Millionaire’s Shortbread Recipe

With buttery layers of crumbly shortbread, sticky caramel and chocolate, these little treats really hit the jackpot!
Serves: 16
  • For the base:
  • 250g shortbread biscuits, crushed
  • 55g melted butter
  • For the caramel:
  • 150g dark brown soft sugar
  • 150g butter
  • 397g can Carnation Condensed Milk
  • For the topping:
  • 200g dark chocolate
  • 55g white Chocolate

You will also need...

A 20cm brownie tin, lined with baking parchment
  • Very easy

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    • Easy
  • Prep time
    20 mins PT20M

    Cook time
    0 minPT0M

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Each serving typically contains

  • Energy 1590kJ 381kcal 19%
  • Fat 21.3g 30%
  • Saturates 11.9g 60%
  • Sugars 34.1g 38%
  • Salt 0.50g 8%

of an adult's Reference Intake (RI)*
Energy per 100g: 2023kJ/484kcal
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.

Here's how easy it is...
  1. 1. Put the crushed biscuit into a bowl with the melted butter. Mix it together thoroughly, then press the mixture into the base of your tin. Chill for ten minutes.
  2. 2. Heat the sugar and remaining butter in a non-stick pan gently, stirring, until melted. Add the Carnation condensed milk and bring to a rapid boil, stirring continuously. Cook for a minute or so or until the filling has thickened. Pour the caramel over the base. Cool, then chill until set.
  3. 3. Melt the chocolate in separate bowls. Pour the dark chocolate over the caramel and then add spoonfuls of the melted white chocolate. Swirl together with a spoon for a marbled effect.
  4. 4. Chill until set. Remove from the tin and cut into squares.
  5. This millionaire’s shortbread recipe can be kept for up to two weeks – just put in an airtight container and store in the fridge!

    Have you tried making this delicious recipe yet? Let us know by clicking ‘I made it!’, or give us your tips and tricks on the discussion board.

    For allergens, always check the ingredients list of each product used.

    Recipe contains milk, gluten and soya.

Discussion Board

  • Jayneclaire23
    September 02, 2016
    I added some sea salt to the caramel to make it salted caramel - mmmmm yummy :-)

    Carnation says:
    Hi Jayne, what a great idea. Thanks for sharing!
  • scuff72
    July 24, 2016
    Can I use milk choclate instead of dark chocolate for the millionaires shortbread.

    Carnation says:
    Hello, yes this recipe could be made with milk chocolate. For best results marbling the chocolate ensure the 2 melted chocolates are at a similar temperature when swirling.
  • nomi1957
    June 15, 2016
    Hi I made it with the tin of caramel and it worked great

    Carnation says:
    Hello Naomi, we are happy to hear that you enjoyed the Millionaire's Shortbread.
  • bruce
    June 03, 2016
    Hi I've simmered the condensed milk for 5 hours on the hob and spread it over the base. How long do I refiner ate it for before adding the chocolate and is there a tip for making the chocolate a little easier to cut

    Carnation says:
    Hello Marie, ensure that the caramel is completely chilled before pouring over the melted chocolate. The caramel should be firm enough to cut through the chocolate but if you would like a softer set try melting the chocolate with a little butter.
  • Angie'skitchen
    June 02, 2016
    Great simple recipe - don't know why I haven't made this before! I only had 200g of homemade shortbread which was actually enough as I don't like a thick base. Like others I boiled the caramel for a few minutes which resulted in a lovely thick chewy centre and I just melted one 100g bar of milk Green and Blacks on top which was enough. Thanks to the other cooks for their tips!

    Carnation says:
    Hello Angela, sounds like very successful Millionaire's Shortbread! We love hearing all the baking stories and tips.
  • zoejane
    May 04, 2016
    Hello there, how long will this recipe last for? I'm looking for recipes that have a longer shelf life of around 2/3 weeks?

    Carnation says:
    Hello Zoe, we recommend keeping this recipe for up to 5 days in an air tight container.
  • shazzer43
    April 14, 2016
    I want to try this recipe but would like to know if I can use the tins of caramel condensed milk in place of the dark sugar and condensed milk?

    Carnation says:
    Hello Sharon, Carnation Caramel is a fantastic shortcut for delicious banoffee pie. However the topping for Millionaire's Shortbread needs to be thicker, like a soft fudge. For this it is worth taking a little more time and making the caramel filling from Carnation Condensed Milk.
  • Pennywelch63@icl
    March 17, 2016
    Hi,have made this recipe a couple of times. First attempt was good but second the caramel was runny. Next time I try can I use your carnation caramel. Love the recipes

    Carnation says:
    Hello Penny, Millionaires' Shortbread is a classic favourite in the Carnation kitchen. It sounds like your second batch just needed a little longer on the hob before you pour it over the biscuit. The Carnation Caramel is a wonderful shortcut for recipes like banoffee pie but it is a little soft for Millionaires'. It is worth spending a little more time to create this delicious treat.
  • Suzz1962
    March 15, 2016
    Hi there,I know this is silly ?,which amount of the butter do I mix with the crushed shortbread biscuits.Is it the 55g. Answers pls asap as I'm all ready to make it & just thought a better check. Thanks , :-)

    Carnation says:
    Hello Suz, yes you are correct, the 55g amount of butter is added to the biscuits. Happy baking!
  • Mel77
    June 06, 2015
    Made this yesterday but chocolate completey cracked when cutting into squares (with hot knife) & caramel very gooey! Still yummy tho! :-)
  • Paul B
    June 01, 2015
    Follow the tips for thicker caramel and try replacing the shortbread base with Ginger biscuits with grated ginger or powdered ginger mixed in. This is a definite winner!
  • poochy10770
    April 12, 2015
    I have made this twice now. It's so easy to make and quite possibly the nicest one I have tasted, I am totally addicted !
  • Kerry
    April 12, 2015
    How delicious are these? Really impressed how good they taste!
  • scampi
    April 08, 2015
    I make this a lot and it's a big hit at work and at home. I find that you need to really press the biscuit base down hard to make it keep shape, I always cook the caramel longer on the boil to give a lovely thick, chewy caramel (constant stirring though), then turn heat down and carry on stirring it in the warm pan for another five mins before transferring it onto the biscuit base, cool and then chill. I make a triple choc marble using equal amounts of dark plain chocolate, milk chocolate and white chocolate approx. 100 - 120grams of each, makes a lovely marble effect and tastes great.
  • Bubbletea
    December 15, 2014
    I made this ingredient by ingredient,,,, am making again tonight, but using the same amount of caramel and double amount of everything else as everyone agreed that there was too much caramel.. not one left in any case....
  • Elmon
    August 05, 2014
    Top tip - made this today and a quick way of crushing the shortbread is to grate it!
  • Cakesmithofnorwi
    June 07, 2014
    Make a gluten free shortbread 200gr polenta flour, 200gr ground almonds. 200 gr butter, 200 gr caster sugar. Prepare in the same way as the standard shortbread.
  • slushyshell
    June 01, 2014
    I made this early but with Dark Muscovado Sugar and Evaporated Milk instead. It took a while for the caramel to harden and the taste was a lot different. My partner loves them but I think it is going to take another bite to see whether its for me or not. Also, I used unsalted butter but I reckon that Stork would've given the biscuit base a more stable and nicer texture.
  • Blondie24
    May 31, 2014
    Hi, I made this today and just tasted it. I followed recipe exactly but my caramel looked darker than your picture. The taste of overall product is nice but extremely rich. I have cut it into bite size pieces to take to work tonight. Fingers crossed it goes down well :-D
  • justCA92
    April 30, 2014
    Made this using milk chocolate as not a fan of dark!..easy to follow recipe and the outcome was delicious.
  • CheyanneBezzle
    April 24, 2014
    Can you use salted butter for this recipe?

    Carnation says:
    Hi Cheyanne, we recommend unsalted butter for most recipes but if you have salted to use it will work just as well.
  • suzyjojo
    April 23, 2014
    Hi,can I use dermerara sugar instead or is brown sugar best.

    Carnation says:
    Hi Suzy Demerara will work in this recipe but you will get a lighter caramel and a less intense flavour. We love this recipe as it is and it never lasts long but you won't have problems with a lighter sugar.
  • TrickVick
    March 13, 2014
    First time I have ever made millionare shortbread, followed the instructions and was perfect, very impressed, defo a favourite of mine now!
  • Charlie86
    February 17, 2014
    Help I made this and the caramel separated from the butter and went lumpy! What am I going wrong?

    Carnation says:
    Hi Charlene, next time bring the mixture to the boil slowly stirring all the time. Then boil for a minute before pouring over the base. The mixture should stay together.
  • Bambina
    February 15, 2014
    Hi, I made this last night and left it in the fridge over night to set, but when I cut it this morning my caramel was really running :( could this be be because I didn't let the butter, sugar etc to boil long enough? I didn't want to burn the caramel so took it off the heat as soon as it boiled xx

    Carnation says:
    Hi Carina, you've got it. It is important to boil the caramel for at least a minute. Don't worry about it burning as long as you keep stirring it it wont catch.
  • Fifi
    January 28, 2014
    I have a really good recipe for millionaires, but always cook the caramel for exactly 4 minutes when it starts to bubble. Works every time!
  • I-Pie
    January 15, 2014
    Can I use carnation light for this? As it's what I have in at the moment.

    Carnation says:
    Hi Irene, Yes condensed milk light will work beautifully in the recipe.
  • janey
    January 15, 2014
    just joined and looking forward to plenty of new recipes
  • scotschik
    January 14, 2014
    i tried to make this for the first time today, however how long do i leave the caramel to set?? I left it in the fridge for approx 2 hours and it seemed fine, i melted the chocolate and let it cool and poured over the caramel, then put in the fridge for another 2 hrs. However i just went to cut it up and the caramel is all squishy...not very nice texture in the mouth lol.
    What went wrong??should i have left the caramel to set longer? Chocolate wasnt too hot,if id left it any longer it would have reset lol. Thanks in advance

    Carnation says:
    Hi Ashley , sorry to hear that your shortbread misbehaved. It really is a tasty treat when it works. Next time try boiling the mixture for a little longer then make sure the caramel is completely set before topping with chocolate.
  • Fee
    January 14, 2014
    I have made this recipe about 30 times and still I get a crumbly base. Maybe because I use digestive biscuits instead of shortbread as cheaper, please help,,

    Carnation says:
    Hi Fiona, Shortbread has a different crumble and so will use less butter to bind. If you use digestives then try 250g biscuits to 100g melted butter for a better holding base.
  • Aimzy
    January 13, 2014
    Hi i made this recipe the other day with my brother and sister and they absolutley loved it i hope i can make it again it is so quick and easy and they didnt last long. Thanks for putting this on the website it is now a family favourite,
  • Poppy48
    January 02, 2014
    My caramel mixture is more of a cream colour than a caramel one. Where have I gone wrong?

    <b>Carnation says:</b><br> Hi Rebecca, the most likely reason for a lighter caramel is the type of sugar you have used. The darker the sugar the darker the caramel will be. Demerara or light brown sugar will not give you as dark a caramel as Dark brown. I'm sure it was still delicious.
  • mozzy
    December 22, 2013
    I receive loads of compliments anytime I make this. Although I have had to stop making this so regularly as my boyfriend and I were both putting on so much weight! Scrumptious and incredibly easy!
  • KFraser
    December 07, 2013
    I love making this. Instead of making the base with crushed biscuit, I make my own shortbread and it turns out just as well!
  • laura74
    November 22, 2013
    I'm doing a lot of homemade xmas gifts this year. Going to do these and the fudge for my friends. Might have to have trial run . Just to taste obviously.....
  • Suep
    October 26, 2013
    Can I make these using caramel condensed milk instead of using regular condensed milk and brown sugar?

    Carnation says:
    Hi Sue, whilst the caramel is delicious and very easy you get a better result if you follow the recipe. The sugar and carnation condensed milk makes a lovely filling that cuts beautifully.
  • Dijon
    October 21, 2013
    My 13yr old son made this at the weekend. It was delicious!
    Just one problem.....he used carnation caramel which hasn't set....very gooey!! Can't be cut into pieces!! This is a big shame!! What can be done to overcome has put me off buying carnation caramel again!!

    Carnation says:
    Hi Susan, millionaires is one of our favourites. In order to cut into slices the caramel needs to be more like a fudge than our Carnation Caramel. I would recommend making it according to the recipe with carnation condensed milk
  • Harriot
    October 19, 2013
    I made this but the caramel has all run out :( cannot understand what I did wrong.

    Carnation says:
    Hi Debbie, it sounds like the caramel needed to cook for a bit longer. Once it come to a rapid boil let it thicken before pouring onto the biscuits.
  • Lisa71
    October 12, 2013
    This is the 3rd time I've made this and it is a real winner with my family. Taste and looks great.

    Carnation says:
    Hi Lisa, this recipe is still a favourite in the Carnation kitchen. Glad you enjoyed it!
  • Karacam84
    October 07, 2013
    I've just made these but used a mix of digestives and shortbread for the base and half milk, half dark chocolate for the top! Absolutely delish! :)

    Carnation says:
    Hi Kara, sounds wonderfully luxurious!
  • al
    September 23, 2013
    This is truly georgeous, made it for a family gathering and everyone loved it, will make again.
  • JDT
    September 19, 2013
    Having followed this recipe I have now made these delicious Caramel Slices and my hubby loves them. They are indeed a real treat!
  • trish
    August 30, 2013
    Made this so many times,it's everyone's favourite.One in the fridge for tomorrow having a baby shower for my daughter and I know all her friends love it x
  • mel
    August 28, 2013
    Can you use the tin of caramel instead of the condensed milk? if so do you need to leave out some ingredients? thank you

    Carnation says:
    Hi Melissa, for the wonderful fudgy consistency we find it is best to use condensed milk.
  • caz
    July 26, 2013
    Hi I made this and it was lovely but my caramel was very runny what did I do wrong PLEASE HELP I WANT TO MAKE IT AGAIN THE WHOLE FAMILY LOVED IT X

    Carnation says:
    Hi Carol, sorry to hear your millionaires caused you trouble. The caramel needs to be cooked at a high heat until it thickens. Make sure you stir continuously so that it doesn't catch. This should ensure that next time they are perfect!
  • Mrs j
    July 25, 2013
    In the sweet receives you use butter is it unsalted

    Carnation says:
    Hi Lorraine, yes in baking sweet goods we always use unsalted butter.
  • loulah
    July 12, 2013
    We have nicknamed this squillionaires' shortbread because it is so yummy...
  • Susie-Mac
    June 29, 2013
    Just made this using digestive biscuits and light brown sugar and its yummy!
  • rachie90
    June 13, 2013
    Have made this recipe several times now and absolutely love it!
  • Pam
    May 30, 2013
    I have just discovered your website and think it's brilliant.
    I have been making this since 1964 with your original recipe using homemade shortbread as the base. I have added sultanas to the caramel.chopped glace cherries. chopped dried apricots and many others also flaked almonds or chopped nuts to the chocolate top. Anything goes, really so even more yummy. Than you Nestle

    Carnation says:
    Hi Pamela, WOW that recipe has really stood the test of time! How fab and your ideas sound delicious! Thanks for sharing! :D
  • BakingQueen
    May 30, 2013
    I made this and didn't know what temperature i needed to get the carnation condensed milk and other ingredients to and sooo my caramel was so hard like toffee.... what temp would you recommend ( as i have a sugar thermometer) ? Thanks

    Carnation says:
    Hi Elizabeth, for this recipe you just need to bring the mixture up to boiling and as soon as it is it should be hot enough. If you have plenty of boiling bubbles coming up then take it off the heat. We don't normally recommend a specific temperature but it would be about 112C.
  • Lulu93
    May 23, 2013
    Hiya, how would I adapt this recipe for a 23cm brownie tin?

    Carnation says:
    Hi Louise, you could just have a slightly flatter version and just use the recipe as it is. If you like a thicker biscuit base though - do one and a half times the base and then use the rest of the quantities the same and this should work fine! Happy baking!
  • fiona
    May 19, 2013
    As part of world bakkng day I made this for the first time. It is absolutely fantastic and quite easy if you folow the recipe. Its gooy and very luscious
  • delicious bakes
    May 17, 2013
    I made this using a different base as a gluten free option and it was delicious. Going to make some to take away on holiday with all the family with just white chocolate on. Mmmm

    Carnation says:
    Hi Karen, mmm sounds delish! Lucky family :)
  • Tate
    May 10, 2013
    I've made these a few times and they are just fabulous, go down a treat!
  • Keithvis
    April 17, 2013
    Can the filling i.e. the milk, butter, sugar mix be frozen?

    Carnation says:
    Hi Keith, yes in fact if you want to you can freeze a completed batch of millionaires shortbread with the chocolate top! Keeps for about a month.
  • shirley
    April 17, 2013
    can you use carnation carmel instead of carnation condensed milk for the millionaires shortbread thanks

    Carnation says:
    Hi Shirley, our caramel is the perfect soft texture for banoffee pie and we find that between the harder layers of chocolate and biscuits the caramel gets a bit messy to eat! So its up to you! We like to use the condensed milk as it makes it easier to cut and eat! :)
  • cakeOlicious
    April 13, 2013
    I make these every time theres a special event as its so easy and literally takes less than 20 minutes to make. Also the pudcasts make it a whole lot easier, love the carnation website!
  • Pixiechef
    April 09, 2013
    made these today and the are scrummy, easy to make, caramel was a bit soft but still tasted fab.
  • mawleeee
    April 03, 2013
    i used chocolate digestive biscuits instead of shortbread biscuits and it turned out much more yummier than i had expected!

    Carnation says:
    Hi Mawl, what a lovely twist! : )
  • MTM111
    March 26, 2013
    i've made it but there is something wrong in it the caramel it not thick at all it still sooooo soft and the chocolate it's to hard eat it can u pleeez help me pleeez

    Carnation says:
    Hi Mohammad, if the caramel is not thick then you will need to boil it for a little longer - test it by dropping a little into cold water - it should form a soft ball. If the chocolate is too hard - try a mixture of milk and dark chocolate or add 1tsp vegetable oil into the melted chocolate before spreading. Score the top before the chocolate sets hard and use a hot knife to cut it!
  • Lol<3
    March 16, 2013
    Loveeee this recipe so so much made it many many times , never gets oldd amazing ,,, thankyou carnation xxxxxx
  • Ryan_Johnston
    March 10, 2013
    Is there a way to download these to my phone for future reference without needing to go online again
  • Clarky's wife
    March 03, 2013
    I made this with light brown sugar and milk chocolate. It's very yummy
  • chripss
    February 26, 2013
    can i just use sugar for the caramel

    Carnation says:
    Hi Chris, if you use just sugar it will set to a hard caramel which will be very brittle. The condensed milk will give you a lovely chewy, smooth and creamy caramel layer which is just divine!
  • yankeesfanuk1982
    February 21, 2013
    is it possible to make a Gluten free version of this recipe?

    Carnation says:
    Hi Clare, yes it is - look out for gluten free shortbread or other biscuits and replace these weight for weight in the recipe. These can be found in larger supermarkets and health food shops. Add enough melted butter to the crushed biscuits so that the mixture feels like slightly wet sand. You may need a little more than for normal shortbread biscuits. Happy Baking!
  • Cat
    February 18, 2013
    I have used your tinned caramel but it won't set! been in fridge for over an hour now and still no change. Help!!

    Carnation says:
    Hi Catherine, the caramel is too soft for this recipe - so we always recommend using condensed milk which makes a more chewy and dense caramel which can stand up against the hard chocolate and biscuit layers. How about breaking up your Carnation Caramel version and mixing it through ice cream for millionaires ice cream instead? Soften the ice cream first, beat through the millionaires bits then re-freeze for 2 hours.
  • lisa
    February 11, 2013
    would this work by creating a base using butter, floour and sugar and baking for 20 mins

    Carnation says:
    Hi Lisa, yes of course you can... We just like the ready made shortcut of using shortbread biscuits! Try using 175 plain flour,
    55g caster sugar and 115g unsalted butter, cut into small pieces. Whizz these ingredients together in a food processor until they form breadcrumbs then press firmly into the tin, chill for 20 minutes then bake for 25-30 minutes until just golden, then continue with the recipe.
  • mawleeee
    February 04, 2013
    im in the process of making this and ive had to use choc digestives, and milkchocolate.... heh is this bad?

    Carnation says:
    Hi Mawl, no it sounds like a lovely twist on the original recipe! Let us know how they turn out?!
  • Happy Chef
    January 24, 2013
    Just made this...going to taste it tomorrow! Can't wait :) Tried making this from another recipe last night and the crust was too crumbly and the toffee was hard as rock! But I think this one is a keeper! Used 200g digestives and 100g butter Thanks a lot!

    Carnation says:
    Hi Shauna! Yippee glad you enjoyed making it - wonder how many new friends you made with it?!
  • mawleeee
    January 19, 2013
    could i use the tinned caramel instead of the milk???

    Carnation says:
    Hi Mawl, we find the condensed milk version better as it sets more solidly and is easier to cut. Our caramel is softer and we think better for Banoffee!
  • danabudau
    January 04, 2013
    I made this cake once and will do it again because is delicious :X. Everybody loves it.
  • TracyF
    November 14, 2012
    Just made this didn't have enough shorbread biscuits so added some ameretti biscuits !

    Carnation says:
    Lovely idea Tracy!
  • maymoo
    October 30, 2012
    Have made this recipe soooo many times and have absolutely loved it the first time i made it my dad ate them all naughty naughty, anyways i have made it many a time as i was saying before and i take it to school and my teachers have asked for the recipe loads of times its a really good recipe thankyou so so so much for coming up with it!!!:) me an my mum are making it AGAIN right now for halloween tomorrow my friends all love it.

    Carnation says:
    Hi Maisie, you're very welcome! We love it too! :)
  • EvieMarmalade
    October 30, 2012
    Made this today but with some changes as I didn't have all the ingredients but wanted to use half a tin of condensed milk. Used digestive biscuits instead of shortbread and lightbrown sugar instead of dark brown, and halved all the ingredients. Lovely taste and so easy to make - base a little bit crumbly, but still delicious.
  • Cat
    October 24, 2012
    Just made this today and is going down a treat. I found that the chill time for mine was much longer than 20mins but is so worth it. I used ready to pour Caramel thinking set time would be much quicker but it's not the case :D Really loved doing it but eating is is heaven thank you! Next time I think I will put in the freezer for the 20mins and see if that's any better.
  • Faithy
    September 23, 2012
    Totally gutted made this exact to recipe used 400g of dairy milk chocolate so spent abit of money on this! and the base is just crumbles!!!!!! Not happy!!!! Will be making my own shortbread in future

    Carnation says:
    Hi Emma, oh dear sorry that it didn't work out for you : (- sometimes the butter content in the biscuits vary so this can make the base a little crumbly. Would you share your shortbread recipe with us?
  • Joyciem
    September 17, 2012
    When I made the toffee it was very soft and not really very caramel like in spite of cooking it for about 3 minutes.

    Carnation says:
    Hi Joyce, we like a soft creamy caramel but if you like it more chewy and solid then use half caster sugar and half brown sugar and boil for 5 minutes. This should make the caramel really thick!
  • Julie
    September 09, 2012
    This is delicious! If you have a sweet tooth this is the cake for you! I've made this 2wks in a row. Very easy to make and only lasts 3 days in our house! Love it!!
  • Annie
    August 26, 2012
    Made it twice now work colleagues loved it
  • TracyF
    August 18, 2012
    Just made it ready for friends to try tonight
  • EmLovesU
    August 15, 2012
    Do you have to heat it or can u put it in the microwave

    Carnation says:
    Hi Emily, for making the caramel the pan method is the best - it needs regular stirring and we wouldn't want your microwave to end up with sticky caramel bubbling over in it! Happy cooking!
  • SazMataz
    July 29, 2012
    I made this with carnation evaporated milk & it tasted a lot a lot better. everyone loved it, thank-you for the recipe!
  • Trix
    July 27, 2012
    can you use carmel carnation instead

    Carnation says:
    Hi Betty, we prefer using condensed milk in our millionaires as it makes a thicker caramel. Our Carnation Caramel is soft and creamy and is better for our gorgeous banoffee pie!
  • kittyfisher
    July 24, 2012
    I agree, there should be more butter in the base for this. I use 200g digestives and 100g butter.
  • Cookie
    July 19, 2012
    Just add more butter Jenny Wren, my grandchildren can't eat this quick enough!
  • Sherbert39
    June 14, 2012
    I always add a pinch, just a pinch of salt to the caramel - it is delicious. Every charity day and even if I just feel like making some (like last night), my work colleagues enjoy it immensly
  • jenny wren
    May 23, 2012
    55g(2oz) Is NOT enough melted butter to hold crushed biscuit crumbs together. I have tried this recipe twice and a lot of the base has remained in the tin!
    I would not recommend a substitute for butter in this recipe, as even a good quality alternative such as clover seems to separate when making the caramel.
    I wasted a lot of expensive ingredients.
    jenny wren

    Carnation says:
    Hi Jenny, we like a slightly crumbly base to our Millionaire's shortbread and if you add a lot of butter it can be more difficult to cut. However if you want the base to be more solid you can add 85g (3oz) butter if you prefer. Watch out as some shortbread can be very buttery so perhaps add the butter a little at a time. We also agree that butter substitutes are not a good option for the caramel :)


Millionaire’s Shortbread Recipe is rated 4.9 out of 5 by 74.
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Rated 5 out of 5 by from Delicious - one trick missing from the instruction Delicious treat. Make sure you keep the Friends away, it’s too good to share, it’s really yummy, so much so you may not want to leave the house and see friends until it’s all gone. 2 tips for the caramel. 1 Medium heat is key so you don’t overstir otherwise the caramel starts to crystallise and you will end up a gritty caramel 2 have an clear glass of ice cold water to one side.. when the caramel starts to thicken drip a single drop of caramel into the water, it is ready when the caramel forms into a ball, if you want it very soft then take of the heat once the drops resemble an upside down jellyfish
Date published: 2018-10-16
Rated 5 out of 5 by from Instant Indulgent Success! I thought I’d try this recipe for my stepson with very sweet tooth! He absolutely loved it! His girlfriend (who doesn’t like caramel) tried it reluctantly but loved it too! It was easy to make and with the swirl of white chocolate it looked very professional! For a really special occasion I think I’ll try adding a sprinkle of gold flakes on the chocolate! My only slight niggle was that I found cutting it into squares a bit tricky even with a hot knife. But another time I will try cutting a trip room temperature rather than straight from the fridge. Fabulous recipe and MUCH easier to make than other recipes I’ve used with better results! Thank you Carnation.
Date published: 2018-09-11
Rated 5 out of 5 by from Caramel texture can be changed... I’ve tried this several times- start by adding baking parchment that overlaps so the chilled traybake can be lifted out in tact after chilling. The longer the caramel is stirred for over a medium heat (5mins+) the harder the caramel will set, so less time means a less chewy bite. This is a great recipe- I speed up the chill times by freezing in between each layer. Serve at room temp after 20 minutes in the freezer after the chocolate layer!!
Date published: 2017-10-30
Rated 5 out of 5 by from Extremely moreish! Made these after a long time and they're as good as I remember! The caramel was gorgeous. Made it with milk chocolate rather than dark as the kids prefer it. They were fighting over the last piece! The only change I would make next time is to make a thicker layer of shortbread just because I like it that way. Will definitely be making it again!
Date published: 2017-10-10
Rated 5 out of 5 by from Time consuming, but absolutely worth it!! This is my husband's favourite treat, so I made them as a surprise. Allow lots of time for cooling between layers. Absolutely delicious!
Date published: 2017-06-14
Rated 5 out of 5 by from Amazing I made this for my family and gave some to my neighbours now I’ve got to make them some aswell!! Such a nice recipe
Date published: 2018-08-16
Rated 5 out of 5 by from Amazing millionaire shortbread I've made this recipe for Millionaire shortbread for years! Since I got it off the side of one of the tins of Condensed milk. It's delicious
Date published: 2017-08-26
Rated 5 out of 5 by from Delicious I was looking for things to bake for a stall at the village show. I always thought millionaire’s shortbread would be too difficult but this was SO easy and looks and tastes expensive. I look forward to a successful sale!
Date published: 2018-07-11
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