White Chocolate Millionaires Shortbread

There’s something undeniably irresistible about Millionaires Shortbread, and this white chocolate version takes it to the next level. Imagine biting into a crisp, buttery shortbread base, followed by a luscious, golden caramel layer, and topped with creamy, melt-in-your-mouth white chocolate. Every bite is a perfect balance of textures and flavours.

It looks fancy, but don’t be fooled – this recipe is surprisingly simple, and the payoff is totally worth it. Whether you’re making it for afternoon tea, a weekend treat or a special occasion (or because your daughter has now decided she loves White Chocolate Millionaires Shortbread – just me?!), it’s one of those easy bakes that everyone will rave about.

Why You’ll Love This Recipe

This recipe is all about indulgence without the stress. The shortbread is buttery and crisp, the caramel is sweet yet balanced and the white chocolate topping adds a silky, luxurious finish. It’s perfect for sharing… though I won’t judge if you keep a few squares just for yourself! Bonus points: it’s a fun bake that’s totally doable, even if you’re not a pro in the kitchen.

This recipe makes 16 small or 9 larger portions, depending on what you like.

Ingredients Breakdown

Shortbread Base

• Butter: Provides richness and that melt-in-your-mouth texture everyone loves.
• Sugar: Sweetens the base just enough without overpowering it.
• Flour: Gives structure to hold all the layers together.
• Salt: Enhances the flavours and balances the sweetness.

Caramel Layer

• Butter: Adds creaminess and helps the caramel achieve a smooth, luscious consistency.
• Brown Sugar: Gives the caramel a deep, caramelised flavour with a hint of molasses.
• Sweetened Condensed Milk: Thickens the caramel and makes it silky, sticky, and indulgent. I used Carnation – be careful not to buy evaporated milk instead, as this is something different and won’t thicken your caramel.
• Golden Syrup: Adds shine, helps prevent crystallisation, and contributes a subtle golden flavour. Use a squeezy bottle for less mess!
• Salt: Cuts through the sweetness and enhances the richness of the caramel.

Topping

White Chocolate: Provides a creamy, sweet finish that sets beautifully and complements the caramel perfectly.

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White Chocolate Millionaires Shortbread

This isn’t your average traybake – with a thick, buttery shortbread base, a rich caramel layer, and a smooth white chocolate topping, this White Chocolate Millionaires Shortbread is a real crowd-pleaser. It looks impressive, tastes incredible, and is surprisingly easy to make at home. Perfect for gifting, bake sales, or a weekend treat.

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Prep Time:20 minutes mins

Cook Time:35 minutes mins

Chilling time:1 hour hr

Total Time:1 hour hr 55 minutes mins

Course: Dessert

Cuisine: British

Keyword: Autumn Bakes, Caramel Recipes, Millionaire’s Shortbread,, White Chocolate Millionaire’s Shortbread, White Chocolate Recipes

Servings: 16

Equipment

• Weighing Scales
• Stand Mixer or hand mixer
• Mixing Bowl
• 8 inch cake tin (square)
• Greaseproof Paper
• Silicon Spatula
• Wire Rack

Ingredients

For the shortbread base:

• 225 grams unsalted butter, softened 1 cup
• 100 grams caster sugar ½ cup granulated sugar
• 275 grams plain flour 2 ¼ cups all purpose flour
• ¼ teaspoon salt

For the caramel layer:

• 150 grams unsalted butter 10 tbsp
• 150 grams light brown sugar ¾ cup, packed
• 397 grams sweetened condensed milk (1 tin) 14oz
• 2 tablespoon golden syrup or light corn syrup
• Pinch of salt

For the topping:

• 250 grams white chocolate, chopped 9oz

Instructions

Prepare the tin

• Line an 8-inch (20cm) square tin with baking parchment, leaving some overhang so you can lift the shortbread out later. Preheat oven to 180°C (350°F).

Make the shortbread

• Beat the softened butter and sugar together until light and fluffy. Add the flour and salt, mixing until it just comes together as a dough. Press evenly into the tin, smoothing the top with the back of a spoon.
• Bake for 20-25 minutes until pale golden. Remove from oven and leave to cool in the tin.

Make the caramel

• In a heavy-bottomed saucepan, melt the butter, brown sugar, condensed milk, and golden syrup over medium heat. Stir constantly until the mixture begins to bubble.
• Reduce heat slightly and cook for 6-8 minutes, stirring all the time, until the caramel thickens and darkens slightly. Stir in a pinch of salt, then pour over the cooled shortbread. Smooth with a spatula and leave to set at room temperature for about 1 hour.

Add the topping

• Melt the white chocolate gently (either in a heatproof bowl over a pan of simmering water or in short bursts in the microwave). Pour over the caramel and smooth the top. Tap the tin lightly to remove any air bubbles.
• Leave to set completely at room temperature (or chill for faster results, but note the chocolate may crack more easily when cutting).

Slice and enjoy

• Once fully set, lift out of the tin and slice into squares using a sharp knife. Wipe the knife clean between cuts for neat edges.

Tips for Success

• Depth matters – this recipe makes a lovely thick shortbread base that balances perfectly with the caramel and chocolate layers.
• Don’t rush the caramel – stir constantly and let it thicken properly to avoid a runny layer.
• For neat slices – dip your knife in hot water and wipe it dry before each cut.
• Add a swirl – if you like, drizzle over a little melted milk or dark chocolate before the white chocolate sets for a pretty marbled effect.