  • 100 g White caster sugar

Caramel layer

  • 150 g Unsalted butter
  • 30 g White caster sugar
  • 60 g Golden syrup
  • 1 tin (397g) Condensed milk I use Carnation

Chocolate topping

  • 200 g Milk chocolate
  • 50 g White chocolate


Start by making the shortbread base

  • Preheat your oven to 180°C / 350°F / Gas Mark 4.
  • Line an 8inch/20cm square baking tin with greaseproof paper.
  • Cream the butter and sugar together until light and fluffy.
  • Add the flour and use your hands to bring the mixture together into a dough.
  • Press the dough out into the base of the tin, and prick all over with a fork.
  • Bake for 20 minutes until pale golden on top. Remove and leave to cool.

Now make the caramel

  • In a large saucepan combine the butter, sugar, golden syrup and condensed milk.
  • Place the saucepan over a medium-low heat and stir with a wooden spoon or spatula until the ingredients have melted into a smooth mixture.
  • Turn the heat up to medium so that the mixture starts to bubble up. Once bubbling set your timer for 6 minutes and keep stirring continuously until the caramel thickens and turns golden in colour.
  • Take the saucepan off the heat and stir the caramel for 30 seconds to knock out the air pockets. The caramel will darken in colour as it cools down.
  • Pour the caramel over the shortbread and spread out into an even layer.
  • Leave to cool at room temperature for 10 minutes. Then place in the fridge for 20 minutes to set.

Now make the chocolate topping

  • Break up the milk chocolate into a bowl and microwave in 30-second blasts until smooth.
  • Repeat this step for the white chocolate.
  • Pour the milk chocolate on top of the caramel and spread it out to the edges.
  • Drizzle the white chocolate on top.
  • Use a skewer or the tip of a knife to create a swirly pattern.
  • Place in the fridge for 1 hour to set.

Time to slice

  • Remove the millionaire's shortbread from the fridge. Lift out of the baking tin and peel down the sides of the greaseproof paper. Leave at room temperature for 30 minutes to soften the layers.
  • Run a large sharp knife under hot water for 30 seconds and dry with a towel (this will help slice through the layers).
  • Cut into 16 slices and enjoy!


Store your Millionaire’s Shortbread in an airtight container, at room temperature, for up to 4 days.
Keyword Caramel, Chocolate, Shortbread

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Trina and Tina
2 years ago

Looks heavenly!

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