Salted Caramel Millionaires shortbread

It doesn’t get more indulgent than millionaires shortbread. I’ve cut through the sweetness with a salted caramel.




Salt balances out the rich and sweet flavours of millionaires shortbread.

You don’t have to add a sprinkle of flaky salt at the end, but it makes for good presentation and additional texture.

This is a thick shortbread. Defined layers are important here.

Make sure you are constantly stirring your caramel. It can burn very easily.

If you need any further help, or have any questions, you can message me on my Instagram @bonniedoesfood.



(Makes 9 fat slabs)


This is an adaptation of a recipe by Janes Patisserie. You can find her recipe here:




200g unsalted butter

100g caster sugar

275g plain flour

½ tsp salt


Salted Caramel:

215g unsalted butter

3 tbsp caster sugar

4 tbsp golden syrup

397g condensed milk (one tin)

1 tsp salt


Chocolate topping:

200g milk chocolate

100g plain chocolate, I used Bournville

Flaky sea salt





Preheat your oven to 160c fan/180c standard. Butter a 9×9 inch square tin and dust with a light sprinkle of flour. Alternatively, you can line the tin with baking parchment.

In a medium sized mixing bowl, cream together the butter, sugar and salt with an electric whisk. You can use a hand whisk here if you don’t have an electric whisk.

Add the flour and whisk again. It won’t coherently come together. It will look like rubble. Don’t over mix this as it will become tough.

Press the crumbled shortbread mixture into the tin until it’s in an even layer.

Bake in the oven for 20-25 minutes. Until it is pale and golden.

Remove from the oven and set aside whilst you prepare the caramel.



In a large heavy bottomed saucepan, add the condensed milk, butter, sugar and golden syrup.

Melt on a medium-low heat until the butter has melted and the sugar has dissolved.

Turn the heat up to medium-high and let the mixture come to boil. Make sure you do not leave this unattended and constantly stir the caramel to make sure it isn’t catching on the bottom. Boil and stir for 5-7 minutes. Be careful it doesn’t splash and burn you! Turn the heat down a tad if it’s boiling too aggressively.

The mixture will be ready when it has thickened to a fudgy texture and has turned a slightly darker golden colour.

Remove from the heat and stir in the salt.

Pour the caramel over the shortbread and leave to set in the fridge for one hour.



Melt the milk and dark chocolate in two separate bowls.

Pour the milk chocolate over the caramel. Use the back of a spoon to smooth it over in an even layer.

Using a teaspoon, spoon the dark chocolate over the milk chocolate into a swirly pattern.

Use a skewer or a knife to create further swirls.

Pop back into the fridge for 2hrs. Until the chocolate has set and gone hard.

Sprinkle with flaky salt if using and use a sharp knife to cut into squares.


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