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A popular bake in mini form, with a homemade shortbread base, homemade caramel, and chocolate, these individual millionaires are perfect! 

So when it comes to something like millionaires shortbread, you know I am interested. And when you make individual millionaires shortbread?! They’re even better. 

Millionaires shortbread 

My millionaires shortbread is one of my classic bakes that has been on my blog for so long now, and it’s so popular amongst you all. I spent so long perfecting the shortbread, the caramel, and swirling the chocolate topping that it’s amazing in my eyes. 

I love a homemade shortbread as it’s so easy to make, and the caramel is MUCH easier to make than you think. Honestly, it’s four simple ingredients that you boil together to make a delicious thick caramel, and then decorating with chocolate is easy and tasty. 

This bake is classic, it’s iconic, and I really wanted to make a perfect individual one because so many of you have asked for it, so here it is. 


When it comes to the shortbread, it’s three simple ingredients. These ingredients need to be beaten together to make a crumbly shortbread dough that you press into the tin firmly, and you bake until golden to create the best homemade shortbread. 

  • Unsalted butter – it’s important to use proper butter when it comes to shortbread for the best bake and taste
  • Sugar – I use caster sugar as it’s classic for shortbread, and you use it in the caramel as well
  • Flour – plain flour every time, you don’t want any extra raising agents in this 


The caramel, just like the shortbread above, has had the quantities reduced to fit the tin I used in the recipe, but the recipe is the same as my classic back to basics millionaires shortbread. You have to dissolve the sugar and butter on a low heat, in a heavy based pan, and then turn up the temperature and boil for 4-6 minutes to make a thick and delicious caramel. 

  • Butter – again, just like the shortbread, unsalted block butter should be used. A spread or margarine won’t work
  • Sugar – I use caster sugar for a classic caramel
  • Golden syrup – this adds flavour, and helps create the perfect set for the caramel that you are after
  • Condensed milk – the classic here – I know it doesn’t use a whole tin, but you can get squeezy bottles! 


The chocolate part of a millionaires shortbread is adaptable and changeable to what you guys prefer. I love the classic of milk chocolate and white chocolate swirled together because it’s pretty, but you can use whatever chocolate you prefer. 

I decided to do half of mine with milk chocolate base, and swirl in a small amount of white chocolate, and then I did the opposite with the other half for a particular look. You can of course do them all milk chocolate, all milk, or even all dark… whatever you like! 

The tin 

Probably the most important part of this blog post is the tin that I have used. I used this individual cake tin that I have used in my other individual cake and cheesecake recipes like my mini Victoria sponges and my mini lemon and raspberry cheesecakes, and it works wonders. 

Because the shortbread and caramel is more sticky compared to the other bakes, I did line the sides of the holes with a small amount of parchment paper to make it easier to get out, but generally it is quite non stick. I just cut out small strips, and put them around the edge. Pushing the shortbread down helped stick the paper in place. 

Tips & Tricks 

Individual Millionaires Shortbread!

A popular bake in mini form, with a homemade shortbread base, homemade caramel, and chocolate, these individual millionaires are perfect! 
Print Pin Rate
Category: Traybakes
Type: Millionaires Shortbread
Keyword: Millionaires
Prep Time: 1 hour
Cook Time: 25 minutes
Setting & Decorating time: 2 hours
Total Time: 3 hours 25 minutes
Servings: 12 pieces
Author: Jane's Patisserie



  • 150 g unsalted butter
  • 65 g caster sugar
  • 225 g plain flour


  • 150 g unsalted butter
  • 2 tbsp caster sugar
  • 3 tbsp golden syrup
  • 300 g condensed milk


  • 100 g milk chocolate
  • 100 g white chocolate


  • Preheat the oven to 180ºc/160ºc fan and line a 12 hole mini cake tin with parchment paper around the edges
  • Cream the butter and sugar together in a bowl
  • Add the plain flour and mix until you make a shortbread dough
  • Split between the 12 holes and press down - spoons, a pastry pusher or even a coffee tamper can make this easier. Flouring the object can also help to push it down.
  • Bake for 15-18 minutes until golden and cool in the tin whilst you make the caramel
  • Add the butter, sugar, syrup and condensed milk to a pan
  •  Heat on a low heat to melt the butter and dissolve sugar
  • Turn up the heat to medium-high and boil for 4-6 minutes until golden and thickened
  • Carefully split between the 12 and set in the fridge - I find it easier to beat the caramel ever so slightly off the heat to stop it bubbling and then carefully spoon
  • Decorate with the two chocolates however you fancy and set again
  • Remove from the tin and enjoy




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  1. Tania Lawrence on May 6, 2024 at 10:44 pm

    Hi Jane,
    Could you use a silicone mould for these? Thanks Tania

  2. Susan Glendinning on May 6, 2024 at 6:09 pm

    Hi Jane I would really like to try this recipe but how do you line the mini tins

    • Jane's Patisserie on May 8, 2024 at 10:56 am

      You can line them how you want – I do strips around the sides x

  3. Heather on May 6, 2024 at 3:09 pm

    I love your millionaire flapjacks recipe. Can I adapt it to fit these tins? How long to cook bases in individual tins?

  4. Andrea on May 3, 2024 at 12:39 pm

    I have a candy thermometer- is there an ideal temperature
    to get the toffee to?

  5. Jude on May 1, 2024 at 3:45 pm

    Can I use my 12 hole muffin tin which doesn’t have loose bottoms or would that make it too difficult to remove them?

  6. Karen Macintosh on April 29, 2024 at 3:49 am

    I was wondering what the best method would be to freeze these millionaires shortbreads and how far in advance you remove from freezer and store until use

    • Jane's Patisserie on April 29, 2024 at 11:43 am

      Hey! I would make them as per the recipe and remove from the tin, and then freeze on a tray until solid and then store in a container x

  7. Sana on April 28, 2024 at 11:04 pm

    Could I use cupcake tins or small cupcakes tins or would that one be too small
    Could I use ramekin dishes?

    • Jane's Patisserie on April 29, 2024 at 11:43 am

      They may be too small, but muffin/cupcake/small tins do vary so much in size. You can use ramekins, but they’d be hard to remove from them. x

  8. Siobhan on April 28, 2024 at 10:43 pm

    5 stars
    Fab recipe so delicious You’re amazing. Thank you.

  9. Kellie on April 28, 2024 at 4:42 pm

    Would this work with the microwave caramel from your no-bake millionaire shortbread recipe?

    • Jane's Patisserie on April 29, 2024 at 11:42 am

      Yes, it would! Use the quantities of this recipe, but the method of the other one x

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