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A complete ‘how-to’ guide on how to make millionaires shortbread! A homemade shortbread base, homemade caramel filling, and a chocolate topping. 

So it’s been a while since I posted my last ‘back to basics’ post – my last being my no-bake lemon cheesecake post in May last year! And after the success of my youtube video on how to make Millionaires Shortbread, I thought I’d do the blog post for it too! 

I have obviously made quite a few millionaires shortbread recipes already, but I thought I would cover it down to every last detail. Basically, completely dumb it down into the ground so that if you are scared to make it, you won’t be any more!


For the shortbread, it really is quite basic – you can do it by hand, or in a food processor, or in a stand mixer, or with an electric hand mixer. You just want to mix the sugar and butter together until creamy, and then add the flour and combined until a dough is formed.

If you are doing this by hand, you can add all three ingredients together, making sure the butter is cold and cubed, and rub the mixture together with the tips of your fingers until it creates a bread crumb texture. Then, you effectively knead it together to form the dough.

I always tend to use classic unsalted block butter but you can use a baking spread for this bit if you prefer. I just prefer the taste when it comes to real butter. When using a mixer to make it, you add the butter and sugar together, beat until creamy, and then add in the flour and combine.


Press the shortbread into a lined tin – I use a 9″ square tin – and make sure it’s even. I use a 9″ square tin as it’s the ultimate depth for the number of ingredients I use! If you use a smaller tin, it will take longer to bake – if you use a larger tin, you might have issues as the shortbread really isn’t that thick. 

You bake it in the oven at 160ºc in a fan oven, 180ºc regular, and bake until it’s starting to golden. When it’s starting to golden, and it’s been in for at least 20-25 minutes, you’ll know it’s baked through.


For the caramel, you REALLY have to work on it. You can’t cheat and use a tin of carnations caramel and stick it on top as it doesn’t set. You can’t really skip the steps, as it really is a caramel. I don’t often make my caramels from complete scratch as many of my readers prefer the easier versions, and I get that, but for millionaires shortbread? You do.

You have to make sure to stir the caramel a lot to prevent it from catching and burning. I use a medium level of heat, and a larger pan so its easier to stir. You have to be careful as it obviously does get VERY hot, but it’s worth it. It is delicious and heavenly.

I use a gas hob because I much much prefer it for making caramel. I get that not everyone has gas though – some have electric, some have induction – but on my gas hob, I usually use between level 7 and 6 of strength on a medium-size ring, on my 9 level hob. 

You want to use actual unsalted butter – as it creates the best caramel. I use golden syrup, because it creates the most wonderful caramel, as I explain in my video. If you can’t access golden syrup, however – I suggest using the caramel from this recipe post instead

Caramel problems

I’ve received comments about people getting little dark coloured lumps in the caramel, and this is down to catching. Once it’s caught, there isn’t really anything you can do, other than preventing it from getting any more burnt. 

If your caramel is grainy by the end, that’s because you didn’t dissolve the sugar properly at the beginning. You really want to slowly melt the condensed milk, golden syrup, sugar and butter together before it starts to boil – then it will be lovely and smooth. 

The timing is something I can’t really narrow down on. It takes between 5-7 minutes to boil. This can vary depending on the type of stove you use, the brand of ingredients, the pan you use, and so on. I don’t boil the caramel to temperature, and I never have. 

Once you have poured your caramel onto your shortbread, you have to leave it to set. I usually do this in the fridge because it’s quicker. Once it’s set, you add the chocolate! 


The chocolate part is quite straight forward – you just want to melt it, and cover the top, and let it set as well. I used a mix of milk and white chocolate, but you can use whatever you fancy! All milk, all dark, all white.. or all three! Any flavour you fancy too. It’s epic and easy.

I find it easier to melt my chocolate in a microwave, but this is something I have done many times. I know my microwave in and out, but if you don’t have on, you can melt your chocolate in a double boiler which is a bowl, over a pan of simmering water. 

Of course, once you have decorated your millionaires with the chocolate, you need to leave it to set. I find it easier to set it in the fridge as it’s much quicker, but that is optional. If you set it at room temperature, then it will take longer but it will be easier to portion. 


So… once you’ve reached the end of making it, you enjoy it. However, cutting it up can be an issue for some. As I used a 9″ square tin, I use a 26cm knife to cut it. This is because the knife is larger than the traybake, and it makes it a hell of a lot easier. I tend to make sure it’s straight, score the chocolate ever so slightly, and then just cut straight down. 

You can try a few different other things, such as scoring the chocolate when it’s not fully set yet, or heating the knife before cutting – but honestly, I just find using a large and sharp knife and going straight down is the best method for me. Some people even try cutting the traybake upside down so that the chocolate is the last bit you cut through. 

Top tips 

If you find once your millionaires shortbread is finished, that the caramel is rock solid and more like toffee, you overdid it slightly on the boiling. It’s best to keep and store it at room temperature from now on, so it’s at least not fridge cold hard. If your caramel is too soft, you didn’t do it for long enough, so should definitely be kept in the fridge.

You want to use a good quality pan if you can, as some pans have a very thin base. Basically, if the base is too thin, you might burn the caramel. So if you are worried, take the temperature down a notch and do it for a little longer instead to prevent any catching!

You also want to use a flat bottomed spatula, like these ones. Using a spatula with a sharp corner means you can really scrape the caramel, and prevent it from catching in the corners!

Millionaires Shortbread!

A complete 'how-to' guide on how to make millionaires shortbread! A homemade shortbread base, homemade caramel filling, and a chocolate topping. 
Print Pin Rate
Category: Traybakes
Type: Millionaires Shortbread
Keyword: Caramel
Prep Time: 20 minutes
Cook Time: 40 minutes
Setting Time: 3 hours
Total Time: 4 hours
Servings: 16 People
Author: Jane's Patisserie


Shortbread Ingredients

  • 200 g unsalted butter
  • 100 g caster sugar
  • 275 g plain flour

Caramel Ingredients

  • 200 g unsalted butter
  • 3 tbsp caster sugar
  • 4 tbsp golden syrup
  • 397 g condensed milk (one tin)


  • 200 g milk chocolate
  • 100 g white chocolate


  • Preheat your oven to 180ºc/160ºc fan, and line a 9x9inch deep square tin with parchment paper.
  • Cream together the sugar and butter in a stand mixer with the paddle attachment until smooth – 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!
  • 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 until the sugar has dissolved – stir frequently to stop anything from catching.
  • 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 doesn’t 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 slightly darker golden colour, and has thickened to a soft fudge texture!
  • Pour the caramel onto the shortbread base and leave to set for an hour in the fridge.
  • Once set, melt the milk chocolate and pour over the caramel – melt the white chocolate and pour over too - swirl it into the milk chocolate with the end of a cake skewer so it forms a pretty pattern.
  • Chill the shortbread back in the fridge for another 1-2 hours until the chocolate has gone hard**!
  • Chop your shortbread into the separate pieces and enjoy!


  • This will keep in an airtight container for at least 1 week – if they last that long!
  • If you can't access golden syrup, you can give corn syrup or honey or similar a go, but I have not tested these as much. Alternatively, you can use my millionaires flapjacks caramel!
  • If your caramel is rock solid when you remove it from the fridge, you have slightly over done it. Not to worry though, when you pour the chocolate on, leave it to set at room temperature rather than in the fridge and it should soften the caramel slightly.
  • **If you struggle to cut your shortbread and tray bakes without the chocolate cracking on top, set it at room temperature rather than in the fridge and it’ll be softer so therefore won’t crack when you cut it!
  • I recommend using a 9" square tin like this one!
  • I also recommend using a spatula like these to prevent any catching!
  • And if you are wondering - this is the golden syrup I use


Find my other Traybake Recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Matthew on May 5, 2024 at 12:19 pm

    Hi there, I have a 10” square tin how would you scale up the recipe so that it is a good thickness for a 10” size, so I don’t have to buy a 9” tin 🙂

  2. Dan liddiiatt on May 4, 2024 at 7:31 pm

    5 stars
    Hi there my woman and I have both made this and it’s the best 1 yet and the family all say it’s banging thank you for your recipes keep up the fantastic work well played 5*

  3. Jenna on May 2, 2024 at 11:19 am

    4 stars
    Hi, I have made these a couple of times now and both times the caramel has had a grainy like texture. How do I stop my caramel from being grainy

    • Jane's Patisserie on May 4, 2024 at 12:53 pm

      Hey! This usually means you aren’t dissolving the sugar enough before starting to boil the caramel so it becomes grainy x

  4. Bradley on April 29, 2024 at 11:42 pm

    5 stars
    Hiya Jane. Love the recipe. My mum makes it all the time and she has your book. I noticed that my shortbread seems a bit soft but still kinda crunchy, if that makes sense. It’s nice and I love the texture, but I’d love to know if I did something wrong cause I followed every bit of the recipe and I feel like I’ve slightly messed up the biscuit layer a bit. Thanks.

    • Jane's Patisserie on May 4, 2024 at 12:54 pm

      Hey! It does sound like your oven temp might be slightly too hot, but otherwise it sounds good to me! x

  5. Harriet on February 2, 2024 at 8:04 am

    I’ve always been intimidated at the thought of making caramel but my son wanted to make these for his school bake sale. They are AMAZING! The recipe was easy to follow, they are absolutely delicious and they look fantastic. A big hit we will be making them again and again, thank you.

  6. Kim on January 28, 2024 at 11:36 am

    5 stars
    I have made this for the first time today. I am unsure if I cooked the caramel for long enough, I was worried it would go drastically wrong if I left it longer than the recipe said. It was a golden light colour but not like the picture. Hopefully it works 😬

    • Sarah Lovatt on February 12, 2024 at 10:19 am

      Can this be made with tinned caramel?

    • Jane's Patisserie on February 14, 2024 at 11:22 am

      No, you need to make it yourself x

  7. Ange on January 25, 2024 at 5:10 pm

    5 stars
    These are a treat, not cheap to make but considering you’d pay £2.50+ for one in a cafe and they’d be inferior to these, I think they’re worth it. They turned out perfectly. Definitely use a hot knife to cut them.

    • Tammy on March 3, 2024 at 9:32 am

      Hi Ange, I don’t bother making g my shortbread. I buy 2 packets of shortbread fingers, add some melted butter , job done. So much easier x

  8. Orla on December 23, 2023 at 2:57 pm

    Can you use tinned Carnation Caramel instead of condensed milk or just substitute it for the second layer ?

    • Tracey on January 19, 2024 at 2:23 pm

      No … tinned caramel is far too soft.

    • Ruby on February 7, 2024 at 6:44 pm

      Yes you can!! You just need to heat it up so it goes nice and thick!

  9. Keith on December 18, 2023 at 6:29 pm

    Can light brown sugar be used instead

    • Emma on January 23, 2024 at 7:31 pm

      Brown sugar makes butterscotch, white sugar makes caramel. You can substitute brown sugar, but your caramel layer will just taste slightly different, more treacly if that makes sense. I’m sure it would still be very nice though.

  10. Aud on December 18, 2023 at 10:25 am

    5 stars
    What if I don’t have a paddle attachment & only beater’s ?

    • Jane's Patisserie on December 27, 2023 at 1:19 pm

      I’d recommend making the shortbread by hand instead x

  11. Charlotte on August 11, 2023 at 1:46 pm

    Can you use gluten free plain flour instead?

  12. Nicole Gutter on July 1, 2023 at 2:11 pm


    My caramel completely split apart to just butter. How do I fix?

    • Jane's Patisserie on July 18, 2023 at 2:04 pm

      This means you have overheated the caramel, or boiled for too long – you need to take it off the heat and beat it like crazy to bring it back!

  13. Nikki on June 29, 2023 at 11:56 am

    Hi Jane, I absolutely love this recipe!! Definitely a firm fav in our house. Can I ask if and how you can store left over caramel? I made too much so thinking I could keep until next week’s batch hehe. Many thanks in advance, Nikki xx

    • Jane's Patisserie on July 3, 2023 at 2:05 pm

      Hiya! Theoretically there shouldn’t be any leftover caramel as the quantity designed is perfect of the recipe as the caramel will set solidly once made and left. x

  14. Sam on June 13, 2023 at 3:46 pm

    5 stars
    Thank you so much for your wonderful recipes! Do these need to be kept refrigerated after baking? I was hoping to post some to a friend but didn’t know if the condensed milk in the caramel would go weird! Thank you 🙂

    • Jane's Patisserie on June 19, 2023 at 11:27 am

      Hiya! They can be stored at room temperature – condensed milk is a heat treated product so it’s fine! x

  15. Nicky on April 22, 2023 at 7:18 am

    Hi, wanted to make these as salted caramel, do i just need to add salt to the caramel mixture? And how much salt please? Thank you!

  16. Dianne Devine on March 26, 2023 at 10:22 pm

    Thanks for the recipe! Made it tonight and tasted delicious! However, the layers were not even like yours ~ not enough chocolate and lacked height. I followed the recipe meticulously and encountered no issues. Even purchased the recommended tin etc.

  17. Anne on January 20, 2023 at 7:32 pm

    5 stars
    Hi Jane,

    Thank you for this recipe! I already made this a few times. How many days can i store the caramel shortbread in the fridge before it goes bad?

    • Jane's Patisserie on January 30, 2023 at 11:29 am

      Hiya! They will keep for at least 1 week, hope this helps! x

    • Hayley on May 25, 2023 at 8:33 am

      If using 9by13 tin what quantity of ingredients for millioaire shortbread

  18. Peter on December 9, 2022 at 5:50 pm

    5 stars
    Hello Jane, that’s a great recipe. I’ve always wanted to make them but making caramel has always put me off. Tried it today but did have a couple of issues.

    I’d left it in the fridge for an hour and a half after pouring the caramel over the shortbread. It felt nice and firm when I came to put the chocolate on it. I let the choclate set for 2 hours but when I took it out and put the knife too it, the chocolate cracked, while the caramel was a lot softer than I thought and oozed out a bit. Essentially it’s soft slightly sticky caramel. It’s entirely edible just didn’t come out the way yours did in the Youtube video.

    Now I think the issue for the caramel is one or both of two things:
    a) I used a baking spread rather than butter
    b) I didn’t boil it for long enough

    With the chocolate I didn’t score it as it set which I’d say is the most likely reason it cracked.

    What are your thoughts, thanks

    • Jane's Patisserie on December 15, 2022 at 1:34 pm

      Hiya! Caramel should be made with butter, but it may not have been boiled for long enough either! Also, try warming your knife before portioning! Hope this helps x

  19. Sharon on December 9, 2022 at 1:23 pm

    5 stars
    Do you have a thermomix method or are you possibly able to provide one ?

  20. Emily on November 22, 2022 at 5:59 pm

    5 stars
    Love this recipe. Just wondering if these can be frozen?

    • Jane's Patisserie on November 28, 2022 at 3:52 pm

      Absolutely, for up to 3 months! Hope this helps! x

  21. Harriet Thomas on November 19, 2022 at 8:27 am

    Hi Jane,
    We picked up light condensed milk when we were shopping, will this still work for the caramel, or do we need full fat?

    • Jane's Patisserie on November 28, 2022 at 3:35 pm

      Hiya! Sadly you do need full fat for the best results. Hope this helps! x

  22. Rachel on November 15, 2022 at 8:04 am

    I tried to make these for the first time yesterday, I was nervous about the caramel but that turned out perfect! I had a slight problem with the shortbread- it just didn’t taste quite right, it tasted a bit floury and plain. I’m sure I measured the ingredients correctly, could this be because I over / under mixed it?
    Apart from that, it tasted amazing! Thank you for such a great recipe!

    • Jane's Patisserie on November 16, 2022 at 10:18 am

      Hiya! Yes this would be the reason. Hope this helps! x

  23. Kevin Scott on November 11, 2022 at 9:52 pm

    5 stars
    In Canada you can only get condensed milk in 300ml tins. Is that OK or should I supplement with another partial tin?

    • Jane's Patisserie on November 16, 2022 at 9:35 am

      Hiya! I would supplement to make up the full weight for the best results. Hope this helps! x

  24. Bethany on November 2, 2022 at 4:41 pm

    Hey, I make this all the time and absolutely love it. However the last 2 times I’ve made the caramel, it’s split! Did you know why this is happening?

    • Jane's Patisserie on November 14, 2022 at 3:39 pm

      Hiya! Have you changed anything at all? Such as equipment, ingredients, or even type of hob? x

  25. Natalie on October 18, 2022 at 4:02 am

    Does the butter have to be room temp for the shortbread and the caramel? Or can it be used straight from the fridge?

    • Jane's Patisserie on October 21, 2022 at 10:50 am

      Hiya! Either should work – but for my shortbread, it tends to be slightly more towards room temp! Hope this helps! x

  26. Florrie on October 2, 2022 at 12:16 am

    Hi Jane!
    Thank you for your recipes. I’ve just made this using your book, and I used cooking milk chocolate for the chocolate.
    However, it’s just dawned on me that probably normal chocolate might have been better for this.
    Do you have a recommendation for the type of chocolate to use?
    Love your books!
    Thank you – Florrie

    • Jane's Patisserie on October 3, 2022 at 2:51 pm

      Hiya! I usually just use supermarket own! Hope this helps! x

  27. Jenni on September 28, 2022 at 6:51 pm

    5 stars
    Hi Jane!

    Can I make my Shortbread dough the night before, refrigerate and then bake the next morning once it comes to room temperature and placed into the tin?

    • Jane's Patisserie on October 6, 2022 at 3:49 pm

      Hiya! Yes this should be fine! Hope this helps! x

  28. Lisa on August 30, 2022 at 8:19 am

    Do you know what temperature the caramel should reach. I think this might be safer than judging by colour. Thanks

    • Jane's Patisserie on September 1, 2022 at 3:04 pm

      Hiya! Unfortunately I have never done it to a temperature – I only do it to the look, feel and time. Hope this helps! x

    • Talisa on October 30, 2022 at 9:03 am

      Hi Jane,

      I just made these and they’re delicious but my caramel was slightly too pale? Do I need to boil it for longer next time? Ooh what shall I do to achieve a darker colour caramel? Thanks

    • Jane's Patisserie on November 3, 2022 at 8:52 pm

      Hiya! As long as it sets well and tastes yummy, you don’t need to change it! If not, you may need a higher heat. Hope this helps! x

    • Hank on December 17, 2022 at 3:54 pm

      I use 113C and it’s works well

  29. Kerry on August 16, 2022 at 6:47 pm

    How much should I adjust the time for short bread base if I want to put two in the oven to cook?

  30. Melissa on July 14, 2022 at 9:52 pm

    Could you make a raspberry millionaires shortbread? I had one once and it was delicious but I can’t find a recipe anywhere!

    • Pete on August 19, 2022 at 1:41 pm

      Just add 20g of freeze-dried raspberries to the shortbread mix Melissa 🙂

  31. Sammy on May 6, 2022 at 11:42 pm

    Hi Jane

    I love this recipe! I have a request from my son though, he has recently seen a millionaires made with chocolate caramel… do you know what I’d add to this recipe to make a chocolate flavoured caramel?!

  32. jess on February 27, 2022 at 5:20 pm

    is there supposed to be 200g butter in the caramel just made it and it’s so liquidy it cannot be right? looked up other recipes and looks like you’ve mixed up the amounts for sugar and butter..

    • Jane's Patisserie on March 6, 2022 at 1:31 pm

      This recipe is correct – I use it on all of my millionaires shortbread recipes. If the caramel you have made is too liquid, you either used evaporated milk instead of condensed milk (which will not work), or not boiled it for long enough, or not let it set for long enough. x

    • Angela Swinburne on July 12, 2022 at 2:11 pm

      5 stars
      I made these for the first time today and they turned out perfect. The recipe was easy to follow with plenty of tips and produced a delicious treat. Thanks x

  33. Lauren on February 17, 2022 at 10:59 pm

    Hi Jane, I love this recipe 😊 would it be possible to add freeze dried raspberries to the shortbread mix? If so how much would you recommend?

    • Jane's Patisserie on February 22, 2022 at 1:43 pm

      Hiya, yes of course – yum! Id recommend adding 10-15g. Enjoy! x

  34. Kelly on February 5, 2022 at 6:40 pm

    4 stars
    I’ve made this today and it’s a hit. However, on some of the cuts, the chocolate is coming away from the caramel. It’s almost falling off. What could I have done to cause this?

  35. Becky on February 2, 2022 at 7:56 pm

    Hi Jane.
    Attempting to make this for the first time so thanks for all the tips.
    I have cooked my shortbread (made in an electric mixer) for 30 minutes in the end, but it looks a bit spongey, not shortbready! What have I done? Could it be because I used stork rather than butter? It made a good dough, just looks a bit springy. I’m making this again next week for a competition at work so all tips appreciated!
    On the upside my first time making caramel was a success! Xx

    • Jane's Patisserie on February 3, 2022 at 1:37 pm

      Hiya! It may be slightly overbaked – try making by hand next time to see this makes a difference! Hope this helps! x

  36. Gemma on January 30, 2022 at 9:42 pm

    4 stars
    Made this today, think I overdid the caramel but carried on and made it anyway but left it out of the fridge to set. Poured on the chocolate then made the mistake of setting in the fridge. Now the caramel is so hard I can’t cut it! Its been out of the fridge for a few hours now and still not softened 😭 not sure what to do! Any suggestions or have I completely ruined it?

    • Pauline on April 29, 2022 at 11:54 am

      Hi Jane, this shortbread is amazing. I make it often to give to all of my carers and everybody loves it. Thanks

  37. Lauren on November 2, 2021 at 2:29 pm

    5 stars
    This recipe was so so so good! The caramel was Devine The only change I made was to add cornflour into the shortbread base. I make shortbread all the time and this little trick keeps it crumbly and i think a better texture.

    • Calum on December 27, 2021 at 7:37 pm

      Yes re cornnflour

    • Mel on May 22, 2022 at 9:47 pm

      hi, how much cornflour would you add?

  38. Katrina on October 22, 2021 at 6:54 pm

    5 stars
    Hi Jane,
    Amazing recipe, but I’m having trouble with the chocolate when cutting it.
    If I put it in the fridge, the chocolate blooms then cracks when I cut it.
    If I set it all at room temp it still cracks when I cut it.
    What am I doing wrong?
    It never has a clean finish 😬

    • Babsie on December 9, 2021 at 2:54 pm

      Have you tried warming the knife in hot water before cutting it? Also, maybe when slightly softened but still hardening you could try making lines in the chocolate so it cuts more equally?

    • Laura on December 11, 2021 at 10:52 pm

      I used to have this problem before I used a bigger knife! Bigger the knife the better. Make sure it overlaps both sides of the shortbread then literally straight down. I sat mine out of the fridge for an hour then cut it x x

    • Nicol gubb on December 16, 2021 at 5:19 pm

      5 stars
      Absolutely fantastic. Wishing I had read everything first so caramel didn’t catch but so delicious. I used Cadbury milk chocolate for the topping which was yummy. Will definitely make this again!

    • Tracey Lloyd on January 16, 2022 at 3:31 pm

      I wonder if it would help to temper the chocolate? I just keep back about 1/3rd of the chocolate when I’m melting it, chop it finely and then when the rest has melted, take it off the heat and stir it in. I did that last
      night when I made this and it cut beautifully. Probably better not to put it in the fridge, I’d have thought, as that would definitely make it crack.

  39. Bethany on October 17, 2021 at 12:21 pm

    Hi can these be frozen please?

    • Jo on April 3, 2022 at 10:44 am

      Hi, yes it can be frozen and stored for up to three months!

  40. Bethany on October 16, 2021 at 4:45 pm

    Hi, can these be frozen once baked please?

  41. Amanda on October 14, 2021 at 11:02 am

    5 stars
    Another wonderful recipe, Jane, thank you so much! Everything I make from your website comes out perfectly and the feedback from friends and family is always great.

  42. Florence Starkey on September 25, 2021 at 10:19 am

    Can you use lighter evaporated milk?

    • Jane's Patisserie on September 28, 2021 at 7:05 pm

      NO, definitely not!! You MUST use condensed milk as listed! x

  43. Claire cook on September 4, 2021 at 3:19 pm

    5 stars
    Hi. I made this yesterday and it came out so well. I did cook my caramel for 1 minute 30 longer as a previous recipe I used said 10mins. This made it more like a fudge but it was absolutely delicious.

    I was just wondering though, can the butter be substituted for stork?

    • Sheridan on December 4, 2021 at 11:15 am

      I tried a substitute once and it didn’t work as well, the caramel didn’t seem to look as good as when you use on salted butter

  44. Sophie on August 28, 2021 at 12:35 pm

    Hi Jane love your recipes. Just wondering I only have a 8 inch square tin will the recipe be ok to make or will I have to adjust the baking time slightly and amount of ingredients?

    • Becky on May 22, 2022 at 3:16 pm

      Hi I’ve made this recipe many times but today th caramel thickened nicely but when I took it off the heat the butter was floating on top what have I done wrong. Help me please. becky

    • Jane's Patisserie on May 23, 2022 at 10:15 am

      Hiya! This sounds like your temperature was slightly too hot and your caramel was on the heat for too long! Hope this helps! x

  45. Vicki on August 27, 2021 at 1:38 pm

    5 stars
    I put the shortbread/caramel in the fridge overnight and the caramel is soft what can I do?

    • Jane's Patisserie on September 1, 2021 at 11:54 am

      Nothing now that it’s made – next time, it means you need to boil the caramel for longer if all the correct ingredients are used!

  46. Lauren on August 22, 2021 at 10:58 pm

    Hi Jane, just made this today & it was so lovely! But I was just wondering why my caramel is so pale? In your pics it’s a lovely …well, caramel colour?! Am I not cooking it long enough? And big congrats by the way for being No.1 Sunday times bestseller, so well deserved! : D

    • Jane's Patisserie on August 25, 2021 at 10:57 am

      Ah yay! It may just be the lighting in the kitchen, or the pan you use, temperature etc… but as long as it set well the colour doesn’t matter!

  47. Joanne on August 19, 2021 at 10:18 am

    Why am I catching my caramel every time. I have even bought your pans and spatulas and it’s still catching. I stir continuously x

    • Sally on October 22, 2021 at 6:24 pm

      Maybe the heat is a bit too high?

  48. Georgia Lydia Barber on July 22, 2021 at 11:35 am

    If I need to make these in a hurry, could i leave the caramel and chocolate layers to set in the freezer. If so, how much should i shorten the time down to?

    • Jane's Patisserie on July 22, 2021 at 1:31 pm

      It depends – it may make it harder to portion as the caramel will be colder – but I would say it van reduce the time by half maybe?! x

  49. Andrew on July 20, 2021 at 12:17 pm

    Hi. I made this a few weeks ago and it turned out almost perfectly.

    The trouble I had was when I was getting the whole slab out of the tin tin to slice them. I always use softened butter to grease the tins before lining with parchment. I think that butter may have solidified when I chilled the individual layers and the whole thing got jammed in the tin. Thankfully I managed it in the end.

    Am I just greasing with too much butter? I want the parchment to stick but not get stuck!

    • Jane's Patisserie on July 20, 2021 at 2:06 pm

      I don’t generally stick mine down that much, so yes that could have been it – especially fridge cold!

  50. Siân on July 7, 2021 at 9:43 pm

    5 stars
    Hi Jane!! I have made this recipe a fair few times, but my Shortbread always seems really crumbly, any idea why?? I make it by hand as I don’t have a stand mixer, could this have anything to do with it??
    Thank you xx

    • Jane's Patisserie on July 21, 2021 at 8:38 pm

      Yes definitely – as long as it presses in and bakes well it should be fine as shortbread should be a little crumbly!

  51. Lorraine Hindle on July 7, 2021 at 8:14 pm

    5 stars
    This Millionaires shortbread recipe i made turned out absolutely beautiful, thanks soo much got loads of compliments about the way they turned out 👍🤗

  52. Emma s on June 25, 2021 at 12:29 pm

    5 stars
    You are the queen of bakes! Every recipe I have tried has worked perfect and taste the best!
    These are the best millionaires shortbread by far!
    Everyone I have cooked them for have asked for more. Thank you for sharing your recipes and being the best. you are a natural and an amazing lady xx

    • Jane's Patisserie on June 28, 2021 at 4:27 pm

      Aww thank you so much, I am so happy you and everyone you bake for love them!xx

  53. MrsB on June 22, 2021 at 9:41 pm

    5 stars
    Your site is fast becoming my go to place for all things baking. Definitely the best millionaire shortbread I’ve ever made. I used dark as well as milk chocolate but that’s down to personal taste. Big endorsement from my four year old, apparently they’re the best things she’s EVER eaten!

    • Jane's Patisserie on June 24, 2021 at 12:05 pm

      Aww this is such a lovely message. If your four year old says it then it just be true! Thank you so much xx

  54. Aisha on June 19, 2021 at 6:39 pm

    5 stars
    Perfect recipe!! It was very Delicious And the Caramel turned out great. Every recipe I have made from your site worked. Thank You!

    • Jane's Patisserie on June 21, 2021 at 9:55 am

      Hey! Aww thank you so much I am so pleased they are always a success for you! Yay xx

  55. kara on June 9, 2021 at 6:11 pm

    4 stars
    Hi Jane,

    Ive just taken the caramel mix off the heat and when I taste tested a bit, it tasted bitty, like there was wee bits in it. Is this normal?


    • Jane's Patisserie on June 10, 2021 at 12:31 pm

      Hello, no this isn’t normal it could have split and/or burnt slightly- watch my youtube video on this it may help xx

    • Kara on June 10, 2021 at 4:57 pm

      Hi Jane,

      Once set overnight they taste AMAZING and no bits left in the caramel/fudge layer. I think it may have been a few burnt bits. Thanks for your reply! Xx

  56. Linda on May 21, 2021 at 8:49 pm

    5 stars
    Just made your recipe for my grandson who loves millionaires shortbread. It’s Absolutely delicious!!! My husband managed two pieces, but it’s very rich I could only manage one. Can’t wait for my grandson to try it I’m sure he will love it too.
    Thanks for sharing this recipe.

  57. sharon murray on May 18, 2021 at 7:48 pm

    5 stars
    Hi Jane, do you melt your chocolate in the microwave and if so how long for and do you add any oil/butter.

    • Jane's Patisserie on May 19, 2021 at 1:55 pm

      Hello! Yes I do but how long depends on your microwave as the power in each microwave is different. You only add something if the recipe tells you too xx

  58. Tamsin on May 10, 2021 at 12:11 pm

    5 stars
    These were amazing, thank you so much! Feeling like an absolute boss now I can make my own caramel haha!

  59. Chloe on May 8, 2021 at 1:36 pm

    5 stars
    I have tried lots of different recipes for millionaires shortbread but this is by far the best. I’ve made it at least 4 times. I have altered the recipie a bit for my liking. I do 1 1/2 times the shortbread and I use brown sugar for the caramel since it gives it a darker colour. I also use 50% dark chocolate and 50% milk chocolate melted together for the top because I think it goes better with the sweetness of the caramel. anyone who I’ve made this for has loved it and I always get asked to make it again. so thank you for the amazing recipie

  60. John on May 7, 2021 at 6:53 pm

    5 stars
    These were delicious and loved by all who tried them.

    I thought I had ruined it when I saw little lumps of burnt bits in the caramel. It wasn’t a problem though i just need to keep the heat lower next time.

    Delicious, thank you.

    • Jane's Patisserie on May 8, 2021 at 2:16 pm

      I am so pleased you loved them!xx

  61. Tamsin on May 5, 2021 at 11:08 am

    These look amazing! Would they freeze well if I made a big batch?

  62. Tamsin on May 4, 2021 at 1:03 pm

    These look amazing! Would they freeze well if I baked a big batch?

  63. Glynnis on May 2, 2021 at 5:52 pm

    This is the best millionaires shortbread recipe I’ve found!

  64. Nicola newlands on May 1, 2021 at 1:26 pm

    Hey, my tray is slightly bigger. Was thinking of adding 30% extra to each ingredient. Would thay work out ok?

    • Jane's Patisserie on May 1, 2021 at 4:37 pm

      It depends on the exact size of your tray x

  65. Jo Hoppy on April 28, 2021 at 10:58 pm

    5 stars
    Made today, omg amazing!! So easy to follow, clear step by step instructions. First time making it ana all my family and I can say WOW! I don’t think it’ll last last in my fridge with four young men in the house. Thank you so much for your amazing recipe & blog. Will definitely make again ❤️

  66. Courtenay on April 27, 2021 at 9:03 pm

    5 stars
    They turned out beautifully! My friends said they look so professional! 💗

  67. Jess on April 26, 2021 at 9:16 pm

    4 stars
    Made these a few times, always get a good review however I find that my caramel isn’t as dark/rich in colour as your above pics I followed the recipe/yet vid exact same ingredients and similar timings but I find it ends up more of a light gold than a rich colour,
    any tips on how to get it darker?

    • Jane's Patisserie on April 29, 2021 at 10:25 am

      The colour can come from different brands of ingredients but also the colour doesn’t matter as long as it sets well in my opinion x

  68. Louise on April 25, 2021 at 8:20 pm

    Hi Jane
    I was just wondering how deep the tin needs to be – I have a tin that seems the right size 25cm x 21cm but it is only 3.6cm deep/height. Is this deep enough for the ingredients without overflowing? Or will I need a new tin? Would you recommend altering the recipes measurements instead?

    Thanks for your help, can’t wait to bake these!

    P.s if anyone else has any experience with a similar issue I’d be grateful to know your experiences x

    • Jane's Patisserie on April 26, 2021 at 3:23 pm

      Hey, this should be fine for millionaires shortbread. I hope you love them when you do!xx

  69. Chris on April 25, 2021 at 6:38 pm

    5 stars
    Made double so I could take some to work but my standard pan wasn’t quite big enough when I was making the caramel so that was me cleaning the cooker top! Turned out great though!

  70. Anna on April 18, 2021 at 1:16 pm

    5 stars
    Tried making millionaires for the first time and it turned out almost perfect except for catching the caramel. How long will these keep for and how should I store them. It’s a lot of short bread for only two people!!!

    • Jane's Patisserie on April 18, 2021 at 4:52 pm

      I generally keep them in the fridge as I like them cold, but fridge or room temp for like 1+ week! x

  71. Nardia Charles on April 14, 2021 at 8:52 pm

    5 stars
    These were so yum! 😍 I have a recipe request, I can see it in my mind but have no idea how to execute it 😂 millionaires shortbread but with a strawberry shortbread/shortcake base, then the caramel, and then topped with white chocolate with a pink colour white chocolate swirled through or sprinkled with freeze dried strawberries. Pleaseee can you do a recipe for this! Xx

  72. Courtenay on April 9, 2021 at 8:16 pm

    Jane!! I’ve tried doing this recipe today and I don’t know what’s happened to my caramel, I have picture and I want to show you so you can tell me how do I do this!!

    It’s soft too I don’t know if I’ve under cooked it I tried to follow your video too!

    Please help me!!

    • Jane's Patisserie on April 17, 2021 at 2:18 pm

      Hey! Are you sure you used the correct condensed milk?xx

    • Felicity on May 26, 2021 at 11:21 am

      I just made it yesterday for my daughters birthday and had the same issue 😔 Was stirring along with the YouTube video and was convinced I was going to get it right this time. I’ve made millionaires shortbread many times to various recipies always with the same end result-too soft caramel

  73. Sam on April 9, 2021 at 8:09 pm

    Hi Jane,

    Would the caramel recipe work with a tin or carnation caramel instead of condensed milk? Using the same method you have put above?

    • Jane's Patisserie on April 13, 2021 at 8:35 pm

      If you still follow the same method by boiling it etc it will work (The colour is just darker straight away so its harder to tell when its done) but you definitely can’t just pour the tinned caramel on the shortbread xx

  74. Sarah on April 7, 2021 at 9:21 pm

    5 stars
    Fab recipe which worked first time. Thanks. I’m wondering if I can make the caramel with less or even no sugar as I found it a bit sweet, or would the caramel not ‘work’ without the sugar?

    • Jane's Patisserie on April 9, 2021 at 11:43 am

      Hey! The caramel wouldn’t work without sugar but you can add salt to counteract the sweetness xx

  75. Katy on April 7, 2021 at 6:30 pm

    5 stars
    Made this today for my husband’s work as they have a colleague retiring, made enough for us to have some. It’s the second time I’ve made millionaire shortbread but the first time using this recipe – absolutely delicious!

  76. Sarah Sheehy on April 5, 2021 at 9:11 pm

    Hi Jane, oh I’m in a bit of predicament and just praying that the shortbread cooked right, so long story short I had a feeling the shortbread mix shouldn’t have ended up just being like coarse flour instead of a dough when all the shortbread ingredients were mixed, but I pressed it into the tin anyway, that looked fine i thought and it did look fine when it came out of the oven, the caramel turned out perfect except for some brown flecks, it hardened up well after the hour and the chocolate melted and poured on fine, but I’m just waiting very nervously to see if when I cut it that the shortbread will just crumble into smithereens, what do you reckon?

    • Jane's Patisserie on April 6, 2021 at 2:03 pm

      Hey! How did it turn out?x

    • Sarah Sheehy on April 6, 2021 at 3:17 pm

      Hi Jane, fairly well thank goodness, obviously just more crumbly than it should have been but it still stayed together quite well when sliced, I will know for the next time, but it tasted absolutely amazing and brought me back to my childhood when that was my favourite treat to choose when we did the weekly grocery shop, I’m going to tackle another of your millionaires tomorrow and this time nail the shortbread, thanks for your quick reply xx

  77. Zenab Hanif on April 5, 2021 at 11:52 am

    5 stars
    Hiii, could I use honey instead of the golden syrup? xx

    • Jane's Patisserie on April 6, 2021 at 10:43 am

      I haven’t tried it with honey myself x

  78. Hannah on April 3, 2021 at 7:01 pm

    5 stars
    Turned out honestly amazing, was a bit worried because the caramel mixture split whilst I was making it and seemed very buttery/ oily. Took it off the heat, mixed it lots and then poured some of the butter away lol it turned out unreal!!!!

  79. Mairead Mullen on April 2, 2021 at 10:59 am

    5 stars
    I’ve lost count how many times I’ve used this recipe. Has worked out every time. Just made 2 batches this morning. Everyone loves them.
    Thanks for sharing recipe

  80. Michelle on April 2, 2021 at 8:22 am

    Hi, I haven’t made this yet but my brother in law has requested it for his birthday. Only problem is he would like a “not too thick” layer of caramel. If I halved the recipe for the caramel would that do the trick?

  81. David on March 29, 2021 at 5:11 pm

    5 stars
    Absolutely spot on with all layers of this wonderful millionaires shortbread. I have now made it 6 times and its perfect every time. Janes tips make this an easy to make fabulously delicious cake.

    • Jane's Patisserie on April 1, 2021 at 10:54 am

      6 times!! That is insane, thank you so much, I am so glad you love it!x

  82. Zenab Hanif on March 29, 2021 at 10:23 am

    5 stars
    Thinking of making these soon, they look divine!
    Would a 17 x 17cm tin be appropriate or would I need to change the amount of ingredients. Thanks x

    • Jane's Patisserie on March 29, 2021 at 2:15 pm

      Hiii, if you used this size tin you would only need to use half of the mixture!xx

  83. Rita on March 28, 2021 at 10:40 pm

    Can I add choc chips into the shortbread base?

    • Jane's Patisserie on March 29, 2021 at 2:03 pm

      Hello! Yes if you wish xx

    • Katie on March 29, 2021 at 5:01 pm

      Could you add Salt to the shortbread for a salty sweet flavour?

  84. Jo Matthew on March 28, 2021 at 1:46 pm

    5 stars
    Love this. Kids gave it 10/10. The only change I made was to do 200g dark chocolate and 100g milk. Will definitely make again!

    • Jane's Patisserie on March 29, 2021 at 2:52 pm

      Hello! I am so glad you and the children loved it. Yay!xc

  85. Maria Edwards-Hughes on March 25, 2021 at 6:33 pm

    5 stars
    Sublime….. better than any shop bought millionaires by a mile.

    If it’s possible Jane, could you include how many grams there are of caster sugar and golden syrup in the caramel as I find it very difficult to judge when it says tablespoons and probably always put slightly too much in, especially when it comes to golden syrup 😋

    • Sue on July 2, 2022 at 5:07 pm

      45g caster sugar
      84 g golden syrup

  86. Victoria on March 22, 2021 at 7:16 pm

    5 stars
    First time I’ve made millionaires and was really worried about the caramel part. I did watch the video which helped. Had really good feedback from the ‘professional cake tasters’ at work (otherwise known as the maintenance team). I nearly broke my teeth leaving it in the fridge overnight but by lunchtime the caramel had softened.

  87. Liberty Coatsworth on March 22, 2021 at 1:42 pm

    5 stars
    The best caramel slice recipe I’ve used!! The shortbread mixture sometimes sticks to the bottom of my mixer but that’s purely just my mixer and once I scrape it all off and put it in the tray it still makes a perfect shortbread. The caramel is absolutely amazing it has gone perfect all 3 times I’ve used this recipe. I prefer just milk or dark chocolate on top of mine but that’s just personal preference really. Everyone try this recipe it’s amazing!!

  88. Carla Pett on March 20, 2021 at 5:07 pm

    5 stars
    Brilliant easy to follow recipe, delicious thank you

  89. Maeve on March 14, 2021 at 2:12 pm

    5 stars
    Turned out brilliantly thank you

  90. Kayleigh on March 14, 2021 at 12:02 pm

    5 stars
    Fantastic recipe!

    I used Maizebite flour from Matthews Cotswold for the shortbread base and it turned out absolutely stunning! Perfect texture and flavour.

    I did burn the caramel a bit but that was down to my own carelessness – it still set perfectly and tastes amazing which is all that really matters…

    Finally, I used a mix of Cadbury’s Dairy Milk and Milkybar for the topping but next time I think I’d go for something a bit less sweet; probably replacing the Dairy Milk for something with a higher cocoa % as you really don’t need a lot of sweetness from the chocolate when you have that caramel layer too.

    This will be my go-to millionaire’s recipe from now on – thanks Jane!

    • Kerry on April 11, 2021 at 3:17 pm

      I found the same thing with Cadburys dairy milk so I replaced it with cadburys dark milk which is perfect,not as bitter as Bournville with a smoother taste.

  91. James on March 13, 2021 at 2:11 pm

    5 stars
    I submitted an earlier post that was a little critical of this recipe. That was BEFORE I tasted my end product. Having sampled them now myself and given some away, the general consensus of opinion is that these are devine – a real guilty pleasure!

  92. Samantha on March 11, 2021 at 5:55 pm

    Hi Jane
    When I make the caramel I see to end up with what seems to be a film of butter / oil. Any reason for this? How do I rectify it?
    Thank you

    • Jane's Patisserie on March 12, 2021 at 8:31 am

      This sounds like its split a little – you can take it off the heat and really just beat it like crazy and it should bring it back easily!

  93. James on March 10, 2021 at 9:58 am

    3 stars
    I had a go at this recipe and am a little disappointed. It is highly indulgent for a start but then that goes with the territory. Thought the base and the caramel use a bit too much butter. My main problem was the base. My shortbread was very dense. I used a mixer as shown in the video and this made the mix into a heavy paste. I think I would have been better to hand blend the ingredients to make it a little more crumbly. I also found it very dense to cut and my chocolate has a habit of splitting and doesn’t have those nice sharp edges shown in the photos. I tried warming the knife and that helped a bit. Again this was probably my own fault as I had put the final product in the fridge overnight to set. I ‘m just an amateur but would appreciate any feedback.

    • Jane's Patisserie on March 10, 2021 at 8:04 pm

      The best thing I can recommend is to watch the YouTube video of me making this – its visual so may show you where things went a little different for you. x

  94. Lauren Rodgers on February 11, 2021 at 3:46 pm

    5 stars
    I just want to say a huge thank you for this caramel recipe. I’ve tried and tested so many different caramel recipes and they all ended up in disaster up until now! I follow all your recipes and im a huge fan of your baking so this has honestly made my day. My caramel shortbread looks amazing and my hubby is certainly impressed. 💖

  95. Dave on February 11, 2021 at 10:36 am

    Hi Jane,

    I want to use a 22cm x 5.5cm rectangle baking tin, what would be the ingrediants converstion for this.

    • Jane's Patisserie on February 12, 2021 at 8:25 am

      Hiya – I just want to double check those measurements. Is it long and thin? 5.5cm is very small for one side of a tin!

  96. Lauren on February 3, 2021 at 7:36 pm

    4 stars
    Love your recipes!! This is the first one I had trouble with!! The caramel was quite hard!! Not sure if I maybe cooked it too long?
    I prefer quite soft caramel!
    The shortbread base was really nice though!

    • Jane's Patisserie on February 3, 2021 at 8:36 pm

      Yes that just means its slightly over done! x

  97. Jo on February 2, 2021 at 4:24 pm

    5 stars
    I have made these so many times, always the same way and strangely sometimes my caramel doesn’t seem to set. It feels firm and I leave it for a couple hours then add the chocolate, let that set and then cut it the caramel just seems to over time run off the shortbread. What am I doing wrong? Like I said sometimes it doesn’t happen 🤷🏻‍♀️

    • Jane's Patisserie on February 2, 2021 at 6:53 pm

      Do you always use the same brands of ingredients, same hob ring, same pan? Sometimes it purely is just the timing! x

  98. Charlotte on January 31, 2021 at 3:03 pm

    Hi Jane,

    If I’m using a 12×8 inch tin should i double the quantity for the caramel ? X

    • Jane's Patisserie on February 1, 2021 at 10:14 am

      You only need about a quarter more – definitely not double! x

  99. Dee Kennedy on January 30, 2021 at 6:08 pm

    Absolutely love this recipe. Everyone that’s tried some of my caramel cake states it’s the best they’ve had. Thanks so much for the recipe 😊

  100. Amy Pearce on January 27, 2021 at 6:34 pm

    5 stars
    Hi! This tastes great and for the most part looks great but after leaving the finished bake to set in the fridge, the chocolate topping came clean off (some of the pieces) when being cut into separate pieces. Any ideas on what I did wrong?
    Thanks! X

    • Jane's Patisserie on January 27, 2021 at 7:47 pm

      Sometimes this can be moisture between the layers – but it randomly happens!

  101. Hannah on January 25, 2021 at 9:11 pm

    Hi Jane! I made this today and it’s delicious but the caramel is a bit soft. I probably didn’t boil it for long enough (only around 4 mins) because I decided to take it off the heat as it was thickened and a little darker. Should I have boiled it for longer? If so, how do I tell when to take it off if it’s already at the right thickness? Also (sorry for so many questions!) but could using shop own brand condensed milk make a difference?

    • Jane's Patisserie on January 27, 2021 at 8:12 pm

      Yes it needed boiling for longer! I would recommend watching my YouTube video for this recipe as it may help! Own brand condensed milk wouldn’t have made a difference as long as it wasn’t ‘light’ xx

  102. Debbie Hunter on January 20, 2021 at 9:49 pm

    Made these today and went down a treat with my husband (he’s had 2 squares and is now in a sugar coma!). My caramel didn’t set very well though so they ended up all squished when I cut them, what did I do wrong? Thanks for the cracking recipes!

    • Jane's Patisserie on January 21, 2021 at 12:03 pm

      Usually this just means it isn’t boiled long enough (but make sure you have used the correct condensed milk – not the light one. And don’t have accidentally subbed for evaporated milk either) x

    • Gillian on February 14, 2021 at 10:08 pm

      So glad I read through these comments and saw Jane’s reply! Have made this recipe successfully twice (it was eaten within 24 hrs!) But this time my caramel was too soft despite cooking for more than 7 mins. Just noticed it’s evaporated milk I have used!!

      Worth noting the previous 2 times my condensed milk was the light kind and it worked ok.

  103. Lisa j on January 10, 2021 at 10:26 am

    5 stars
    Hi, I’m new to your site but it’s brilliant! I made this but the chocolate hasn’t stuck to the caramel in places. What did I do wrong? Thanks

    • Jane's Patisserie on January 10, 2021 at 2:01 pm

      Did you set the caramel in the fridge? Sometimes moisture can cause this problem but also sometimes not, its quite random!

    • Lisa jones on January 15, 2021 at 7:18 am

      Hi, I did set it in the fridge so was that the right or wrong thing to do? Thanks (ps it was still amazing)

    • Jane's Patisserie on January 15, 2021 at 8:27 pm

      No that’s fine, just sometimes it can happen annoyingly! x

  104. Nicolle on January 10, 2021 at 9:03 am

    Hi Jane!
    I’ve been using your recipes for the longest time now and have NEVER had a fail. Thank you!

    Me and my family are currently isolating due to my children and my husband being covid positive. I’ve had my shopping delivered and they substituted the condensed milk for caramel. I know you mention this won’t set- is there anything I can do to try and make this work?! Was really hoping to bring some sunshine into my home today with their favourite treat ❤️ I hope you are keeping safe.

    • Jane's Patisserie on January 10, 2021 at 2:02 pm

      Some readers have mentioned how they used the caramel in the same was as the condensed milk and it still worked, the flavour is just slightly different and using the colour to know when its done doesn’t work (because its immediately darker from the start) – but it should be okay! x

  105. Ian Hennessy on January 7, 2021 at 11:03 pm

    5 stars
    Great recipe.. Turned out really good and with the YouTube video helps alot when doing the caramel.. Thanks

  106. Jasmine on January 7, 2021 at 12:28 pm

    Hi Jane can I used evaporated milk instead of condensed milk for the caramel I’m self isolating and this is all I have in my cupboards. Thanks.

    • Jane's Patisserie on January 7, 2021 at 1:50 pm

      You can google how to turn the evaporated milk into condensed milk first, as they are not a straight swap x

  107. Vanessa on December 29, 2020 at 8:04 pm

    Hi, I haven’t got a paddle attachment for my electric hand whisk can I just use the whisk as it is to make the shortbread?
    Many thanks

    • Jane's Patisserie on December 30, 2020 at 11:50 am

      The whisk is problematic as it can get caught and isn’t designed for a biscuit dough really – if you have beaters though that should be okay. x

    • Vanessa on December 31, 2020 at 9:27 am

      5 stars
      Turned out a treat with using the beaters x

  108. Amie on December 27, 2020 at 11:18 am

    Is it possible to do this recipe with self raising flour instead ? X

    • Jane's Patisserie on December 27, 2020 at 11:20 am

      I wouldn’t recommend it because of the raising agent x

  109. Jill Ross on December 23, 2020 at 1:30 pm

    5 stars
    I was surprised how good these came out! The caramel I was absolutely sure I ruined because even though I followed directions exactly, had my heat down to medium low instead of medium, I got dark speckles running all through it no matter how much I beat it! I did put the heat up medium high to boil it, boiled it about six minutes while mixing and it set beautifully. Tasted a bit lumpy-gritty at first, but seemed to have smoothed out into a nice smooth, rich caramel as it set and cooled. I used an aluminium pot on an electric stove hob and used salted butter, which I definitely recommend because it enhances the caramel. I used granulated sugar (I don’t know what castor sugar is), Morrison’s brand golden syrup, put a teaspoon of vanilla and a half teaspoon of almond extract in my shortbread because I love the taste of it that way. I also beat in a teaspoon of vanilla to the caramel after boiling it. I also used all white chocolate because my husband prefers it. Mix a teaspoon of butter into your melted chocolate to help it set softer so you can cut it easier, too. I really thought this was going to flop because of the caramel but it came out OUTSTANDING! THANKS FOR THE RECIPE!

    • Jane's Patisserie on December 23, 2020 at 4:33 pm

      The little flecks are burnt bits, that can often come from the electric hob/aluminium pot, but also the larger sugar granules. You will find caster sugar in the baking aisle in morrisons as well! x

  110. Hannah on December 21, 2020 at 10:52 am

    5 stars
    Absolutely foolproof recipe that came out perfectly! Thank you!! Everyone who tried this, loved it! I’m even making it again today!

  111. Emma Stroud on December 20, 2020 at 2:52 pm

    5 stars
    I do love this recipe and I’ve made it many times but I seem to struggle to get the caramel right. Mine always kind of splits a bit and I end up with grainy bumpy caramel with a thin film of fat from the butter in the holes between the bumps… I melt the sugar super super slowly and I’ve watched the video so many times but I cannot work out what is going wrong. It still sets beautifully and it does taste fine and the chocolate covers a lot of sins but I’d love it to look nice as well?!

    • Jane's Patisserie on December 21, 2020 at 5:19 pm

      It could potentially be the pan you are using/the hob – heat transference can change so much between different types so it could be that. Sometimes taking the caramel off the heat and adding a little boiling water can apparently bring it back but I have never tried this myself. Or you can take the caramel off the heat after its boiled and just beat it well to prevent it maybe? x

  112. Georgina on December 14, 2020 at 2:04 pm

    How many calories per square? Thanks

    • Sophie on January 21, 2021 at 7:31 pm


      If you divide it up into 16 squares it averages out at about 473 calories per slice.

  113. Elly on December 10, 2020 at 12:26 pm

    5 stars
    Absolutely delicious. Will be definitely making again!

  114. Kerry Mathews on December 7, 2020 at 8:27 pm

    5 stars
    Really easy to follow and turned out so well. Delicious

  115. Angela on December 6, 2020 at 6:18 pm

    5 stars
    I have made this twice and omg they went down a treat to my whole family and they love them thank u so much

  116. Harriet on November 28, 2020 at 9:22 pm

    4 stars
    Delicious however I wish I’d gone with my gut and used salted butter. The unsalted butter makes me feel like it’s missing something unfortunately but other than that, lovely!

  117. s on November 28, 2020 at 12:27 pm

    I have a 9″ by 11″ tray what would the measurements be?

    • s on November 28, 2020 at 2:41 pm

      I meant 13″

    • Jane's Patisserie on November 28, 2020 at 8:29 pm

      I would use 1.5x the recipe, so the full recipe and another half on top! Baking time for the shortbread will increase, but I’m not certain on the timings.

  118. Pauline Bone on November 27, 2020 at 9:37 pm

    5 stars
    Hi Jane absolutely love your recipes especially Millionaire Shortbread. Having realised my error of condensed milk rather than evaporated milk oops. I’m batch baking for a Xmas Fair soon can you tell me how to freeze these. I make whole traybakes so is it best to cut portions and pop back in foil tray or freeze individual portions, also what to cover with as some say foil or cling film or put in plastic containers

    • Jane's Patisserie on November 28, 2020 at 11:16 am

      I would personally bake it, cut the portions and put them back into the trays and wrap well – or portion and freeze into a container! x

  119. Rosie on November 27, 2020 at 4:10 pm

    5 stars
    Hello! So this was my second attempt today (probably better to not discuss the rock hard caramel of the first attempt haha) I was super cautious this time but went with a higher heat than first time, I ended up leaving it bubbling for about 10 minutes in the end and the colour seemed okay but then when I’ve cut it it’s all oozed and dripped all over the sides of the shortbread, gone a bit flat and sad looking 😅 do you think it wasn’t cooked long enough/high enough heat? It was looking so promising too 😭 where I live you can’t buy these anywhere at all and condensed milk is an import so it’s an expensive mistake for me to keep making 😂😂 these are my faveeee I want them to go right so badly hahaha! Thank you so much for sharing and your videos too 💖

    • Jane's Patisserie on November 29, 2020 at 1:01 pm

      It sounds like there is something wrong with the ingredients, as 10 minutes on a high heat for me is far far too long. Are you sure you aren’t using evaporated milk? and is the caster/golden syrup/butter correct or is that a substitute?

  120. Natalie on November 24, 2020 at 4:15 pm

    4 stars
    Hello! I’m just trying this recipe and I feel i’m already failing at the shortbread :(. I’ve got a gas oven so have put on mark 3/4 for the 25 minutes and it’s still soft to touch? So i’m leaving it again. Could it be because i’ve got a deeper square tin?
    Thank you.

    • Jane's Patisserie on November 24, 2020 at 4:30 pm

      It will still feel a bit soft as it’s still warm – if the size of the tin is still a 9″ square it should be fine, but if you have used a smaller dimensioned tin that can cause an issue! x

    • Natalie on November 24, 2020 at 5:13 pm

      Also, I don’t think i’ve waited long enough for the shortbread to cool :(, does this mean it’ll be ruined? I couldn’t work out from your video if you left it for ages, as it seemed when it came out of the oven you started on the caramel then poured it on? I think i’ve been too keen. It’s currently in the fridge but I have a feeling the caramel has probably seeped into the shortbread!?

    • Jane's Patisserie on November 25, 2020 at 11:20 am

      I would recommend just having faith and seeing how it goes – there isn’t anything you can do right now as it may be absolutely fine x

  121. Becky on November 21, 2020 at 9:11 pm

    5 stars
    Loved this recipe! Even though I skipped on the white chocolate part, it was super simple and very easy to make. My husband’s work absolutely adored them and they look forward to eating many more pieces in the future!

  122. Donna Downing on November 15, 2020 at 10:02 pm

    5 stars
    Very Tasty!
    Easy to follow, great recipe. It’s always successful the only thing is my caramel always catches. It doesn’t spoil anything it’s just a little annoying. I’ve made some today (I think it’s the 5th time) they are as tasty as ever. 😋

  123. Isabel on November 12, 2020 at 7:05 pm

    5 stars
    Never before even attempted shortbread or my own caramel but followed this recipe and WOW. My millionaires shortbread is lush and my friends are also loving their doorstep lock down treats! I would recommend watching the YouTube video also when making the caramel to see when you should remove from the heat, that came in very handy!!

  124. Julia Griffin on November 9, 2020 at 5:10 pm

    5 stars
    To cut the millionaire shortbread is it best done when it’s been in the fridge or freezer for a couple of hours? I tried doing it without chilling and it got a bit messy with the caramel!

    • Jane's Patisserie on November 9, 2020 at 6:51 pm

      I always do it fridge cold – the caramel can take longer to set at room temp, but can still firm up so it may also be that the caramel wasn’t boiled enough xx

  125. Sally on November 3, 2020 at 9:14 am

    Thank you for your detailed recipe, I just have a question what type of chocolate is best to use for this recipe ?

    • Jane's Patisserie on November 3, 2020 at 2:26 pm

      As it’s just for topping, you can use basically any!

    • Jordan on December 6, 2020 at 4:30 pm

      Just to help out a little, I used Cadbury Dairy Milk when I made mine and it came out amazing. Thinking about experimenting with caramac but that could be a bit of a caramel overload..

  126. Sue on November 2, 2020 at 10:54 pm

    5 stars
    After making a disastrous batch of millionaires shortbread with my grandchildren I discovered your Pinterest pin. Wow! I made some on Saturday and we munched it during Strictly! It was perfect! Thank you Jane
    After finding your pin I’m thinking of making some to give as presents for Christmas
    But I’d like to get ahead, especially with four weeks of enforced isolation.
    But! Can I freeze it? If not, how long would it keep?

    • Jane's Patisserie on November 3, 2020 at 2:26 pm

      Ahh that’s amazing!! So glad you liked it! And yes it can indeed freeze! x

  127. Sarah Pace on October 29, 2020 at 2:09 pm

    5 stars
    Truly the best millionaire shortbread I’ve ever made!!

  128. Frances Lunardi on October 26, 2020 at 3:33 pm

    5 stars
    I am making this just now for my lovely health and social care workers as I retire tomorrow.
    I am making the exact recipe substituting GF flour for 2 of us who are coeliac. I’ve made it before and it is the best M shortbread ever in my view so thanks a million!
    To ring the changes I’ve added a little orange zest to the shortbread.
    Fingers crossed will turn out as usual and I can treat my great co workers who I’m sad to leave but wish them health and resolve to get through the winter ahead…keep safe and sensible everyone! x

  129. frances1662@hotmail. com on October 26, 2020 at 3:32 pm

    5 stars
    I am making this just now for my lovely health and social care workers as I retire tomorrow.
    I am making the exact recipe substituting GF flour for 2 of us who are coeliac. I’ve made it before and it is the best M shortbread ever in my view so thanks a million!
    To ring the changes I’ve added a little orange zest to the shortbread.
    Fingers crossed will turn out as usual and I can treat my great co workers who I’m sad to leave but wish them health and resolve to get through the winter ahead…keep safe and sensible everyone! x

  130. Maryse Walton on October 21, 2020 at 5:49 pm

    5 stars
    I tried Millionnaires Shortbread this morning and it is great!
    After several earlier failed attemps, this recipe is fantastic and so well explained.
    The caramel is really good!
    I have one question though: I live in Belgium and of course use Belgian chocolate which is quite hard, much harder than British one; so I tried to put some cream in it to make it softer, but the chocolate curdled at first; is there any tips that can help?
    Thank you!!

    • Jane's Patisserie on October 21, 2020 at 7:10 pm

      I think adding 1-2tbsp of vegetable oil or sunflower oil would be better!! And I’m so glad you liked the recipe! X

  131. Jake on October 11, 2020 at 7:26 pm

    5 stars
    Hi I’m wondering if you’ve ever tried to freeze these? Did they freeze well? And if you did, did you defrost at room temp or in the fridge thank you x

    • Jane's Patisserie on October 11, 2020 at 9:01 pm

      Yes they freeze! And I generally defrost at room temp x

  132. Supriya Kutty on October 9, 2020 at 6:18 am

    It makes my kids happy when I make such beautiful cakes for them and all this credit goes to you. Thank you so much for sharing these recipes as it has helped me make so many things in an easier way at home and my kids love them a lot.

  133. Kiri on October 7, 2020 at 1:31 pm

    Can you add flavouring to the caramel? If so, how much would you suggest without it effecting the caramel, I’d really like to add some peppermint into it E.g. 1/2 tsp or 1tsp of vanilla essence or peppermint essence?


    • Jane's Patisserie on October 7, 2020 at 2:15 pm

      I would say 1 tsp maximum – and only use a good quality flavour! x

  134. Nicki on September 28, 2020 at 11:49 am

    5 stars
    I supply these to a cafe and they love them but was wondering the easiest way to increase for a snigger tin? Thanks 😊

    • Jane's Patisserie on September 28, 2020 at 12:06 pm

      It depends on the size of tin – as tins are based on volume it can differ completely depending on what tin you want to use x

  135. Grace Macdonald on September 16, 2020 at 4:50 pm

    Hi! How’s is best to know if the caramel is done. For the first time the other week and I think that it was overdone when set it was very chewy and not fudgey as it should be. I think it continued cooking after taken off the hob. Any advice? I’m making it tonight! Thanks xxx

    • Jane's Patisserie on September 16, 2020 at 7:11 pm

      Have a watch of my YouTube video as I show exactly how the caramel should look xx

    • Grace Macdonald on September 16, 2020 at 7:29 pm

      That’s how I did it last time and it was really really hard. This time it is more the right consistency but slightly grainy. Hopefully I’ll nail it one day! X

  136. Heather on September 8, 2020 at 12:22 pm

    Hi can you make the millionaires using gluten free flour ? X

    • Jane's Patisserie on September 8, 2020 at 1:28 pm

      It can sometimes make the shortbread feel softer when making it, but generally it does work yes! X

  137. Caroline on August 31, 2020 at 2:27 pm

    3 stars
    Hi, I am having a really difficult time with the caramel. Twice it have made it and twice it has ended up almost like a curdled consistency. Tried it low and slow and then fast and hot, same thing happened twice. Any idea what is happening?

    • Jane's Patisserie on August 31, 2020 at 3:12 pm

      You need to use a medium high heat, for 5-7 minutes as mentioned on the recipe. Low and slow isn’t right, neither is fast and hot. Watch the YouTube video for this, and you may see where you have gone wrong x

    • Emma on October 20, 2020 at 12:05 am

      Caroline, if you are in the US, I just made this for the first time and got the curdled consistency too. I used confectioners sugar because I googled “caster sugar” and it says that it is confectioners sugar (which is actually icing sugar in the UK). What we actually need to use in the US is super-fine sugar. Hope this helps! I have not tried to remake it, but I think this was my issue after some research.

  138. Mel on August 30, 2020 at 3:23 pm

    5 stars
    Hi Jane , Made so many of your cakes ,cookies etc and they all come out good and so delicious.
    As was this Millionaire Shortbread , however the caramel even though it had been in the fridge for an hour and a half was quite soft , and when I cut the chocolate it cracked and was sliding off .
    However it was still delicious and only my first attempt and will most definitely be trying again .
    Mel x x

    • Jane's Patisserie on August 30, 2020 at 3:59 pm

      If it stays soft, that means it hasn’t been boiled for long enough or a high enough heat so will stay soft. Next time, just make sure to do it for longer!! x

  139. Ina on August 29, 2020 at 5:02 am

    5 stars
    First time I’ve tried making this. It was brilliant. Best ever recipe

  140. Sharon Willcock on August 28, 2020 at 8:21 pm

    5 stars
    Fantastic recipe, I’ve found caramel pretty tricky in the past but these detailed instructions enabled me to get it just right. Thanks so much Jane 😀

  141. Paula Cooper on August 21, 2020 at 10:39 pm

    5 stars
    I have been working my way through your recipes since the beginning of lockdown, made these today and they are definitely our new favourite! After reading your blog and the comments I was worried about messing up the caramel (I’m new to baking and have an electric hob!) but by keeping the temperature a bit lower, I managed it successfully without burning. First time I’ve ever made millionaires shortbread but won’t be the last…my 12 year old son had asked for more already!!
    Thank you for all your lovely recipes, so easy to follow even for a novice like me!

  142. Beth jackson on August 8, 2020 at 11:56 am

    5 stars
    I love this recipe the first time. My caramel is starting to come out with bits I’m not to sure why. I follow the recipe and use same ingredients. I do have an electric hop it wither that or the pan I use. I use the right spatula and not a wooden one. Any ideas.

    • Jane's Patisserie on August 8, 2020 at 12:03 pm

      Hey! So that means it’s burning/catching and it could be either the hob or pots – in the past I struggled with electric as I found it burnt very easily in comparison to a gas hob, but also if your pot is thing that can cause a problem – so likely the best thing to do would be to have a lower heat x

    • Anne on August 15, 2020 at 8:46 am

      Hi, I’m having trouble with the chocolate part. If I put it in the fridge it gets a white bloom and if I leave it out it sets with what looks like little spots (maybe fatty spots). What chocolate is best?

    • Jane's Patisserie on August 15, 2020 at 2:27 pm

      That’s usually down to how it’s melted – it happens because of temperature. Try and melt the chocolate in a different method and see if that helps!

  143. Jaimie on August 3, 2020 at 5:31 pm

    5 stars
    This was fantastic! It was relatively easy to make and made quite an impression as they look stunning. I failed at making the caramel the first 2 times and could not figure out what I was doing wrong. The third time I made it at my boyfriend’s and it turned out perfect! I’m wondering if it might have been my electric stove or teflon pot that made the difference because my boyfriend has a much nicer gas stove and ceramic lined pots. Anyway, I love how it wasn’t overly sweet at all and I got rave reviews from everyone. I will definitely be checking out more of your recipes because I feel like American desserts can be just too sweet.

    • Jane's Patisserie on August 3, 2020 at 6:36 pm

      Hey! So yes it could definitely be the stove or pots – as mentioned on the post I struggled with electric as it just doesn’t work the same compared to gas, but then again if your pot was too thin or something that can also cause issues!! So glad it worked in the end and you enjoyed it! x

  144. Bethany Smith on August 2, 2020 at 1:48 pm

    5 stars
    This recipe was amazing!! My first try at caramel and it went so well following all your steps. My caramel set very firmly is there anything I could do so the caramel doesn’t set as much and is softer? Thank you xx

    • Jane's Patisserie on August 2, 2020 at 6:21 pm

      Ahh yay! All you need to do is boil for slightly less time! x

  145. jem Harrison on July 31, 2020 at 8:22 pm

    5 stars
    Would you reccommend making this recipe but for single leftover Gu pot size? Say about 9 of them? Or would it juat not be squishy enough to eat with a spoon?

    • Jane's Patisserie on August 1, 2020 at 10:20 am

      It probably isn’t squishy enough, but if you do the caramel for less time it should be! x

  146. Jade on July 29, 2020 at 12:32 pm

    5 stars
    I have done this recipe a few times and it has turned out perfectly! However today the mixture split? Have a boiled it on to high heat?
    Will try again later 🤞🏼

    • Jane's Patisserie on July 29, 2020 at 7:11 pm

      Hey! Yes either too high or too long – usually you can take it off the heat and beat like crazy and it can come back together! x

  147. Steph on July 28, 2020 at 9:11 pm

    4 stars
    made these today tasted AMAZING! Visually not as good. Chocolate cracked which I know is down to me cutting too soon from fridge, caramel was actually perfect but the shortbread was really crumbly in most places….literally just like shortcake crumbs. I followed recipe amount, does this mean was undercooked or is there something else it could’ve been? Thank you

    • Jane's Patisserie on July 29, 2020 at 8:46 am

      It could mean a few things – not pressed down enough, or over worked, or over baked – under baked is usually obvious as it will still look a bit raw!

  148. Lucy on July 26, 2020 at 10:24 pm

    Hi Jane, I love all your recipes and videos! I’ve made this before and while it is always delicious, when I pour my caramel on to the shortbread it has a thin layer of melted butter on the top of it, any idea what I’m doing wrong?! Thanks!

    • Jane's Patisserie on July 27, 2020 at 8:08 am

      That sounds like it’s split ever so slightly which usually means it’s too hot. Make sure to stir the caramel well off the heat before pouring onto the shortbread and it should be okay x

  149. Heather on July 25, 2020 at 8:32 pm

    5 stars
    Literally the tastiest thing I have ever made!! Seriously bad for my (and my two boys’) waistline because it’s impossible to stop eating them. I made them to be part of a teacher gift box (plus extras for home!) and was so pleased they came out so well because the home made fudge I had attempted had gone completely wrong. I was a bit worried about whether I would get the caramel right – no idea if it looked how it was meant to but seemed right to me and most importantly tasted delish!! Thanks Jane!

  150. Jackie on July 17, 2020 at 1:12 pm

    Hi, I have a 7×7 tin, will this be ok if I cook it for longer? Thanks

    • Jane's Patisserie on July 17, 2020 at 1:30 pm

      I wouldn’t recommend using the same amount for a 7″ tin – you’d need about half the recipe and to bake for less time!

  151. Ruby on July 14, 2020 at 10:39 pm

    Hi Jane I have have decided to make this and have for as far as the caramel , I have now realised I didn’t heat my caramel enough and it won’t set . Do you thing I should scoop it off and heat it more and then put it back in the fridge or should I just go with the unset caramel ?

    • Jane's Patisserie on July 15, 2020 at 9:38 am

      Personally I would just go with it as it might not work scraping it off and putting it back! x

  152. Jess on July 10, 2020 at 4:12 pm

    5 stars
    Spot on made two trays from the the first batch!
    About to make more this evening as family have requested it!

  153. Amanda on July 9, 2020 at 6:41 pm

    5 stars
    This was my first time trying to make millionaires shortbread and the recipe was so clear and easy to follow! I also watched the YouTube video a couple of times beforehand! The caramel looked as if I didn’t melt the sugar for long enough but it still tasted incredible! I think my favourite recipe that I’ve tried so far!!

  154. Sarah on July 9, 2020 at 4:23 pm

    5 stars
    I just made this. My caramel mixture split but luckily I had read some of the comments and I removed it from the heat, beat it like crazy and a couple of minutes later it was perfect. Very delicious caramel. I can’t wait to eat them!

  155. Apolline on July 8, 2020 at 10:42 pm

    5 stars
    They look scrumptious!! I don’t have golden syrup, and was wondering whether maple syrup was fine? I know it is very runny so I wasn’t sure… I’m very excited to try these millionaire shortbread out for my first time!

    • Jane's Patisserie on July 9, 2020 at 9:26 am

      It can definitely change the texture if using maple syrup, as golden syrup is the ideal – but it might be okay!

    • Apolline on July 9, 2020 at 2:30 pm

      5 stars
      OK! Thank you so much, I also have honey which could be better. Also, I have no caster sugar, however I have white granulated sugar and demerera sugar, do you know which would work best? Thanks again!

    • Apolline on July 9, 2020 at 2:32 pm

      5 stars
      Oh and I also have light brown sugar 🙂

    • Apolline on July 9, 2020 at 2:35 pm

      5 stars
      OK! I have honey which could work better! For the sugar, I have no caster sugar… do you know which would work best for shortbread and for caramel: granulated white sugar, light brown sugar or demerera sugar? Thank you so much 🙂

    • Jane's Patisserie on July 9, 2020 at 6:08 pm

      Honey would definitely be better – and I would use light brown sugar personally!

  156. Liz on July 7, 2020 at 2:37 pm

    5 stars
    Turned out great, nice recipe

  157. Livy on July 5, 2020 at 10:51 pm

    5 stars
    The best caramel shortbread ever! Thank you so much for the recipe. Achieved perfection on the second go (the first one I cooked the caramel for too long and it was more like toffee). So delicious. One question though – have you ever frozen them? I can’t fathom having a whole tray to myself (as much as I do l am addicted) so want to save some for when we go see my family next weekend! Any tips appreciated. Thanks so much

    • Jane's Patisserie on July 6, 2020 at 9:33 am

      Hey! Ahh so glad you like the recipe! And yes they can be frozen xx

  158. Phil Gledhill on June 29, 2020 at 12:58 pm

    5 stars
    I asked my son what he would like me to bake to celebrate completing his degree and he picked Millionaires Shortbread. His usual response to most things he eats is “okay” or “nice”, but he devoured this and said it was absolutely lovely. Very high praise from him indeed! Thanks, Jane, your recipes are making me look like a decent baker. Phil

  159. Eliza on June 28, 2020 at 11:09 pm

    I absolutely love this Millionaire shortbread. ive made it a few times now and your recipe alwasy works perfectly – thank you. I was just wondering if i double up the ingrediants do i need to bake the shortbread for longer? Thank you x

    • Jane's Patisserie on June 29, 2020 at 8:36 am

      Hey! Thank you!! That depends on the size of tin – if you wanted double still in one 9″ square then yes it will definitely increase (not sure how long!) but for larger trays it may differ! X

    • Gemma on July 5, 2020 at 4:30 pm

      5 stars
      Great recipe and big hit with the family. The video was fab to watch and easy to follow what to do. Attempted to make millionaires shortbread 25 years ago and had a complete disaster. Lockdown made me want to attempt again and now a firm favourite to be repeated. Thank you.

  160. Jane Neathey on June 27, 2020 at 2:52 pm

    5 stars
    You may be single handedly responsible for my husband and I developing diabetes 🤣🤣🤣. My non- cooking husband decided he was going to have a go at these and now he can’t stop making them for us, family and friends! I’ve been cooking for everyone for 50 years and now Jon’s got the master baker reputation because of your recipe 😜. Seriously though, this is THE BEST millionaires shortbread EVER!!! Thank you xxx

  161. Sarah on June 23, 2020 at 8:44 am

    Hi Jane,
    I make these all the time and today a friend would like a batch but I’ve run out of butter, don’t want to go shopping just for butter.
    I know I can use storm for the shortbread but with the caramel can I use either kerrymaid baking block or slightly salted salted butter as I have both of these.

    Fabulous recipe by the way xx

    • Jane's Patisserie on June 23, 2020 at 9:04 am

      Hey! Ahh oh no! I think either of those should be okay, just keep an eye on it! x

  162. Emma on June 22, 2020 at 2:59 pm

    Hi Jane! Can I use golden Caster Sugar for this as I can’t find normal caster sugar anywhere!

    Thanks ☺️

  163. Loren on June 22, 2020 at 10:05 am

    5 stars
    Hii, what condensed milk do you use? I normally use the caramel one but when I cut it, it comes out runny😫

    • Jane's Patisserie on June 22, 2020 at 1:45 pm

      Hiya – if you are using the caramel one then it won’t work, unfortunately! – you need to make it yourself as listed with normal condensed milk!

  164. Sam on June 21, 2020 at 11:18 am

    Hi Jane would you recommend real butter or is stork fine? X

    • Jane's Patisserie on June 21, 2020 at 3:36 pm

      Generally for the caramel I recommend butter, but for the shortbread can work well with stork! X

  165. Tracey on June 20, 2020 at 11:25 pm

    Hi Jane, I just tried making the millionaire shortbread and the caramel split twice. I followed your YouTube video and just wondered what could have gone wrong? Many thanks

    • Jane's Patisserie on June 21, 2020 at 3:22 pm

      Usually it happens because it’s too hot – you can take it off the heat and beat it like crazy and 9/10 it will come back together!

  166. Lily on June 19, 2020 at 9:07 pm

    5 stars
    This recipe was absolutely delicious. I made a batch for my grandma and she loved them! The instructions for the caramel were so clear and being a beginner, I am much grateful for that. I used Cadbury as my chocolate though but it didn’t taste like the chocolate you’d find in a store bought millionaires shortbread. What chocolate would you recommend?

    • Jane's Patisserie on June 20, 2020 at 8:41 am

      Ahh yay!! I use callebaut (bulk bought cooking chocolate) or just supermarket own for the topping! xx

  167. Adele on June 18, 2020 at 8:18 am

    Hi Jane I’m wanting to try your millionaires shortbread but Ive limited time.could it be left in fridge longer than stated time before I add the chocolate please or would that make the caramel too hard?want to start it before work 😃xx

    • Jane's Patisserie on June 18, 2020 at 7:27 pm

      Hey! Yes you can leave it in longer!! x

  168. Happy Baker on June 17, 2020 at 7:16 am

    5 stars
    I love all your recipes and this one looks amazing and so simple! I just wondered if it’s possible to make the caramel a few days in advance and store it? If so, how would you recommend storing it? Thanks!

    • Jane's Patisserie on June 17, 2020 at 6:57 pm

      Hiya! Unfortunately for this you can’t make the caramel in advance. You can make the entire traybake, but not the caramel on it’s own as it’s designed to set solid. x

  169. Helen on June 14, 2020 at 7:15 am

    Hi there, this might be a silly question, but will it matter if I use an 8×8 pan or will the layers be too thick? I’m not sure I can be bothered to try and calculate the quantities for a smaller pan though 😂.
    Many thanks, Helen

    • Jane's Patisserie on June 14, 2020 at 8:27 pm

      Hey! So an 8×8″ square is about 4/5 of the size – so it will definitely make it a chunk deeper, but it should be fine as long as your tin is quite deep!

    • Jane Neathey on June 27, 2020 at 2:56 pm

      Hi Helen. I don’t have the exact same pan sizes Either, so I make roughly a three quarter size one and then a small one (just for me!) in a bowl lined with parchment paper. Tastes perfect every time!

  170. Jessica Moore on June 13, 2020 at 1:37 pm

    Hi, i love all your recipes! Im really struggling with the caramel, this time round its got brown flaky bits in it, does this mean its burnt? And can it be saved? Everything else is perfect though.

    • Jane's Patisserie on June 13, 2020 at 4:33 pm

      Hey! That means it’s started to catch, so the flecks are bits of burnt caramel! It will still set absolutely fine, it might just have flecks running throughout but it’s more complicated to try and remove so I’d just go with it!

  171. Claire on June 11, 2020 at 9:33 pm

    Hi, thanks for your recipes! I made this today and it all set ok, but I’ve realised my caramel is pale compared to yours, I presume I maybe didn’t heat it long enough but I was worried about burning it. Does it affect the flavour if it is quite pale?


    • Claire on June 11, 2020 at 9:37 pm

      Sorry, just seen you answered the same question underneath!

  172. Hannah on June 10, 2020 at 6:15 pm

    5 stars
    Your recipes are always fab so this one wasn’t any different! My caramel set well in the fridge and has cut well etc so I think it’s fine, but it’s quite light in colour. Does this mean I’ve undercooked it or can this sometimes just happen? I think I took it off the heat too early because I was worried about it going more like toffee if I overdid it, but the only sign it’s underdone is the colour so I’m not sure!

    • Jane's Patisserie on June 11, 2020 at 11:51 am

      So sometimes it can just happen! If it’s set well, I wouldn’t change anything! xx

    • Vicki on July 8, 2020 at 8:21 am

      I like using a candy thermometer when making caramel .. what temperature would I need the caramel to be for this caramel? 🙂

    • Jane's Patisserie on July 8, 2020 at 6:29 pm

      I don’t make this caramel to a particular temperature, sorry!

  173. Helen on June 7, 2020 at 9:34 pm

    5 stars
    Amazing! I was worried about making the caramel but it turned out lovely. Definitely recommend!

  174. Jessie on June 6, 2020 at 5:20 pm

    5 stars
    This recipe is amazing!!! Been making millionaires shortbread for years and just tend to use the BBC recipe, however, thought I’d try a new one and ended up making the best milionaires shortbread yet! Love them xxx

  175. Natalie Farmer on June 6, 2020 at 8:22 am

    5 stars
    Yet another amazing recipe! I have never ever been able to make these. I watched your video and then halved recipe as only two of us in the house! They are amazing!!
    Only problem is now I want a kitchen aid haha which one would you suggest? Which is in this video? Looks smaller and easy to clean

    • Jane's Patisserie on June 6, 2020 at 12:05 pm

      Ahhh yay! So glad you enjoyed the recipe! And mine is a 4.8L artisan!! x

  176. Victoria on June 5, 2020 at 7:43 pm

    This recipe is AMAZING! I was so worried about making the caramel but it turned out perfect! Thank you so much for sharing with us.

  177. Laura on June 4, 2020 at 9:36 am

    5 stars
    I absolutely love this! I also love that I was able to make it! Loved the video showing how to make the caramel, I’ve managed it twice (2nd time I did with a GF base for my dad and the rest of your recipe). So thank you. It’s my favourite cake to eat out, I have it every week and now I can make my own. Love your recipes!

  178. Gemma Surtees on May 31, 2020 at 8:02 pm

    5 stars
    Another amazingly perfect recipe. You just can’t go wrong following any of your recipes. Would it make a difference pouring the caramel on a hot shortbread? I did the caramel whilst the shortbread was in the oven so when it came out I waited 15 minutes for it to cool before pouring.

    • Jane's Patisserie on June 1, 2020 at 11:11 am

      Hey! So I usually leave the shortbread to cool a bit first, and then pour the hot caramel on and straight in the fridge – it shouldn’t make a difference putting hot onto hot, but leaving the caramel to sit for a bit can sometimes cause it to go a bit funny (but if it worked for you then don’t worry!!) x

  179. Jen on May 31, 2020 at 4:55 am

    5 stars
    Since my disaster the first time around, I’m very pleased to announce that the second attempt has gone very well. I heated the caramel very slowly, used a sugar thermometer just to keep an eye on things and didn’t boil it to death. Success!
    Not only that but I blitzed the gone-wrong caramel shortbread in the food processor and it’s made the most amazing crumble topping – delicious with hot, tart fruit and a scoop of ice-cream!

  180. M on May 30, 2020 at 9:34 am

    Hey lovely, love all your recipes, you’re very talented! definitely going to make these at some point, just a quick question – would this caramel filling work in a banoffee pie? lots of love x

    • Jane's Patisserie on May 30, 2020 at 12:22 pm

      I would actually say this is too firm – I would advise using my caramel sauce recipe!! x

  181. Philippa on May 30, 2020 at 6:58 am

    5 stars
    Excellent recipe and tutorial! I could have held my nerve for a minute longer to achieve the depth of caramel colour but was too scared that I would burn the caramel! It was still delicious and held its shape when cut.

  182. Faye Hemeter on May 29, 2020 at 9:06 pm

    I have not got any caster sugar, what could I substitute it for please? x

    • Jane's Patisserie on May 30, 2020 at 4:32 pm

      Ideally you would have caster, or even golden caster sugar – otherwise, light brown sugar for example can work, but the colour will be naturally darker so it’s harder to see when you need to take the mix off! x

  183. Jen on May 27, 2020 at 11:28 am

    4 stars
    Everything was going so well and it looked amazing. Unfortunately when it was time to cut it, I couldn’t get a knife through it – not even a cleaver!
    Somehow I managed to make toffee instead of caramel. The sort of toffee that needs a hammer (and a chisel).
    Do you reckon I overheated the caramel? Is there any way of resurrecting it?

    • Jane's Patisserie on May 27, 2020 at 6:31 pm

      Yes that’s over heated – if it’s solid, it’s over done! The only way to deal with it is store it at room temp, and probably heat the knife to cut through it!

  184. Vicki on May 26, 2020 at 10:44 am

    Came out perfectly! Was nervous about over cooking the caramel, but it set nicely so thanks for the guidance 🙂 Going to try one of the variation recipes next

  185. Ceri Marchant-Potts on May 26, 2020 at 9:33 am

    5 stars
    Yummy recipe! Thank you. Again, easy to follow and straightforward. I love ALL your recipes!

    I still can’t cut the shortbread without the chocolate cracking in different directions… they certainly don’t look like your uniform ones! Help!

    • Jane's Patisserie on May 26, 2020 at 11:02 am

      So glad you like it! Cutting the shortbread definitely takes practice – there’s a few different ways you can try and do it to help such as scoring the chocolate, heating the knife – but genuinely all I do is use a large sharp knife! x

  186. Siobhan on May 25, 2020 at 3:03 pm

    5 stars
    Tried this today and it was amazing. The only thing is when i cut it into slices; the chocolate slid off some of the slices. It was well set. I would appreciate it if you could tell me where i went wrong? Thanks

    • Jane's Patisserie on May 25, 2020 at 5:01 pm

      Ahh yay! Okay so this can happen if there’s a bit of moisture between the layers – or it actually means that the caramel is borderline about to split so there can be a thin layer of ‘fat’ on top meaning it won’t stick well! x

  187. Dan on May 24, 2020 at 9:44 pm

    5 stars
    Made this and it tastes amazing! Will this recipe work okay in a longer tray, thinking of making thinner slices next time as it is really filling! Thanks

    • Jane's Patisserie on May 25, 2020 at 9:17 am

      Ah yay! Yes it will – just the baking time would potentially be less (depending on size) as the shortbread would be thinner!

  188. Louise on May 22, 2020 at 10:19 pm

    5 stars
    Made this and left the Caramel to cool
    For w couple or hours. Poured the chocolate over and the Carmel went soft. Did I not leave it for long enough?

    • Jane's Patisserie on May 23, 2020 at 9:46 am

      Did you definitely make the caramel correctly? Using pre-made caramel doesn’t work, and using evaporated milk instead of condensed milk also doesn’t work!

  189. Tiffanie on May 20, 2020 at 10:45 pm

    Is condensed milk the same as sweetened condensed milk?

  190. Emma on May 19, 2020 at 3:09 pm

    5 stars
    Made these for my 16th birthday and they’re amazing. Such a good recipe.

  191. Stacey on May 19, 2020 at 7:37 am

    Could I use golden caster sugar for the shortbread or caramel?

    Thanks! 🙂

  192. Steph Pike on May 18, 2020 at 8:50 pm

    5 stars
    First time making MS and it turned out so well! Great recipe 😊

  193. Jemima on May 18, 2020 at 6:14 pm

    5 stars
    Great recipe and I had so much fun making this! Only issue I had with it was the shortbread was quite soft/ wasn’t very crunchy. Was that because I undercooked it or is it meant to be quite soft?

    • Jane's Patisserie on May 19, 2020 at 8:17 am

      You can definitely bake it for longer to get it slightly crunchier, but it will always be kinda soft!

  194. Georgia on May 16, 2020 at 2:08 pm

    Can I use maple syrup instead of golden syrup for the Caramel? If not what is this difference in using your caramel receip from the millionaires flapjack?

    • Jane's Patisserie on May 16, 2020 at 2:53 pm

      Hey so I wouldn’t use the maple syrup personally as it can taste/look/feel different with it. They are two different caramels, and I prefer this one overall but as explained on the post you can use the other one if you can’t access golden syrup! x

  195. Sharon on May 16, 2020 at 11:09 am

    Hi, Really looking forward to making these for my birthday treat next week! I’m struggling to find Condensed milk – will the ‘Light’ version work the same as I have some of that?
    Thank you.

    • Jane's Patisserie on May 16, 2020 at 2:56 pm

      Hey! So it should still work, but sometimes can be softer because of the ‘light’ aspect! X

  196. Annamaria on May 16, 2020 at 11:03 am

    5 stars
    I made these last night and omg they are to die for, thank you Jane for this amazing recipe, super easy to follow 🙂

  197. Jessica on May 15, 2020 at 1:40 pm

    5 stars
    Made this today and was expecting there to be a disaster somewhere along the lines but it has turned out fab!
    Watched your video a few times as I was nervous about the caramel but it’s worked, yay!
    Just had a slice and it was lovely. Perfect size when cut into 16 as stated in your recipe!

  198. Gemma on May 14, 2020 at 4:38 pm

    5 stars
    This is the second time I have made this and it is a great recipe and so easy to follow with fabulous results a win win for everyone

  199. Julia on May 11, 2020 at 9:52 pm

    5 stars
    Lovely recipe and excellent caramel. I don’t know what happened to my shortbread base but it’s like concrete and the caramel and chocolate hasn’t adhered to it at all, I watched the video and found it very good.

    • Jane's Patisserie on May 12, 2020 at 8:47 am

      If your shortbread is like concrete it must be over baked – as it’s only three ingredients! Also, there may have been moisture in your fridge on top of the caramel that caused the chocolate to not set properly on top!

  200. Nicole on May 11, 2020 at 3:51 pm

    I followed the recipe exactly, and think I was doing alright on my first ever caramel! However after a few minutes, the caramel split. Why would this have happened? I

    • Jane's Patisserie on May 11, 2020 at 4:21 pm

      Did you use real butter or a spread? And what type of hob do you have? Often splitting early on is down to being too much heat too quickly!

  201. Nicola on May 11, 2020 at 12:24 pm

    5 stars
    What a lovely recipe everything worked even my caramel!
    Do you think they’d freeze well ?

  202. Serena Begley on May 10, 2020 at 9:27 pm

    5 stars
    Hi Jane,
    I made the millionaire shortbread today and they are delishhhh😍 just wondering are they suitable for freezing?
    Loving your recipes😊

    Thank you😊

  203. Craig Fitzpatrick on May 10, 2020 at 1:27 pm

    5 stars
    Truly outstanding! Thank you so much for the recipe! I made these yesterday and I am not normally a Baker but decided to try these as they are my favourite and I wanted something that my wife and son would love. Your YouTube video was very easy to follow and filled with detail that it was almost impossible to go wrong. I managed to bake a perfect shortbread, caramel and chocolate with perfect amounts. We absolutely love it and now have friend and neighbours asking for the recipe. Left peices in Tupperware for them to try as a lockdown treat. So thank you for sharing this recipe and spreading some happy times!

  204. Andy B on May 6, 2020 at 2:34 pm

    5 stars
    Aaaand I’ve just seen that the poster immediately prior to me has had a reply on the self same subject, and I shall now jump over onto your YouTube channel! Mea culpa!,,,

    • Sally Maden on May 16, 2020 at 6:50 pm

      Hi, I can’t find any condensed milk anywhere- any ideas for how much sugar to add to evaporated milk- might that work? Thanks, Sally

    • Jane's Patisserie on May 17, 2020 at 9:09 am

      I’ve read that you can do that, but I haven’t done it myself, unfortunately – it’s probably worth a google!

  205. Andy B on May 6, 2020 at 2:31 pm

    5 stars
    This is the first time I’ve made Millionaires Shortbread, after browsing loads of recipes and ‘how to’ blogs.
    Firstly, let me say that the way to make it is very well laid out, and secondly, that it makes the most wonderful result.
    If I may, would it be ok to suggest perhaps attaching a little video clip of how to create the swirled effect (I didn’t know initially wether to slap both of the chocolates on one after etc) and also how the consistency of the caramel should be just before it’s taken off the heat (I make loads of fudge and obviously the temperature and cooking times are quite different)
    That’s not a criticism, as I’m really enjoying reading through your recipes and deciding what to make.
    Lockdown in the UK at the moment does make getting certain ingredients very hard, but it makes it a real challenge to rummage through, choose one of your recipes, and emerge triumphant!
    Thank you!!

  206. Ella Whatling on May 5, 2020 at 6:40 pm

    Hi! I made these today, but my caramel split and it was a buttery mess, so tried again, and it was fine for a few minutes but I could see the butter starting to split again just before it was turning golden, I had the gas on really low the second time as realised the mix could have got to hot, but it nearly happened again! I used it anyway but it just didn’t set properly or have much of a caramel colour 😕any suggestions of what I’m doing wrong? Thanks!

    • Jane's Patisserie on May 5, 2020 at 8:10 pm

      I would suggest watching my YouTube video as I show what I do! It may help you!

  207. Kate NJ on May 5, 2020 at 8:46 am

    5 stars
    Great recipe, tasted really good thank you. I did find the caramel split before it was ready to take off the heat. Not sure what caused it. Anyway I rescued it by taking it off the heat, adding some boiling water (1-2tbs) and mixing it back on the heat slowly until it came back together again.

    • Jane's Patisserie on May 5, 2020 at 8:54 am

      This can happen due to the heat – it may be hotter than you think it is! But I’m so glad it came back together!

  208. Evie on May 4, 2020 at 2:35 pm


    Just about to make these can it be done with gluten free plain flour or should I add some Xantham gum powder to it?

    • Jane's Patisserie on May 4, 2020 at 7:22 pm

      Usually for shortbread you can just do a simple switch, and some of readers have said they’ve done the same and it worked well! x

  209. Sophie on May 4, 2020 at 11:56 am

    5 stars
    Tasted amazing!

  210. Rosie on May 4, 2020 at 10:32 am

    5 stars
    Wow! I never thought I’d be able to make these, but your recipe is simple to follow and they turned out great! Your YouTube video was extremely helpful for the caramel part as well. Absolutely delicious 😀

  211. Kimberley on May 4, 2020 at 9:39 am

    This looks amazing! I can’t wait to try but only have been able to get self raising flour? Would this work ok? X

    • Jane's Patisserie on May 4, 2020 at 10:07 am

      For the best shortbread you really want plain flour as you don’t want a raising agent. You can definitely try it, but the texture will be different! X

  212. Noortje on May 3, 2020 at 9:59 pm

    Sooo good and I was surprised I managed to make the caramel in the perfect fudgyness as well. Just found your blog this weekend and will definitely make many of your recipes! X from the Netherlands

  213. Aisling Barton on May 3, 2020 at 8:14 pm

    5 stars
    Very easy to follow recipe with superb results!

  214. Anya on May 3, 2020 at 7:51 pm

    5 stars
    My first time making Millionaire Shortbread and it turned out AMAZING. I saw this recipe and followed your Youtube video and it helped so much. Thank you for these great recipes!💗

    • Jane's Patisserie on May 3, 2020 at 7:56 pm

      I’m so glad the recipe and video helped!!

  215. Becks leach on May 3, 2020 at 7:36 pm

    5 stars
    Made these this weekend amazing 😉 everyone loved them defiantly be making them again

  216. Chloe Taylor on May 3, 2020 at 7:11 pm

    5 stars
    Amazing!! This was so delicious. I love your recipes they are always so nice and simple to follow and always get good results😍

  217. Aled on May 1, 2020 at 4:08 pm

    5 stars
    Hi Jane, can you provide a link for the saucepan you used to make the caramel please? Thank you

  218. Rosie on April 30, 2020 at 2:41 am

    5 stars
    Thank you so much for the recipe! Mine came out really well and everyone in the house loved them. I added a little bit of salt to my caramel as I thought for me it would be a bit too sickly, and it worked really well. Thank you again 🙂 xxx

  219. Sarah Smith on April 29, 2020 at 12:33 pm

    Hi Jane, I was hoping to make these for my husband as it’s our anniversary next week. I’m a complete novice when it comes to baking and haven’t been able to buy plain flour. I have coconut flour and wondered whether this would be ok to use? Whether the quantity would need to be altered?
    Thanks for any advice you can give me in advance

    • Jane's Patisserie on April 29, 2020 at 7:27 pm

      Hiya! Unfortunately using coconut flour is quite difficult in place of regular flour. Typically because of the drying factors of coconut flour you’d only want about 1/4 of the weight, but that won’t give a very good shortbread at all! Sorry!

  220. Amber on April 28, 2020 at 6:50 pm

    5 stars
    Made these on the weekend. They were amazing! The YouTube video was super helpful for making the caramel. Fab recipe! Thank you!

    • Jane's Patisserie on April 28, 2020 at 6:56 pm

      Ah yay! So glad you enjoyed the recipe and video!! x

  221. Clara on April 28, 2020 at 12:29 pm

    5 stars
    Yayy, it worked! I used evaporated milk and added 8 tbsp of sugar instead of 3. It took longer to thicken up but it looks and tastes like caramel so I think it worked. Thank you for the recipe Jane!

    • Jane's Patisserie on April 28, 2020 at 1:15 pm

      Ahh yay! Amazing!! Thank you for the information too – it’s useful to know for the future!! Xx

  222. Clara on April 28, 2020 at 11:02 am

    Hi Jane, I’m making these but I only have evaporated milk. I’ve looked online and it said you can add sugar which will make it condensed milk, does this work? If this doesn’t work are there any alternatives I can use? Thank you.

    • Jane's Patisserie on April 28, 2020 at 11:19 am

      Hey! I’m afraid evaporated milk definitely won’t work just as it is as you know – but I have never personally made condensed milk from evaporated milk. I would definitely say give it a go as there aren’t really any alternatives for this sort of caramel, and I’m sure the recipe for making it yourself will work!

  223. Annelie on April 25, 2020 at 8:39 am

    5 stars
    Absolutely amazing, first time making caramel and it worked!

  224. Holly on April 24, 2020 at 9:33 pm

    Hi Jane,
    Not made these yet but they look amazing! I’ve only got evaporated milk not condensed milk. Is that the same thing?
    Thank you !

    • Jane's Patisserie on April 24, 2020 at 9:40 pm

      Thank you! No, they’re completely different – and evaporated milk does not work, sorry!

  225. Jessica on April 24, 2020 at 4:45 am

    Hi, does it have to be ‘unsalted butter’ for both the shortbread and caramel? Or could I use stork/salted butter instead?
    I know in some recipes you say it HAS to be unsalted butter (e.g buttercream) but in others sometimes it can be swapped so just wondered if I could maybe use stork for the shortbread part? Thanks in advance!
    LOVE your recipes!

    • Jane's Patisserie on April 24, 2020 at 9:13 am

      You can definitely use the stork in the shortbread, but I would suggest still using real butter for the caramel!

  226. Judles on April 23, 2020 at 12:03 am

    5 stars
    Sounds delicious! Another one of your recipes I’m going to try! Could we use tinned caramel instead of making it as I have some left over? Thanks! x

    • Jane's Patisserie on April 23, 2020 at 9:01 am

      Tinned caramel doesn’t set, so it won’t work the same!

    • Joana on November 25, 2020 at 12:29 pm

      5 stars
      Hi Jane, a friend recommended your recipes and I love every single one I’ve tried so much! The millionaire shortbread is delicious, everyone absolutely love it. But I have one question, the shortbread crumbled quiet a bit. I was wondering what I can do differently next time to prevent that?

    • Jane's Patisserie on November 26, 2020 at 4:04 pm

      It may have been slightly over baked, but when making it just make sure to push it down firmly, and also try and use a large sharp knife to cut so it reduces how many times you have to cut into it if that makes sense!

  227. Janet on April 22, 2020 at 10:38 am

    I could live on millionaire bars, I think. I recently made a recipe that was in last month’s Bon Appetit magazine…it had tahini in the caramel filling. It really was delicious. Right now, I must head to the kitchen to use your recipe!

    • Jane's Patisserie on April 22, 2020 at 2:13 pm

      Oh so could I! And tahini in caramel is amazing!

    • Chris on December 20, 2021 at 9:37 pm

      5 stars
      This recipe is great, but I would like to ask am I the only one who has issues with the caramel mixture butter splitting when cooking it. It happens everytime and I find it so frustrating I tried it with room temperature butter and cold butter, it doesn’t seem to matter. If anyone can help please do because I do love this recipe.

    • Jane's Patisserie on December 23, 2021 at 11:16 am

      HIya! this is probably due to the tempaerature you are boiling at. Try reducing the timing and see if that helps! x

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