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Raspberry & White Chocolate Millionaire's Shortbread

Raspberry & White Chocolate Millionaire's Shortbread

Buttery raspberry and white chocolate shortbread, gooey caramel, white chocolate and freeze dried raspberry topping
Course Dessert
Cuisine British
Keyword Millionaire's Shortbread
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings 16
Calories 444kcal
Author thebakingexplorer


For the shortbread

  • 200 g Butter softened
  • 80 g Caster sugar
  • 1 tsp Vanilla extract
  • 225 g Plain flour (all purpose flour)
  • 50 g White chocolate chips
  • 10 g Freeze dried raspberries

For the caramel

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

For decoration

  • 225 g White chocolate
  • 10 g Freeze dried raspberries


  • 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 ideally an electric mixer if you have one
  • Add the plain flour and mix in until a dough forms
  • Then add the freeze dried raspberries and white chocolate chips and mix in briefly until evenly distributed
  • Press the shortbread base into the tin 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)
  • Take the mixture off the heat, then pour the caramel over the top of 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. Break into pieces and put in a microwave safe bowl. 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
  • Sprinkle over the freeze dried raspberries
  • 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: 444kcal | Carbohydrates: 48g | Protein: 5g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 212mg | Potassium: 162mg | Fiber: 1g | Sugar: 37g | Vitamin A: 649IU | Vitamin C: 1mg | Calcium: 112mg | Iron: 1mg