(This post has been updated from the original April 2014 version to provide a better experience for you)
Welcome to the ultimate step by step guide to making the best EVER Millionaire’s shortbread! A British classic, this incredibly delicious treat is seriously hard to say no to. No one really knows exactly where it originated from but I can tell you this with certainty – EVERYONE loves it! Whether it’s the original 3 tiered recipe or a modern twist version, (like this amazing snickers millionaire shortbread) you know it’s going to disappear much quicker than it was made. It may take a little time to make but you know it’s going to be totally worth it. Plus, this super easy to follow step by step picture recipe will give you all the tips and tools you need to make it perfectly every single time.
I know it’s popular all round but, I have to say with complete honesty, millionaire’s shortbread is literally one of my most favourite treats in the whole wide world. (Although my Chocolate Orange Caramel Shortbread is a very close second!)
I mean come on, what’s not to like?? That crunchy crumbly biscuit base topped with a rich and buttery soft caramel, all smothered in a silky smooth layer of milk chocolate… ok have I sold it to you yet? Millionaire’s Shortbread is amazing, FACT!
If I could offer any preemptive words of advice for you, it would be to take your time and read the recipe all the way through before you start. Prepping your ingredients before you begin is almost always a good idea too. There’s nothing worse than getting to a critical part of a recipe then realising you have to pause to weigh another ingredient – then you go back to what you were doing and it’s already ruined. Never a good thing!
Here is what you will need to make 12 pieces.
For The Biscuit Base
For the Caramel
For the Topping
Lightly grease & line the base of your baking tray – make sure to leave an overhang. (This will help when it comes to getting it out the tray.)
Preheat your oven to 190°C/Fan 170°C.
Either in a stand mixer or a large bowl using an electric hand whisk, cream together the butter & sugar until light and fluffy.
Then sift in the flour & add the salt. Mix until you get a crumbly dough.
Tip this straight out into the prepared tray, flatten out as evenly as you can then prick the base all over with a fork.
Pop into the oven to bake for about 15-20 mins until just turning golden on top.
Leave to one side to cool whilst you make the caramel.
Add all the ingredients into a large, heavy based saucepan and set over a medium heat.
Stir until the sugar has dissolved then bring to the boil, stirring often.
Once boiling, stir continuously and fairly vigorously. If it catches on the bottom, you will get horrible lumps of burnt caramel running through the mixture.
When it turns a light caramel colour & becomes thick, (or reaches 107°C on a sugar thermometer) remove from the heat and keep stirring briefly just to stop it from catching on the bottom. (The pan will still be very hot.)
Pour the thick mixture over the biscuit base, spread evenly and set aside to cool.
Whilst the caramel is setting, we need to make the topping.
Break the chocolate into pieces and chop roughly. Either in a microwave or in a glass bowl set over a pan of barely simmering water, melt gently & stir until smooth and shiny.
If you want to temper your chocolate melt 3 quarters of it in a glass bowl over barely simmering water then heat gently to 45°C. Have a larger bowl/sink of cold water ready.
Once it reaches 45°C, remove from the heat and add in the remaining quarter of chocolate. Place the bowl into the cold water and keep stirring until the chocolate has cooled to 30°C. Be careful not to get any water in the bowl as the chocolate will seize and become unusable.
Pour this over the caramel layer and smooth it out evenly using the back of a wooden spoon.
If you have tempered your chocolate, allow to set completely at room temperature. If you put it in the fridge it will lose that lovely shine you worked so hard to keep. Alternatively, if you are impatient, like me, put it into the fridge to set faster before removing from the tray and cutting into 12 slices.
Store in an airtight container at room temperature and consume within 5 days. (As if it’s going to last that long!)
And that’s how you make the greatest sweet treat in the history of the world! When you get it right (as you obviously will have done using my easy to follow recipe!) Millionaire’s Shortbread is truly exquisite. Definitely a treat you will be proud to share with family and friends! Or maybe just ‘taste test‘ the whole batch… you know, just in case!
What’s your favourite naughty treat? Let me know in the comments below!
I hope you enjoyed the post my lovelies, until next time. Miss KitchenMason x
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Millionaire's shortbread is an absolute CLASSIC! What's not to love? A crunchy biscuit base, a sultry caramel middle and finished off with silky smooth chocolate... Yep - I'm sold!
Grease and line the baking tin then preheat your oven to 190°C/Fan 170°C.
Beat together the butter & sugar in a stand mixer until light and fluffy.
Tip into the prepared tin, flatten out as evenly as you can then prick all over with a fork.
Bake in the oven for 15-20 mins until just golden on top. Leave to cool.
Put all the ingredients into a large saucepan and turn the heat to medium
Stir until the sugar has dissolved then bring to the boil. STIR OFTEN.
Once boiling, stir continuously so it doesn't catch & burn on the bottom.
When it becomes thick and is a light caramel colour (or hits 107°C on a thermometer) take off the heat and keep stirring for a minute just to stop it from catching on the bottom.
Pour the caramel over the biscuit base, spread evenly and leave to cool.
Place the pieces of chocolate into a glass bowl. Switch your microwave to half power and heat for 30 seconds.
Stir it well, then heat again in 10 second intervals (stirring between) until two thirds melted. The retained heat in the glass bowl will melt the rest, just stir stir stir until completely melted. (This is how to easily temper your chocolate in a microwave!)
Pour the melted chocolate over the caramel and smooth it out using the back of a wooden spoon.
Set completely at room temperature then cut into 12 slices.
Store in an airtight container at room temperature and consume within 5 days.