Millionaire Shortbread

Yield: 1 Tray/ 16 Squares

Prep time: 20 Minutes

Total time : 3 ½ hours


300g White chocolate


200g Butter

120g Golden Syrup

1 Tin Condensed Milk (400g)

90g Caster Sugar 

Dark chocolate biscuit

200g Butter

100g Caster Sugar 

275g Plain Flour 

60g Cocoa Butter


  1. Start by preheating your oven to 170 degrees and beating the butter and sugar for the biscuit base until pale and smooth. 
  2. Sift in your flour and cocoa butter and stir until well combined or if necessary knead until a dough has formed. 
  3. Take the dough and firmly press into a greased 9x9 inch deep square tin/ silicone mould.
  4. Bake for 20-22 minutes. Once baked, place the whole tray onto a cooling rack and set aside. 
  5. Next prepare your caramel by placing all the ingredients into a large saucepan. Stir until all the butter and sugar has dissolved. 
  6. Then turn up the heat to bring to a boil and boil for 5-7 minutes or until it has darkened in colour and turned a more fudgy consistency. 
  7. Once this has been achieved, pour the mixture over the biscuit base and place in the fridge for 1 hour to set. 
  8. Next melt the chocolate, either in a bowl over a saucepan of boiling water or in the microwave, and also pour over your caramel and immediately place in the fridge to completely set (2 hours).
  9. Chop into equal squares and enjoy!