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Light & Buttery Shortbread topped with easy Homemade caramel, and Chocolate – decorated with Malteser’s, and Gold!


I have had so many requests for this recipe since my Blog has started, and I have neglected to post it till now – I am sorry for the wait! I hope it doesn’t disappoint!

I have always been a fan of Shortbread and Millionaires Shortbread but I often find that in bakeries these days or even coffee shops, the pieces are so small and thin! I love my shortbread to be thick and butter, along with the caramel and chocolate on top of that! I am not meaning to sound greedy, but as my boyfriends Mum said to me the other day – “Now THAT is how Millionaires Shortbread should be! Nice and thick and just how my Mum makes them!


This recipe is surprisingly easy, even if it does get a bit hot! I would stick at it though if you love caramel, chocolate, or shortbread because its such a yummy combination!

I decorate mine with some Malteser’s as they give a nice crunch to the sweet snack, and look pretty funky too, and some Dr Oetker Golden Chocolate balls, & Dr Oetker Gold Spray for an extra bit on the ‘Millionaires’ theme 😉


This recipe makes 16 squares!


– 190g Butter, diced
– 85g Caster Sugar
– 250g Plain Flour

– 185g Butter
– 85g Caster Sugar
– 3tbsp Golden Syrup
– 325g Condensed Milk

– 200g Milk/Dark Chocolate
– Malteser’s
– Dr Oetker Gold Spray
– Dr Oetker Gold Chocolate Balls



1) Preheat your oven to 180C/160C Fan, and line a 20cm Deep Square Tin with Parchment Paper.

2) Cream together the sugar and butter until smooth and mix in the flour until a dough is formed. It will be crumbly but the ingredients will be evenly dispersed! Firmly press the mixture into the bottom of tin and bake in the oven for 20-25 minutes until pale golden on top!

3) Once baked, remove from the oven and leave to the side. In a large saucepan pour the condensed milk, butter, sugar, and golden syrup and melt on a medium heat till the sugar has dissolved – stir frequently to stop anything from catching.

4) Once the sugar has dissolved, turn the heat up high and let the mixture come to boiling point and boil for 5-7 minutes stiring constantly so that the mixture doesnt catch. BE CAREFUL as the mixture is VERY hot and can burn you if it splashes back! The mixture will be ready when it has changed to a darker golden colour, and has thickened to a soft fudge texture!

5) Pour onto the shortbread base and refrigerate for 1-2 hours.

6) Once chilled, melt the chocolate and pour over the caramel – I stuck my Malteser’s & Gold Balls in at this point so that they moulded with the chocolate and stick, and then chill the Shortbread back in the fridge for another 1-2 hours until the Chocolate has gone hard!

7) Chop your Shortbread into the separate pieces and enjoy!


Tips and Ideas

This will keep in an airtight container for 1 week – I store mine in the fridge as its getting so much hotter recently!

You can easily use Dark Chocolate on the top, or other chocolatey bits too decorate, but this is definitely my favourite combination!



P.s. Caramocolabread? No? Okay.

Find my other Tray Bake Recipes on my Recipes Page!

You can find me on:


J x


  1. Vicky on October 15, 2022 at 2:43 pm

    20cm deep tin? Do you mean a 20cm x 20cm tin? I cannot find a 20cm deep one?!

    • Jane's Patisserie on October 17, 2022 at 2:08 pm

      Hiya! Take a look at my Millionaires shortbread ‘Back to basics’ recipe! Hope this helps! x

  2. Odelle Smith on October 15, 2022 at 8:00 am

    I love, love, love millionaires shortbread and this recipe looks absolutely gorgeous, gorgeously thick all butter shortbread with caramel and thick chocolate delicious 😋
    I can’t wait to make this!
    I’ve been looking forever for a caramel cake I’m delighted to find one on your site! I just hope that mine turns out as fabulous as yours, I’m going to have a great baking day today!
    Eating the fruits of my labour has got to be the best ever!
    Thank you very much Jane!

  3. Rachel McLean on July 7, 2021 at 6:34 pm

    Hi Jane,

    I’ve made this shortbread for the 2nd time today and it looks delicious once again 🙂

    Not sure if you’ll still see comments on this recipe but I had a quick question.

    In between pouring the caramel on to the short bread and putting it in the fridge, do you leave it on the counter to cool at all?

    I’m just conscious of warming up my fridge as the caramel retains it’s heat for quite a while in the tin.

    Thanks xx

  4. Sana on January 6, 2021 at 11:10 am

    hi do you mix the shortbread base with an electric mixer or by rubbing the ingredients together ?

  5. Dorothy on December 21, 2020 at 2:28 am

    I have tried a LOT of millionaires shortbread recipes and this is the best I’ve made. The consistency of the caramel and the ratio of all three layers was perfect. Thank you!

  6. Lealo on November 21, 2020 at 3:11 am

    also in the comments you say to use unsalted butter for the base, do you also use unsalted butter for the caramel?

    Also love all your recipes btw 😀

  7. Lealo on November 21, 2020 at 3:09 am

    I have a candy thermometer so what temp would i need to look for when making the caramel?

    • Jane's Patisserie on November 21, 2020 at 10:50 am

      I never use a thermometer for this sort of caramel, sorry!

  8. Becca on April 25, 2020 at 3:28 pm

    How do you know when the sugar is all dissolved? Roughly how long does it take? I really thought the sugar was all dissolved but when I turned up to boiling I ended up with lots of “bits”. I was stirring constantly but still sticking to bottom a bit, it wasnt a non stick pan though, do you think it would help using non stick? Thank you 🙂

    • Jane's Patisserie on April 25, 2020 at 3:31 pm

      Hiya! You know the sugar has dissolved when the mixture is smooth to look at and feel if you’re not sure – But do you mean you had darker floating bits? That just means it’s catching and it might not be the sugar not dissolving, which can come from not having a non-stick pan! x

  9. Anna on April 6, 2020 at 4:25 pm

    Hi Jane! Hoping to try this recipe but I don’t have golden syrup for the caramel. Is there anything else I could substitute for or would it be okay to omit?

  10. Mary on February 20, 2020 at 3:53 pm

    Hi Jane can I make the base and freeze it then defrost and cook it

    • Jane's Patisserie on February 20, 2020 at 7:24 pm

      Do you mean freeze the raw dough? If so yes – but just bake straight from frozen, don’t defrost it!

    • Beckie on May 6, 2023 at 3:46 pm

      Did you ever find out if it can be frozen please?

  11. Kylie on November 18, 2019 at 12:38 pm

    Could I substitute the flour for Gluten Free flour and the bake would be the same? Thank you! Love your recipes. xx

  12. Rosie on August 14, 2019 at 8:07 pm

    Please Help!
    I’ve made these quite a few times but my caramel goes crystaly, what am I doing wrong…?

    • Jane's Patisserie on August 15, 2019 at 8:52 am

      The sugar probably isn’t dissolved before you’re boiling it – let the mixture melt and go completely smooth before boiling!

  13. Kaya Heard on August 11, 2019 at 3:48 pm

    Hi Jane, I just want to say thank you so much for the cheesecake recipes, I’ve made a couple and everyone has loved them! Im just making your millionaires shortbread and whilst making the caramel I brought to the boil and was stirring continually and some of the caramel stuck to the pan. Where I was stiring some of this has come away and gone into the mixture. Any ideas what I did wrong? Thank you

    • Jane's Patisserie on August 11, 2019 at 9:07 pm

      I’m not 100% sure what you mean.. do you mean you had little lumps in the caramel? I use a plastic spatula to mix, so when mixing nothing is left on the sides of the bottom. This means nothing can burn in the mixture whilst it’s boiling!

  14. Naomi on July 31, 2019 at 10:09 pm

    Hi I’m planning on making these but not sure if it’s unsalted butter or can it be stork?


    • Jane's Patisserie on August 1, 2019 at 5:26 pm

      I would always use unsalted butter in a shortbread for the best bake.

  15. Casey on July 10, 2019 at 7:25 pm

    I may be a bit dippy here but please help.
    I’ve tried to make this today (friends favourite) the biscuit layer seems quite thin (thought was just the size of my foil tray) but the middle layer seems very thick. What have I done wrong? 😂
    Thankyou for all your recipes though. I’m sure it will be amazing when set dispite my layer mix up.

    • Jane's Patisserie on July 10, 2019 at 7:44 pm

      If you used the correct ingredients, the only difference could be the size of the tray! Also, what you may think is thick I wouldn’t if that makes sense so it could just be normal! x

  16. Dd on June 16, 2019 at 12:46 am

    My family loves shortbread all year around!

  17. Millionaires Cupcakes! - Jane's Patisserie on April 6, 2018 at 7:25 pm

    […] posting my recipe for Millionaires Shortbread recently I decided that this still wasn’t enough – I seriously adore Caramel […]

  18. Jan on August 15, 2016 at 12:54 pm

    Perfect Fantastic recipe even on the first attempt!

  19. plasterer bristol on June 30, 2016 at 5:27 am

    Oh wow, this is my faorite treat ever. and this recipe turned out just perfect for us. Thanks for sharing.


    • Jane's Patisserie on June 30, 2016 at 9:44 am

      Ohh I’m so glad you liked my recipe so much and enjoyed the treats! Thank you! ?

  20. mumoffour on June 23, 2016 at 11:46 am

    Can your traybakes be frozen if making in advance for a family gathering?

    • Jane's Patisserie on June 23, 2016 at 10:21 pm

      Yes they can! ☺️ leave out overnight to defrost x

    • mumoffour on June 24, 2016 at 6:07 am

      Thank you x

  21. Selene on January 8, 2016 at 6:24 am

    This looks fantastic! And I’ve been thinking about making shortbread since before Christmas but haven’t found a recipe that sounds as delicious as this… Being from the US, I do wonder what golden syrup is, but after reading through these comments, I’d take a guess that it is corn syrup… Can’t wait to try this out!!!

    • Jane's Patisserie on January 8, 2016 at 10:00 am

      Awwh thank you Selene! 🙂 Yes I believe corn syrup would be your best substitute but I have never personally tried it!

  22. […] From Jane’s Patisserie’s recipe: ‘Millionaire Shortbread’ […]

  23. Amy on October 3, 2015 at 8:49 pm

    Hi,I made this today and it’s lovely but a bit chewy! Should it be? How do I make the caramel a bit more goey and not so much like toffee?

    • Jane's Patisserie on October 3, 2015 at 8:58 pm

      How long did you boil it for? 🙂 Simply boil for about 1-2 minutes less time 🙂 x

  24. stephysweetbakes on June 16, 2015 at 5:51 am

    Pinning ?

  25. artybaker on June 14, 2015 at 12:14 pm

    These look so incredible! I’m inspired. I’ve never particularly liked Millionaire’s Shortbread before but now you’re making me crave it! Haha. I’ll bet they tasted delicious. 🙂

    • Jane's Patisserie on June 14, 2015 at 12:32 pm

      Thank you! I never used to be the biggest fan, but making it at home is so much better ? and it did hehe 🙂

  26. […] Millionaires Shortbread!. […]

  27. pamsyarns on June 10, 2015 at 8:32 pm

    Mmm. I love millionaire’s shortbread. It’s a family favourite. I like your idea of maltesers on the top and shall try it next time I make it!

    • Jane's Patisserie on June 10, 2015 at 9:51 pm

      It’s such an irresistible treat! And thank you, I hope you like it!!

  28. cecileodesign on June 9, 2015 at 11:55 am

    I love millionaires’ shortbread and this recipe just looks amazing! Can’t wait to try it.

    • Jane's Patisserie on June 9, 2015 at 12:10 pm

      Thank youuu! I hope you like it ☺️

  29. scarletscorchdroppers on June 9, 2015 at 7:46 am

    Mmmmm, this looks incredible!

  30. Sophie Sjösten on June 9, 2015 at 12:44 am

    Have to try these! They look great. 🙂 I get so hungry every time I read your blog posts!

    • Jane's Patisserie on June 9, 2015 at 10:13 am

      Thanks, Sophie! I get hungry writing them too hahaha 🙂

  31. More Than A Dash Of Salt on June 8, 2015 at 5:46 pm

    I’ve been waiting for this. I’m thinking this for the party in a few weeks!

    • Jane's Patisserie on June 8, 2015 at 5:50 pm

      Awwh haha I hope it goes down well!!

    • More Than A Dash Of Salt on June 9, 2015 at 9:55 am

      Jane would you be able to put up the email function on your blog? That way I could email this recipe to myself to print and store in my recipe binder :). I’m sure other people would love that function as well!

    • Jane's Patisserie on June 9, 2015 at 10:14 am

      I shall have a look into it 🙂

    • More Than A Dash Of Salt on June 9, 2015 at 10:17 am

      Awesome, thanks!

    • Jane's Patisserie on June 9, 2015 at 1:24 pm

      Hiya, I think I have done it successfully so I hope it works & helps! 🙂 x

    • Jo on February 3, 2022 at 11:39 pm

      Would you be able to use tin caramel in this instead of making it?

    • Jane's Patisserie on February 7, 2022 at 8:41 am

      Hiya! Sadly you cannot – it will not set! Hope this helps! x

  32. mypinchofyum on June 8, 2015 at 5:14 pm

    I have nominated you for the “Sisterhood of the World” Bloggers Award. Please check it out. 🙂

  33. theblushingbaker on June 8, 2015 at 4:51 pm

    Reblogged this on the blushing baker and commented:
    I am going to try these out in my kitchen!! Now you try them in yours!!! Amazing recipe and photos. ❤️

  34. theblushingbaker on June 8, 2015 at 4:50 pm

    This looks amazing!!! I can’t wait to try it in my kitchen!!

    • Jane's Patisserie on June 8, 2015 at 4:54 pm

      Awwh thank you!!!

    • DancerBaker on May 6, 2019 at 4:20 am

      Hi, I’m the US would I use salted or unsalted butter? Thanks!

    • Jane's Patisserie on May 6, 2019 at 3:33 pm


  35. Linda on June 8, 2015 at 4:32 pm

    OMG!! These look delicious!! I’ve pinned them! 🙂

    • Jane's Patisserie on June 8, 2015 at 4:33 pm

      Thank you!! And hehe thank you again! ❤️

  36. shivangisachdeva on June 8, 2015 at 4:16 pm

    Looks amazing. What is golden,syrup basically? I don’t think I’ll get it anywhere in my locality.

    • Jane's Patisserie on June 8, 2015 at 4:21 pm

      Thank you! Its basically a Light Treacle Syrup if that helps? I’m not sure if you can make it – but its a thick sugary syrup found in the Uk everywhere – same thickness as Honey, so maybe you could try that? x

    • shivangisachdeva on June 8, 2015 at 4:26 pm

      Ok, thank you?

  37. Natascha's Palace on June 8, 2015 at 2:11 pm


  38. Marisa on June 8, 2015 at 12:43 pm

    Absolute perfection:)

  39. aleciabakes on June 8, 2015 at 10:57 am

    hi jane. my chocolate cracked when i was cutting it. how did you get yours to cut so nicely?

    • Jane's Patisserie on June 8, 2015 at 10:58 am

      I just used a very large sharp knife 🙂 but you can heat the blade so it goes through more smoothly if it tends to crack? x

    • aleciabakes on June 8, 2015 at 10:59 am

      thanks. i’ll try that

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