If you’re looking for an easy and delicious dessert recipe, look no further than Millionaires Shortbread! This classic Scottish treat is made with just a few simple ingredients, and it’s perfect for any occasion. Plus, it’s always a hit with kids and adults alike. This delicious and indulgent treat can be enjoyed by bakers of all levels of experience. So why not give it a try? You won’t be disappointed!
Best Recipe For Millionaires Shortbread Caramel
This delicious treat is made up of a shortbread base with caramel and milk chocolate. You can find multiple variations that substitute or add ingredients to cater for different tastes, dietary requirements or ingredient availability!
Caramel shortbread, also known as caramel squares, caramel slice, millionaire’s shortbread, millionaire’s slice, chocolate caramel shortbread, and Wellington squares is a biscuit confectionery item composed of a rectangular, triangular or circular shortbread biscuit base topped with caramel and milk chocolate. Sometimes I use dark chocolate but you can change this depending on taste.
How To Make The Shortbread For Your Caramel Squares
Start with making the shortbread. This doesn’t take long to do. I put on my ingredients in my kitchen aid and use the paddle accessory and mix until partially combined. Place the mixture evenly in your brownie tins and press down until the base is covered and even. Prick all over with a fork but not right through. Bake in the oven for about 26 minutes until golden brown. Leave in the tin to cool.
How To Make The Caramel For Caramel Slice
Melt the butter and sugar in a medium-hot pan then add the caramel. With a metal whisk mix constantly then when it starts to boil keep mixing for about 5 minutes until it thickens. Take off the heat and pour equal amounts on top of your shortbread. Place in the fridge to set.
How To Cut Millionaire’s Shortbread
When the caramel is set, (it should be quite firm) melt the chocolate and pour it over your caramel. When the chocolate is about to set (but not quite), this is the time to cut your caramel shortbread into squares. If you wait for the chocolate to set and harden when you cut it will crack and you won’t have a clean-cut slice.
TIP: If the chocolate has set and hardened run your cutter under hot water from the kettle. Wipe with kitchen towel and cut. This will slightly melt the chocolate so you can cut without cracking the chocolate.
Do you just want to make shortbread? Try my really easy Shortbread recipe. It’s probably the quickest treat to make when you’ve little time on your hands!
Millionaire’s Shortbread Ingredients
Dark Brown Sugar
Milk or Dark Chocolate
White Chocolate (optional)
For the full quantities and method scroll down to the recipe.
Kitchen Aid – For the shortbread
Small pan – For the caramel
Stainless Steel Whisk – To mix the caramel
Glass bowl – To melt the chocolate
2 x Brownie tins or a swiss roll tin
Baking Paper – To line your tins
Cutter – To slice your delicious treat into squares
Easy Millionnaire’s Shortbread | Caramel Slice Recipe
- 500 g Plain Flour
- 150 g Caster Sugar
- 175 g Butter (Softened)
- 100 g Unsalted Butter
- 100 g Dark Brown Sugar
- 794 g Condensed Milk
- 300 g Milk Chocolate (Plain or Milk)
- 50 g White Chocolate
- Pre-heat oven at 160° Fan and grease and line 2 Brownie Tins
- Mix the flour and caster sugar in a bowl. Rub in the butter until finebread crumbs. This can be done in your electric mixer if you have one. Knead together then press into the tins.
- Prick the shortbread lightly with a fork and bake for about 26 minutes or until golden brown. Cool in tin.
- Melt the butter and sugar in a pan and add the condensed milk. Bring to the boil and with a stainless steel whisk mix consistantly for about 5 minutes until it's thickened slightly.
- Pour over the shortbread and leave to cool. For a quicker set time place in the fridge.
- Melt the milk chocolate in a glass bowl, either over a pan of water or use the microwave for a few seconds. Do this also with the white chocolate.
- Pour the milk chocolate over the set caramel and spread out with the back of a tablespoon. Drop a few blobs of the white chocolate on top of the milk chocolate and spread out with a fork to make a pattern.
- Leave to cool until it's nearly set but not quite solid. Lift the caramel shortbread out of the tin and cut into 9 squares for each tin. Let it set completely and store in an air tight container.