Millionaires
Indulge in the ultimate treat with these decadent Millionaire’s Shortbread squares—a perfect combination of buttery shortbread, luscious homemade caramel, and a rich chocolate topping. This classic layered dessert is surprisingly easy to make, featuring a crisp biscuit base, a silky golden caramel middle, and a glossy layer of milk chocolate that melts in your mouth. The optional addition of dark chocolate swirls not only adds an elegant touch but also enhances the flavor with a hint of bittersweet contrast. Ideal for celebrations, afternoon tea, or as a sweet gift, these homemade Millionaire’s squares are a show-stopping dessert that everyone will love. Ready in under an hour and yielding 16 generous portions, this recipe is as impressive as it is irresistible.
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Recipe Information
Ingredients
- 150 g unsalted butter, softened
- 75 g caster sugar
- 225 g plain flour
- 397 g sweetened condensed milk
- 150 g light brown sugar
- 150 g unsalted butter (for caramel layer)
- 4 tbsp golden syrup
- 200 g milk chocolate, chopped
- 50 g dark chocolate (optional, for contrast)
Instructions
Preheat your oven to 180°C (160°C fan) or 350°F, and line a 20x20cm (8x8 inch) square baking tin with parchment paper.
To make the shortbread base, beat the softened butter and caster sugar together until light and creamy. Gradually add the plain flour and mix until the dough comes together.
Press the shortbread dough evenly into the prepared tin. Prick the surface lightly with a fork and bake in the preheated oven for 20 minutes or until the edges are golden. Remove from the oven and set aside to cool completely.
For the caramel layer, combine the sweetened condensed milk, light brown sugar, butter, and golden syrup in a saucepan. Heat gently, stirring constantly, until the sugar dissolves.
Increase the heat to medium and cook for another 5-7 minutes, stirring continuously, until the mixture thickens and turns golden brown.
Immediately pour the caramel over the cooled shortbread layer, spreading it evenly. Allow it to set completely at room temperature or in the refrigerator.
For the chocolate layer, melt the milk chocolate (and dark chocolate, if using) in a heatproof bowl over a saucepan of simmering water, or in the microwave in short bursts, stirring frequently.
Pour the melted chocolate over the set caramel layer, spreading it smoothly with a spatula. If desired, use the dark chocolate to create a decorative swirl on top.
Let the chocolate set at room temperature or in the refrigerator until firm. Once set, cut into 16 squares or bars with a sharp knife. Serve and enjoy!
Nutrition Facts
Calories |
418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.4 g | 29% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 43 mg | 2% | |
| Total Carbohydrate | 50.6 g | 18% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 38.4 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 103 mg | 8% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 183 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
