What is the best way to store Millionaire Shortbread Caramel Chocolate?

Millionaire Shortbread Caramel Chocolate should be stored in an airtight container at room temperature for up to three days or refrigerated for up to one week. Chilling helps the caramel and chocolate layers stay firm, especially in warmer climates.

Can I make millionaire shortbread caramel chocolate with condensed milk?

Yes, using sweetened condensed milk is the most reliable method for making smooth caramel. This millionaire shortbread caramel chocolate with condensed milk creates a creamy layer that sets perfectly without needing a candy thermometer.

Can I use tinned caramel instead of homemade caramel?

A millionaire shortbread recipe with tinned caramel is a great time-saving option. Simply spread the caramel evenly over the baked shortbread base and chill before adding the chocolate topping.

How do I prevent the chocolate layer from cracking when slicing?

For clean slices, allow the chocolate to set slightly, then cut using a warm knife. Adding a small amount of butter or oil to the melted chocolate also helps prevent cracking in this best millionaire shortbread recipe.

Millionaire Shortbread Caramel Chocolate Recipe 2026

Name: Millionaire Shortbread Caramel Chocolate
Prep time: 25 min
Cook time: 35 min
Total time: 3 h
Yield: 16 bars
Cuisine: British
Ingredients: 1 cup (225 g) unsalted butter, softened; ½ cup granulated sugar; 2 cups all-purpose flour; ¼ teaspoon salt; 1 cup (225 g) unsalted butter; 1 cup light brown sugar; 1 can (14 oz / 400 g) sweetened condensed milk; 2 tablespoons golden syrup or light corn syrup (optional); ½ teaspoon salt (optional, for salted caramel millionaire shortbread); 10 oz (280 g) milk chocolate or dark chocolate, chopped; 1 tablespoon neutral oil or butter (optional, for smoother slicing)

Description

A classic British-style dessert made with three irresistible layers: a buttery shortbread base, a thick and creamy caramel layer, and a smooth chocolate topping. This millionaire shortbread caramel chocolate recipe is rich, indulgent, and perfect for parties, holidays, or an everyday treat.

Ingredients

Scale

🛒 Ingredients (for one 9×9-inch pan):

For the Shortbread Base:

1 cup (225 g) unsalted butter, softened
½ cup granulated sugar
2 cups all-purpose flour
¼ teaspoon salt

For the Caramel Layer:

1 cup (225 g) unsalted butter
1 cup light brown sugar
1 can (14 oz / 400 g) sweetened condensed milk
2 tablespoons golden syrup or light corn syrup (optional, for shine)
½ teaspoon salt (add more for salted caramel millionaire shortbread)

For the Chocolate Topping:

10 oz (280 g) milk chocolate or dark chocolate, chopped
1 tablespoon neutral oil or butter (optional, for smoother slicing)

Instructions

📝 Instructions:

Step 1: Make the Shortbread

Preheat oven to 350°F (175°C). Line a 9×9-inch pan with parchment paper.
Cream butter and sugar until pale and fluffy.
Mix in flour and salt until a soft dough forms.
Press dough evenly into the prepared pan.
Bake for 18–22 minutes, until lightly golden. Let cool completely.

Step 2: Prepare the Caramel

In a saucepan over medium heat, melt butter and brown sugar.
Stir in condensed milk and golden syrup.
Cook gently for 10–12 minutes, stirring constantly, until thick and golden.
Stir in salt, then pour caramel over the cooled shortbread.
Chill for 1–2 hours, until set.

Step 3: Add the Chocolate Layer

Melt chocolate (and oil if using) gently over a double boiler or microwave.
Pour evenly over the caramel layer.
Spread smoothly and chill for 30–45 minutes, until just set.

Step 4: Slice & Serve

Remove from the pan and cut into squares using a warm knife for clean edges.

Notes

Condensed Milk Method: This is the most reliable way to make caramel without a thermometer.
Shortcut Option: You can use tinned caramel (dulce de leche) for a faster version.
Mary Berry–Style Tip: Chill between each layer for sharp, clean slices.
Storage: Keep in an airtight container for up to 5 days.

Prep Time: 25 minutes
Cook Time: 2–3 hours
Category: Dessert / Bars
Method: Baked / No-Fuss Caramel
Cuisine: British