Millionaire’s Shortbread or Caramel Shortbread (Authentic Scottish Recipe)
Millionaire’s shortbread, or caramel shortbread, is a classic Scottish treat. Buttery shortbread is covered with caramel and topped with a glorious chocolate. Make this authentic recipe and you’ll never look back!
Originally published January 23, 2014
If you have a sweet tooth, or know someone who does, then this authentic millionaire’s shortbread recipe is sure to be a recipe you’ll want to try.
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I’ve seen lots of recipes for what is supposed to be authentic millionaire’s shortbread, but they simply don’t make the cut. In fact, one of the top recipes from a google search brings up a recipe which is called “millionaire’s shortbread”.
What is Millionaire’s Shortbread?
Millionaire’s shortbread is a rich shortbread topped with caramel and chocolate. While proper millionaire’s shortbread should have only shortbread, caramel and chocolate, some other recipes think that more is more. I’m here to tell you that as a Scot–it is not. The other name it goes by in Scotland is caramel shortcake.
Authentic Scottish shortbread is made with only 3 ingredients.
However, the shortbread shouldn’t have 7 ingredients in it. The caramel shouldn’t have corn syrup in it, and the chocolate topping isn’t just chocolate, but a ganache and it’s topped with salt. JUST NO. I’m not saying the recipe is bad, I’m saying it’s not millionaire’s shortbread which is a Scottish recipe.
This is a simpler, more “well-adjusted” shortbread recipe, because the shortbread is, well–actually shortbread. Why call something a peanut butter and jelly sandwich when there’s no peanut butter in it? It makes no sense.
Speaking of peanut butter, try these peanut butter cookies next!
This recipe is the Scottish standard, and given to me by Melanie Andrews, a Scottish baker, and tea room owner for over 25 years in Helensburgh, Scotland. How much better can you get?
Another classic tea room recipe: Scottish red lentil soup.
It’s my duty as a Scot to let you know things like this about mangled Scottish recipes, the same as I do when I find ridiculous recipes pretending to be “Italian”.
Another classic shortbread shape: petticoat tails.
These millionaire’s shortbread bars are great in lunch boxes, for bake sales, cookie exchanges, holiday gifts and so much more. They keep well for more than a week if they’re kept in an airtight tin. Below is a photo of whisky and caramel shortcake in my room at Northland’s Pitlochry, Scotland.
Authentic Millionaire’s Shortbread
or Caramel Shortbread
(aka Caramel Shortcake)
Slightly adapted from Craigard Tearoom recipe Makes 20 pieces
Full printable recipes below
Ingredients
For shortbread base
- butter
- sugar
- flour
For caramel and chocolate layers
- butter
- sugar
- Lyle’s Golden Syrup
- condensed milk
- chocolate
Make the Millionaire’s Shortbread Base
Press the shortbread dough right into the tray. and bake. Allow to cool.
Make the Caramel
Use a candy thermometer for best results.
Spread the Caramel on the Shortbread Base
Once the shortbread is cool, spread the caramel on top and allow to cool again. Patience is a virtue.
Top Millionaire’s Shortbread with Good Quality Melted Chocolate
Please don’t go to all the trouble to make this delectable treat and use subpar chocolate! Good quality chocolate is key. Callebaut is just an example, but there are many less expensive chocolate brands that are still very good (Trader Joe’s).
When Cool, Cut Millionaire’s Shortbread into Bars
Enjoy the this crunchy, chewy, chocolatey treat. I think this is how Twix was invented, to be honest!
You know this isn’t the last time you’re going to make these millionaire shortbread bars, right?
Love caramel? Here’s another decadent recipe for you to try: Guinness stout dark chocolate pudding cakes with salted caramel sauce. Or sticky toffee pudding, which has a gorgeous caramel topping.
Authentic Millionaire's Shortbread or Caramel Shortcake (Shortbread with Caramel and Chocolate)
Ingredients
- 1 recipe shortbread see recipe card here
Caramel Layer
- 6 oz butter (1 1/2 sticks)
- ¾ c sugar
- 3 Tbsp Lyle's Golden Syrup available in British or specialty shops (omit if you cannot find it)
- 7 oz condensed milk (½ of a 14 oz can)
- 8 oz chocolate (for top layer) good quality, dark (or milk)
Instructions
- Preheat oven to 350º F (170º C)
Make the Shortbread
- Make the recipe and lightly prick with a fork and bake for about 20 minutes. Set aside to cool.
Make the Caramel
- Put the butter, sugar, Golden Syrup and condensed milk in a heavy bottomed pan and heat to bubbling, then simmer, stirring constantly, until thick and golden brown in color. If you have a candy thermometer, bring it to the soft ball stage 235-240F (113-115C). Otherwise, test a drop in a cold glass of water, and when it forms a soft ball, it's ready.
- Pour caramel over cooled shortbread, and set aside to cool.
Finish the Millionaire Shortbread Bars
- When the caramel has set, melt the chocolate (I put it in the microwave on "defrost") and spread it evenly over the top of the caramel layer.
- Refrigerate before cutting into slices, and store in an airtight tin or freeze.
Notes
- Use milk chocolate if you prefer it to dark.
- Shortbread recipe
Nutrition
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Hi, I’m really looking forward to trying this, I have had to adapt it a little as I noticed that the recipe for your shortbread is in oz whilst the rest of the recipe for the caramel, etc is in grams. Hoping it turns out as good as it looks!
Ooh, thank you, Lynsey! I need to update that, thanks for the heads up!
I can’t wait to try this! One question…when you give directions for the caramel layer the time frame given is 30 minutes. Does that mean 30 minutes for the entire cooking process or 30 minutes more cooking after it starts bubbling? Thanks so much.
Hi, I loved your shortbread recipe. You’re so right – it’s amazing how many recipes have multiple ingredients like salt, extract/flavoring, and on and on. I’ve done shortbread with a combination flour that uses all-purpose and rice flours mixed together (no more than 1/4 cup of the rice flour), but it’s still flour, sugar, butter. Anyway, I’m definitely going to try this recipe for millionaire’s shortbread although it will be hard to keep my stress-eating husband from scarfing the whole thing down in a night. One question – in the printable recipe, you note that the recipe for shortbread is below, but there is no recipe below or elsewhere. I’m assuming that you’re referring to your regular shortbread recipe? There is a link to that way up at the top of this blog, but it’s nowhere near the actual recipe. Just wanted to point that out in case others get confused. Looks yummy and definitely on my list of desserts to make soon.
I’ve been working on my traditional shortbread, thanks for your recipes! Okay… what are your thoughts on Scotch in the caramel? Would that be an abomination? ;-) I’m wondering if the flavor actually comes through in the end. I’ve tried baking with whiskey and it just evaporates out, total waste of good whiskey. I’m like you in that there’s no way I’m gonna add flavoring. Yuck. Thanks again, I love your traditional recipes.
Hi Alison, not an abomination unless you don’t use a Scotch whisky! haha! So, I think you’d have to add the whisky at the end so you’ll not cook it all out. I would try just one tablespoonful the first time and see how it goes. Let me know if you try! CC
In your millionaires shortbread recipe you say you do not use granulated sugar. So do you castor sugar? I live outside Toronto Canada and cannot get castor sugar. So for castor sugar I put granulated sugar in the blender and make it a bit finer. Is this the correct thing to do? Love your recipes.
Hi Iris, I don’t know where you see that I say not to use granulated sugar? You can definitely use granulated sugar for shortbread. Please let me know where you saw this as I’m confused.
Thank you! CC
Sorry, no idea where I came up with. Cannot wait to try this recipe and a few more l like the look of. Being from Scotland I really appreciate your recipes.
Fantastic, Iris! Enjoy, they are definitely a treat when we are missing home. :)
My recipe came from the Highlands in Scotland. Very old. It uses Lyles Golden Syrup and powdered sugar instead of granulated. For that little snap. The filling uses powdered sugar, evaporated milk and butter.maybe it’s a wee bit more toffee than super sweet caramel. I’ve been making it for over 30 years and have had many varieties in Scotland. I do milk and semi sweet choc swirled on top.
I’d love to try that, Rebecca! Are you willing to share? You can email it to me privately if you’re willing to share. Lmk, thanks!