These millionaire shortbread caramel bars are the business! They’re actually quite simple to make and the kids are going to love them. You’re going to love them too! If you enjoy Irish baking, this recipe is a delightful treat to add to your repertoire, alongside classics like Irish soda bread and Irish soda scones.
You can store these bars in an airtight container in the fridge for about a week or freeze them for up to 3 months, making them perfect for preparing ahead for family gatherings or special occasions.
Chris’s Millionaire Shortbread
Scroll down for US cup measurements!
Recipe
| Ingredient | Metric | Imperial / US Cups |
|---|---|---|
| Shortbread | ||
| Salted butter | 300g | 2 3/4 sticks |
| Caster sugar | 180g | 3/4 cup + 2 tbsp |
| Plain flour | 500g | 4 cups |
| Vanilla extract | 1 tsp | 1 tsp |
| Caramel | ||
| Butter | 225g | 2 sticks |
| White sugar | 65g | 1/3 cup |
| Golden syrup | 120g | 7 tbsp |
| Condensed milk (standard size can 397g) | 1 1/2 cans | 1 1/2 cans |
| Milk chocolate (for topping) | 400g | 2 bars |
Method
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Shortbread base: Cream the butter and sugar together with a wooden spoon. Add the vanilla extract and the flour, then mix in with your hands until it comes together to make a dough. Press the dough flat into a 20cm x 30cm baking pan lined with parchment paper. Place some parchment paper on top and roll it using a small glass or similar to make it as even as possible. Remove the parchment paper and prick the dough with a fork.
Bake for 40 minutes at 150°C / 302°F (Conventional oven) or 130°C / 266°F (Fan oven).
Caramel layer: Combine the butter, white sugar, golden syrup, and condensed milk in a pot. Heat the mixture over medium heat for about 18 minutes or until it reaches 107°C / 225°F. Stir constantly to avoid burning. The caramel will start pale but will darken with patience.
Once ready, pour the caramel over the baked shortbread and place it in the fridge. When the caramel is firm to the touch, melt the milk or dark chocolate and spread it evenly on top. Return the pan to the fridge and once the chocolate solidifies, remove from the tin and cut into squares.
I used 400g of melted milk chocolate for the topping, but you can also use dark chocolate or chocolate ganache for a richer flavour.
Approximate US Cup Measurements
Shortbread
- 2 3/4 sticks of salted butter
- 3/4 cup + 2 tbsp caster sugar
- 4 cups plain flour
- 1 tsp vanilla extract
Caramel
- 2 sticks butter
- 1/3 cup white sugar
- 7 tbsp golden syrup
- 1 1/2 cans condensed milk
- 400g / 2 bars milk chocolate for topping
Enjoy!
Chris – Your Irish Baker Abroad
How to Store Millionaire Shortbread
Store your millionaire shortbread in an airtight container in the fridge for up to one week. This will keep the caramel and chocolate layers firm and fresh. For longer storage, freezing is a great option.
Can You Freeze Millionaire Shortbread?
Yes, you can freeze millionaire shortbread for up to three months. Wrap the bars tightly in cling film and place them in an airtight container or freezer bag. Thaw in the fridge overnight before serving to maintain the best texture and flavour.
Common Troubleshooting: Why Is My Caramel Not Setting?
If your caramel is too runny or does not set properly, it may not have reached the correct temperature. Use a candy thermometer to ensure the caramel reaches 107°C / 225°F. Stir constantly to prevent burning and be patient as the caramel darkens and thickens. If needed, cook for a few more minutes while monitoring the temperature carefully.
Experience Authentic Irish Food in Person
Learn to bake authentic Irish scones and bread in a local home in Galway. This is a wonderful way to connect with Irish food culture and bring a real skill home with you.
Book: Traditional Irish Homemade Baking Scones and Bread class in Galway
For more delicious Irish baking inspiration, check out our Chris’s Traditional Irish Soda Bread and the raisin scones recipe. If you love hearty Irish dishes, you might also enjoy our traditional Irish stew recipe or the comforting Classic Irish Shepherd’s Pie. For a sweet finish, try the Guinness Chocolate Brownies or the Apple and Cinnamon Traybake.
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