Millionaire’s Shortbread or Caramel Shortbread recipe

If you love desserts with layers of texture and rich flavour, this homemade Millionaire’s Shortbread is for you.

With a melt-in-the-mouth shortbread base, a creamy golden caramel, and a marbled chocolate topping, each bite is an indulgent treat.

This foolproof recipe is easy to follow and ideal for sharing (or not!).

Millionaire’s Shortbread : Authentic Scottish Recipe

Careful, this treat is dangerously addictive!

Millionaire’s Shortbread is pure indulgence in every layer: a crumbly, buttery shortbread base, a thick, velvety caramel that melts on the tongue, and a glossy, marbled chocolate topping that snaps with each bite.

It’s the kind of dessert that makes silence fall around the table, everyone too busy enjoying it to speak.

I’d been tempted to make it for ages, but with kids at home and sweet treats off-limits most days (yes, I’m that kind of parent), I resisted.

Luckily, my dear sister Lunetoiles came to the rescue with her irresistible version, how could I say no to share it with you?

If you’re looking for a rich, easy-to-make dessert that feels like a celebration, this Scottish Caramel Shortbread bites are for you. Go on, treat yourself!

Ingredients for Homemade Millionaire’s Shortbread

For the shortbread base:

• 100 g unsalted butter, softened : Leave it at room temperature for easy mixing and a tender base.
• 50 g granulated sugar : Just enough to lightly sweeten the dough.
• 100 g wholegrain rice flour : Adds a slightly rustic texture and is naturally gluten-free.
• 100 g cornflour (cornstarch) : Helps create that delicate, crumbly texture classic to shortbread.

For the caramel layer:

• 100 g unsalted butter : Rich and creamy, this forms the base of your caramel.
• 50 g light brown sugar : Brings a deep, toffee-like flavour.
• 397 g sweetened condensed milk : The key to a thick, luscious caramel in just minutes.

For the chocolate topping:

• 200 g dark chocolate : Choose at least 52% cocoa solids for a perfect balance with the sweet caramel.
• 100 g white chocolate : Used to create a beautiful marbled swirl effect.

Step-by-Step Instructions to make the best millionaire’s shortbread

1. Prepare the shortbread layer:

• Preheat your oven to 200°C (392°F).
• Cream the softened butter and sugar in a large bowl until smooth and fluffy.
• Add the rice flour and cornflour, then mix until it forms a soft, pliable dough.
• Press the dough into a greased or parchment-lined 24×24 cm square tin, smoothing it evenly.
• Bake for 10–12 minutes, or until lightly golden on top. Remove and set aside.

2. Make the caramel:

• While the shortbread is baking, add the butter, sugar, and condensed milk to a saucepan.
• Heat gently, stirring until the sugar is fully dissolved.
• Increase the heat slightly and cook for 5 minutes, stirring constantly, until the caramel thickens and turns golden.
• Remove from heat and pour over the shortbread layer. Let it cool completely at room temperature.

3. Add the marbled chocolate topping:

• Melt the dark and white chocolates separately using a double boiler or microwave at low heat.
• Once the caramel has firmed, drop spoonfuls of both chocolates alternately over the top.
• Tap the pan gently to spread the chocolate, then use a knife or skewer to swirl into a marbled pattern.
• Leave to set at room temperature (do not refrigerate or the chocolate may bloom).
• Before the chocolate hardens completely, slice into 60 small squares using a warm, sharp knife.

Pro Tips for Millionaire’s Shortbread Success

– Mastering the caramel:
The caramel layer is key to getting that rich, chewy centre. Stir constantly over low to medium heat to avoid scorching. As soon as the mixture thickens and turns a deep golden hue, take it off the heat. Overcooking will make it hard and brittle; undercooking will leave it runny.

– Avoid the fridge!
Let your chocolate set at room temperature. Refrigeration causes condensation, which leads to that dull white film (called blooming). Be patient, a glossy, snappy top is worth the wait.

– Flour alternatives:
No rice flour? No problem. You can use all-purpose flour instead for a more traditional shortbread texture. The result will still be buttery and delicious.

– For picture-perfect slices:
Dip a sharp knife in hot water, wipe it dry, then cut. Repeat between slices for crisp, clean edges, no cracking or chocolate drag.

– How to store it:
Keep your shortbread in an airtight container at room temperature. It will stay fresh and delicious for up to 5 days, no need to refrigerate!

Frequently Asked Questions (FAQ)

– Can I use only dark chocolate or only white?
Yes, feel free to adjust the topping to your preference or use what you have on hand.

– Can I freeze Millionaire’s Shortbread?
Absolutely! Once fully set and sliced, freeze in layers with parchment. Thaw at room temperature before serving.

– Can I make it in advance?
Yes, it’s perfect for make-ahead desserts. Prepare it up to 3 days in advance and store in an airtight container.

– How do I stop the caramel from sticking to the knife when cutting?
Use a hot, dry knife and clean it between each slice for smooth, mess-free cuts.

– Can I make a gluten-free version?
Yes, the recipe already uses rice flour and cornstarch, making it naturally gluten-free!

– What if I don’t have a square pan?
A rectangular pan or even a round cake tin works, just adjust the cutting pattern accordingly.

– Why did my chocolate topping crack?
Likely due to chilling. Let the chocolate set at room temperature for a smooth, shiny finish.