White Chocolate Millionaires' Shortbread

A simple twist on a delicious classic.
Serves: 16
  • For the base:
  • 175g shortbread biscuits, crushed
  • 30g buttery baking spread*, melted
  • For the filling:
  • 150g butter
  • 150g dark brown soft sugar
  • 397g can Carnation Condensed Milk
  • For the topping:
  • 200g white chocolate, roughly chopped

You will also need...

Square baking tin, loose-based. 20cm x 20cm x 5cm deep, lined with parchment
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  • Prep time
    20 mins PT20M

    Cook time
    40 mins PT40M

Each serving typically contains

  • Energy 1362kJ 326kcal 16%
  • Fat 17.7g 25%
  • Saturates 9.0g 45%
  • Sugars 32.3g 36%
  • Salt 0.27g 5%

of an adult's Reference Intake (RI)*
Energy per 100g: 1979kJ/473kcal
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.

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Here's how easy it is...
  1. Put the crushed biscuit in a bowl with the melted buttery baking spread. Mix it thoroughly, then press the mixture in to the base of the tin. Chill for 20 minutes.
  2. Place the butter and sugar in a non-stick saucepan over a low heat, stirring until the butter melts and the sugar dissolves. Add the condensed milk and bring gently to a rapid boil, for a couple of minutes, stirring continuously, to make a thick caramel. Remove from the heat and leave to cool slightly.
  3. Pour the caramel over the crumb base in an even layer. Leave to cool while you melt the chocolate. Place the white chocolate into a small bowl and heat gently in a microwave; in short bursts until it has melted.
  4. Pour the melted white chocolate over the caramel, spreading it out to the edges. When the chocolate has hardened a little, but before it has set hard, cut into slices, and enjoy with a cup of coffee.
  5. *recipe is based on 70% fat buttery baking spread.

Discussion Board

  • Missy
    January 11, 2013
    Can I just use Carnation Caramel instead?

    Carnation says:
    Hi Misbah, using our condensed milk for the filling makes a more chewy and stiff caramel which works better when you cut through the layers. Our caramel is softer and is better for Banoffee Pie! Happy Baking!
  • Jess
    August 19, 2012
    I made this yesterday, so delicious! The caramel is amazing. I found the biscuit base just crumbled when I tried to cut it so I'd recommend adding 25g more butter just to hold it together.


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