For the Millionaire’s!

Hiya again guys!

I’m sure you know since this blog is majority baking, what other treat has the word ‘Millionaire’ in it?

Millionaire’s shortbread of course! A delightful sweet treat this one is, a childhood favourite for many too!

Here is the recipe:

Millionaire’s shortbread:

Makes 16 squares


  • 250g shortbread biscuits, crushed
  • 55g melted butter
  • 150g unsalted butter
  • 150g dark brown soft sugar
  • 397g can condensed milk
  • 200g dark chocolate
  • 55g white chocolate



  1. Mix the crushed biscuits with the 55g melted butter, then press firmly into your tin and refrigerate for 20 minutes.
  2. Heat the sugar and the 150g butter in a non-stick pan gently stirring until melted. Add the condensed milk and bring to a rapid boil, stirring continuously. Cook for 3-5 minutes stirring continuously until the filling has thickened. Pour the caramel over the base. Cool first and then chill until it has set.
  3. Melt the white and dark chocolate in separate bowls either by melting over a pan of simmering water or melting it in the microwave at 10 second intervals. Pour the dark chocolate over the caramel and then add spoonfuls of the melted white chocolate. Swirl together with a skewer or any long thin object for a marbled effect.
  4. Chill until it has set. Remove from the tin and cut your homemade shortbread into squares – dip your knife in hot water (then dry on a kitchen towel) to make it easier to cut through the chocolate.

Tips!: This millionaire’s shortbread can be kept for up to two weeks – just put it in an airtight container and store in the fridge. For boiling the caramel, make sure it is thick before you pour it over the base. If not you’ll most likely end up with runny caramel that won’t stay put like I did, it’s such a mess….


(This is before the chocolate had set)

Adapted from:

Hope you have fun making this!

Deborah x

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