Moreish Caramel Shortbread

    1 hour 30 min

    This delicious biscuit is also known as millionaire's shortbread. A buttery biscuit is topped with a caramel layer and milk chocolate. Enjoy with a big mug of tea.

    53 people made this

    Makes: 16 bars

    • Shortbread
    • 115g butter
    • 4 tablespoons caster sugar
    • 125g plain flour
    • 35g ground almonds
    • Caramel Filling
    • 170g butter
    • 75g caster sugar
    • 3 tablespoons golden syrup
    • 1 (397g) tin sweetened condensed milk
    • Topping
    • 225g high quality milk chocolate
    • 45g toasted flaked almonds

    Prep:20min  ›  Cook:30min  ›  Extra time:40min setting  ›  Ready in:1hr30min 

    1. To make the shortbread: Beat butter and sugar until light and fluffy. Add flour and ground almonds to form a soft dough. Press dough into a greased and lined 20x20cm tin. Bake at 180 C / Gas 4 for 20 to 25 minutes or until pale golden brown. Let cool in the tin.
    2. To make the caramel filling: Heat butter, sugar, syrup and condensed milk over low heat. Bring to the boil, stirring constantly for 5 to 7 minutes or until the mixture thickens and is a pale caramel colour.
    3. Spread caramel on cooled shortbread and let set for about 40 minutes. Melt chocolate over low heat. Spread melted chocolate on top of caramel and sprinkle with toasted almonds.

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    Reviews in English (35)


    Caramel took longer than it said on the recipe (around 20 mins)  -  24 Sep 2015


    have made this twice now and its really good my grand kids love it will make my own from now on  -  08 Aug 2016


    FINALLY GOT IT RIGHT!! after using at least 4 different recipes for these squares, this one is the only one that worked!! I did make sure I read all reviews first for this any other same type recipe. After reading I did a couple different things, I didn't have almond so used same amount of extra flour, poked holes in base before baking, came out fine. I did use non stick paper with non stick spray so it would come out of pan. I let the base get stone cold before adding caramel. I did boil caramel center for the full 7 minutes and yes I got the brown flecks in it, but you couldn't notice on the end product. Still not sure it would take I poured it on the base, let it sit in fridge for 30 mins or so then went directly to freezer until stone cold. The top I used half semi chips and half milk chocolate and added tbsp of crisco to make top shiny. As caramel was very cold, chocolate started to harden almost immediatly..which was great, b/c I then was able to score the chocolate at that time. Put it back in fridge, couple hours later, it removed from pan, cut along score lines, no broken chocolate, base was fine and didn't fall apart....yummy....I love these aquares and have finally found a recipe that works.  -  10 Sep 2008  (Review from Allrecipes US | Canada)