White chocolate millionaire’s shortbread
White chocolate millionaire’s shortbread is a lovely twist on the classic caramel treat. With a base of crumbly shortbread and a layer of caramel all topped with white chocolate it’s indulgent but super easy to make.
White chocolate millionaire’s shortbread is a delicious, decadent treat. It’s got the usual buttery shortbread base and thick caramel filling, but is topped with a layer of luxurious white chocolate. If you’re a white chocolate fan, this is the perfect recipe for you.
I love a classic millionaire or caramel shortbread and this really simple twist takes it to the next level of decadence. It’s a rich, sweet treat, but in small doses super delicious.
How can kids help to make white chocolate millionaires shortbread?
There are a few different stages to the recipe with breaks in between stages where it needs to set which can be a great thing when you’re baking with kids. It can give you the chance to have a break or clean up a bit as you go along, or you kids can jump in or out of the bits they want to help with.
There are some fun steps for your kids to help with, from measuring and mixing the shortbread ingredients together, to melting the chocolate and adding each layer to the tin.
If you’ve got younger children they might need to just watch you make the caramel once it’s all heated up – the melted sugar can get quite hot so it’s not particularly safe for very little ones. Older children can help stir it all together, just keep a close eye on them.
How do you cut the millionaire shortbread without it cracking?
The chocolate topping is much more likely to crack if it’s too hard when you try to cut it. So make sure its been sitting at room temperature for at least half an hour before you slice it. We also use a very sharp knife (this isn’t a job for the kids), and gently score the chocolate before we cut into it.
Help, my caramel didn’t set!
If your caramel hasn’t set well it means you didn’t boil it for long enough. You need to make sure you boil it for at least 5 minutes. You should see the colour start to darken and the texture change slightly which is when it’s ready to come of the heat.
If you’re caramel is too soft, you can keep your millionaire shortbread in the fridge to keep it a little firmer.
How do you store white chocolate millionaire shortbread?
The caramel will set better and quicker if you put it in the fridge. Once you’ve added the chocolate you’ll need to cut it which is easier if it’s not too firm from the fridge so best leave it out. After that it’s your preference. You can leave it in the fridge for a much more solid caramel or simply leave it in a air tight container somewhere cool.
It will keep for a few days in an air tight container.
Can you freeze it?
Yes, if you wrap it will in cling film and pop it in a freezer bag you can freeze it for up to 3 months.
Other delicious traybakes
If you liked this millionaires shortbread you’ll love some of our other easy traybake recipes:
Biscoff millionaires shortbread
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Flapjacks
Lemon traybake
Fruity honey flapjacks
Millionaire shortbread/caramel shortbread
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Other white chocolate bakes you’ll love
Raspberry and white chocolate scones
White chocolate fudge
Biscoff blondies
White chocolate and raspberry cheesecake
White chocolate chip cookies
Raspberry and white chocolate cookies
White chocolate cupcakes
Useful equipment
You might need the following baking tools/gadgets to make this white chocolate millionaire’s shortbread
Digital scales
Mixing bowl
Measuring cups
8 inch baking tin
Wire rack
Cake storage tins
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Ingredients
For the shortbread base
100g (1/2 cup) butter, softened
50g (1/4 cup) caster sugar
150g (1 1/4 cups) plain flour
For the caramel
397g tin of condensed milk
100 (1/2 cup) butter
100g (1/2 cup) light muscovado sugar
For the chocolate topping
200g (1 1/8 cup) white chocolate
How to make white chocolate millionaire’s shortbread
Preheat your oven to 160C/140C Fan 320F and grease and line an 8 inch baking tray with baking or parchment paper.
Make the shortbread
Get your child to measure the flour and butter and pop them in a large mixing bowl. Chop or grate the butter into small pieces before you put it in the bowl to make it easier to mix in.
Using your fingers rub the flour and butter together until the mixture looks like breadcrumbs.
Add the sugar to your bowl and mix it in.
Once the butter looks like it has all ‘rubbed in’ start bringing the dough together with your hands until it comes together into a ball. You’ll have to squeeze it and knead it a bit so it forms more of a ball and isn’t crumbling apart any more.
Press the dough down into your prepared baking tin. Use the back of a spoon to push the mixture down into the edges and corners and get it nice and level on top. Get your kids to gently prick the top with a fork.
Bake the shortbread base for 10-15 minutes. It’s ready when it’s just turning golden brown at the edges. Remove it from the oven and leave to cool in the tin.
Make the caramel
While your shortbread is baking and cooling, start making the caramel.
Get your kids to add the butter, sugar and condensed milk to a small saucepan. Heat it gently, stirring it until it has all melted.
Continue heating the caramel, allowing it to bubble on a medium/high heat for 5+ minutes. Stir it all the time so it doesn’t burn. It’s ready when it’s turned a nice golden brown colour and it should have thickened slightly.
I wouldn’t recommend this job for younger children as the mixture gets very hot. But if you have older children that can be safe around the cooker they could help stir, but do watch them carefully.
When your caramel is ready, remove it from the heat and pour it over the shortbread base. Use a spatula of the back of a spoon to spread it out so you get a nice even coverage.
Leave the caramel to cool and set for at least an hour, or even overnight. Once it’s cooled you can pop it in the fridge if you want it to set a bit quicker.
Add the white chocolate topping
Get your child to help you break the white chocolate up and add it to a heat proof bowl. Put the bowl over a simmering pan and let the chocolate gently melt. Stir it carefully with a spatula or wooden spoon until it has all melted and is nice and smooth.
It’s also possible to melt chocolate in a microwave , but I find white chocolate really easy to burn so prefer to use a bain-marie. If you do want to try melting it in the microwave, do it on 80% in 30 second intervals, stirring in between bursts.
Pour the melted chocolate over your cooled caramel and spread it out gently. Leave it to set for another hour or so but don’t put it in the fridge.
Once the white chocolate millionaire shortbread has set, remove it from the tin and cut it into squares. We cut 16, but you could have more smaller pieces or fewer larger ones if you prefer.
Serve and enjoy.
White chocolate millionaire’s shortbread
Equipment
- Digital scales
- Mixing bowl
- Measuring cups
- 8 inch baking tin
- Wire rack
- Cake storage tins
Ingredients
For the shortbread base
- 100 g (½ cup) butter softened
- 50 g (¼ cup) caster sugar
- 150 g (1 ¼ cups) plain flour
For the caramel
- 397 g tin of condensed milk
- 100 (½ cup) butter
- 100 g (½ cup) light muscovado sugar
For the chocolate topping
- 200 g (1 ⅛ cups) white chocolate
Instructions
- Preheat your oven to 160C/140C Fan and grease and line an 8 inch baking tray with baking or parchment paper.
Make the shortbread
- Measure the flour and butter and pop them in a large mixing bowl. Chop or grate the butter into small pieces before you put it in the bowl to make it easier to mix in.
- Using your fingers rub the flour and butter together until the mixture looks like breadcrumbs. Add the sugar to your bowl and mix it in.
- Once the butter looks like it has all ‘rubbed in’ start bringing the dough together with your hands until it comes together into a ball. You’ll have to squeeze it and knead it a bit so it forms more of a ball and isn't crumbling apart any more.
- Press the dough down into your prepared baking tin. Use the back of a spoon to push the mixture down into the edges and corners and get it nice and level on top. Prick the top with a fork.
- Bake the shortbread base for 10-15 minutes. It's ready when it's just turning golden brown at the edges. Remove it from the oven and leave to cool in the tin.
Make the caramel
- While your shortbread is baking and cooling, start making the caramel.
- Add the butter, sugar and condensed milk to a small saucepan. Heat it gently, stirring it until it has all melted.Continue heating the caramel, allowing it to bubble on a medium/high heat for 5+ minutes. Stir it all the time so it doesn't burn. It's ready when it's turned a nice golden brown colour and it should have thickened slightly.
- When your caramel is ready, remove it from the heat and pour it over the shortbread base. Use a spatula of the back of a spoon to spread it out so you get a nice even coverage.Leave the caramel to cool and set for at least an hour, or even overnight. Once it's cooled you can pop it in the fridge if you want it to set a bit quicker.
Add the white chocolate topping
- Break the white chocolate up and add it to a heat proof bowl. Put the bowl over a simmering pan and let the chocolate gently melt. Stir it carefully with a spatula or wooden spoon until it has all melted and is nice and smooth.
- Pour the melted chocolate over your cooled caramel and spread it out gently. Leave it to set for another hour or so but don’t put it in the fridge.
- Once the white chocolate millionaire shortbread has set, remove it from the tin and cut it into squares. We cut 16, but you could have more smaller pieces or fewer larger ones if you prefer.
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