This Hairy Bikers millionaires shortbread is made with a crumbly shortbread base, thick homemade caramel and a layer of milk and dark chocolate. Each square has a perfect balance of buttery, chewy and rich. Ready in 55 minutes and makes 16 generous squares.
I first made this from the Hairy Bikers Mums Know Best cookbook and it quickly became a go-to for bake sales. The combination of homemade caramel with chocolate on a proper shortbread base is hard to beat.
Millionaires Shortbread Ingredients
For the Shortbread Base:
- 225g plain flour
- 75g caster sugar
- 175g unsalted butter, cold and cubed, plus extra for greasing
For the Caramel Filling:
- 100g unsalted butter
- 100g light muscovado sugar
- 2 tbsp golden syrup
- 1 x 397g can sweetened condensed milk
For the Chocolate Topping:
- 100g milk chocolate, broken into pieces
- 100g dark chocolate (at least 70% cocoa solids), broken into pieces
How to Make Millionaires Shortbread
- Prepare the tin: Preheat the oven to 180°C (160°C Fan / Gas Mark 4). Grease a 23cm square loose-bottomed tin and line it with baking parchment, leaving some overhanging the sides.
- Make the shortbread base: Rub the cold, cubed butter into the flour and caster sugar until the mixture resembles fine breadcrumbs. Press firmly into the tin and prick all over with a fork. Bake for 20 minutes until pale golden, then cool completely.
- Make the caramel: Melt the butter, muscovado sugar and golden syrup in a non-stick saucepan over low heat. Add the condensed milk and bring to a steady simmer, stirring constantly for 5–7 minutes until thickened and golden-brown.
- Pour and chill the caramel: Pour the hot caramel over the cooled shortbread base and spread it out evenly. Cool at room temperature for 15 minutes, then chill in the fridge for at least 1 hour until firm.
- Add the chocolate: Melt the milk and dark chocolate together in a heatproof bowl set over simmering water, or in the microwave in short bursts. Pour over the firm caramel and tilt the tin to coat evenly.
- Set and cut: Let the chocolate set at room temperature for 10 minutes, then chill in the fridge for at least 2 hours. Cut into 16 squares with a hot, dry knife for clean slices.
What Are the Best Tips for Millionaires Shortbread?
- Use cold butter for the base: For the best crumbly texture, make sure the butter is cold from the fridge when you rub it into the flour.
- Stir the caramel constantly: This is the most important step. Stir without stopping for the full 5–7 minutes to prevent burning at the bottom of the pan.
- Let each layer set fully: A cool base stops the caramel soaking in. A firm caramel layer keeps it separate from the chocolate.
- Use a hot knife for cutting: Run a sharp knife under hot water, dry it, then press straight down through the layers. Repeat between each cut for clean squares.
- Do not swap the condensed milk: The sweetened condensed milk is the base of the caramel layer. Evaporated milk will not set properly and the caramel will stay runny.
- Try simple variations: Use white chocolate instead of dark for a sweeter finish, or add a pinch of sea salt on top. For another chocolate bake, try Hairy Bikers chocolate brownies.
What Goes Well With This Shortbread?
Millionaires shortbread is rich enough to serve on its own. A small square with a cup of strong tea or black coffee is perfect, as the bitterness balances the sweet caramel and chocolate.
For a dessert, warm a square briefly and serve with vanilla ice cream. These squares also work well on a bake sale table or an afternoon tea spread alongside something lighter, such as a Hairy Bikers Bakewell tart.
How Should You Store Leftovers?
Keep the squares in an airtight container at cool room temperature for 3–4 days. This keeps the shortbread crisp and the caramel chewy. If your kitchen is warm, store them in the fridge instead and let them sit out for 15 minutes before eating.
Millionaires shortbread freezes well too. Place the cut squares on a tray and freeze until solid, then transfer to a freezer bag with baking parchment between the layers. They keep for up to 3 months and thaw at room temperature.
Where Does Millionaires Shortbread Come From?
Millionaires shortbread is a Scottish creation that first appeared in the mid-20th century. The name comes from the richness of the three layers, as the combination of butter, caramel and chocolate was considered extravagant enough for a millionaire. It is also known as caramel shortcake or caramel slice in parts of the UK and Australia.
Nutrition Facts
Serving Size: 1 square (1/16th of recipe)
- Calories: 320 kcal
- Total Fat: 18g
- Saturated Fat: 11g
- Cholesterol: 40mg
- Sodium: 100mg
- Total Carbohydrate: 36g
- Dietary Fibre: 1g
- Sugars: 28g
- Protein: 3g
Frequently Asked Questions
Why is my caramel layer too soft? The caramel was not cooked long enough. Simmer it while stirring constantly for a full 5–7 minutes until it thickens and turns a light fudge colour.
How do I stop the chocolate from cracking when I cut it? Let the chocolate set slightly at room temperature before chilling it. Use a knife dipped in hot water and dried before each cut.
Can I use a different size tin? A 23cm square tin gives the best thickness for clean layers. A larger tin will make thinner, crispier slices.
Can I use milk chocolate instead of dark? Yes, but a mix of milk and dark gives the best balance. The slight bitterness of dark chocolate offsets the sweet caramel.
How does Hairy Bikers millionaires shortbread compare to other recipes? The Hairy Bikers version uses muscovado sugar in the caramel for a deeper toffee flavour. It also mixes milk and dark chocolate for a less sweet finish than most recipes.
Try More Recipes:
- Hairy Bikers Plum Crumble With Oats Recipe
- Hairy Bikers Chocolate Brownies Recipe
- Hairy Bikers Lemon Drizzle Cake Recipe
Hairy Bikers Millionaires Shortbread Recipe
Description
Make this Hairy Bikers millionaires shortbread with 225g plain flour, caster sugar, butter, condensed milk, golden syrup and chocolate. A three-layer tray bake ready in 55 minutes. Serves 16.
Ingredients
For the Base:
For the Caramel:
For the Topping:
Instructions
- Make the base: Preheat oven to 180°C (160°C Fan / Gas Mark 4). Rub cold butter into the flour and sugar to make crumbs. Press firmly into a lined 23cm square tin and prick with a fork. Bake for 20 minutes. Cool completely.
- Make the caramel: Melt the butter, muscovado sugar and golden syrup in a non-stick saucepan over low heat. Add the condensed milk and simmer, stirring constantly, for 5–7 minutes until thickened and golden-brown.
- Pour and chill the caramel: Pour the caramel over the cooled shortbread base and spread evenly. Cool at room temperature for 15 minutes, then chill in the fridge for at least 1 hour until firm.
- Add the chocolate: Melt the milk and dark chocolate together. Pour over the firm caramel layer and tilt the tin to coat evenly.
- Set and cut: Let the chocolate set at room temperature briefly before chilling in the fridge for at least 2 hours. Use a hot, sharp knife to cut into 16 squares.
