Millionaire’s Shortbread, also known as a Caramel Slice, is just pure heaven basically! Buttery shortbread, rich sweet caramel, and then a layer of delightful chocolate. What more could you want?! I can’t think of anyone I know that doesn’t like this combination. It’s pretty much a guaranteed success whoever you bake it for, and it only takes a few ingredients to make too. When I first made Millionaire’s Shortbread I found it so hard to get neat slices without cracking the chocolate or smearing melted chocolate into the other layers. Luckily I’ve figured out a great way to avoid these problems and I’ve explained my method of getting neat slices of Millionaire’s Shortbread further along in this post!
Step by step…
I started by making the shortbread, I mixed the butter and caster sugar together until creamy, then I stirred in the flour until a dough formed.
Then I tipped the mixture into the lined tin and pressed it down until it was compact. I baked it for 25 minutes, then left it to cool.
To make the caramel I melted butter, caster sugar, light brown sugar and condensed milk over a low heat. Then I turned the heat up and brought it to the boil, I let it boil for about 7 minutes then I took it off the heat and poured it over the shortbread base. I put it in the fridge to set.
Once the caramel was set, I melted some milk chocolate and poured it over the top. I smoothed it out, then sprinkled on some gold edible glitter.
How to slice Millionaire’s Shortbread neatly
The best way I’ve found to slice Millionaire’s Shortbread is to use a very sharp knife that’s been held under hot running water. Dry the knife off carefully, then gently press it onto the set chocolate. Only cut through the chocolate layer, if you keep pressing down you will smear melted chocolate into the caramel and biscuit layers. Keep wiping the melted chocolate off the knife, and putting it back under hot water if it cools down. Always dry the water off before cutting. Once you’ve cut through the chocolate layer only, pop it back in the fridge for 20 minutes. Remove from the fridge, then cut through the rest of the layers (you don’t need to heat the knife this time). And you should get neat clean layers!
Oh my this Millionaire’s Shortbread is so good! The chocolate and biscuit balance out the sweet caramel perfectly, the combination of layers is superb.
Recommended equipment & ingredients*
|8″ Square tin||Mixing bowls||Cooling rack|
|Kitchen scales||Edible glitter spray|
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More millionaire’s shortbread recipes…
|Galaxy Golden Egg Millionaire’s Shortbread||Vegan Millionaire’s Shortbread||Snickers Millionaire’s Shortbread|
Buttery shortbread, gooey caramel and chocolate - heavenly!
For the shortbread layer
- 200 g Butter
- 75 g Caster sugar
- 250 g Plain flour
For the caramel layer
- 150 g Butter
- 75 g Caster sugar
- 75 g Light brown sugar
- 397 g Can of condensed milk
For the chocolate layer
- 200 g Chocolate I used milk chocolate
- Gold edible glitter or sprinkles (optional)
Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, line a 8" square tin with greaseproof paper. I grease the tin first with a little butter to help the paper stick to it
To make the shortbread biscuit base mix the caster sugar and butter together into a bowl until creamy, using a spoon or an electric mixer
Add the plain flour and mix in by hand with a spoon
Tip the mixture into the tin and press it down until compact and even
Bake the shortbread biscuit base for 20-25 minutes until lightly golden, then leave to cool fully
To make the caramel, put all of the ingredients into a pan on a low heat and stir until everything is melted together
Bring the mixture to the boil, stirring continuously, and let it boil for 5-7 minutes until thick and golden
Take the mixture off the heat and pour into the tin over the shortbread base
Put into the fridge to set for at least 2 hours, or overnight
Melt the chocolate in the microwave. Blast for 30 seconds, then stir, then blast in 10 second intervals stirring between each one until melted
Pour the chocolate over the caramel and smooth it out, tap the tin onto your work surface a few times to remove any air bubbles
Sprinkle on glitter or sprinkles if using, then leave the chocolate to set either at room temperature or in the fridge for a quicker result
The best way I've found to slice Millionaire's Shortbread is to use a very sharp knife that's been held under hot running water. Dry the knife off carefully as it will be hot, then gently press it onto the set chocolate. Only cut through the chocolate layer, if you keep pressing down you will smear melted chocolate into the caramel and biscuit layers. Keep wiping the melted chocolate off the knife, and putting it back under hot water if it cools down. Always dry the water off the knife before cutting. Once you've cut through the chocolate layer only, pop it back in the fridge for 20 minutes. Remove from the fridge, then cut through the rest of the layers (you don't need to heat the knife this time). And you should get neat clean layers!
Store any leftovers in an airtight container, kept in the fridge it will last for 2 weeks
If you like this, check out more of my Millionaire Shortbread recipes!
Pin it for later!