Caramel & Chocolate Shortbread

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There is a reason they call this ‘Millionaire Shortcake’, you’ll feel like you’ve won the lottery with our easy to follow recipe!



250G (1 ¼ cup) plain flour

75g (1/4 cup) Caster Sugar

175g (3/4 cup) Softened unsalted butter


100g (1/4 cup) unsalted butter

100g (1/4 cup) light brown sugar

397g can condensed milk


200g (1 cup) chocolate of your choice


§ Pre-Heat your oven to 180C/355F and line a 20–22cm square or rectangular baking tin

§ For the shortbread base, mix the plain flour and caster sugar.

§ Rub in 175g softened butter until the mixture resembles breadcrumbs.

§ Knead the mixture together until it forms a dough

§ Then press into the base of the prepared tin before pricking with a fork

§ Bake for 20 mins, until light brown and firm

§ Set tin aside to cool

§ To make the caramel, place butter, brown sugar and the condensed milk into a pan and heat gently until the sugar has dissolved.

§ Continually stir to make sure the mixture does not stick to the bottom of the pan.

§ Bring to a boil while continuously stirring and then reduce heat down and allow to simmer for 5 mins

§ Pour straight onto the cooled shortbread, allow to cool and then set in the fridge

§ For the topping, chocolate slowly in a bowl over a pan of hot water. Pour over the cold caramel and leave to set.

§ Cut into squares or bars and enjoy!

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