Mary Berry​ Millionaire Caramel Shortbread Recipe

This decadent Mary Berry Millionaire Caramel Shortbread is made with all-purpose flour, butter, sugar, sweetened condensed milk, golden syrup, and milk chocolate. The result is a rich, triple-layered treat featuring a crumbly shortbread base, a chewy golden caramel center, and a smooth chocolate topping. This recipe creates a classic British traybake that is perfect for afternoon tea, school bake sales, or a sweet weekend snack. It makes enough delicious squares to feed a crowd.

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Mary Berry Millionaire Caramel Shortbread Ingredients

For the Shortbread Base:

• 225g (1 ¾ cups) all-purpose flour
• 175g (¾ cup) unsalted butter, softened
• 75g (1/3 cup) caster sugar (superfine sugar)

For the Caramel Filling:

• 150g (2/3 cup) unsalted butter
• 150g (2/3 cup) caster sugar
• 1 tin (397g / 14 oz) sweetened condensed milk
• 2 tbsp golden syrup (or light corn syrup)

For the Chocolate Topping:

• 300g (10.5 oz) milk or plain chocolate, broken into pieces

How To Make Mary Berry Millionaire Caramel Shortbread

1. Prepare the pan: Preheat your oven to 160°C (320°F) fan or 180°C (350°F) conventional. Lightly grease a 9×12-inch (23x30cm) traybake tin and line it with parchment paper.
2. Make the dough: In a large mixing bowl, measure the flour and the softened butter. Rub the butter into the flour with your fingertips until the mixture looks like fine breadcrumbs. Add the sugar and knead lightly until it forms a dough.
3. Bake the base: Press the dough evenly into the base of the prepared tin. Bake in the preheated oven for about 20 minutes until the shortbread is pale golden. Remove it and let it cool in the tin.
4. Prepare the caramel ingredients: While the base cools, place the butter, sugar, condensed milk, and golden syrup into a non-stick saucepan.
5. Cook the caramel: Heat the mixture gently until the sugar has dissolved. Bring it to a boil, stirring continuously. Turn the heat down slightly and simmer for 6-8 minutes, stirring all the time so it doesn’t burn, until the caramel thickens and turns a golden fudge color.
6. Layer the caramel: Pour the hot caramel over the cooled shortbread base and spread it evenly. Allow this layer to cool completely at room temperature.
7. Melt the chocolate: Melt the chocolate pieces in a heatproof bowl over a pan of simmering water (bain-marie) or in the microwave in short bursts. Do not let the bowl touch the water.
8. Finish the dish: Pour the melted chocolate over the cold caramel layer. Tilt the tin to spread it evenly or use a palette knife. Let the chocolate set completely before cutting into squares.

Recipe Tips

• Watch the Caramel: You must stir the caramel constantly once it starts boiling. Condensed milk burns very easily on the bottom of the pan. If you see brown specks, lower the heat immediately.
• Cutting Neatly: To prevent the hard chocolate top from cracking when you slice it, dip a sharp knife into hot water and wipe it dry before cutting. The heat helps glide through the chocolate layer.
• Room Temperature Cutting: It is best to slice the bars when the chocolate has set but the tray is at room temperature. If the caramel is fridge-cold, it becomes very hard to cut through.
• Use a Non-Stick Pan: When making the caramel, a non-stick saucepan is essential. Sticky caramel can cling to stainless steel, making cleanup difficult and increasing the risk of burning.

What To Serve Millionaire Shortbread

These rich squares are intense and sweet, so they pair best with beverages that cut through the sugar. Serve them with a hot mug of strong black tea, such as Earl Grey or English Breakfast, to balance the sweetness. Coffee is also an excellent choice; a latte or unsweetened black coffee works perfectly. For children, a cold glass of milk is the classic companion. If you are serving this as a dessert after a meal, you can plate a square with a few fresh raspberries or strawberries to add a tart contrast to the rich caramel and chocolate.

How To Store Millionaire Shortbread Leftovers

• Refrigerate: Store the cut squares in an airtight container in the refrigerator for up to 1 week. While you can keep them at room temperature in a cool kitchen, the fridge helps keep the caramel firm and the chocolate snappy.
• Freeze: You can freeze the whole slab or individual squares. Wrap them tightly in plastic wrap and place them in a freezer-safe container for up to 3 months. Thaw them in the refrigerator overnight before serving.

Mary Berry Millionaire Caramel Shortbread Nutrition Facts

• Calories: 320 kcal
• Total Fat: 18g
• Saturated Fat: 11g
• Cholesterol: 45mg
• Sodium: 85mg
• Total Carbohydrate: 38g
• Dietary Fiber: 0.5g
• Sugars: 29g
• Protein: 3g

Frequently Asked Questions

• Why is my caramel runny? If the caramel layer is too soft or runny, it was not boiled for long enough. You need to simmer it until it thickens significantly and turns a darker golden color (around 116°C / 240°F on a candy thermometer) before pouring it over the base.
• Can I use salted butter? Yes, you can use salted butter for the shortbread and the caramel. Many people prefer salted butter because the salt helps to balance out the extreme sweetness of the condensed milk and sugar.
• Why did the chocolate layer separate from the caramel? This usually happens if the caramel layer was greasy or not fully cool when you added the chocolate. Ensure the caramel is completely cool and set before adding the warm chocolate topping.

Try More Recipes:

• Mary Berry Shortbread Cookie Recipe​
• Mary Berry​ Traditional Uk Rice Pudding Recipe
• Mary Berry Rice Pudding​ Recipe