Caramel Shortbread Bars (Millionaires Shortbread)

This recipe makes chocolate caramel shortbread bars that are also known as millionaire’s shortbread. They are made with a baked shortbread base topped with a layer of caramel which is then topped with milk chocolate.

These caramel millionaires shortbread bars are ever so good and this recipe is makes bars that are small and thin with the ideal ratio of chocolate, caramel and shortbread.

There are 3 parts to this millionaire’s shortbread recipe which begins with making and baking the shortbread base. Next is the caramel layer followed by the chocolate layer. It may seem complicated but it really is so easy. I really enjoy making this recipe as I love watching all the layers come together to create this yummy treat.

This millionaire caramel shortbread recipe is made in an 8 x 8 inch square tin and once I remove it from the tin, I usually cut it into 16 bars. We usually enjoy these bars as an after-dinner treat and they make a lovely dessert. If you love caramel and chocolate then you'll love this easy recipe.

Ingredients for Caramel Shortbread Bars

Please find the full list of ingredients and quantities in the recipe card at the end of the post.

Shortbread

• Butter - use unsalted butter that is soft at room temperature.
• Icing sugar - also known as icing or confectioners sugar.
• Flour - use plain flour also known as all purpose flour.
• Salt - I use fine sea salt.
• Vanilla - use good quality extract or vanilla bean paste.

Caramel Layer

• Condensed milk - a key ingredient to make the caramel layer.
• Butter - use unsalted butter that is very soft at room temperature.
• Sugar - I use caster sugar also known as superfine sugar.
• Syrup - I use golden syrup.
• Vanilla - use good quality vanilla extract.

Chocolate Layer

• Milk chocolate - I use good quality milk chocolate with at least 30% cocoa solids.
• Sea salt flakes - this ingredient is optional.

How to Make Caramel Shortbread Bars

1. Preheat the oven to gas mark 4/350^oF/180^oC/160^oC fan then line a 8 inch/20cm square tin with parchment paper, ensuring you leave some overhang so you can easily remove the caramel shortbread from the tin.

Make the Shortbread Layer

2. In a stand mixer using the paddle attachment or using a hand mixer, cream together the butter and icing sugar until smooth and creamy. This takes around 4 minutes on a medium speed. Add in the plain flour, salt and vanilla extract then continue to mix until the ingredients are well combined and a dough has formed. Remove the dough from the bowl and bring the whole thing together to create a smooth dough.

3. Place the dough into the prepared baking tin then push and spread the dough until it covers the whole tin surface. Smooth it out using a small palette knife or the back of a spoon and then bake for 20 minutes. Once baked, set aside to cool.

Make the Caramel Layer

4. Once the shortbread has completely cooled, place all the ingredients for the caramel except the vanilla extract into a heavy saucepan. Place the saucepan on a medium to low heat and gently stir while the butter melts. Keep stirring the mixture until it become golden brown. This takes me around 15 minutes. Once golden brown, remove from the heat and stir in the vanilla extract. Pour the caramel onto the shortbread then use a palette knife to spread it evenly. Set aside to cool and set.

Make the Chocolate Layer

5. Once the caramel has set, melt the milk chocolate. I use the bain-marie method. Place a saucepan of water over a high heat and allow to come to a boil. Once the water is boiling, reduce the heat to low.

6. To a heatproof bowl that can fit over the saucepan, add the chocolate then place the bowl over the saucepan ensuring the bottom of the bowl is not touching the water. If the bottom is touching the water then remove some of the water. Melt the chocolate while continuously stirring. You can also melt the chocolate in the microwave but be careful not to overheat the chocolate.

7. Once the chocolate has fully melted, pour it onto the set caramel and again smooth evenly with a palette knife. Sprinkle with sea salt flakes if using then place the tin in the fridge to set for 1 - 2 hours. Remove from the tin and cut into 16 squares then enjoy.

Recipe Tips

• For this recipe, you will need a 8 inch/20cm square baking tin.
• Do not over bake the shortbread as it will become dry and crumble when cut.
• Make sure you use a thick pan when making the caramel. If the pan is too thin, the caramel will easily burn.
• When making the caramel, be very careful as the mixture will get very hot and can severely burn.
• Ensure you continuously stir the caramel until it has finished and become a golden brown. 
• If when stirring you see dark bits appearing, just continue to stir. It means it has slightly scorched but don’t worry, you won’t taste it.
• Cut the bars when the chocolate has set and not become too hard. If the chocolate is too hard when you cut them, the caramel may flatten and squeeze out. 

Nutrition

Nutrition based on 1 serving: Calories: 301kcal | Fat: 18.1g | Saturates: 11.4g | Carbs: 30.9g | Sugar: 23.5g | Fibre: 0.3g | Protein: 3.3g | Salt 0.26g

Storage

These caramel shortbreads can be stored in an airtight container and can last around 6 days.

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