Millionaire's shortbread

Mobile version Print

By: Mary Berry From: Good Food Live

On TV Tonight

  • 20:00 - Caribbean Food Made Easy - CARIBBEAN FOOD MADE EASY
  • 20:30 - Chinese Food Made Easy - Noodles, Dim Sum and Dumplings
  • 21:00 - MasterChef: The Final Three - MasterChef

This recipe is classed as easy

Rating 3.51 / 5 (1098 votes)

Prep time:
1 hr
Cook time:
50 min
makes 24 squares

Mary Berry's sensational sweet treat is a must make for millionaires, trillionaires, toffee lovers and chocoholics everywhere!


1. Set the oven to 160C/gas2. Lightly grease a 20cm x 33cm oblong/ Swiss roll tin.

2. Place all the ingredients for the base into a food processor and whizz together until they form a smooth dough (if preferred this can be done by hand in a bowl).

3. Press the mixture into the base of the Swiss roll tin and prick with a fork. Bake for about 30-40 minutes until golden and firm. Set aside to cool.

4. To make the topping, place the butter, sugar, syrup and condensed milk into a saucepan and stir over a low heat until the butter has melted. 

5. Bubble the mixture gently for five to eight minutes, stirring all the time until thick and fudge-like. Pour over the cold shortbread in an even layer. Leave to cool.

6. Melt the chocolate in a bowl over a pan of simmering water. 

7. Pour the chocolate over the toffee and leave to set. Cut into small squares and store in an airtight tin.


For the base

For the topping

  • 175 g butter
  • 175 g caster sugar
  • 4 tbsp golden syrup
  • 1 x 397 g can condensed milk
  • 200 g dark chocolate, broken into pieces

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register

Latest Comment


susanR14473 susanR14473  Posted 28 Nov 2013 2:42 PM

I'm 15 and love baking! I have just done a review on this recipe on my blog, check it out:

AyeishaA19136 AyeishaA19136  Posted 22 Nov 2012 5:41 PM

This is the 2nd time I have made these and my advice, stay away from semolina unless you can find the ground semolina flour, otherwise the texture is just too coarse and crunchy for my liking. That said, the recipe works just as great if you substitute the semolina for cornflour; this produces a softer more buttery texture. Caramel works amazingly and a pinch of salt reduces the sweetness if you fancy. This is a great base recipe and is easy to tweak to your own taste.

MarkS18283 MarkS18283  Posted 23 Oct 2012 7:00 PM

I made these yesterday but dont have a 20x33 tin so I cheated and used a brownie tin. But they turned out amazing! I didn't use all of the caramel though as I found it would have been too sweet with it in a smaller tin, plus now I have caramel sauce for a tray bake tomorrow ! Yummy recipe! Will definitely be doing it again as it went down really well!

foodiept foodiept Posted 27 Aug 2012 3:16 PM

Made this recipe for the 1st time, as my contribution for an afternoon tea party. It went down a storm! Every time I make it it turn out easy too!

karinaS73301 karinaS73301 Posted 04 Aug 2012 5:32 PM

I don't make this too often, but when I do it's a real treat and always loved. I recently made it for my work colleagues and had to give them the recipe. It's my Dad's absolute favourite and I've just made it for him for Father's Day, had to make extra for hubby and kids otherwise I'd have been in big trouble. Yum

kor0501@sk87812 kor0501@sk87812 Posted 16 Jun 2012 8:20 PM

A lovely recipe that has become very popular with friends and family. I tend to reduce the base ingredients a little as it was a bit too thick for my taste, so I use 175 to 75g.

KellieW83767 KellieW83767 Posted 07 Jun 2012 9:08 PM

I baked it with my mummy and sister and it was lovely

HattieW60836 HattieW60836 Posted 14 Apr 2012 9:13 PM

Really lovely textures...very easy to make.... I had loads of compliments. I also agree with the suggestion of cutting the chocolate just before setting point.

HayleyD62139 HayleyD62139 Posted 27 Oct 2011 8:35 AM

This is a great recipe and very easy to make. If you add a small tsp of instant espresso powder to the melting chocolate it will really bring out the chocolate flavour. Also, gently slicing the chocolate into your chosen size of squares (just before it sets in the tray) will stop it from cracking when you finally cut it into pieces.

KevanM46916 KevanM46916 Posted 24 Oct 2011 7:40 PM

this recipe is super it really is millionaires shortbread so easy to make my whole family loves it superrrrrrrrrrrrrrrr

anitaW57014 anitaW57014 Posted 24 Sep 2011 4:24 PM

I made this for my wifes workmates at nightshift,i have now got to make this for them once a month,never mind it builds up the brownie points

JockyP JockyP Posted 29 Jun 2011 6:13 PM

Delicious - I added orange zest to the caramel and used 2 bars of Lindt Excellence dark chocolate intense orange for the topping - that really made it special.

JudithD52630 JudithD52630 Posted 10 Sep 2010 12:48 PM

OMG, this has got to be the best recipe i've tried for millionaire shortbread, light, melt in your mouth shortbread, gooey delicious caramel and they taste amazing, I must admit I opted for milk chocolate as the kiddies hate what are you waiting for have a go.

Sachab247 Sachab247 Posted 12 May 2010 4:23 PM

i have made this loads of time for my husband who's loathed to share it!!! Everyone loves it! My nextdoor neighbour a seasoned
cook of some 60 yrs has asked for recipe!x

msme msme Posted 23 Apr 2010 8:20 AM

i have made this sooo many times and it is really successfull!! This will definately be one of thise recipies that will carry on in the family!! I love it!!

smiler123 smiler123 Posted 27 Mar 2010 2:08 PM

Tried this last night and it was amazing! I did use an extra 200g milk choc in with the plain as the recipe quantities semed to thin a layer.

fozn fozn Posted 27 Jan 2010 8:45 AM

hey you can cut it into pieces without the fudge squirting out,,by dipping the knife in very very hot water and then cutting the pieces.....its foolproof Wink lolxx

sanaA3611 sanaA3611 Posted 09 Nov 2009 12:17 PM

i absolutely love this recipe and think the proportions make enough for my friends and family. by the way, to the person who asked about how to cut the pieces without squidging the caramel i find that if you cut the pieces whilst the chocolate is still a bit soft, there is not as much pressure on the caramel-therefore it does not squidge out. hope that helps!

OliviaE38893 OliviaE38893 Posted 03 Nov 2009 4:29 PM

I have had to start doubeling the batchs I mak or i dont get a chance to try my own cooking!

lenore lenore Posted 14 Jul 2009 10:43 AM

How do i avoid the caramel squidging out everywhere when i cut into squares????

Anonymous Anonymous Posted 26 Jun 2009 12:39 PM

This is by far the best recipe I have ever used for this.....highly rated if done right.....brilliant!

Anonymous Anonymous Posted 22 Jun 2009 9:48 PM

I made a batch and wooossshhhh it went so i am making more. Fantastic

cfcdaz cfcdaz Posted 14 Feb 2009 11:23 AM

this is so nice easy to make and so much cheaper than shop bought

angelaV7352 angelaV7352 Posted 18 Jan 2009 4:12 PM

Brilliant, my grandkids loved it and it went down well at the office to......

phyllis1956 phyllis1956 Posted 04 Sep 2008 11:22 AM