Mary Berry Millionaire’s Shortbread

The first time I made this, I didn’t let the caramel set properly. Big mistake. I cut into it too soon and ended up with molten caramel oozing all over the counter and the dog suspiciously lurking nearby. It still tasted incredible, but looked like a very sweet landslide.

After that, I learned: patience is key. Once you let the layers cool and set in their own time, you get that perfect stack—crisp shortbread, rich chewy caramel, and a chocolate top that snaps when you bite in. Every bite feels like you’re getting away with something decadent.

Let me show you the tricks that finally got mine picture-perfect—and how you can tweak it if you’re feeling a bit fancy.

WHY THIS ONE WORKS SO WELL

It’s the balance of layers. The shortbread is buttery but not too crumbly, the caramel is thick but not tooth-breakingly chewy, and the chocolate finishes it off without being too sweet.

The magic is in cooking that caramel just enough. Most people undercook it and end up with sauce. Mary’s method gives you fudge-like perfection—if you stir constantly and don’t rush it.

INGREDIENTS + WHY THEY MATTER

Butter (115g + 115g) – In both base and caramel. Room temp for the base, cold for caramel.
Superfine sugar (50g + 75g) – Creams easily into the base, and dissolves smoothly in caramel. Granulated works in a pinch, but takes longer.
Plain flour (150g) – No raising agent needed. Gives the base structure.
Golden syrup (2 tbsp) – Adds depth and helps bind the caramel. I’ve tried honey—it’s not the same.
Condensed milk (1 x 397g can) – Sweet, thick, and the base of the caramel. Evaporated milk won’t cut it.
Chocolate (100g bittersweet or semisweet) – Go dark if your sweet tooth isn’t wild. Milk chocolate works too, but it’s richer.

MAKING IT YOURS (WITHOUT RUINING IT)

Fancy a twist? Add a pinch of sea salt to the caramel layer before topping. Salted caramel + chocolate = heaven.
Like a thicker chocolate layer? Bump it up to 150g chocolate. I’ve done this for birthdays—it’s a hit.
Vegan version? I haven’t tested one yet that truly nailed the caramel, but if you do, let me know!
Nutty variation? Sprinkle chopped hazelnuts or almonds on top of the chocolate before it sets.

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

What Went Wrong	Why It Happens	How to Fix It
Caramel too runny	Didn’t cook long enough	Let it bubble 10–15 mins until golden brown
Chocolate cracked when cut	Cut before it cooled	Let the whole thing set fully, then slice
Base crumbly and dry	Butter too cold	Use room temp butter and don’t overbake

HOW TO MAKE MARY BERRY’S MILLIONAIRE’S SHORTBREAD

1. Make the Base
   Preheat oven to 180°C (160°C fan). Grease a 28 x 18cm tin. Mix butter, sugar, and flour until a dough forms. Press into tin, prick with a fork. Bake 25–30 minutes until pale golden.
2. Make the Caramel
   In a saucepan, gently melt the butter, sugar, syrup, and condensed milk. Stir constantly. Once melted, bring to a boil and bubble 10–15 minutes until thick and golden. Don’t walk away!
3. Assemble the Layers
   Let the base cool for 5 minutes, then pour over the hot caramel. Set aside to firm up—at least 30 minutes.
4. Add the Chocolate Topping
   Melt chocolate gently over a bowl of simmering water. Pour over the set caramel and spread evenly. Drag a fork lightly across the top if you fancy a pattern.
5. Cool and Slice
   Let the whole thing cool completely before slicing into 21 squares or fingers. Run a knife under hot water for cleaner cuts.

TIPS FROM MY KITCHEN

• I stir the caramel with a silicone spatula—less likely to scorch than a metal spoon.
• I don’t refrigerate to set it—it can make the chocolate go dull and brittle.
• I store the whole tray and cut as I go—it stays fresher that way.

STORAGE + SERVING

Fridge: Keeps for up to a week in a sealed container.
Freezer: Wrap pieces individually and freeze for up to 3 months. Thaw at room temp.
Serve with: A strong coffee or tucked in lunchboxes (if they last that long).

FREQUENTLY ASKED QUESTIONS

Q: Can I use milk chocolate instead of dark?
A: Yes, it’ll be sweeter and softer. I sometimes mix both for balance.

Q: My caramel’s too soft—can I fix it?
A: Unfortunately not after it’s poured. Next time, let it bubble longer—it should thicken visibly and darken in colour.

Q: Can I double the recipe?
A: You can! Use a larger tray and bake the base a few minutes longer. Just don’t double the heat when cooking the caramel—slow and steady wins.

Q: Do I need a sugar thermometer?
A: Nope. Just watch for colour change and thick consistency. It should coat the spoon thickly.

Try More Recipes:

• Mary Berry Lavender Shortbread Biscuits
• Mary Berry Posh White Chocolate Shortbread Biscuits
• Mary Berry Granny’s Little Shortbread Biscuits