Mary Berry Caramel Shortbread Recipe

This Mary Berry Caramel Shortbread is a classic three-layer traybake featuring a crisp buttery shortbread base, smooth caramel, and a glossy chocolate topping. It’s a rich, indulgent treat perfect for celebrations, afternoon tea, lunchboxes, festive gifts, or any moment you want something sweet but elegant.

With everyday ingredients and a tried-and-tested method, this recipe gives you clean slices, well-balanced layers, and a caramel that sets beautifully without being too hard or runny.

What Is Mary Berry Caramel Shortbread?

Mary Berry’s Caramel Shortbread—often known as Millionaire’s Shortbread—is a traybake made from three layers: shortbread, caramel, and chocolate. Each layer is prepared separately, then stacked to create a rich, indulgent square that combines crunch, creaminess, and smooth chocolate in every bite. It’s one of the most beloved traybakes in British baking.

Why This Recipe Is Worth Trying

• Three delicious textures – Buttery base, creamy caramel, and velvety chocolate.
• Cuts perfectly into squares – Great for gifting, parties, and bake sales.
• Beginner-friendly method – Clear steps for consistent results.
• Long shelf life – Keeps beautifully for several days.
• Uses simple pantry ingredients – No fancy tools required.
• Loved by all ages – A timeless treat everyone enjoys.

Essential Ingredients to Make Mary Berry Caramel Shortbread

For the Shortbread Base:

• 175g plain flour
• 125g butter, softened
• 50g caster sugar

For the Caramel Layer:

• 100g butter
• 100g soft brown sugar
• 397g tin sweetened condensed milk (standard size)

For the Chocolate Topping:

• 200g milk chocolate
• 50g dark chocolate (optional for depth and a cleaner snap)

Handy Kitchen Tools for Best Results

• 20cm × 30cm traybake tin
• Baking parchment
• Mixing bowl
• Heavy-based saucepan
• Wooden spoon or spatula
• Heatproof bowl for melting chocolate
• Sharp knife for slicing squares

Step-by-Step Guide to Making Mary Berry Caramel Shortbread

• Make the shortbread base: Combine flour, butter, and sugar until crumbly, then press firmly into a lined tin.
• Bake the base: Cook until pale golden and allow to cool completely.
• Prepare the caramel: Melt butter, sugar, and condensed milk together over low heat.
• Stir constantly: Cook gently until the caramel thickens and turns a rich golden colour.
• Spread the caramel: Pour over the cooled shortbread and smooth the surface.
• Cool and set: Allow the caramel to firm before adding chocolate.
• Melt the chocolate: Use a bowl over simmering water or microwave in short bursts.
• Add the topping: Pour chocolate evenly over the caramel and level with a spatula.
• Leave to set: Allow to cool at room temperature before slicing.

What I Got Wrong (And How I Fixed It)

• Caramel burnt quickly – Lower heat and continuous stirring prevented scorching.
• Layers separated – Ensuring the caramel cooled before adding chocolate solved the problem.
• Shortbread crumbled – Pressing firmly into the tin created a stable base.
• Chocolate cracked when cutting – Scoring the chocolate lightly before it fully set gave cleaner slices.

Healthier Version of Mary Berry’s Caramel Shortbread

• Use dark chocolate instead of milk chocolate for reduced sweetness.
• Replace half the flour with wholemeal flour for added fibre.
• Swap butter for a lighter spread in the shortbread.
• Reduce the caramel quantity for a thinner middle layer.

Ingredient Substitutions for Mary Berry Caramel Shortbread

• Replace plain flour with a gluten-free baking blend.
• Use coconut sugar instead of brown sugar for a richer flavour.
• Choose white chocolate for a sweeter, creamier topping.
• Add a pinch of sea salt to make salted caramel shortbread.

Pairing Ideas: What to Serve With Mary Berry Caramel Shortbread

• Espresso or strong black coffee – Cuts through the sweetness.
• A cup of tea – The traditional British pairing.
• Fresh berries – A refreshing contrast to the rich layers.
• Milk or hot chocolate – Perfect for children.
• Vanilla ice cream – Turns it into a luxurious dessert plate.

Expert Tips to Make Perfect Mary Berry Caramel Shortbread

• Cook caramel low and slow for a silky, lump-free finish.
• Do not rush cooling—each layer needs time to set properly.
• Use quality chocolate for a smooth, glossy topping.
• Score the chocolate layer before it fully hardens for neat squares.
• Avoid refrigerating the chocolate as it may crack or bloom.
• Stir the caramel constantly to prevent burning.
• Press shortbread firmly for an even, stable base.

Creative Ways to Customize Mary Berry Caramel Shortbread

• Add sea salt flakes to create salted caramel shortbread.
• Stir orange zest into the chocolate for a citrus twist.
• Create a marbled top using dark and white chocolate swirls.
• Add chopped hazelnuts or almonds for crunch.
• Incorporate ginger into the base for a warm spicy version.
• Drizzle caramel lines on top of the chocolate for decoration.

Storing Mary Berry Caramel Shortbread the Right Way

• Store in an airtight tin for up to 5 days at room temperature.
• Refrigerate in warm climates to keep layers firm.
• Freeze individual squares for up to 2 months.
• Place parchment between layers to avoid sticking.

How to Reheat Mary Berry Caramel Shortbread (If Needed)

Caramel shortbread is best enjoyed at room temperature. If the chocolate layer is too firm, leave the squares out for 10–15 minutes. Avoid microwaving, as it softens all layers unevenly.

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FAQs

How do I stop the caramel from burning when making caramel shortbread?

Cook the caramel over low heat and stir continuously. Using a heavy-based saucepan helps distribute heat evenly, preventing the mixture from catching or burning as it thickens.

Why does my caramel layer stay too soft or runny?

Caramel that hasn’t cooked long enough will not set properly. Allow it to bubble gently for several minutes until it thickens and begins to pull away from the sides of the pan. Once cooled, it should hold its shape.

How can I prevent the chocolate topping from cracking when slicing?

Let the chocolate set at room temperature instead of the fridge. Before it fully hardens, lightly score the surface with a knife—this creates guide lines that allow cleaner, crack-free cuts.

Why is my shortbread base crumbly instead of firm?

A crumbly base usually means it wasn’t pressed firmly enough into the tin. Use the back of a spoon to compact the mixture evenly before baking, ensuring a sturdy, cohesive foundation.

Nutritional Breakdown (per square)

• Calories: ~285
• Fat: 16g
• Carbohydrates: 34g
• Protein: 3g
• Fibre: 1g
• Sugars: vary depending on the chocolate

Wrapping It Up

Mary Berry Caramel Shortbread is the perfect combination of buttery, creamy, and chocolatey layers. It’s a reliable traybake that works for celebrations, gifting, or satisfying a sweet craving. With its straightforward method and rich flavour, this recipe is one you’ll want to bake again and again.