The Best Millionaire’s Shortbread Recipe (Buttery, Gooey & Easy)

This Millionaire’s Shortbread is the ultimate three-layer treat. A buttery all-butter shortbread base, topped with a thick, smooth caramel layer, and finished with rich dark chocolate.

Watch The Recipe Video Below

https://www.youtube.com/watch?v=9JFGXxRyP7E

The Best Millionaire’s Shortbread Recipe (Buttery, Gooey & Easy)

Ingredients

For the Shortbread Base

275g x Plain (all-purpose) Flour

100g x Caster Sugar

200g x Unsalted Butter

For the Caramel Filling

1 tin x Condensed Milk

150g x Unsalted Butter

40g x Light Brown Sugar

75g x Golden Syrup

For the Chocolate Topping

200g x Dark Chocolate

Optional: White Chocolate (for decoration)

Method

Preheat your oven to 170°C fan.

Line a 9-inch round or square baking tin with parchment paper.

Make the Shortbread Base

In a mixing bowl, combine the flour and caster sugar.

Add the unsalted butter and rub the mixture together using your fingertips until it forms a crumbly dough. Continue until the mixture begins to clump together and holds its shape when pressed.

(You can use a food processor if preferred.)

Transfer the mixture to your lined tin and press it down evenly using the back of a spoon or the base of a glass.

Bake for 20–25 minutes, or until lightly golden on top.

Remove from the oven and leave to cool completely while preparing the caramel.

Make the Caramel Layer

In a saucepan, combine: Condensed milk, butter, light brown sugar and golden syrup.

Place over a medium-low heat and stir continuously until everything has melted and combined.

Increase the heat slightly and simmer for 7–8 minutes, stirring constantly to prevent burning.

Cook until the caramel thickens noticeably, turns darker in colour and reaches soft-ball stage on a sugar thermometer

Immediately pour the caramel over the cooled shortbread base.

Spread evenly and gently tap the tin to remove air bubbles.

Refrigerate for about 1 hour, or until fully set.

Add the Chocolate Topping

Melt the dark chocolate in a heatproof bowl set over a pan of gently simmering water. Ensure the bowl does not touch the water.

Once melted, pour over the set caramel layer and spread evenly.

Optional Decoration

Melt a small amount of white chocolate.

If cutting into 12 slices, pipe or spoon 12 small dots around the outer edge.

Using a skewer, drag from the outside edge toward the centre through each dot to create a decorative feathered pattern.

Chill and Slice

Return to the fridge until the chocolate has completely set.

Slice into 12 pieces and serve.