If you are searching for the classic Mary Berry Millionaire Shortbread recipe, you have found the right guide. This is all about getting those three iconic layers just right. We will walk through how to create a buttery base, a perfect fudgy caramel, and a smooth chocolate top. It is a simple method for one of the best treats you can make.
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The Easiest Mary Berry Millionaires Shortbread
There is a good reason so many people search for the Mary Berry Millionaires Shortbread recipe. It represents a promise of a classic, reliable bake. This guide is designed to deliver just that, helping you sidestep the usual pitfalls like a caramel that will not set or a base that comes out too hard. Think of this as the definitive method for making perfect caramel squares, giving you the confidence to get each layer just right.
Ingredients
For the Shortbread Base:
- 115g Butter (make sure it’s soft, at room temperature)
- 50g Superfine Sugar
- 150g Plain Flour
For the Gooey Caramel Layer:
- 115g Butter
- 75g Superfine Sugar
- 2 tbsp Golden Syrup (honey won’t work the same here!)
- 1 can (397g) Sweetened Condensed Milk (the thick, sweet kind, not evaporated milk)
For the Chocolate Top:
- 100g Chocolate (dark or semi-sweet is great to balance the sweetness, but milk chocolate works too!)
Method Instructions
Step 1: Make the Buttery Shortbread Base
- First, get your oven preheating to 180°C (160°C fan) and grease a 28 x 18cm baking tin.
- In a bowl, mix the soft butter, sugar, and flour together with your hands or a mixer until it forms a soft dough.
- Press the dough evenly into the bottom of your prepared tin and prick it all over with a fork.
- Bake for 25-30 minutes, or until it’s a pale golden brown. Set it aside.
Step 2: Cook the Perfect Caramel
- While the base is cooling slightly, put all the caramel ingredients (butter, sugar, golden syrup, and condensed milk) into a saucepan over low heat.
- Melt everything together, stirring constantly with a silicone spatula so it doesn’t catch and burn.
- Once it’s all melted, turn the heat up a bit and let it come to a steady boil. Keep stirring for about 10-15 minutes. This is the most important part; don’t walk away! You’re looking for it to get thick, fudgy, and turn a lovely golden-brown colour.
Step 3: Pour and Set
- Pour the hot, thick caramel over your shortbread base and spread it out evenly.
- Set the tray aside for at least 30 minutes until the caramel is firm to the touch.
Step 4: Add the Chocolate Topping
- Gently melt your chocolate. You can do this in a bowl set over a small pan of simmering water (don’t let the water touch the bowl) or in the microwave in short 20-second bursts.
- Pour the melted chocolate over the set caramel layer and spread it to cover. For a classic look, you can drag a fork lightly over the top to make a pattern.
Step 5: The Hardest Part: Waiting!
- Let the whole thing cool completely at room temperature. Putting it in the fridge can make the chocolate brittle and dull, so patience on the counter is best!
- Pro-Tip for Cutting: Once it’s fully set, run a sharp knife under hot water and wipe it dry before each cut. This will give you beautiful, clean slices without cracking the chocolate. Slice into squares or fingers and enjoy
A Little Secret to Perfect Shortbread Slices
The final challenge after baking your layers is getting a clean cut without the chocolate top cracking into pieces. First, avoid the temptation to set the tray in the fridge. This makes the chocolate brittle and almost certain to shatter. The key is to let it set fully at room temperature.
The best way to slice it is with a hot knife. Put a large, sharp knife in hot water for a few seconds, then wipe it completely dry. Press down firmly to make one clean cut. You must repeat this simple process for every single slice. This technique is what guarantees perfect squares from your Mary Berry Millionaires Shortbread.
Recipe Variations (Including Salted Caramel!)
Once you feel confident with the classic recipe, it is very easy to add a personal touch. The following are some simple suggestions to change things.
To create a salted caramel square recipe, you can add salt in one of two ways. For a smooth, blended saltiness, stir a pinch of sea salt into the hot caramel right after cooking. For a burst of flavor and a little crunch, sprinkle flaky sea salt over the melted chocolate before it sets.
For a bit of crunch, try adding a nutty twist. Simply sprinkle a small handful of chopped hazelnuts or pecans over the chocolate layer while it is still wet. This adds a lovely texture that works well with the caramel.
If you want a more decorative finish, you can add a simple drizzle. Just melt a small amount of white or milk chocolate and use a spoon to drizzle it back and forth over the set dark chocolate top.
Are Millionaire Shortbread and Caramel Squares the Same?
Yes, they are exactly the same thing. The name you use often just depends on what you grew up calling them. While Millionaire’s Shortbread is the more widely known name, Caramel Squares is also very common for describing these layered bars. So if you were searching for a caramel square recipe Mary Berry style, this is precisely the guide you need to follow.
We hope you enjoy every rich and fudgy bite of this classic Mary Berry Millionaire Shortbread. When you are ready for another timeless treat, our Easy Homemade Strawberry Shortcake is the perfect fresh and fruity dessert to try next.
Common Questions Answered
What did I do wrong if my shortbread is crumbly?
A crumbly shortbread base usually points to one of two things. It might have been slightly over-baked, or the butter you used was too cold. Cold butter does not mix as well with the sugar and flour, which can affect the final texture. For the best result, always start with butter that is soft and at room temperature.
Can I make this recipe in a different sized pan?
You certainly can, but you will need to adjust the baking time. If you use a smaller, deeper pan, the layers will be thicker and will need a few extra minutes to bake through. If you use a larger pan, the layers will be thinner and will bake much faster, so be sure to check on them sooner.
Is the Hairy Bikers Millionaires Shortbread recipe similar?
As many people love both versions. The recipes are quite similar, but the main difference often lies in the caramel’s texture. The Mary Berry recipe is known for a slightly softer, fudgier caramel. In contrast, the Hairy Bikers Millionaires Shortbread can result in a firmer, chewier caramel. It comes down to personal preference.
Can you use milk chocolate for Millionaire shortbread?
Yes, you can absolutely use milk chocolate for Millionaire’s Shortbread. It is a very common choice for people who prefer a sweeter, creamier topping. It melts well and gives the final bake a softer texture compared to the classic dark chocolate version.
What happens if you use milk chocolate instead of dark chocolate?
Using milk chocolate instead of dark chocolate will create two main differences. First, the overall taste will be much sweeter, as you lose the slight bitterness from dark chocolate that typically cuts through the rich caramel. Second, the topping will have a softer bite rather than a hard snap, as milk chocolate contains more milk solids and sugar.
Can you put chocolate in shortbread?
In a classic Millionaire’s Shortbread recipe, the chocolate is not mixed into the shortbread base itself but is spread as a separate top layer. However, if you are making a different style of biscuit, you can definitely mix chocolate in shortbread dough. This is usually done by adding chocolate chips to create chocolate chip shortbread cookies.
Can you use milk chocolate instead of cooking chocolate?
Yes, you can use milk chocolate instead of cooking chocolate, but it is important to melt it more carefully. Milk chocolate has more sugar and milk solids, which means it can burn or seize more easily. To use it successfully, melt it gently over very low heat or in the microwave in short 20-second bursts, stirring well after each one.
Can you use tinned caramel for millionaire shortbread?
While you can use tinned caramel as a quick shortcut, it is generally not recommended. The caramel sold in tins, like dulce de leche, is not designed to set firm. It will remain soft and sauce-like, which means your layers will likely slide apart and you will not be able to cut clean, neat squares. The homemade version is cooked to a fudgy consistency specifically so it sets properly.
Mary Berry Millionaire’s Shortbread
Ingredients
Equipment
Method
- Make the Buttery Shortbread Base. Preheat oven to 180°C (160°C fan) and grease a 28 x 18cm baking tin. Mix the soft butter, sugar, and flour until a soft dough forms. Press evenly into the tin and prick with a fork. Bake for 25-30 minutes until pale golden. Set aside.
- Cook the Perfect Caramel. In a saucepan over low heat, melt the caramel ingredients (butter, sugar, golden syrup, condensed milk), stirring constantly. Once melted, bring to a steady boil. Continue stirring for 10-15 minutes until thick, fudgy, and golden-brown.
- Pour and Set. Pour the hot caramel over the shortbread base and spread evenly. Let it sit at room temperature for at least 30 minutes to cool and begin to firm up.
- Add the Chocolate Topping. Gently melt your chocolate in a bowl over simmering water or in the microwave in 20-second bursts. Pour it over the set caramel layer and spread to cover. You can drag a fork over the top for a classic pattern.
- Cool and Slice. Let the entire tray cool completely at room temperature until fully set. To slice, run a sharp knife under hot water, wipe it dry, and press down to make one clean cut. Repeat for each slice.