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Chris’s Millionaire Shortbread

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Chris’s Millionaire Shortbread

These millionaire shortbread caramel bars are the business! They’re actually quite simple to make and the kids are gonna love them. You’re gonna love them! 

You can store them in an airtight container in the fridge for about a week or up to 3 months in the freezer

Chris’s Millionaire Shortbread

Scroll down for US cup measurements!



300g of salted butter

180g of caster sugar

500g of plain flour

1 tsp of vanilla extract 


225g of butter

65g White sugar

120g of Golden syrup

1 1/2 cans of condensed milk

The condensed milk I used were standard size weighing 397g 


Cream the butter and sugar together with a wooden spoon. Add the vanilla extract, the flour and mix it in with your hands until it comes together to make a dough. Press the dough down flat in to a 20cm X 30cm baking pan lined with parchment paper. Place some parchment paper and roll on top using a small glass or something similar to make it as even as possible. Remove the parchment paper and prick with a fork

Bake for 40 minutes at 150C/302F Conventional oven

Fan – 130C/266F

Once baked it’s time to get started with the caramel. Combine everything in a pot. Heat the caramel for about 18minutes on a medium heat or until it reaches 107C/225F. Stir constantly to avoid any burning. This starts out pale but be patient it will eventually darken 

Once it’s finished pour over the shortbread and place it in the fridge. Once it cools down and the caramel is firm to the touch melt some milk or dark chocolate and spread on top of the caramel. Place the pan back in the fridge and once the chocolate solidifies remove from the tin and cut to squares

I used 400g of melted milk chocolate to go on top. You can also use dark chocolate or chocolate ganache

This recipe is converted from grams so these are approximate US cup measurements 


2 3/4 sticks of salted butter

3/4 cup + 2 tbsps of caster sugar

4 cups of plain flour

1 tsp of vanilla extract 


2 sticks of butter

1/3 cup White sugar

7 tbsp of golden syrup

1 1/2 cans of condensed milk

400g/2 bars of milk chocolate to go on top


Chris – Your Irish Baker Abroad 👨🏻‍🍳🇮🇪


Last updated May 29, 2023


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