Salted caramel shortbread recipe

Salted caramel shortbread recipe

373 ratings

This indulgent take on a Millionaire's shortbread has a modern twist with a thick layer of salted caramel in the middle. With a crumbly shortbread base and thick chocolate topping, these make a delicious treat that everyone will love. See method

  • Serves 16 squares
  • 1 hr 20 mins to prepare and 35 mins to cook
  • 385 calories / serving
  • Freezable


    For the shortbread

    • 185g (6½oz) butter
    • 75g (3oz) caster sugar
    • 250g (9oz) plain flour

    For the caramel filling

    • 185g (6½oz) butter
    • 75g (3oz) caster sugar
    • 3tbsp golden syrup
    • 300g (10oz) sweetened condensed milk
    • 1tsp salt

    For the chocolate topping

    • 150g (5oz) milk or plain chocolate, chopped

Each serving contains

  • Energy

  • Fat

    24g 34%
  • Saturates

    14g 72%
  • Sugars

    29g 32%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 40.8g Protein 3.7g Fibre 1g


  1. Line a 18x27cm (7x11in) rectangular cake tin with nonstick baking paper. Heat the oven to gas 4, 180˚C, fan 160˚C.
  2. Place the butter and sugar in a bowl and beat with a wooden spoon until light and creamy. Beat in the flour until it forms a soft dough. Press the mixture evenly into the prepared tin. Bake for 20-25 minutes until pale golden.
  3. Place the butter, sugar, golden syrup and condensed milk into a large pan over a medium heat. Stir continuously until the sugar has dissolved then turn up the heat and boil for 5-7 minutes, stirring all the time to ensure the mixture doesn't burn on the bottom of the pan.
  4. The mixture is ready when it turns a deep golden colour and has thickened to a soft fudge consistency. Stir in 1tsp salt, then pour the caramel over the shortbread and leave to set for an hour or until chewy.
  5. Put the chocolate in a bowl and melt in the microwave for 1-2 minutes (or place over a pan of simmering water). Pour melted chocolate over the caramel. Leave in a cool place to set, then cut into squares. Keep in a tin for up to 1 week.

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