Salted Caramel Shortbread

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What better way to end off a weekend with a sweet indulgent treat? These slices, sometimes known as Millionaire’s shortbread, and similar to Twix bars, are elevated by the addition of a pinch of salt to the caramel. Although the recipe suggests slicing into 20 bars, they are quite rich, so I usually slice mine smaller – and of course – I don’t feel as guilty if I have more than one….

Be careful with the caramel layer, stir it constantly and be aware that it gets VERY hot.

Salted Caramel Shortbread

  • Servings: 20-30 slices
  • Difficulty: easy
  • Print


For the shortbread:

170g plain flour

60g caster sugar

120g butter

For the caramel:

1 (397g) tin condensed milk

2 tablespoons golden syrup

60g caster sugar

120g butter

¼ teaspoon salt

For chocolate topping:

150g milk chocolate, melted


  1. Preheat oven to 170 degrees C. Lightly grease or line an 18cm square cake tin.
  1. For the shortbread: Sieve the flour and sugar into a large bowl. With clean hands, rub the butter into the mixture until it comes together. Press it into the bottom of the cake tin, spread evenly and prick with a fork all over. Bake for 15-20 minutes or until golden brown. Allow to cool.
  2. For the caramel: Pour the condensed milk, syrup, salt, sugar and butter into a saucepan. Cook over a low heat, stirring all the time so that it doesn’t stick to the bottom.

When it turns a caramel colour, pour it over the shortbread.

  1. Allow it to cool for 30 minutes, then pour over melted chocolate. Transfer to fridge for another 30 minutes to set before slicing into squares.
  1. They will keep for 5 days if stored in the fridge.

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