Millionaire's shortbread with homemade caramel
Buttery shortbread, thick soft caramel and a snap of chocolate. A proper bakery traybake you can make at home.
- Time2 hr
- LevelMedium
- Costabout £0.32 a head
- Oven170°C (150°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 170°C (150°C fan). Grease and line a 20cm square tin with baking paper.
- 2
Rub the flour, softened butter and caster sugar together until it clumps into a dough. Press firmly into the tin and prick all over with a fork.
- 3
Bake for 22 minutes, until pale golden. Cool in the tin.
22 min - 4
Melt the caramel butter, brown sugar, golden syrup and condensed milk in a non stick pan over a low heat, stirring until the sugar dissolves.
- 5
Turn up the heat slightly and bring to a gentle bubble. Cook, stirring constantly, for 8 minutes until thick, golden and the colour of toffee.
8 min - 6
Pour the caramel over the shortbread and level. Leave to cool and set for 1 hour.
60 min - 7
Melt the dark and milk chocolate together and spread over the caramel. Chill for 30 minutes until set, then cut with a hot knife into squares.
30 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.