Millionaires Shortbread
Three layers, done properly, is what separates a good caramel slice from a great one. A buttery coconut shortbread base, a rich condensed milk caramel, and a dark chocolate ganache on top, finished with a scatter of sea salt.
The caramel step needs your full attention — constant stirring is what stops the condensed milk catching and scorching on the bottom of the pan. It only takes a few minutes but it’s worth staying at the stove for.
Chill each layer properly before moving onto the next and you’ll get clean, distinct layers when you slice into it, rather than everything squishing together.
Millionaires Shortbread
DESSERT · BAKING · MEDIUM
Three proper layers, no shortcuts
Letting the base cool completely before the caramel goes on stops it sliding around instead of setting into a clean, distinct layer underneath.
Stirring the caramel constantly while it cooks is non-negotiable. Condensed milk and sugar catch and scorch on the bottom of the pan fast, so it's worth staying put for those few minutes.
Chilling between each layer is what gives you those clean, distinct slices rather than a messy stack that squishes together the second you cut into it.
Caramel Slice (Millionaires Shortbread)
Ingredients
Base
- 140 g Plain Flour All-Purpose
- 45 g Desiccated Coconut
- 65 g Brown Sugar
- 125 g Unsalted Butter Melted
- 1 pinch Sea Salt Flakes Optional
Caramel Filling
- 125 g Unsalted Butter Cubed
- 65 g Brown Sugar
- 395 g Sweetened Condensed Milk
- 1 tsp Vanilla Bean Paste
Chocolate Ganache
- 200 g High Quality Dark Chocolate
- 15 ml Sunflower Oil
Optional (Recommended)
- Sea Salt Flakes Sprinkle on Top of Chocolate
Method
- Preheat oven to 160°C (320°F). Grease and line a 28cm x 18cm baking pan with parchment paper.
- In a mixing bowl, combine the base ingredients, mixing well to form a pastry consistency. Add the base mixture to the prepared baking pan and evenly spread with the back of a spoon. Bake for 14-15 minutes or until golden brown on top. Remove and let cool for 20 minutes.
- Reduce oven temperature to 140°C (280°F).
- Place a small saucepan over medium-low heat and add all the caramel filling ingredients. Mix to combine and allow the butter to melt, stirring the whole time. Once melted, stir continuously for 4 minutes or until the edges of the saucepan start to simmer. Remove from the heat.
- Pour the hot caramel over the cooled base and evenly spread it out, completely covering the base. Bake in the reduced-temperature oven for 10-12 minutes or until golden and bubbly, rotating halfway through. Remove and let cool for 15 minutes before placing in the fridge for 30 minutes to 1 hour to completely cool.
- Once set, place another small saucepan over medium-low heat and add the chocolate ganache ingredients, mixing well until melted and smooth. Remove from the heat. Pour the melted chocolate over the set caramel and evenly spread, completely covering the surface. Sprinkle with sea salt flakes and place in the fridge to set for 1 hour, up to 24 hours.
- Remove from the fridge and let sit for 10 minutes before serving. To serve, run a knife under hot water and dry it off (this makes it easier and cleaner to slice). Slice into 12-24 pieces and serve.
Absolutely delicious, very moreish! Good easy to follow recipe
Thank you, Mel! Glad you enjoyed it.
Easy to make.
If you’re not a sweet tooth then you’ll find this extremely sweet! I cut mine into bite-size squares which were perfect.
This recipe is a hit with both adults and children! It’s ideal for bake sales or to bring along to any event. It’s a keeper! Thank you, chef Jack!
These are just too good! Glad you all enjoyed them.