The Best Millionaire’s Shortbread from England

READY IN: 1hr 30mins
YIELD: 12 squares


  • For the base
  • 225
    g butter shortbread cookies
  • 25
    g butter, melted
  • Filling
  • 150
  • 397
    g carnation condensed milk
  • Topping
  • 200
    g milk chocolate, melted


  • You will also need: 18cm (7in) square brownie tin, lined with baking parchment
  • Mix the crushed biscuits with the melted butter and then lightly press the mixture into the tin to make an even layer. Chill for 20 minutes.
  • Place the butter and sugar into a non-stick pan and stir over a medium heat until the butter melts and the sugar dissolves. To make a golden caramel, add the condensed milk, stirring continuously, until the first bubbles appear on the surface. Remove from the heat as soon as it comes to the boil.
  • Spread the caramel evenly over the crumb base and then cool and chill for about half an hour. Pour the melted chocolate over the caramel, smoothing to the edges.
  • When the chocolate has hardened a little, cut into squares.