Millionaire’s Shortbread | Recipe

Luxurious chocolate-caramel version of a Scottish classic

Katharina Kuhlmann

© Karin Buhl

19 Januar 2023

This year in the Chocolate Journal, we are embarking on a chocolate journey around the world and discovering sweet treats from around the globe. Scotland kicks things off in January with the irresistible butter shortbread, which has been known in its original form since the 12th century. The crumbly classic is also popular on the British Isles in a version with chocolate chips. But if you are looking for the ultimate combination of chocolate and biscuit, you should try the luxury edition "Millionaire's Shortbread". In addition to a rich chocolate topping, it even comes with a sweet caramel layer. The first recipes appeared in Scotland and Australia in the 1970s and have been sweetening the days of more than just millionaires in their many variations ever since.


For a 20x30 cm rectangular baking tin

For the dough:

220 g

soft butter

140 g

light muscovado sugar

280 g


0.5 tsp

sea salt

For the caramel layer:

2 cans

sweetened condensed milk

30 g


For the chocolate layer:

250 g

VIVANI Milk Cooking Chocolate

20 - 30 g



baking time
25 - 30 minutes

waiting / cooling time
at least 3 - 4 hours

level of difficulty


For the dough, preheat the oven to 180 °C top / bottom heat. Grease the baking tin or line with baking paper.


Using a hand mixer, beat the soft butter with the sugar until creamy. No more sugar crystals should be noticeable.


Mix the flour and salt and sieve over the buttercream. Mix just until a dough comes together.


Pour the batter into the prepared tin, prick several times with a fork and bake in the preheated oven for approx. 25 - 30 minutes until light brown. Then leave to cool completely.


Meanwhile, prepare the caramel layer. To do this, heat the sweetened condensed milk with the butter in a saucepan, stirring constantly.


Slowly bring to a simmer and allow to boil down until a thick consistency is reached. This may take about 15 - 20 minutes.


Spread the finished caramel over the shortbread layer in the tin, smooth it out and leave to cool completely for about 2 - 3 hours.


Finally, slowly melt the chocolate with the butter in a pan and pour onto the cooled caramel layer. Leave to harden at room temperature.


Before eating, cut the Millionaire's Shortbreads into squares.

VIVANIs organic Milk Cooking Chocolate with 35 percent cocoa content

Czekolada mleczna do gotowania


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