Chunky Millionaire Shortbread

A tasty treat


For the shortbread

-       250g Plain flour

-       75g Muscovado sugar

-       175g Butter

For the caramel

-       100g Butter

-       100g muscovado sugar

-       800g condensed milk

For the topping

-       200g of any chocolate



  1. Heat the oven to 180C/160C fan. Lightly grease a baking dish or line with grease proof paper.
  1. To make the shortbread, mix the plain flour and 75g muscovado sugar in a bowl. Rub in 175g softened butter until the mixture resembles fine breadcrumbs.
  2. Knead the mixture together until it forms a dough, then press into the base of the prepared tin. Prick the shortbread lightly with a fork and bake for 20 minutes or until firm to the touch and very lightly browned. Leave to cool in the tin.
  3. To make the caramel, place 100g butter, 100g muscovado sugar and condensed milk in a pan and heat gently until the sugar has dissolved.
  4. Bring to the boil, stirring all the time, then reduce the heat and simmer very gently, stirring continuously, for about 5-10 minutes or until the mixture has thickened slightly. Pour over the shortbread and leave to cool.
  5. For the chocolate topping, melt chocolate slowly in a bowl over a pan of hot water. Pour over the cold caramel and leave to set. Cut into squares and enjoy!

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