White Chocolate Millionaire Shortbread

Millionaire shortbread is a classic and whether you go you see it in cafes and even shops.

What isn’t there to love about buttery, crumbly shortbread topped with a thick, rich caramel layer topped off with a silky smooth white chocolate top.


This recipe make look complicated but I promise that its all worth it. Every bit of this recipe is completely homemade and every step is worth it.

This recipe is sometimes also called caramel shortbread, caramel squares, caramel slice, millionaire’s shortbread, millionaire’s slice, chocolate caramel shortbread, and Wellington squares! This recipe uses only 6 ingredients and they turn into something so magical.


I recommend putting the shortbread in the fridge once you have added your chocolate topping to it so that it sets nice and hard. However, when you come to cut it, take it out of the fridge and leave until it comes to room temperature because this will help stop the top from cracking.


White Chocolate Millionaire Shortbread

Course Dessert
Cuisine British
Keyword Baking, millionaire shortbread, white chocolate, white chocolate millionaire shortbread
Prep Time 1 hour
Cook Time 45 minutes
Chill Time 2 hours
Total Time 3 hours 45 minutes
Servings 16 squares



  • 225 g Plain Flour
  • 175 g Unsalted Butter
  • 75 g Caster Sugar
  • 50 g White Chocolate Chips


  • 175 g Unsalted Butter
  • 175 g Caster Sugar
  • 60 g Golden Syrup
  • 375 g Condensed Milk
  • 50 g White Chocolate Chips
  • 400 g White Chocolate



  • Preheat the oven to 150 C. Line a 23cm x 28cm rectangular cake tin with baking parchment.
  • Combine the flour, and butter cubes in a food processor and pulse until the mixture resembles fine breadcrumbs.
  • Add in the caster sugar and pulse again until combined. Tip the mixture into the lined cake tin and spread it out evenly with the back of a spoon then add 50g of white chocolate chips to the top.
  • Then press the shortbread down firmly with your knuckles so that it is tightly packed in the tin.
  • Bake the shortbread for 30 minutes or until very light golden brown. Set aside to cool.

Caramel Topping

  • Put the butter and sugar in a wide, heavy-based pan with the syrup, condensed milk and heat gently, stirring to melt the butter. Bring to a simmer and continue to cook for about 10-15 minutes, until thick and fudgy.
  • Pour over the shortbread and smooth with a palette knife, then begin to press the white chocolate chips into the caramel in a layer until the caramel is covered. Leave to set.

Chocolate Layer

  • Melt the chocolate in a heatproof bowl over a pan of simmering water or in a microwave, and spread evenly over the set caramel.
  • Leave until solid, then turn out and cut into squares to serve.

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