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Salted Caramel Millionaire’s Shortbread

Who wants to be a Millionaire? You do? Well, sorry, I’m afraid I can’t help you with that as I’m still working on it myself. BUT what I can do is show this awesome recipe for these amazingly rich and delicious Salted Caramel Millionaire’s Shortbread. Your friends and colleagues will feel like you’re spoiling them when you give them these rich and indulgent treats. Seriously, give these a go.

Salted Caramel Millionaire's Shortbread

Print Recipe
Serves: 12 - 18 Cooking Time: 20 mins


  • 150g Plain flour
  • 75g Cornflour
  • 75g Caster Sugar
  • 185g Butter, Softened
  • 400g Caramel
  • 2 tsp Flaked Sea Salt
  • 1 tbsp Maple Syrup
  • 300g Dark Chocolate
  • 150ml double cream



For the shortbread, add the softened butter to a bowl and then add in the caster sugar and beat together until light, fluffy and smooth.


Add the flours to the sugar and butter and mix together into a stiff dough.


Preheat an oven to 180°C (160°C Fan)/350°F/Gas Mark 4.


Line a 20x20cm baking tin with greaseproof paper (or use a silicone baking tin) and press the dough in to form a firm layer. Bake in the oven for 20 minutes, and then allow to cool completely in the tin.


For the caramel, you can either buy it already in a tin or, if you can't find that, you can boil a can of condensed milk in a saucepan of gently simmering water for 4 hours.


Once the shortbread is cooled, spoon your caramel onto the shortbread in an even layer, and then sprinkle the sea salt over the top of the caramel - don't mix it into the caramel. Pop in the fridge to allow the caramel to set a little for about an hour.


Lastly, for the chocolate, add the double cream to a saucepan over a low heat and bring to a very gentle simmer. Break the chocolate into pieces and add to the pan with the cream and allow the chocolate to melt completely, stirring all the time so the chocolate doesn't catch on the bottom.


As soon as the chocolate has completely melted, remove the caramel and shortbread from the fridge and spoon the chocolate evenly over the top. Allow to cool slightly before placing into the fridge to cool and set completely.


Once the chocolate is completely set, remove from the tin and cut into squares of your desired size and share with your friends!

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