Millionaires Shortbread Mary Berry

Millionaire’s Shortbread Mary Berry is the perfect blend of buttery shortbread, rich caramel, and decadent chocolate. This classic treat has the right balance of sweet and salty, making it an irresistible dessert.

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Prep Time 20

Cook Time 35

Servings: 16 pieces

Course: Dessert

Cuisine: British

Calories: 350

Ingredients Method Notes

Ingredients

For the shortbread:

2 cups 250g all-purpose flour
6 tablespoons 75g granulated sugar
¾ cup 175g salted butter, softened

For the caramel:

½ cup 115g salted butter
½ cup + 2 tablespoons 115g light muscovado sugar
2 × 14-ounce 397g cans full-fat condensed milk

For the topping:

7 ounces 200g dark or milk chocolate, broken into pieces

Method

Preheat your oven to 350°F (175°C). Grease and line an 8-inch square baking tin with parchment paper, making sure there’s an overhang for easy removal later. In a bowl, mix the flour, sugar, and softened butter until the dough comes together. Press the mixture into the prepared tin to form an even layer. Bake in the oven for 15-20 minutes or until golden brown. Remove from the oven and set aside to cool.
In a saucepan, melt the butter and muscovado sugar together over medium heat, stirring until the sugar dissolves. Add the condensed milk and bring the mixture to a gentle boil. Keep stirring for about 5 minutes until the caramel thickens and becomes smooth. Pour the caramel over the cooled shortbread base and spread it out evenly. Let it set at room temperature for at least 1 hour or place it in the fridge for a quicker set.
Once the caramel has set, break the chocolate into pieces and melt it in a heatproof bowl over simmering water or in the microwave. Pour the melted chocolate over the caramel layer and spread it evenly. Let the chocolate cool at room temperature, then refrigerate for another 30 minutes until fully set.
Once the chocolate is firm, lift the shortbread out of the tin using the parchment paper. Slice into squares or bars, and serve. Enjoy!

Notes

Pro Tip

For an eye-catching marbled chocolate topping, melt about 2 ounces (55g) each of dark, milk, and white chocolate in separate bowls. Once the caramel layer is set, drop spoonfuls of each chocolate over the surface, alternating between the types. Take a skewer or a toothpick and swirl the edges of the chocolate together to create a beautiful marbled effect. Let the chocolate set and harden for a stunning finish.