Go Back
white chocolate millionaires shortbread in a pile
cookingwithmykids

White chocolate millionaire’s shortbread

White chocolate millionaire 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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Chilling/setting time 4 hours
Servings: 16 slices
Course: Afternoon tea, Dessert
Cuisine: British
Calories: 224
Ingredients Equipment Method

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

Equipment

  • Digital scales
  • Mixing bowl
  • Measuring cups
  • 8 inch baking tin
  • Wire rack
  • Cake storage tins

Method
 

  1. Preheat your oven to 160C/140C Fan and grease and line an 8 inch baking tray with baking or parchment paper.
Make the shortbread
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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
  1. While your shortbread is baking and cooling, start making the caramel.
  2. 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.
  3. 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
  1. 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.
  2. 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.
  3. 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.