Buttery shortbread topped with easy salted caramel and a layer of milk chocolate. All topped off with chopped roasted hazelnuts. This millionaire’s shortbread is a real treat.
They firm up and slice nicely, whilst still tasting gooey and delicious. Perfect for a picnic or as an afternoon snack with a nice cup of tea.
The most important thing about this recipe is deciding whether you want to cut it into 36 cute little bite-size squares, or 9 hefty chunks of soul-satisfying biscuity sweetness.
Please tell me you’re with me on the hefty chunks?
Yes, it is a little on the large size, yes it’s a bit eye-watering on the calories, yes, you might have to open the top button on your pants after you’re done (or wear stretchy ones).
But it’s heaven in a chunky palm-sized bar.
📋 What do we need?
📺 Watch how to make it
Full recipe with detailed steps in the recipe card at the end of this post.
👩🍳PRO TIP If you want nice, neat slices, leave the shortbread and caramel layer in the fridge for at least an hour before adding the chocolate. Then leave the chocolate to set for at least another hour.
The topping of chopped roasted hazelnuts is totally optional. Leave them off if you prefer, or replace them with a different type of chopped nut, coconut flakes or even rainbow sprinkles.
🍲 More Sweet Treats!
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Salted Caramel Millionaires Shortbread
Ingredients
For the shortbread:
- 225 g (2 cups minus 1 tbsp) plain (all-purpose) flour
- 175 g (3/4 cup minus 1 tsp) unsalted butter cold, cut into cubes
- 90 g (1/2 cup) golden caster sugar
- pinch salt
For the topping:
- 150 g (1/2 cup + 2 tbsp) unsalted butter
- 400 g (14 oz) can condensed milk
- 100 g (1/3 cup) golden syrup
- ½ tsp salt
- 350 g (12 oz) milk chocolate (or semi-sweet chocolate) chopped into small pieces
- 4 tbsp chopped toasted hazelnuts
Instructions
- Preheat the oven to 150C/300f (fan). Line a 23cm (9 inch), square cake tin with baking parchment.
- Add the flour and butter to a food processor and pulse until the mixture resembles fine breadcrumbs.225 g (2 cups minus 1 tbsp) plain (all-purpose) flour, 175 g (3/4 cup minus 1 tsp) unsalted butter
- Add in the caster sugar and salt, then pulse again until the mixture combines and starts to clump together.90 g (1/2 cup) golden caster sugar, pinch salt
- Spoon the mixture into the lined cake tin.
- Spread the mixture out and push it flat with the back of a spoon, so it reaches the edges. Try to make sure the shortbread is as flat and even as possible.
- Bake the shortbread in the oven for 30 minutes, then remove from the oven and leave to cool a little (still in the tin), while you make the salted caramel.
- Add the butter, condensed milk, golden syrup and salt to a small pan, and heat on a low heat, stirring constantly, until the butter has melted.150 g (1/2 cup + 2 tbsp) unsalted butter, 400 g (14 oz) can condensed milk, 100 g (1/3 cup) golden syrup, 1/2 tsp salt
- Turn the heat up to medium-high and allow to simmer, stirring constantly, for 6-8 minutes, until the mixture thickens and turns to a golden caramel colour.
- Turn off the heat and very carefully pour the mixture over the shortbread in the tin.
- Smooth the caramel layer out, into an even layer, then place the tin in the fridge for at least an hour (or up to 3 days, if you want to make this bit ahead)
- Melt the chocolate in the microwave in 30-second bursts (stirring in between each burst) or use a bain marie if you prefer.350 g (12 oz) milk chocolate (or semi-sweet chocolate)
- Pour the melted chocolate over the caramel in an even layer.
- Sprinkle with the toasted hazelnuts and allow to cool completely, for at least an hour, at room temperature.4 tbsp chopped toasted hazelnuts
- Cut into 9 large squares, or 36 bite-size squares and serve.
Video
Notes
- You can make the shortbread ahead, then cool, cover and store at room temperature for 2-3 days.
- If you wanted to make the first two layers ahead (shortbread and caramel), cover and refrigerate for up to 3 days.
- If you’re making the whole thing ahead, it should keep well, in an airtight box at room temperature, for up to a week.
- Leave out the salt from the caramel, and leave out the chopped hazelnuts for an original millionaire’s shortbread.
- Swap the chopped hazelnuts with rainbow sprinkles, coconut flakes or toffee pieces.
- Swap the milk chocolate for dark or white chocolate.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was first published April 2017. Updated June 2022 with new photos, a video, extra tips and some housekeeping.
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
Made this about 5 times now and everyone gets excited when they see it.
The best millionaires shortbread I have tasted.
thanks done a bit of maths which I hope works out, will let you know… p.s. I love all of your recipes xxx keep up the good work xxxx. done loads of them and not one has not been scrummage xxx
hi how can I scale down tis recipe as only have a 19cm tin….
Hi question, what do mean when you say 2 cups minus 1 tbsp flour? Remove 1 tbsp of flour from the 2 cups of flour?? Thank you 😊
Yes that’s exactly it. I work in metric, being in the UK, so converting to cup measurements can be a little tricky sometimes 🙂
Easy to follow recipe, well worth the time and calories, it’s ABSOLUTELY DELICIOUS!!!!!!
This is a great recipe ! So easy and quick. So good when I Ofer to people they want the recipe ! Defentaly make again
3 layers of deliciousness, no other words needed.