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Millionaires Shortbread – Back to Basics!

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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 really 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 till creamy, and then add the flour and combined till 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 till it creates a bread crumb texture. Then, you effectively knead it together to form the dough.

I always tend to use classic unsalted butter, actual 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 160C in a fan oven, 180C 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

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!

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. Watch my youtube video to see the caramel go from the beginning to the end

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!

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! 

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!

I really hope this post helped – any questions, leave them below! And of course, remember that you can watch me make it on youtube! Enjoy! x

Millionaires Shortbread!

A Complete How-To Guide on How to Make Millionaires Shortbread! A Homemade Shortbread Base, Homemade Caramel Filling, and a Chocolate Topping. 
4.97 from 60 votes
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

Ingredients

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)

Decoration

  • 200 g Milk Chocolate
  • 100 g White Chocolate

Instructions

  • Preheat your oven to 180C/160C 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 till 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!

Notes

  • 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 you 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
Nutrition Facts
Millionaires Shortbread!
Amount Per Serving
Calories 397 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 15g94%
Cholesterol 63mg21%
Sodium 38mg2%
Potassium 129mg4%
Carbohydrates 42g14%
Sugar 29g32%
Protein 4g8%
Vitamin A 690IU14%
Vitamin C 0.7mg1%
Calcium 88mg9%
Iron 0.8mg4%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.

ENJOY!

Find my other Traybake Recipes on my Recipes Page!

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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.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

158 Comments

  • Beth jackson
    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.

    Reply
    • Jane's Patisserie
      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

  • Jaimie
    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.

    Reply
    • Jane's Patisserie
      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

  • Bethany Smith
    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

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

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

  • jem Harrison
    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?

    Reply
    • Jane's Patisserie
      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

  • Jade
    July 29, 2020 at 12:32 pm

    5 stars
    Hello,
    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 🤞🏼

    Reply
    • Jane's Patisserie
      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

  • Steph
    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

    Reply
    • Jane's Patisserie
      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!

  • Lucy
    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!

    Reply
    • Jane's Patisserie
      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

  • Heather
    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!

    Reply
  • Jackie
    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

    Reply
    • Jane's Patisserie
      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!

  • Ruby
    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 ?

    Reply
    • Jane's Patisserie
      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

  • Jess
    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!

    Reply
  • Amanda
    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!!

    Reply
  • Sarah
    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!

    Reply
  • Apolline
    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!

    Reply
    • Jane's Patisserie
      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
      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
      July 9, 2020 at 2:32 pm

      5 stars
      Oh and I also have light brown sugar 🙂

    • Apolline
      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
      July 9, 2020 at 6:08 pm

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

  • Liz
    July 7, 2020 at 2:37 pm

    5 stars
    Turned out great, nice recipe

    Reply
  • Livy
    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

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

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

  • Phil Gledhill
    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

    Reply
  • Eliza
    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

    Reply
    • Jane's Patisserie
      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
      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.

  • Jane Neathey
    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

    Reply
  • Sarah
    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

    Reply
    • Jane's Patisserie
      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

  • Emma
    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 ☺️

    Reply
  • Loren
    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😫

    Reply
    • Jane's Patisserie
      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!

  • Sam
    June 21, 2020 at 11:18 am

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

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

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

  • Tracey
    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

    Reply
    • Jane's Patisserie
      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!

  • Lily
    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?

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

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

  • Adele
    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

    Reply
  • Happy Baker
    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!

    Reply
    • Jane's Patisserie
      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

  • Helen
    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

    Reply
    • Jane's Patisserie
      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
      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!

  • Jessica Moore
    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.

    Reply
    • Jane's Patisserie
      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!

  • Claire
    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?

    Thanks

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

      Sorry, just seen you answered the same question underneath!

  • Hannah
    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!

    Reply
    • Jane's Patisserie
      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
      July 8, 2020 at 8:21 am

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

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

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

  • Helen
    June 7, 2020 at 9:34 pm

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

    Reply
  • Jessie
    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

    Reply
  • Natalie Farmer
    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

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

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

  • Victoria
    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.

    Reply
  • Laura
    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!

    Reply
  • Gemma Surtees
    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.

    Reply
    • Jane's Patisserie
      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

  • Jen
    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!

    Reply
  • M
    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

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

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

  • Philippa
    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.

    Reply
  • Faye Hemeter
    May 29, 2020 at 9:06 pm

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

    Reply
    • Jane's Patisserie
      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

  • Jen
    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?

    Reply
    • Jane's Patisserie
      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!

  • Vicki
    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

    Reply
  • Ceri Marchant-Potts
    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!

    Reply
    • Jane's Patisserie
      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

  • Siobhan
    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

    Reply
    • Jane's Patisserie
      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

  • Dan
    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

    Reply
    • Jane's Patisserie
      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!

  • Louise
    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?

    Reply
    • Jane's Patisserie
      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!

  • Tiffanie
    May 20, 2020 at 10:45 pm

    Is condensed milk the same as sweetened condensed milk?

    Reply
  • Emma
    May 19, 2020 at 3:09 pm

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

    Reply
  • Stacey
    May 19, 2020 at 7:37 am

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

    Thanks! 🙂

    Reply
  • Steph Pike
    May 18, 2020 at 8:50 pm

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

    Reply
  • Jemima
    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?

    Reply
    • Jane's Patisserie
      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!

  • Georgia
    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?
    Thanks

    Reply
    • Jane's Patisserie
      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

  • Sharon
    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.

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

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

  • Annamaria
    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 🙂

    Reply
  • Jessica
    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!

    Reply
  • Gemma
    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

    Reply
  • Julia
    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.

    Reply
    • Jane's Patisserie
      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!

  • Nicole
    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

    Reply
    • Jane's Patisserie
      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!

  • Nicola
    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 ?

    Reply
  • Serena Begley
    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😊

    Reply
  • Craig Fitzpatrick
    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!

    Reply
  • Andy B
    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!,,,

    Reply
    • Sally Maden
      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
      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!

  • Andy B
    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!!

    Reply
  • Ella Whatling
    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!

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

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

  • Kate NJ
    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.

    Reply
    • Jane's Patisserie
      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!

  • Evie
    May 4, 2020 at 2:35 pm

    Hiya

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

    Reply
    • Jane's Patisserie
      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

  • Sophie
    May 4, 2020 at 11:56 am

    5 stars
    Tasted amazing!

    Reply
  • Rosie
    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 😀

    Reply
  • Kimberley
    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

    Reply
    • Jane's Patisserie
      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

  • Noortje
    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

    Reply
  • Aisling Barton
    May 3, 2020 at 8:14 pm

    5 stars
    Very easy to follow recipe with superb results!

    Reply
  • Anya
    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!💗

    Reply
  • Becks leach
    May 3, 2020 at 7:36 pm

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

    Reply
  • Chloe Taylor
    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😍

    Reply
  • Aled
    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

    Reply
  • Rosie
    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

    Reply
  • Sarah Smith
    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

    Reply
    • Jane's Patisserie
      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!

  • Amber
    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!

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

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

  • Clara
    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!

    Reply
    • Jane's Patisserie
      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

  • Clara
    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.

    Reply
    • Jane's Patisserie
      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!

  • Annelie
    April 25, 2020 at 8:39 am

    5 stars
    Absolutely amazing, first time making caramel and it worked!

    Reply
  • Holly
    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 !

    Reply
    • Jane's Patisserie
      April 24, 2020 at 9:40 pm

      Thank you! No, they’re completely different – and evaporated milk does not work, sorry!

  • Jessica
    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!

    Reply
    • Jane's Patisserie
      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!

  • Judles
    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

    Reply
    • Jane's Patisserie
      April 23, 2020 at 9:01 am

      Tinned caramel doesn’t set, so it won’t work the same!

  • Janet
    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!

    Reply
    • Jane's Patisserie
      April 22, 2020 at 2:13 pm

      Oh so could I! And tahini in caramel is amazing!

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