Caramel Shortbread
Author: zqjOuRlnacs
Caramel shortbread is a deliciously naughty little snack packed full of evil calories! Eat in moderation.
  • For the shortbread
  • 250 g (9 oz) plain flour
  • 175 g (6 oz) butter or margarine
  • 75 g (2½ oz) caster sugar (or ordinary sugar)
  • For the caramel
  • 400 g (14 oz) tin of condensed milk
  • 150 g (5 oz) butter or margarine
  • 150 g (5 oz) brown or white sugar
  • For the chocolate topping
  • 200 g (7 oz) milk or plain chocolate.
  1. Prepare the shortbread base by mixing the flour and sugar in a bowl, then rubbing in the butter to produce a smooth paste-like dough.
  2. Press the dough into an 8″x8″ (20cmx20cm) baking tin, or a Swiss Roll tin and smooth the surface with the back of a spoon.
  3. Prick the dough with a fork and bake at 180°C for 20 minutes. Leave to cool in the tin.
  4. Prepare the caramel by melting the butter gently in a pan. Add the sugar and stir until a “sludge” is formed.
  5. Remove from the heat and stir in the condensed milk. Bring back to the boil and simmer gently with constant stirring for 8-10 minutes.
  6. Pour the hot caramel onto the shortbread base, spread it out evenly then leave to cool completely.
  7. Melt the chocolate in a glass bowl over a pan or boiling water. Pour onto the caramel and spread evenly. Place in the ‘fridge to harden the chocolate then cut into squares.
Calories: 267 Fat: 15.4 Sugar: 22.7 Fiber: 0.7 Protein: 2.8 Cholesterol: 34.8
Titli's Tips
Don’t be tempted to cut into large squares! This is quite rich and is probably where the name Millionaires’ Shortbread comes from.

A deep tin helps to keep the edges neat until you are ready to cut it, but is not essential. Store in an airtight box in a cool place.
Recipe by Titli's Busy Kitchen at