Millionaire’s Shortbread
Updated March 26, 2026
- Total Time
- 1¾ hours
- Rating
- Comments
- Read comments
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Ingredients
- 12tablespoons/170 grams unsalted butter (1½ sticks), at room temperature but not too soft
- ½cup/100 grams granulated sugar
- 1½cups/190 grams all-purpose flour
- ½teaspoon kosher salt
- 1(14-ounce) can sweetened condensed milk
- 4tablespoons/55 grams unsalted butter (½ stick)
- 2tablespoons Lyle’s Golden Syrup or light corn syrup
- ½teaspoon kosher salt
- ½teaspoon pure vanilla extract
- 8ounces/226 grams semisweet chocolate, chopped
For the Shortbread Layer
For the Caramel Layer
For the Chocolate
Nutritional analysis per serving (32 servings)
162 calories; 9 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 20 grams carbohydrates; 1 gram dietary fiber; 14 grams sugars; 2 grams protein; 77 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the shortbread layer: Heat oven to 325 degrees. Line an 8-inch square baking pan with parchment paper, leaving a 2-inch overhang on two sides. In a large bowl, beat together butter and sugar with an electric mixer on medium until fluffy, about 2 minutes. Add flour and salt, and beat on low just until the mixture is evenly combined and the texture of coarse sand.
- Step 2
Tip mixture into prepared pan, and press down firmly into an even layer. Bake until top is dry and light golden brown, 30 to 35 minutes. Transfer to a rack to cool.
- Step 3
Make the caramel layer: In a medium saucepan, combine condensed milk, butter, Golden Syrup and salt. Cook mixture over medium heat, stirring constantly with a heatproof spatula, until it has thickened and changed from a milky yellow color to the color of butterscotch pudding, 10 to 20 minutes. It should read 220 degrees to 225 degrees on an instant-read thermometer. Adjust the heat as necessary to keep the bottom from scorching. Stir in vanilla extract. Immediately pour the caramel over the baked crust and spread it into an even layer.
- Step 4
Prepare the chocolate: In the microwave or over a double boiler, melt the chocolate in short bursts, stirring often. Spread melted chocolate in an even layer over caramel. Chill until chocolate is set, about 30 minutes. To serve, cut the parchment-free sides away from the pan with a sharp knife, then transfer the shortbread to a cutting board using the parchment overhang. Cut into 32 small bars.
Private Notes
Comments
Paul Hollywood uses la different recipe that I like better. I use this shortbread recipe and his caramel. Makes a perfect cookie. ¾ cup packed light brown sugar ⅓ cup sweetened condensed milk 3 tbsp. golden cane syrup (such as Lyle’s Golden Syrup)
You can pop it into the fridge while you melt the chocolate, but it's not 100% necessary. It's more important that you allow the shortbread to cool before spreading the caramel on top.
Delicious and easier than I expected! Next time I may actually increase the amount of chocolate—maybe do 8oz semisweet plus 4-6oz bittersweet or unsweetened—because the chocolate layer was pretty thin and I am a fiend.
Drizzle chocolate on top after cutting into squares. If a chocolate layer on top, too hard to cut into squares and caramel oozes out.
Overcooked the caramel and it set up like toffee and pulled off my crown! Use a candy thermometer - don't go by time and color alone!
Great recipe! I made it my own: 1- Used 2 sticks of butter in the short bread. Longer bake time but wonderfully moist & buttery result. 2- I went in on medium heat with the caramel ingredients and scorched my first batch. On the second, I combined ingredient on low and slowly raised heat over 10-15 min. Much more successful. 3- Added a couple tbsps of heavy cream to chocolate as it melted for a more spreadable, ganache like finish. 4- Sprinkled the top with flakey sea salt. Highly recommend.