Millionaire's shortbread

Treat yourself.

  • 25 mins preparation
  • 25 mins cooking
  • Makes 40
  • Print
This dessert is worthy of a millionaire! Layers of shortbread, caramel with nuts and topped with chocolate, this shortbread is simply divine!
Looking for more shortbread recipes?


Millionaire's shortbread
  • 125 gram unsalted butter, softened
  • 1/2 cup (110g) caster (superfine) sugar
  • 1 egg yolk
  • 1 cup (150g) plain (all-purpose) flour
  • 1/3 cup (50g) self-raising flour
  • 395 gram canned sweetened condensed milk
  • 30 gram unsalted butter, extra
  • 2 tablespoon golden syrup or treacle
  • 1 cup (140g) roasted salted peanuts
  • 200 gram milk chocolate, chopped coarsely
  • 2 teaspoon vegetable oil


Millionaire's shortbread
  • 1
    Preheat oven to 160°C. Grease a 20cm x 30cm rectangular slice pan; line base and long sides with baking paper, extending the paper 5cm over the sides.
  • 2
    Beat butter, sugar and egg yolk in a small bowl with an electric mixer until light and fluffy. Stir in sifted flours. Press mixture evenly over base of pan. Bake for 15 minutes.
  • 3
    Meanwhile, stir condensed milk, extra butter and syrup in a small saucepan, over medium heat, for 15 minutes or until mixture is golden brown. Working quickly, pour caramel over base; smooth surface with a spatula. Press peanuts into caramel with spatula. Bake for 10 minutes; cool.
  • 4
    Stir chocolate and oil in a small saucepan over low heat until smooth. Pour chocolate mixture over caramel. Refrigerate for 2 hours or until set before cutting into 40 pieces.


So what makes this slice worthy of a millionaire? It's the 'rich' layering of the buttery shortbread base and sweet caramel filling smothered in chocolate, of course.

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