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Galaxy Chocolate Millionaire's Shortbread

Galaxy Chocolate Millionaire's Shortbread

Shortbread layer, caramel layer, Galaxy milk chocolate and Galaxy treats on top
Course Dessert
Cuisine British
Keyword Traybake
Prep Time 1 hour
Cook Time 20 minutes
Setting time 2 hours
Total Time 3 hours 20 minutes
Servings 16
Calories 456kcal
Author thebakingexplorer


For the shortbread

  • 200 g Butter
  • 80 g Caster sugar
  • 225 g Plain flour
  • 60 g Galaxy chocolate chopped up

For the caramel layer

  • 170 g Butter
  • 75 g Granulated sugar
  • 80 g Golden syrup
  • 397 g Condensed milk

For the chocolate topping & decoration

  • 250 g Galaxy chocolate melted
  • 80 g Galaxy Caramel Eggs
  • 160 g Galaxy Enchanted Eggs optional
  • 45 g Minstrels
  • 2 tbsp White chocolate curls


  • 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 if you have one
  • Add the plain flour and mix in, then mix in the chopped chocolate
  • Tip the mixture into the tin and press it down with your fingers until compact and even
  • Bake the shortbread biscuit base for 20-25 minutes, until lightly golden, then leave to cool fully in the tin
  • 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 (I boiled mine for 6 minutes). This instruction is for gas hobs, for induction hobs, I find that simmering for 10-12 minutes works best
  • Take the mixture off the heat, and pour it over the shortbread base
  • Put into the fridge to set for at least 2 hours, or overnight if you prefer
  • 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 and to create an even surface
  • Place the enchanted eggs, minstrels, caramel eggs into the chocolate and press in, then sprinkle over the white chocolate curls
  • You can set the chocolate in the fridge for a quicker result, or leave at room temperature to set
  • It is best to slice this shortbread at room temperature to avoid cracking the chocolate top, remove the millionaire's shortbread from the tin and remove the baking paper. Slice carefully using a large sharp knife, it helps if the length of the knife is longer than the shortbread
  • Store any leftovers in an airtight container, kept in the fridge it will last for 2 weeks


Calories: 456kcal | Carbohydrates: 38g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 197mg | Potassium: 113mg | Fiber: 1g | Sugar: 27g | Vitamin A: 644IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 1mg