Caramel Shortbread Bars (Millionaires Shortbread)

Today, I’m sharing my recipe for these gorgeous caramel shortbread squares, 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.

There are millions of recipes online for millionaire’s shortbread but the problem I’ve had in the past when trying some recipes, is the thickness of the caramel shortbread bars. When I’ve bought caramel shortbread from the supermarkets, they are always nice and thin so the aim of my recipe was to try and get them as thin as possible but with the ideal ratio between the chocolate, caramel and shortbread. I didn’t want them too thin but not too thick either and I think this recipe has definitely achieved that. I know there are many people who love their caramel shortbread on the thicker side but if like me you'd prefer them slightly thinner then this recipe is for you.

Another good thing about them not being too thick is that each square contains less calories and I have been able to get these caramel bars down to around 300 calories each based on them being cut into 16 squares. So, if you feel like a naughty treat that isn’t too high in calories then definitely give these caramel shortbreads a try.

There are 3 parts to this recipe which begins with making and baking the shortbread base. Next, will be the caramel layer followed by the chocolate layer. It may seem complicated but it really isn’t. As well as eating these caramel shortbreads, I actually really enjoy making them. I love watching all the layers come together to create this yummy treat.

Ingredients for Caramel Shortbread Bars

Shortbread

• 145g unsalted butter - use very soft room temperature butter.
• 55g icing sugar - you can also use caster sugar.
• 185g plain flour - also known as all purpose flour.
• ½ teaspoon salt - enhances the flavour of the shortbread.
• 1 teaspoon vanilla extract - use good quality, also needed for the caramel.

Caramel Layer

• 315g condensed milk - a key ingredient to make the caramel sweet and delicious.
• 125g unsalted butter - very soft room temperature.
• 25g caster sugar - you can also use granulated sugar.
• 65ml golden syrup - adds extra sweetness and enhances the flavour of the caramel.
• 1 teaspoon vanilla extract - use good quality vanilla extract.

Chocolate Layer

• 150g milk chocolate - use chocolate with 30% cocoa solids.
• Sea salt flakes - this ingredient is optional.

How to Make Caramel Shortbread Bars

1. Start by preheating the oven to gas mark 4/350^oF/180^oC 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 to cut.

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 – 5 minutes on a medium speed. Add in the plain flour, salt and vanilla extract then continue to mix until the ingredients are well incorporated 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 and push and spread the dough until it covers the whole tin surface. Smooth it out using a small cranked palette or the back of a spoon and then bake for 20 minutes. Once baked, set aside to cool.

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. You can stir using a spatula or whisk. Keep stirring the mixture until it become golden brown. This takes me around 15 minutes. Once golden brown, remove from the heat, add in the vanilla extract and stir it in. Immediately pour onto the shortbread then use a palette knife to spread it evenly. Set aside to cool. You can do this in the fridge but I chose to let it set at room temperature as I don’t want my shortbread to dry out. The choice is yours.

5. Once the caramel has set, melt the milk chocolate. I use the bain-marie method so I place a heat resistant bowl over a saucepan of boiling water and add the chocolate to the bowl to slowly melt while gently stirring. Ensure the water is not touching the bowl. You can also melt the chocolate in the microwave. Once the chocolate has fully melted, pour it onto the set caramel and again smooth evenly with a palette knife. Place the tin in the fridge for 15 minutes then remove and cut. As I previously stated, cut when set not hard. Spinkle with sea salt flakes if using then enjoy.

Recipe Tips

• For this recipe, you will need a 8 inch/20cm square baking tin.
• Do not overbake the shortbread as it will become dry and crumble too much when cut. Ensure you set a timer.
• 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.
• If using milk chocolate, ideally go for chocolate with a minimum of 30% cocoa solids for the best taste.
• You can use any type of chocolate for the top layer even white chocolate or a mixture of milk and dark chocolate.
• Cut them into slices, when set and not hard. If the chocolate is too hard when you cut them, then the caramel will flatten and squeeze out when cutting. 
• Too keep these at 300 calories per piece, cut them into 16 bars. Cut the whole thing into 4 quarters, then cut each quarter into 4. 

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 7 days.

More Chocolate Recipes

• The Most Fudgy Peppermint Brownies
• Chocolate Ganache Tarts with Pistachio Nuts
• Toffee Shortbread dipped in Chocolate with Pecan Nuts
• Chocolate and Pistachio Cookies