Mary Berry Caramel Shortbread – Buttery, Gooey, and Foolproof

I made Mary Berry’s caramel shortbread the first time on a whim—just a rainy afternoon, leftover condensed milk, and the kind of craving only layers can satisfy. I’ll admit, I rushed the caramel. Burnt it twice before realising you have to stir like your life depends on it.

But when I finally got it right? Oh, my word. The shortbread was crumbly, the caramel gooey but not runny, and the chocolate snapped perfectly when I sliced it. It’s the sort of bake that makes people think you’ve spent hours fussing—but really, it’s just good layering and better patience. Let me walk you through what actually works.

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Why This One Works So Well

This caramel shortbread isn’t just about sweetness—it’s about balance. Mary’s method hits all the right notes:

• Shortbread base is rich but not greasy, thanks to the cold butter and light touch.
• Caramel layer thickens just enough to slice cleanly—but only if you keep stirring and don’t rush it.
• Chocolate topping seals the whole thing off with a smooth, glossy snap. (And yes, it does make a difference if you use the good stuff.)

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INGREDIENTS + WHY THEY MATTER

• Plain flour (175g) – Gives structure. I once swapped in self-raising by mistake—it puffed up and ruined the texture.
• Cold butter (125g for base + 150g for caramel) – The colder the better for the base; for the caramel, use unsalted for a clean taste.
• Caster sugar (50g) – Sweetens the shortbread but keeps the texture light.
• Light muscovado sugar (150g) – This gives the caramel its toffee depth. I tried with white sugar once—flat and far too sweet.
• Condensed milk (1 can, 397g) – The hero of the caramel. Sweet, thick, and essential for that creamy set.
• Chocolate (200g) – Milk or dark—your call. Milk is more classic, but dark gives it a grown-up edge.

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Making It Yours (Without Ruining It)

• Salted caramel twist? Add ½ tsp sea salt to the caramel just before pouring.
• Nutty base? Stir 50g chopped toasted hazelnuts into the shortbread mix.
• White chocolate topping? Lovely and creamy, but use a bar—not chips—for better melting.
• Gluten-free? I’ve used Doves Farm GF plain flour with good results—just chill the base a few minutes longer before baking.

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MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Caramel too runny	Didn’t simmer long enough	Stir constantly and don’t stop at first bubble
Chocolate cracked when cutting	Too cold + wrong knife	Let it sit at room temp + use a hot knife
Shortbread crumbly	Butter too warm when mixing	Start with fridge-cold butter
Layers separated	Poured caramel on warm base or undercooled	Let each layer fully cool before the next

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HOW TO MAKE MARY BERRY’S CARAMEL SHORTBREAD

1. Make the Shortbread Base
   Preheat oven to 180°C (160°C fan). Grease and line a 9×9-inch tin.
   Rub flour, sugar, and cold butter together until sandy. Press into the tin and smooth flat.
   Bake for 20 mins or until pale golden. Cool completely before layering.
2. Make the Caramel Layer
   In a saucepan, melt butter and muscovado sugar gently. Stir until sugar dissolves.
   Add condensed milk and stir constantly over medium heat. Once bubbling, simmer 5–7 mins until thick and golden.
   Pour over cooled shortbread and smooth out. Chill for 30 mins until just set.
3. Add the Chocolate Topping
   Melt chocolate (bain-marie or microwave in 30-sec bursts). Pour over caramel and spread evenly.
   Chill for 1–2 hours until firm.
4. Slice and Serve
   Let it come to room temp for 10 mins before slicing. Use a hot knife for clean cuts.

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TIPS FROM MY KITCHEN

• I freeze the caramel shortbread base for 10 mins before baking—it helps keep the layers crisp.
• For super glossy chocolate, stir in a knob of butter at the end of melting.
• I score the chocolate layer lightly before it fully sets—it makes slicing later so much easier.
• Add a pinch of flaky sea salt on top before chilling if you’re into the salty-sweet thing (I am).

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STORAGE + SERVING

• Fridge: Keeps beautifully in an airtight tin for 5 days.
• Freezer: Wrap squares individually and freeze for up to 3 months.
• Room temp: Best eaten slightly chilled—but not fridge cold. That way, the caramel is soft, not chewy.

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FAQs

Q: Can I use evaporated milk instead of condensed milk?
A: Sadly, no. It won’t thicken the same. Stick with sweetened condensed.

Q: How do I stop the chocolate from cracking when I cut it?
A: Let it come to room temp before slicing and use a knife dipped in hot water.

Q: Can I use white sugar for the caramel?
A: You can, but it won’t have the same deep flavour. Muscovado really is worth it here.

Q: Why is my caramel shortbread too crumbly?
A: Either not enough butter, or you handled it too much. Use cold butter and press gently but firmly into the tin.

Q: Can I make this dairy-free?
A: I’ve tested it with dairy-free condensed milk and plant butter—it works! Just make sure the caramel still thickens fully.

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• Mary Berry Millionaire’s Shortbread
• Mary Berry Lemon Shortbread
• Mary Berry Orange Shortbread Fingers