Caramel Shortcake or Millionaire's Shortbread
Indulge in the rich, layered decadence of Caramel Shortcake, also known as Millionaire's Shortbread—a timeless treat that features a buttery shortbread base, a luxuriously silky caramel middle, and a glossy dark chocolate topping. This crowd-pleasing dessert is the ultimate trifecta of textures, with a crumbly base, creamy caramel, and a snap of perfectly set chocolate. Made with simple pantry staples like golden syrup, sweetened condensed milk, and dark chocolate, this recipe is a true classic that balances sweetness with just the right hint of richness. Perfect for parties, homemade gifting, or afternoon indulgence, these irresistible squares slice beautifully and store well, making them a versatile addition to your baking repertoire.
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Ingredients
- 150 g Unsalted butter
- 50 g Granulated sugar
- 200 g All-purpose flour
- 100 g Butter (for caramel)
- 100 g Brown sugar (light or dark)
- 50 g Golden syrup
- 400 g Sweetened condensed milk
- 200 g Dark chocolate
- 1 tsp Vegetable oil
Directions
Step 1
Preheat your oven to 180°C (160°C fan)/350°F. Line a 9-inch (23 cm) square baking tin with parchment paper.
Step 2
Make the shortbread base: In a mixing bowl, cream together 150g unsalted butter and 50g granulated sugar until light and fluffy. Add 200g all-purpose flour and mix until the dough comes together. Press the mixture evenly into the prepared tin.
Step 3
Bake the shortbread base in the preheated oven for 20 minutes, or until lightly golden. Remove from the oven and allow to cool completely in the tin.
Step 4
Prepare the caramel layer: In a medium saucepan, melt 100g butter, 100g brown sugar, and 50g golden syrup over medium heat, stirring frequently. Once melted, add 400g sweetened condensed milk and stir constantly for about 10–15 minutes until the mixture thickens and turns a rich caramel color.
Step 5
Pour the caramel evenly over the cooled shortbread base and spread it with a spatula. Allow the caramel to cool and set completely at room temperature or in the refrigerator.
Step 6
Make the chocolate topping: In a heatproof bowl, melt 200g dark chocolate with 1 tsp vegetable oil over a double boiler (or in the microwave in 30-second intervals), stirring until smooth.
Step 7
Pour the melted chocolate over the caramel layer and gently spread it evenly with a spatula or the back of a spoon. Tap the tin lightly on the counter to smooth out the chocolate.
Step 8
Allow the chocolate to set completely (at room temperature or in the refrigerator) before slicing into squares or bars.
Step 9
Store in an airtight container at room temperature for up to a week or in the refrigerator for longer freshness. Enjoy!
Nutrition Facts
| Serving size | (1254.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5669.5 |
| Total Fat 314.3g | 0% |
| Saturated Fat 184.5g | 0% |
| Polyunsaturated Fat 4.2g | |
| Cholesterol 700.6mg | 0% |
| Sodium 1271.2mg | 0% |
| Total Carbohydrate 682.7g | 0% |
| Dietary Fiber 19.5g | 0% |
| Total Sugars 509.4g | |
| Protein 68.3g | 0% |
| Vitamin D 81.3IU | 0% |
| Calcium 1443.5mg | 0% |
| Iron 33.6mg | 0% |
| Potassium 3287.6mg | 0% |
Source of Calories