Caramel Shortbread Bars (Millionaire’s Shortbread)
Make this classic caramel shortbread recipe with buttery shortbread, gooey caramel, and chocolate layers for an easy Scottish dessert!
Equipment
- 1 9" x 12" x 2" baking tin
- greaseproof paper
Ingredients
Shortcake Base Ingredients
- 255 g salted butter
- 130 g caster sugar
- 1 teaspoon vanilla extract
- 340 g plain flour
Caramel Ingredients
- 397 g condensed milk small regular tin - See Notes
- 100 g golden syrup
- 1 teaspoon caster sugar
- 115 g salted butter
- pinch of salt
Topping Ingredients
- 300 g milk chocolate
- 100 g white chocolate optional for decoration - See Notes
Instructions
- Line a 9” x 12” x 2” baking tin with greaseproof paper
- Preheat oven to 160C (fan) / 180C / 350F / Gas Mark 4
- Measure 255 g salted butter, 130 g caster sugar and 1 teaspoon vanilla extract for shortcake base into a bowl and cream together until light and fluffy
- Mix through 340 g plain flour until you have a workable dough
- Place dough into the lined baking tin and press down using your hands until it completely covers the base - See Notes
- Prick the base several times with the fork to stop air bubbles under the dough
- Bake the base in the preheated oven for 20 minutes
- To a medium size pan add 397 g condensed milk, 100 g golden syrup, 1 teaspoon caster sugar, 115 g salted butter and pinch of salt
- Bring to a boil - from low, to medium to high heat - stirring continuously (you cannot stop stirring or it will stick and burn immediately)
- Boil the caramel for 5 minutes once top temperature has been reached, this will deepen the flavour
- Pour the caramel onto the cooked shortbread base and place in the fridge to set
- Break up 300 g milk chocolate and 100 g white chocolate into separate bowls and melt either using a bain marie (in a bowl over simmering water) or in a microwave using 30 second bursts (using short intervals avoids burning the chocolate)
- Pour milk chocolate over and spread to edges to fully cover the caramel layer
- Drizzle over your white chocolate up and down (horizontal) and then using a skewer run through the chocolate from left to right (vertically)
- Place in the fridge to set for 2hrs and cut into 12 squares - See Notes
Notes
Condensed Milk: Use full-fat sweetened condensed milk for the best caramel texture and consistency.
Create an even shortbread layer. I break the dough into small chunks and put them all over the tin before pressing down, as I find it the easiest way to press down into an even layer without handling the dough too much.
White Chocolate: The white chocolate is optional, but I love using it to create decorative swirls and add extra pops of sweetness
Slice with a warm knife. Run a sharp knife under hot water, dry it quickly, and gently slice through the chocolate, before cutting down through the shortbread, to prevent cracking and create smooth, even bars.
Storage: Leftover caramel shortbread bars keep well for up to 5 days stored in an airtight container at room temperature or in the refrigerator. Or, freeze the bars for up to 3 months.
Nutrition
Calories: 673kcalCarbohydrates: 77gProtein: 7gFat: 39gSaturated Fat: 24gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 79mgSodium: 252mgPotassium: 258mgFiber: 2gSugar: 54gVitamin A: 861IUVitamin C: 1mgCalcium: 128mgIron: 2mg
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