Millionaire’s shortbread


Easy chocolate caramel bars with a delicious crispy shortbread base and creamy caramel filling and chocolate topping.


  • 200g of butter
  • 100g of sugar
  • 250g of flour
  • 1 pinch of salt
  • 75g light caster sugar
  • 400ml condensed milk
  • 200g milk chocolate
  • 25g white chocolate


  1. Preheat the oven to 180° degrees.
  2. Grease the baking tin or oven dish with butter or line it with baking paper.
  3. For the shortbread base, mix the flour and sugar in a bowl with a pinch of salt.
  4. Add the 150g of cubed butter and knead it in with your fingers until crumbs form. Knead the dough into a ball and spread it over the bottom of the baking tin with your fingers.
  5. Poke holes in it with a fork and bake the base in the oven for about 20 minutes.
  6. In the meantime, make the caramel filling: heat the condensed milk in a pan and add the caster sugar and butter and stir with a whisk until everything is incorporated. Let it thicken for about 10 minutes.
  7. Pour the caramel over the baked cookie base and let cool completely.
  8. Heat the milk chocolate in a bain-marie and the white chocolate in a separate bowl.
  9. Pour the milk chocolate over the caramel layer and spread evenly over it.
  10. Make stripes of white chocolate (possibly with a piping bag or plastic bag with a tip cut off) over the milk chocolate. Draw stripes from top to bottom with a skewer.
  11. Let the millionaire’s shortbread harden further in the refrigerator for about 1 hour.
  12. Then, if necessary, cut the edges nice and straight and the rest into equal cubes.

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