Caramel shortbread Squares – also known as Millionaire’s Shortbread  

These cookies consist of a shortbread crust, a firm caramel centre, and a milk chocolate top. They are super-easy to make and they take 20 minutes to bake. According to 

They are indeed quick and easy to make. More so than I expected!

Here is the recipe, with my own tweaks:

Ingredients  – and of course being an American recipe, everything is, annoyingly, in cup measurements. (I’ve yet to figure out how to squeeze solid butter into a cup. So I guessed the quantity.)

2/3 cup butter, softened

1/4 cup white sugar

1 1/4 cups all-purpose flour – of course this is cake or baking flour

½ cup butter (i.e. more butter)

½ cup packed light brown sugar (the sort that flows easily, not the thick treacly sort)

2 Tbsps light corn syrup – I don’t have any, nor could I find any in the Swedish supermarkets, so I used honey, and the recipe worked out just fine.

½ cup sweetened condensed milk – which then left the moral dilemma of what to do with the other half of the can: eat it with a spoon, toss it, or freeze it? I decided on the latter. It freezes quite satisfactorily. 

1 1/4 cups milk chocolate chips. Again, none in the local supermarket, only black choc chips. So I bought delicious creamy Swedish Marabou milk chocolate: 3 x 100 gram slabs, and this was perfect.


  1. Preheat the oven to 350 degrees F (175 C)
  2. In a medium bowl mix together 2/3 cups butter, white sugar, and flour, until evenly crumbly. I found this worked well in a blender-mixer machine, using the mixer bowl section. Press into a 9-inch baking pan. I only had a long 30 cm x 18 cm ceramic dish, which worked fine. Bake for 20 mins, or till lightly golden brown. I found it needed 25 mins in my oven. 
  3. In a 2 quart (medium) saucepan (pot), combine ½ cup butter, brown sugar, corn syrup (honey) and condensed milk. Bring to the boil. Stir continuously, or bits will stick to the bottom and burn, and make brown flakes in your caramel. Continue to boil for 5 minutes – but not too long, or it turns into toffee!    
  4. Remove from heat and beat vigorously with a wooden spoon for abut 3 minutes. Pour over the baked crust (warm or cool). Cool until it begins to firm. 
  5. Place the chocolate in a microwave-safe bowl, heat and stir until the chocolate is melted and smooth. I didn’t particularly trust this method – or my microwave – so melted and stirred the chocolate in a small saucepan balanced in a larger one half-filled with hot water, on the stove, over low heat .
  6. Pour the chocolate over the caramel layer, and spread evenly with a spatula to cover completely.  
  7. Chill in the frig. Cut into squares. These need to be small because they are so rich. Too true! 
  8. To upgrade it to “Millionairess’s Shortbread”, add a colourful touch, with Smarties, MnM’s, or something similar.


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