Millionaire’s shortbread, also known as caramel shortbread or caramel slice, is a decadent and indulgent treat that combines layers of buttery shortbread, rich caramel, and a luscious chocolate topping. It is a heavenly combination of textures and flavors that will leave you craving for more with each bite.
The base of the Millionaire’s shortbread is a crumbly and buttery shortbread layer. It is made with a simple mixture of flour, sugar, and butter, which is pressed into a baking pan and baked until golden and fragrant. The shortbread provides a firm and sturdy foundation for the layers of deliciousness to come.
On top of the buttery shortbread, a thick and velvety layer of homemade caramel is generously spread. The caramel is made by simmering condensed milk, butter, and agave syrup (or a substitute) until it reaches a deep amber color and develops a rich and smooth texture. The caramel adds a luxurious and sweet element to the shortbread, providing a delightful chewiness that melts in your mouth.
To complete the Millionaire’s Shortbread, a layer of decadent chocolate is poured over the caramel. Dark, milk, or semi-sweet chocolate is commonly used and is melted until smooth and glossy before being spread evenly over the caramel layer.
It has the taste and texture almost matching a Twix, which, of course, every serious chocolate and caramel lover adores. This shortbread is very easy to make and does, in fact, taste like a million bucks – who would have guessed?
I invite you to try my Millionaire’s shortbread recipe, which I have adapted from the recipe published by Marian Keyes in her cookbook Saved by Bake.
If you don’t have agave syrup in your pantry, you can replace agave syrup with corn syrup (and a bit of brown sugar) or maple syrup.
Enjoy!
Millionaire’s Shortbread (Caramel Shortbread)
Ingredients
Base:
- 150 g butter
- 225 g flour
- a pinch of salt
- 50 g sugar
Caramel Cream:
- 200 g butter
- 400 ml condensed milk
- 2 tbsp agave syrup or agave syrup substitute (see above for details)
Chocolate Glaze:
- 200 g dark chocolate
- 50 g butter
- 2 tbsp milk
- 40 g white chocolate
Instructions
Base:
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Preheat the oven to medium-low (160 °C/ 320 °F) and line a small, 20/20cm (7.5/7.5 inch) square baking tray with parchment paper.
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Mix the flour with the cold butter, salt, and sugar until you get a sandy dough. Pour the mixture into the pan and level it with a spoon, pressing down firmly.
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Pierce the dough in places with a fork to avoid it puffing up when it bakes. Bake for 30-35 minutes until it has a nice, slightly golden color. Remove from the oven and leave to cool.
The caramel cream:
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In a small, thick-bottomed saucepan, heat the condensed milk, butter, and agave syrup over a medium heat. Leave the mixture on medium to low heat for 15-20 minutes once it has come to the boil. It should have the color and consistency of caramel. Stir occasionally to avoid burning the cream. Pour the caramel over the base and leave to cool for at least an hour.
The chocolate glaze:
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Melt the dark chocolate over low heat and mix with the butter and milk, then pour it over the caramel layer. Level it nicely with a spatula and leave to cool.
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Melt the white chocolate in a bain-marie and decorate the cake as desired. Chill until the next day so it has enough time to set.
It's super delicious! Enjoy!
Notes
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