Delicious squares of biscuit, gooey caramel and chocolate. An easy Millionaire Shortbread recipe that kids will love to get involved in. Recipe adapted from Rachel Allen’s Everyday Kitchen.
Fast forward 20 odd years and I’m still as enamored with Millionaire Shortbread as ever. I came across this recipe in Rachel Allen’s Everyday Kitchen last year and they’ve gone down a storm every time I’ve made them.
Why is it called Millionaire’s Shortbread?
It’s thought that this term originated in Scotland and was used to set it apart from classic shortbread. By labelling it as “millionaire’s shortbread”, it implies a level of wealth and superiority to your traditional shortbread recipe!
And I don’t disagree! There’s something very decadent about these little squares of gooey caramel and buttery shortbread all topped with a layer of scrumptious chocolate.
Millionaire’s Shortbread Ingredients
You don’t need reems of complicated ingredients for this recipe and everything you’ll need can be bought in most large supermarkets.
Homemade Caramel versus Shop Bought?
We’ve opted for homemade caramel in this recipe using tinned condensed milk which is boiled in the tin on the hob or stove top, but these days you can buy shop bought tinned caramel from most good supermarkets.
If you are looking to save time then we’d probably recommend using the shop bought caramel but it doesn’t set quite as well as making it from scratch so bear this in mind when deciding which route you’re going to take!
Should Millionaire’s Shortbread be kept in the fridge?
In short, yes! But alternatively you can keep it in a cool dry place. Personally I prefer to keep it in the fridge, but either way, make sure your shortbread bars are in an airtight container and they will keep for up to two weeks.
Can you freeze Millionaire’s Shortbread
Absolutely! Make sure you wrap the bars individually and you can then freeze them for up to 3 months. Take out of the freezer and defrost completely at room temperature before eating.
The Perfect Homemade Edible Christmas Gift!
Know someone who loves caramel shortbread? Need a last minute Christmas gift or don’t know what to get for that hard to buy for person in your life?
This easy millionaire’s shortbread recipe makes the perfect edible christmas gift. Simply parcel up in some festive wrapping or christmas boxes and you have a lovely homemade gift.
Do you have as sweet a tooth as me? What are your favourite sweet treats to make?
If you try my millionaire shortbread recipe, then please do leave me a comment and a star rating below. You can also share your pictures with me on Instagram. I always love to see your creations!Print
Delicious squares of biscuit, gooey caramel and chocolate. An easy recipe that kids will love to get involved in. Recipe adapted from Rachel Allen’s Everyday Kitchen.
- 2 x 397g tins of sweetened condensed milk
- 200g butter
- 300g plain flour
- 100g caster sugar
- 300g milk chocolate
- 75g white chocolate
- 1 packet chocolate stars to decorate
- First make the caramel by boiling the tins of sweetened condensed milk in water. Place the unopened tins in a pan and cover with cold water. Bring to the boil and keep simmering. Top up with more water every so often to ensure that the tins remain completely immersed in water. After 2.5 hours remove the pan from the heat and allow the tins to cool in the water.
- Preheat the oven to 180c and grease a tin. I used a 32cmx22cm tin.
- Mix the flour and sugar together in a bowl and rub in the butter until it reaches the consistency of breadcrumbs.Tip the mixture into the tin and press down with the back of a spoon until it is all even and level. Bake for 20 minutes in the oven and leave to cool in the tin on a wire rack.
- Once the caramel and biscuit base have cooled, pour the caramel onto the biscuit and smooth with a spatula. Chill in the fridge for 20 minutes.
- Melt the milk and white chocolate separately in bowls over a pan of boiling water. Pour the milk chocolate over the caramel and then swirl in the white chocolate to create a marble effect.
- Decorate with chocolate stars (you may want to mark on the chocolate the outline of where you will cut the shortbreads to do this neatly. Simply run a knife through the melted chocolate).
- Leave to cool before cutting into squares to serve. If you are short on time and want to cool the chocolate in the fridge, I would recommend removing it before the chocolate is completely set, otherwise it will be very difficult to cut.
You can also buy tins of ready made caramel which can be poured straight onto the biscuit base, rather than boiling tins of condensed milk.