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Mary Berry Millionaire Shortbread

Mary Berry Millionaire Shortbread
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Mary Berry’s Millionaire Shortbread is a three-layer dessert consisting of a buttery biscuit base, a thick, golden caramel filling, and a glossy chocolate topping. The name “millionaire” reflects its rich, decadent taste and texture. Mary’s version is reliable and perfectly balanced—not overly sweet, but wonderfully satisfying.

Ingredients

Scale

For the shortbread base:

  • Plain flour – 225g

  • Butter – 150g (cold, diced)

  • Caster sugar – 75g

For the caramel layer:

  • Butter – 150g

  • Light brown sugar – 150g

  • Condensed milk – 397g (1 can)

  • Golden syrup – 4 tbsp

For the chocolate topping:

  • Milk chocolate – 200g (chopped)

  • Dark chocolate – 100g (chopped)

  • 1 tsp vegetable oil (optional, for glossy finish)

Instructions

Step 1: Preheat and prepare the tin

Preheat your oven to 180°C (160°C fan) / 350°F. Line your square baking tin with parchment paper, leaving some overhang for easy removal later.

Step 2: Make the shortbread base

Add flour, butter, and sugar into a bowl. Rub the butter into the flour using your fingertips until it resembles fine breadcrumbs. Press the mixture firmly and evenly into the lined tin.

Step 3: Bake the shortbread

Bake for 20–25 minutes until lightly golden. Remove from the oven and let it cool completely while you prepare the caramel layer.

Step 4: Prepare the caramel filling

In a heavy-bottomed saucepan, melt butter, brown sugar, condensed milk, and golden syrup together over low heat. Stir constantly until the sugar dissolves. Increase the heat slightly and cook for 6–8 minutes, stirring continuously until thick, smooth, and golden.
To test if it’s ready, drag your spoon through the mixture—if it leaves a clear trail on the bottom, it’s perfect.

Step 5: Spread the caramel

Pour the caramel over the cooled shortbread base, spreading it evenly with a spatula. Let it set at room temperature for at least 1 hour (or 30 minutes in the fridge) until firm.

Step 6: Melt and spread the chocolate

Melt both chocolates together in a heatproof bowl over simmering water or in 20-second microwave bursts. Stir until smooth and glossy. Pour over the caramel layer, tilting the tin to spread evenly or using an offset spatula.

Step 7: Chill and cut into squares  

Allow the chocolate to set at room temperature for a glossy finish, or refrigerate for 20–30 minutes for faster setting. Once firm, cut into squares using a sharp knife. For clean cuts, warm the knife slightly before slicing.

Find it online: https://maryberrycooks.co.uk/mary-berry-millionaire-shortbread/