Easy Millionaire Shortbread Bars

These easy millionaire shortbread bars are a classic British traybake made with three simple layers. A buttery shortbread base, smooth caramel centre, and rich chocolate topping come together for a perfect balance of crumbly, chewy, and silky textures. This recipe is straightforward and beginner friendly, with no special equipment needed. Total time is around 1 hour 30 minutes, including cooling.

Ingredients

For the shortbread base

• 225g unsalted butter, softened
• 100g caster sugar
• 275g plain flour

For the caramel layer

• 150g unsalted butter
• 150g light brown sugar
• 397g tin condensed milk
• 2 tbsp golden syrup

For the chocolate topping

• 200g milk chocolate, chopped
• 100g dark chocolate, chopped

How to Make Easy Millionaire Shortbread Bars

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Line a 23 x 30cm traybake tin with baking parchment, leaving some overhang for easy removal.
• Make the shortbread base: In a large bowl, cream the butter and caster sugar until pale and smooth. Add the plain flour and mix until it comes together into a soft dough.
• Bake the base: Press the dough evenly into the prepared tin and level the surface. Prick lightly with a fork, then bake for 20 to 25 minutes until pale golden. Set aside to cool slightly.
• Cook the caramel: Place the butter, light brown sugar, condensed milk, and golden syrup into a saucepan. Cook gently over low heat, stirring constantly, until the mixture thickens and turns a light caramel colour.
• Add the caramel layer: Pour the caramel evenly over the baked shortbread base. Spread gently with a spatula and leave to cool for 10 minutes.
• Melt the chocolate: Melt the milk and dark chocolate together over a bowl of simmering water or in short bursts in the microwave, stirring until smooth.
• Finish and chill: Pour the melted chocolate over the caramel layer and tilt the tin to cover evenly. Chill in the fridge for at least 45 minutes until set.

Tips for Perfect Millionaire Shortbread

Why is my caramel too soft?

The caramel needs enough cooking time to thicken properly. Keep stirring over low heat until it coats the back of a spoon.

How do I cut clean slices?

Use a sharp knife warmed under hot water and wiped dry between each cut for neat edges.

Can I stop the chocolate from cracking?

Let the bars sit at room temperature for 5 minutes before slicing. This softens the chocolate slightly.

Serving Suggestions

• Serve chilled with a cup of tea or coffee
• Cut into small squares for afternoon tea
• Pack into lunchboxes as a sweet treat

Storage

Room temperature

Keep in an airtight container for up to 2 days if your kitchen is cool.

Refrigerator

Store in the fridge for up to 5 days. Remove 10 minutes before serving for the best texture.

Freezing

Freeze sliced bars in a sealed container for up to 3 months. Defrost overnight in the fridge.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 45g
• Protein: 4g
• Fat: 25g
• Saturated fat: 15g
• Sodium: 120mg

Nutrition values are estimates and may vary.

FAQs