Millionaire’s Shortbread

Millionaire’s Shortbread

Rich golden caramel, smooth chocolate, crumbly shortbread base – was there ever a tastier trifecta? Everybody loves this classic tea time treat. Follow our easy step-by-step recipe and modify the chocolate topping to your own taste. We have used milk chocolate mixed with dark chocolate because we like the combination - but feel free to go completely milk chocolate or totally dark chocolate if you prefer.



For the shortbread layer:

100g caster sugar

200g salted butter, softened

300g plain flour


For the caramel layer:

2 x tins (each 395g) condensed milk

200g golden syrup

5 tbs caster sugar

400g salted butter

1 tsp salt


For the chocolate layer:

300g milk chocolate

100g dark chocolate

50g white chocolate

2tbs and 1tsp sunflower oil




Tala Performance brownie pan (measures 29.4x19.1x4cm)

Baking parchment

Large mixing bowl

Small mixing bowl

Hand-held mixer

Measuring spoons

Drinking glass or similar object with a flat base

Medium size heavy-based saucepan

Wooden spoon

Tala disposable piping bag

Kitchen scissors

Kebab stick

Sharp knife




  1. Preheat the oven to 140 degrees Celsius fan (284 degrees Fahrenheit fan).
  2. We are going to work from the bottom up. So, starting with the brownie pan, cut a piece of baking parchment large enough to cover the bottom and sides of the pan and press the paper into the corners to line it.
  3. In the large mixing bowl, use the hand-held mixer to cream the butter and caster sugar until pale.
  4. Add the flour and mix again until the mixture forms crumbs resembling golden crumble topping.
  5. Tip the crumbs into the brownie pan, spread them out evenly and pack them down with your hands. Then take a flat object, like the bottom of a drinking glass and tap all over the surface of the crumbs so that they are as flat and smooth as possible.
  6. Bake for 40 minutes until golden brown, then remove from the oven, place on a heat-proof surface and allow to cool in the tin.
  7. Make the caramel by putting the golden syrup, sugar, condensed milk and butter into a heavy-based saucepan.
  8. Stir over a very low heat for a few minutes until the sugar has dissolved and the butter has melted.
  9. Turn up the heat very slightly and bring the mixture to a low boil. Keep the low boil going, stirring continually, for about 20-25 minutes until the mixture has turned a deep golden brown colour and thickens slightly. Try to let the mixture catch as little as possible. (This is hard to avoid, if a few specks of brown appear, don’t worry, it won’t change the taste.) Stir in the teaspoon of salt.
  10. Tip the caramel over the shortbread base and tilt the pan to spread it out to form a smooth even layer, taking great care as the caramel will be incredibly hot.
  11. Allow the caramel to cool to room temperature. (Do not refrigerate or it will cause the chocolate layer to harden too quickly, making the pattern difficult to make.)
  12. Break the milk and dark chocolate into pieces, melt and stir in 2 tablespoons of sunflower oil (I prefer to melt chocolate in the microwave on a low setting). In a separate container, do the same for the white chocolate, this time adding 1 tsp of sunflower oil.
  13. While the chocolate is still molten, tip the milk/dark chocolate into the brownie pan and tilt the tin from side to side to level out the chocolate into an even layer.
  14. Working quickly, transfer the molten white chocolate into the piping bag and snip off the end of the bag so the chocolate can flow through.
  15. Pipe 6 white chocolate lines, evenly spaced out, crossways across the tin, You can go over the lines to thicken then up if you have enough white chocolate.
  16. Then, taking the kebab stick, drag the pointed end lengthways through the chocolate from one end of the tin to the other. Make about 5 evenly spaced ‘passes’ through the chocolate, then do the same in the opposite direction in between the lines already made, so that you end up with a feather pattern.
  17. Place the tin in the fridge and allow to cool.
  18. Remove from the tin, cut into squares and serve!








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