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Millionaire Shortbread Bars

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  • Total Time: 1 hour 10 minutes
  • Yield: 16 squares 1x


How to make the simplest, most perfect, and most delicious Millionaire Bars.



For the Shortbread Base

  • 1 cup all purpose flour
  • 1/2 cup superfine sugar
  • 1/3 cup butter
  • 1 tsp cold water

For the Caramel

  • 1 3/4 cup condensed milk
  • 1/2 cup butter
  • 1/2 cup superfine sugar

For the Chocolate

  • 3/5 cup dark chocolate (melted)
  • 1/2 cup sprinkles


  1. Preheat oven to 180 C / 350 F.
  2. Grease and line a 9 x 9 inch square tin with parchment paper in a way that the paper hangs outside the tin from all sides. This will make it easier to lift the slices out of its tin when ready.
  3. In a bowl, add the flour and sugar. Whisk to combine.
  4. Add cold chopped butter. Using fingertips, rub the butter into the flour + sugar mix until it begins to resemble breadcrumbs.
  5. Add some cold water and mix again. Do not overwork the dough. It will look like crumbs and won't come together into a ball. Dump the mix into your prepared tin and use your hands to spread the mix around evenly.
  6. Use the back of a glass or a flat spatula to press the mix tightly so it clumps together. It'll harden when it bakes.
  7. Bake in the oven at 180 C / 350 F for about 15 minutes. Let the oven continue heating.
  8. Take the shortbread tray out and let it cool down. In the meantime, begin to work on the caramel layer.
  9. In a heavy bottomed saucepan, add sweetened condensed milk, sugar and butter. On medium low heat, continue heating until all ingredients have melted.
  10. Keep mixing until the colour changes from a pale yellow to a rich amber colour. This takes about 12 – 15 minutes. Don't leave unattended as it will stick and catch at the bottom.
  11. Transfer the prepared caramel onto the shortbread base and spread it out until even. Bake in the oven for 5 minutes at 180 C / 350 F.
  12. Melt your favourite dark chocolate bar in the microwave at 10 second intervals until smooth and glossy. Pour over the caramel layer and spread out evenly.
  13. Finish off with some sprinkles. But don't add immediately. As the chocolate is quite warm, it may melt the sprinkles. Wait for about 10 – 15 minutes before adding sprinkles but also ensure that you don't wait to long or the chocolate will cool down and harden subsequently.
  14. Refrigerate for about 4 – 5 hours. Take it out of the fridge and let it come up to room temperature slightly before slicing into squares.
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
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