Crumbled Salted Caramel Millionaire Shortbread


20 Squares

Ready In:


Chef Tip:

If you are not a chocolate fan you can add roasted nuts as a substitute. 


These sweet treats are fully summarised in the name – Crumbled Salted Caramel and Chocolate Millionaire Shortbread.The crumbled topping, paired with the salted caramel, provides a twist on the original millionaire shortbread recipe. These unique millionaire squares are a true delight not just for the sweet tooth individual but for all. Share and enjoy them!


350g Plain Flour 

115g Caster Sugar

½ tsp Vanilla Extract

220g Butter 

Salted Caramel and Chocolate Filling

185g Butter 

379g Condensed Milk (one can) 

1 tsp Flaky Sea Salt 

3 tbsps Golden Syrup (or Honey) 

150g Chocolate Chips (dark chocolate recommended)

Equipment – 27cm by 23cm rectangle baking tray, parchment paper & medium saucepan.


Step by Step Instructions

Step 1 – Turn Oven On and Prepare Baking Dish
Heat oven to 180C
Line baking tray with greaseproof paper 
Step 2 – Make Shortbread

Dice up butter into 1cm cubes. Keep chilled in the fridge as you weigh out the rest of the ingredients

Add flour, diced butter, sugar and vanilla extract to food processor. Pulse until it is combined and looks like fine breadcrumbs

Or make by hand – Add flour, diced butter, sugar and vanilla extract to large bowl. Rub the butter into the flour until it resembles fine breadcrumbs

Add two-thirds of the mixture to the lined baking dish and press down

Bake in oven for 15 minutes and allow to cool

Step 3 – Make Filling

Cut up butter and add to pan with the condensed milk, salt and golden syrup

Gently heat, allowing the butter to melt. Once it has melted immediately take off the heat. You do not want to cook the filling ingredients, you are just melting the butter

Make Crumbled Salted Caramel and Chocolate Millionaire Shortbread

Add filling to cooled shortbread base

Scatter over the chocolate chips

Top with the last third of the crumbled shortbread mix

Step 4 – Bake

Bake in oven for 25 minutes, rotating the baking dish half way through

It is cooked when the caramel is bubbling and golden and the topping is roasted and brown

Leave to cool completely and then cut into squares

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