Indulge in the irresistible delight of white chocolate millionaire shortbread. A perfect blend of buttery shortbread, rich caramel, and smooth white chocolate.
Millionaire shortbread is one of my favourite treats, and I think this is the best white chocolate millionaire shortbread. I love a layered sweet anyway, but that thick layer of soft caramel just makes it perfect.
I also love that you can add pretty much anything to the top. I often make mini egg millionaire shortbread at easter and chocolate orange millionaire shortbread at Christmas.
This recipe for white chocolate millionaire shortbread is a big favourite. It’s sweet, sticky, and crunchy. Absolutely delicious and easy too!
Why White Chocolate Millionaire Shortbread is the Best
White chocolate millionaire shortbread is perfect because:
- You can cut it into little or big squares or have White chocolate millionaires slices instead.
- It doesn’t need decoration but would look great with something colourful like Smarties or even fruit like raspberries.
- It’s easier than it looks.
- The buttery shortbread works so well with creamy white chocolate.
- It’s very sticky and a bit messy, which I really like.
Ingredients for White Chocolate Millionaire Shortbread
You don’t need many ingredients to make this white chocolate millionaire shortbread recipe. I use:
For the Shortbread Biscuit Base:
Margarine – I use butter instead of margarine for a rich buttery flavour when making shortbread cookies. You can do that here too, but with the added layers, I never think you need it. If you do use unsalted butter, make sure it’s room temperature.
Caster Sugar – Some people use brown sugar, but I always use caster.
Plain Flour
For the Caramel Middle and Chocolate Topping:
Margarine
Caster Sugar
Vanilla Essence
Golden Syrup
How To Make While Chocolate Millionaire Shortbread – Step-by-Step
I always think caramel shortbread sounds hard. The layers and the caramel make it seem complicated, but it really isn’t.
My best tips are to keep stirring, especially around the edges, but if your caramel catches, it will burn quickly, use baking paper, and don’t try to slice it too soon!
You can get full instructions and quantities in the recipe card at the bottom of this post too.
Step One – For the Biscuit Base
Preheat the oven to 180 degrees C (fan-assisted) and line a deep 8-inch square tin with greaseproof paper. I use reusable paper.
Step Two
In a large bowl, whisk together the butter and sugar until fluffy. I do this with a hand whisk, and it only takes seconds.
Step Three
Add the flour.
Step Four
Mix until it comes together as a dough. I do this with a wooden spoon.
Step Five
Tip into the baking tray and use the back of a spoon to press down and out into the sides until it’s even and fills the tray. I actually usually use my fingers. It’s easier.
Step Six
Bake in the oven for 20 minutes until the biscuit is golden brown.
Step Seven
Leave to cool in the tin. You can pop it in the fridge while you make the caramel too.
Step Eight – For the Caramel Layer
Place the butter, syrup, sugar, vanilla and condensed milk in a small saucepan and heat gently, stirring constantly.
Step Nine
Bring to a boil and reduce it to a simmer.
Step Ten
Continue to stir constantly and vigorously for 10 minutes until the caramel thickens, paying particular attention to the edges where it’s more likely to catch to the bottom of the pan.
Step Eleven
Remove from the heat and pour the thick caramel over the biscuit, spreading out evenly.
Step Twelve
Leave to set in the fridge for at least an hour. Once it’s mostly cool, you can pop it in the freezer for a little while to make sure. Same with the chocolate layer.
Step Thirteen – For the Chocolate Layer
Melt the chocolate carefully using a Bain Marie/Double boiler.
Step Fourteen
Once smooth, pour over the caramel and spread evenly.
Step Fifteen
Set it fully in the fridge or freeze it if you’re in a rush.
How to Slice White Chocolate Millionaires Shortbread without it Cracking
How do you cut millionaire’s shortbread neatly is a common question, and you can see from my photos that a bit of one of mine has broken.
The chances of you managing to cut it all completely neatly without any cracking, I’d say, are low. But there are a few things that you can do to limit cracking and get fairly neat squares.
First, give it time to really cool and set. Each layer should be cool before you add the next, and the white chocolate should be hard and cold.
Once it’s all set, I use a knife just to score lines into the top so that I know where I’m cutting and can do it quickly.
Next, I use a large, sharp knife to slice through with as little movement as possible.
Then, before I slice, I run my knife under a very hot tap before just wiping away excess water with a clean towel.
Finally, I push the knife into those lines I scored and press down firmly. It melts through the chocolate and caramel, and you just need to put a little more pressure on it to get through the biscuit base.
I also recommend wiping the melted chocolate off the knife between each slice so it’s clean and easily cuts through. If the blade has cooled, warm it under more water.
Decorating White Chocolate Caramel Shortbread
I don’t tend to decorate my white chocolate caramel shortbread. It’s fine as it is.
You could add any kind of chocolate or sweets to the top, though. I’d advise freezing them first so they don’t melt when you add them to the hot white chocolate.
How to Store Millionaire Shortbread with White Chocolate?
As I write this, it’s really, really hot, so mine are in the fridge. Even then, the chocolate melts in the time it takes to eat it!
If your kitchen is fairly cool, you can keep them in an airtight tub on the counter.
You can also freeze white chocolate millionaire shortbread. I recommend popping a bit of baking paper between them so they don’t stick together before freezing in an airtight tub.
White Chocolate Millionaire Shortbread
Ingredients
For the Shortbread Base:
- 125 g Margarine
- 50 g Caster Sugar
- 175 g Plain Flour
For the Topping:
- 200 g Condensed milk
- 100 g Margarine
- 125 g Caster sugar
- 1 Teaspoon Vanilla Essence
- 3 Tablespoons Golden Syrup
- 300 g White Chocolate (Broken into squares)
Instructions
For the Biscuit Base
- Preheat the oven to 180 degrees C (fan-assisted) and line a deep 8-inch square tin with greaseproof paper.
- Whisk together the butter and sugar until fluffy.
- Add the flour.
- Mix until it comes together as a dough.
- Tip into the baking tray and use the back of a spoon to press down and out into the sides until it’s even and fills the tray.
- Bake in the oven for 20 minutes.
- Leave to cool in the tin.
For the Caramel and Chocolate Layers
- Place the butter, syrup, sugar, vanilla and condensed milk in a small saucepan and heat gently, stirring constantly.
- Bring this mixture to a boil and reduce it to a simmer.
- Continue to stir constantly and vigorously for 10 minutes until the caramel thickens, paying particular attention to the edges where it’s more likely to catch to the bottom of the pan.
- Remove from the heat and pour over the biscuit, spreading out evenly.
- Leave to set in the fridge for at least an hour.
- Slowly melt the chocolate using a Bain Marie, stirring often.
- Once smooth, pour over the caramel and spread evenly.
- Set fully in the fridge before removing from the tin, peeling away the paper and slicing carefully.
Notes
- You can cool the layers in the freezer if you are in a rush.
- See the post above for more tips (including how to cut neatly!) and advice.
Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.
