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Homemade Millionaires Shortbread (Caramel Shortbread) recipe photo

Millionaires Shortbread (Caramel Shortbread)

This Millionaires Shortbread is a decadent treat with layers of buttery shortbread, gooey caramel, and rich chocolate!
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 16 servings
Course: Dessert
Cuisine: British
Ingredients Equipment Method Notes

Ingredients
  

For the Shortbread Base:
  • 150 g butter (for the base)
  • 225 g flour
  • 1 pinch salt
  • 50 g sugar
For the Caramel Layer:
  • 200 g butter (for the caramel layer)
  • 400 ml condensed milk
  • 2 tbsp agave syrup or agave syrup substitute
For the Chocolate Topping:
  • 200 g dark chocolate
  • 50 g butter (for the chocolate layer)
  • 2 tbsp milk
  • 40 g white chocolate

Equipment

  • 9x9 inch Baking Pan
  • Mixing bowls
  • Whisk or electric mixer
  • Spatula
  • Sharp knife
  • Parchment paper

Method
 

Step 1: Prepare the Shortbread Base
  1. Preheat your oven to 180°C (350°F). Line your baking pan with parchment paper, leaving some overhang for easy removal. Cream together 150g of butter, 50g of sugar, and a pinch of salt until light and fluffy. Gradually add in 225g of flour, mixing until the dough comes together. Press the mixture firmly into the bottom of the prepared pan, ensuring an even layer. Bake for 20 minutes or until lightly golden. Remove from the oven and let it cool.
Step 2: Make the Caramel Layer
  1. In a saucepan over medium heat, melt 200g of butter. Add 400ml of condensed milk and 2 tablespoons of agave syrup, stirring continuously. Allow the mixture to come to a gentle boil, then reduce the heat and let it simmer for about 5-10 minutes, stirring frequently until it thickens and turns a lovely golden caramel color. Pour the caramel over the cooled shortbread base, spreading it evenly. Let it set at room temperature while you prepare the chocolate layer.
Step 3: Prepare the Chocolate Topping
  1. In a microwave-safe bowl, combine 200g of dark chocolate and 50g of butter. Microwave in 20-second intervals, stirring in between, until melted and smooth. Stir in 2 tablespoons of milk to create a glossy finish. Pour the chocolate mixture over the caramel layer, spreading it evenly with a spatula. Melt 40g of white chocolate and drizzle it over the dark chocolate layer for decoration. Allow the bars to cool completely, then refrigerate for at least two hours before cutting.

Notes

  • Use parchment paper for easy removal of the shortbread.
  • Let each layer cool before adding the next to maintain distinct layers.
  • Freeze the bars for up to two months for later enjoyment.