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Chocolate caramel shortbread recipe

Chocolate caramel shortbread recipe

  • Recipes
  • Dish type
  • Cake
  • Traybakes
  • Chocolate traybakes

I got this recipe from Sharon, a flatmate at my university, who got it from her Gran. I know you can get these at nearly every bakery in the high street but they are relatively simple to make and well worth the effort.

Durham, England, UK

3593 people made this

IngredientsMakes: 20 chocolate caramel squares

  • For the shortbread
  • 170g plain flour
  • 60g caster sugar
  • 120g butter
  • For the caramel
  • 1 (397g) tin condensed milk
  • 2 tablespoons golden syrup
  • 60g caster sugar
  • 120g butter
  • For chocolate topping
  • 1 (100g) bar milk chocolate, melted

MethodPrep:30min ›Cook:20min ›Extra time:1min cooling › Ready in:51min

  1. Preheat oven to 170 degrees C or gas mark 4. Lightly grease or line a 18cm square cake tin.
  2. For the shortbread: Sieve the flour and sugar into a large bowl. With clean hands, rub the butter into the mixture until it comes together in dough. Press it into the bottom of the cake tin, spread evenly and prick with a fork all over. Bake for 15 to 20 minutes or until golden brown.
  3. For the caramel: While the shortbread is baking, pour the condensed milk, syrup, sugar and butter into a saucepan. Cook over a low heat, stirring all the time. This takes a while but has to be done carefully otherwise it will stick to the pan and burn. Watch it closely, and when it turns a deep caramel colour, pour it over the shortbread.
  4. Allow it to cool for 30 minutes or so, then pour over melted chocolate. Transfer to fridge for another 30 minutes or so to set before slicing into squares.
  5. They will keep for 5 days if stored in an airtight tin or the fridge.


Melt the chocolate in a microwave by checking and stirring every 15 seconds, or in a bain marie if you prefer.


Use a mixture of different chocolate if you like - try mixing dark/milk/white and swirl together. Pour over the caramel shortbread and return to the fridge to set.

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Reviews & ratingsAverage global rating:(125)

Reviews in English (119)

yum yum! looks professional, easy and fun to make but the recipe lies it says it lasts for 5 days they don't ! not in my house anyway they last 10 mins !!!-28 Sep 2012

The caramel has never changed into a stiff caramel texture. I cooked and stirred it on a low heat for at least 20 minutes. I pourred it over the bread then, and put it on the cold floor, but it wouldn't go stiff. I even put it in the fridge over night, but there's only a skin of milk on it. It's still soft underneath. There's just way too much condensed milk in it. And the chocolate is not enough to cover the whole cake.It's two friends of mine's birthday today, and since they love caramel shortbread, I wanted to make some for them as a surprise. Now one and a half hours in the kitchen were for nothing and I need to buy some cake instead. I'm mad and dissapointed.-01 Apr 2013

Family loved this!-29 Feb 2012

Preheat oven to 350 degrees F.

In a large mixer bowl, beat 1 cup butter, sugar and salt until fluffy. Add flour and mix well.

With a floured finger, press evenly into greased 9-inch square pan. Bake for 30 to 35 minutes or until lightly browned. Cool slightly.

In a 2 quart glass measure with handle, in microwave oven melt remaining 1/2 cup butter on HIGH for 1 minute. Stir in sweetened condensed milk and corn syrup. Microwave on HIGH for 6 to 8 minutes, stirring after each minute, or until mixture turns a light caramel color. Stir in vanilla extract.

Spread over warm shortbread. Drizzle with chocolate. Chill until firm. Cut into bars. Store covered at room temperature.

Recipe Summary

  • 4 1/2 ounces (9 tablespoons) unsalted butter, room temperature, plus more for parchment
  • 1/4 cup packed light-brown sugar
  • 1 1/2 cups unbleached all-purpose flour
  • 1/4 teaspoon table salt
  • 10 1/2 ounces milk chocolate, chopped (2 cups)
  • 1 1/2 cups granulated sugar
  • 1/4 cup water
  • 3 ounces (6 tablespoons) unsalted butter
  • 1 cup heavy cream
  • 1/2 teaspoon table salt
  • 1 tablespoon sea salt, preferably fleur de sel

Crust: Preheat oven to 350 degrees. Line a 9-inch square baking pan with parchment, leaving an overhang on all sides butter parchment, excluding overhang. Beat butter and brown sugar on medium speed until pale and fluffy, about 3 minutes. Add flour and table salt, and beat until just combined.

Press dough evenly into pan, and bake until lightly browned, about 30 minutes.

Chocolate Caramel: Place chocolate in a medium bowl. Heat granulated sugar and water in a small saucepan over medium-high heat, washing sides of pan with a wet pastry brush to prevent sugar crystals from forming, until amber, 10 to 12 minutes. Remove from heat. Add butter, cream, and table salt. Bring to a boil, stirring until smooth. Pour over chocolate. Let stand for 2 minutes. Stir to combine, and let stand until cool, about 10 minutes.

Pour mixture over crust. Refrigerate at least 4 hours, or overnight. Run a knife around edges lift parchment to remove whole bar from pan. Sprinkle with sea salt. Trim edges, and cut into 16 bars. Bars can be refrigerated for up to 3 days.


To make the chocolate caramel mixture you&rsquoll heat the caramels and heavy cream in small saucepan until melted and gooey.

Pour the melted caramel over the shortbread cookie crust and then cover the caramel with the chocolate chips.

To finish you just need to top with more of the shortbread mixture and then bake in a 325 degree F oven for about 35-40 minutes.

Allow the bars to cool before cutting.


For the shortbread layer
8 tablespoons (112 g) unsalted butter, at room temperature

1/3 cup (73 g) packed light brown sugar

1/4 teaspoon xanthan gum (omit if your blend already contains it)

For the caramel layer
8 tablespoons (112 g) unsalted butter, chopped

1 1/4 cups (273 g) packed light brown sugar

1/2 cup (168 g) light corn syrup

7 ounces (1/2 can) sweetened condensed milk

For the chocolate layer
12 ounces bittersweet, dark or milk chocolate, chopped

3/4 cup (6 fluid ounces) heavy whipping cream

Coarse salt, for finishing (optional)

Chocolate caramel shortbread cookie bars

Buttery shortbread topped with ooey gooey caramel and silky ganache, these layer cookie bars will cure any cravings. Put your stretchy pants on, you’ll need them while devouring these rich chewy bars
I’ve been holding on to this recipe for a couple of weeks now. It may have been my selfish side or the fact that your tights will expand as you read the ingredient list. Butter on top of more butter, oozy gooey caramel, smooth chocolate spread and silky ganache. These bars are so rich it’s no surprise they go also by the name millionaire bars. Grab a glass of milk and some stretchy pans. You’ll know what you mean once you bite into one of these chewy cookie bars.

On the bright site, these rick cookie bars will go a long way since a small square will satisfy your cravings.

These are a lot of recipes for millionaire’s cookie bars, but mine has a twist that will make these bars even more irresistible.

These cookie bars, just like the name suggests, start with a layer of buttery shortbread. Butter, sugar, flour and a touch of vanilla extract are pulsed together in the food processor until the dough comes together.

With your fingers and the back of a spoon press the dough evenly on the bottom of a baking pan. Bake until just golden.

That’s the easiest part of the recipe. Once the shortbread layer is out of the oven, you need to work as fast as possible.

For the first chocolate layer, I used Hershey’s chocolate spread. I spooned it in a ziploc bag, snipped the end and drizzled it all over the warm shortbread. With an offset spatula, gently spread it evenly. Set aside while baking the caramel layer. The caramel layer is a little tricky. Of course, if you want to take a shortcut, you can use a can of store-bought can of dulce de leche (I prefer La Lechera from Nestle) but I’ve made my caramel from sweetened condensed milk, a touch of brown sugar and butter. There’s no big deal into making it, you just have to stay focused. No time to multi task or you’ll burn the caramel and the only thing you can do to save a batch of burned caramel is to start all over again and pay more attention. I may or may not talk from experience.

Once the caramel is done, quickly pour it over the chocolate layer and spree fit evenly.

The finishing touch is a two-tone chocolate ganache.

I prefer dark chocolate for the ganache to balance the sweetness of the caramel layer, but you can also use semisweet chocolate. Additional you could use a pinch of fleur de sel to sprinkle over the bars for a salty touch.

For the marble effect as soon as you poured the dark chocolate over the caramel layer, drizzle the melted white chocolate and with a toothpick gently make some swirls.

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Chocolate Caramel Shortbread Recipe

Preparation time : 60 mins. (approx.) | Refrigeration time

This Chocolate Caramel Shortbread Recipe is prepared with three different flavors shortbread, caramel and chocolate. All the flavors are stacked in three layers so that you can equally enjoy them. You may also top these bars with cream or may use some nuts inside the chocolate topping to make it richer in taste.


For Shortbread:

9 oz flour
6 oz butter
3 oz caster sugar

For Caramel:

397g tin condensed milk
2 tablespoons golden syrup
60g caster sugar
120g butter

For Chocolate Topping:

6 oz milk chocolate (melted)


1. To prepare shortbread, cream together butter and sugar using electric beater.
2. After that add sifted flour and mix using spatula till the batter becomes uniform.
3. Spread this batter into the greased and dusted rectangular pan (11࡭-inch). Level the batter layer by pressing the batter firmly and make it even from top using back of spoon.
4. Bake in preheated oven at 350 degrees F for 20 mins. or until toothpick inserted from the center comes out clean.
5. Meanwhile shortbread is baking, prepare caramel syrup for the bars, for that you need to combine all the ingredients of caramel sauce and cook over medium-low heat for 15-20 mins. Keep stirring in between so that mixture would not burn and the caramel gets even golden color.
6. When the caramel is ready cool it to room temperature.
7. Now apply the caramel layer onto the prepared shortbread layer and then refrigerate for 10-15 mins. until it sets nicely.
8. After that make a layer of melted chocolate on top and refrigerate it again to set the bars.
9. When all the layers get firm and set nicely, cut the caramel chocolate shortbread into bars.

Millionaires Shortbread – Back to Basics!

A Complete How-To Guide on How to Make Millionaires Shortbread! A Homemade Shortbread Base, Homemade Caramel Filling, and a Chocolate Topping.

So it’s been a while since I posted my last ‘Back to Basics’ post – my last being my No-Bake Lemon Cheesecake post in May last year! And after the success of my youtube video on how to make Millionaires Shortbread, I thought I’d do the blog post for it too!

I have obviously made quite a few millionaires shortbread recipes already, but I thought I would cover it really down to every last detail. Basically, completely dumb it down into the ground so that if you are scared to make it, you won’t be any more!

For the shortbread, it really is quite basic – you can do it by hand, or in a food processor, or in a stand mixer, or with an electric hand mixer. You just want to mix the sugar and butter together till creamy, and then add the flour and combined till a dough is formed.

If you are doing this by hand, you can add all three ingredients together, making sure the butter is cold and cubed, and rub the mixture together with the tips of your fingers till it creates a bread crumb texture. Then, you effectively knead it together to form the dough.

I always tend to use classic unsalted butter, actual butter, but you can use a baking spread for this bit if you prefer. I just prefer the taste when it comes to real butter! When using a mixer to make it, you add the butter and sugar together, beat until creamy, and then add in the flour and combine.

Press the shortbread into a lined tin – I use a 9″ square tin – and make sure it’s even. I use a 9″ square tin as it’s the ultimate depth for the number of ingredients I use! If you use a smaller tin, it will take longer to bake – if you use a larger tin, you might have issues as the shortbread really isn’t that thick.

You bake it in the oven at 160C in a fan oven, 180C regular, and bake until it’s starting to golden. When it’s starting to golden, and it’s been in for at least 20-25 minutes, you’ll know it’s baked through!

For the caramel, you REALLY have to work on it. You can’t cheat and use a tin of carnations caramel and stick it on top as it doesn’t set. You can’t really skip the steps, as it really is a caramel. I don’t often make my caramels from complete scratch as many of my readers prefer the easier versions, and I get that, but for Millionaires Shortbread? You do.

You have to make sure to stir the caramel a lot to prevent it from catching and burning. I use a medium level of heat, and a larger pan so its easier to stir. You have to be careful as it obviously does get VERY hot, but it’s worth it. It is delicious and heavenly.

I use a gas hob because I much much prefer it for making caramel. I get that not everyone has gas though – some have electric, some have induction – but on my gas hob, I usually use between level 7 and 6 of strength on a medium-size ring, on my 9 level hob.

You want to use actual unsalted butter – as it creates the best caramel. I use golden syrup, because it creates the most wonderful caramel, as I explain in my video. If you can’t access golden syrup, however – I suggest using the caramel from this recipe post instead.

You want to use a good quality pan if you can, as some pans have a very thin base. Basically, if the base is too thin, you might burn the caramel. So if you are worried, take the temperature down a notch and do it for a little longer instead to prevent any catching!

You also want to use a flat bottomed spatula, like these ones. Using a spatula with a sharp corner means you can really scrape the caramel, and prevent it from catching in the corners!

I’ve received comments about people getting little dark coloured lumps in the caramel, and this is down to catching. Once it’s caught, there isn’t really anything you can do, other than preventing it from getting any more burnt.

If your caramel is grainy by the end, that’s because you didn’t dissolve the sugar properly at the beginning. You really want to slowly melt the condensed milk, golden syrup, sugar and butter together before it starts to boil – then it will be lovely and smooth.

The timing is something I can’t really narrow down on. It takes between 5-7 minutes to boil. This can vary depending on the type of stove you use, the brand of ingredients, the pan you use, and so on. I don’t boil the caramel to temperature, and I never have. Watch my youtube video to see the caramel go from the beginning to the end!

Once you have poured your caramel onto your shortbread, you have to leave it to set. I usually do this in the fridge because it’s quicker. Once it’s set, you add the chocolate!

The chocolate part is quite straight forward – you just want to melt it, and cover the top, and let it set as well. I used a mix of milk and white chocolate, but you can use whatever you fancy! All milk, all dark, all white.. or all three! Any flavour you fancy too. It’s epic and easy!

So… once you’ve reached the end of making it, you enjoy it. However, cutting it up can be an issue for some. As I used a 9″ square tin, I use a 26cm knife to cut it. This is because the knife is larger than the traybake, and it makes it a hell of a lot easier. I tend to make sure it’s straight, score the chocolate ever so slightly, and then just cut straight down.

You can try a few different other things, such as scoring the chocolate when it’s not fully set yet, or heating the knife before cutting – but honestly, I just find using a large and sharp knife and going straight down is the best method for me!

If you find once your Millionaires shortbread is finished, that the caramel is rock solid and more like toffee, you overdid it slightly on the boiling. It’s best to keep and store it at room temperature from now on, so it’s at least not fridge cold hard. If your caramel is too soft, you didn’t do it for long enough, so should definitely be kept in the fridge!

I really hope this post helped – any questions, leave them below! And of course, remember that you can watch me make it on youtube! Enjoy! x

This caramel slice recipe is a scaled down version of that which my parents sold in their bakery.

I love that the biscuit base contains coconut for both flavour and texture.

To make these caramel slices a bit more sophisticated and grown up, I like to sprinkle them with some sea salt flakes to offset the sweetness a bit.

Perfected Millionaire’s Shortbread (Caramel Squares)

Conas atá tú Bold Bakers? With St.Patricks Day fast approaching I wanted to share a recipe for a treat that is really popular in Ireland called a caramel square (aka Millionaire’s Shortbread). It has a layer of shortbread, layer of caramel, and milk chocolate on top. I have very fond memories of these growing up so I’m happy to be able to share an authentic recipe with you.

Where Does Millionaire’s Shortbread Come From?

Caramel shortbread squares originated in a 1970’s Australian Women’s Weekly magazine. However, it is believed that the name actually came from Scotland. There are many names for this treat: caramel squares, millionaire’s bars, caramel shortcake, or caramel slices.

If you think about it, Twix bars are also a Millionaire’s Shortbread!

How to Make Millionaire’s Shortbread

Millionaire’s Shortbread has 3 parts (or layers) to it: Shortbread, Caramel, and Chocolate. It’s easier to breakdown how to make each of these components separately because making the final dessert is just an assembly of them all. For the sake of clarity, though, here’s how you make Millionaire’s Shortbread:

  1. Make the shortbread.
  2. Let it cool.
  3. Make the Caramel.
  4. Spread the caramel on top of the shortbread – then let it set.
  5. Melt your Milk Chocolate.
  6. Spread your milk chocolate on top of the other two layers, and let this set as well.
  7. Cut and serve!

The assembly is very simple, so let’s take a look at making the layers!

How To Make Shortbread

Classic shortbread is typically made with flour, butter, and sugar in a 3:2:1 ratio. Shortbread is called such because the ratio of butter that is cut into the flour “shortens” the gluten strands resulting in a moist yet crumbly cookie.

Shortbreads are incredibly easy to make because it just calls for the creaming of the butter and sugar then mixing in the flour until a dough forms.

  1. Preheat the oven and butter/line your baking pan.
  2. Cream together the butter and sugar — to make this easier, make sure the butter is at room temperature.
  3. Add the flour and salt, mix into a dough.
  4. Press the dough into your baking pan, making sure it’s even for thorough baking!
  5. Bake until lightly browned on top.

Is There An Easy Way To Make Caramel?

This method of cooking caramel seems to be the easiest way to make a caramel because it doesn’t involve caramelizing sugar with the use of a candy thermometer. Caramelizing sugar could be quite tricky because the sugar could crystallize and ruin the whole batch of caramel. This alleviates that kind of caramel risk.

Here’s how to do it for these caramel squares:

  1. Put your cans of Sweetened Condensed Milk and Butter in a heavy-bottomed saucepan.
  2. On medium-low heat, bring to a simmer while whisking constantly.
  3. Continue this process until the mixture thickens, turns an amber-hue, and you’ve been at it for 15+ minutes. Whisk the whole time so nothing sticks to the bottom of the pan to avoid lumps.
  4. Pour it over the shortbread to cool at room temperature for a few hours.

If you’d prefer a different caramel, find out how in my How to Make Caramel guide.

Adding The Chocolate

Luckily, you don’t have to make the chocolate. You just need to gently melt it in the microwave or over a bain marie before pouring it over the cooled caramel to also set at room temperature. I use milk chocolate in this recipe. It is sweeter, but that’s part of what makes these squares so “rich.”

Storing Millionaire’s Shortbread

Store in an airtight container at room temperature. No need to store these guys in the fridge. The flavor of each layer is sooo much better when at room temperature.

Millionaire’s Shortbread lasts surprisingly long. At a minimum, I would say 5 days, but I have stored them for up to 10 days. Honestly, they have a tendency to ‘evaporate’ as the days go by so you won’t have to worry about this.

Gemma’s Pro Tips for Millionaire’s Shortbread

  • It’s really important to use room temperature butter to make the shortbread as it needs to be creamed really well
  • When making the caramel, stir constantly! Since there’s milk involved, a constant stir will prevent burned caramel on the bottom of the pan
  • Cut the squares when the chocolate is set but not fully hardened. This way you won’t crack the chocolate when cutting.
  • When you butter and line your pan, leave some parchment overhanging on the sides so it will be easier to remove the bars.
  • Use a clean, warm, and dry knife when cutting the bars. A clean knife will prevent the layers from running into each other. A dry knife will prevent the caramel from sticking to the knife.

Get More Recipes!

Don’t forget to buy a copy of the Bigger Bolder Baking Cookbook so you can get my Irish Shortbread Recipe!

Watch the video: Millionaires Shortbread - Schoko Karamell Gebäck. Rezept