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Millionaire's Shortbread

Makes 24 squares/pieces
13 x 9 inch pan, greased (butter)
180°C | 350°F | Gas Mark 4
20 minutes (until firm to the touch and lightly browned)

Plain Flour
Caster Sugar
Mix together in a medium bowl.
Unsalted Butter, softened
Rub in to create fine breadcrumbs. Squash into the pan and prick all over with the fork before baking. Leave to cool.
Caramel / Dulce de Leche
Once the shortbread is fully cooled spread this on top. Make it as level as possible. Refrigerate until the caramel sets.
Chocolate (dark, milk, white. Your choice)
Melt over a bain marie, or in the microwave, then spread on top. Refrigerate again until set.

To slice into squares score the chocolate first (6 squares by 4).
Dip a knife in very hot water, then wipe dry and cut the squares.

To avoid the hassle of cutting the chocolate I like to make these in 24 cupcake cases so they are already individual portions (it also makes it easy to halve the recipe and make 12). But as the cases flare outwards you need more chocolate. About 300g instead of 200g.
If you want to make them salted caramel millionaire's shortbread add 2tsp of a mild tasting salt (like Fleur de sel) to the caramel before spreading it on the shortbread.

Making Dulce de Leche

You can make caramel in a pan with butter, sugar and condensed milk. This is the safest method (other than just buying it).

But I like to make dulce de leche by getting two 397g tins of condensed milk and just boiling them in water for 4 hours. Be warned! if the cans aren't always fully submerged in water the whole time they can explode!

Remove the paper labels and put the tins on their sides in a large tall pan, then fill with water so there is a good amount of water above the tops of the cans. Put the lid on the pan and bring to the boil and simmer for 4 hours (or at least 3). If the water level starts getting too low boil a kettle full of water and add it to the pan to top it back up. Once they are done leave the whole pan to cool down before removing the tins.