Caramel Bar / Millionaire’s Shortbread

Makes approximately 16-20 pieces:

Shortbread base:
227g (8 ozs) plain flour
113g (4 ozs) margarine
57g (2 ozs) caster sugar Pinch of salt

113g (4 ozs) margarine
57g (2 ozs) caster sugar
2/3 tablespoons golden syrup Tin of condensed milk

Covering: 1 x 150g bar of cooking chocolate



Stage 1  –  Shortbread base

  • Preheat oven to 190°C (375°F / GM 4).
  • Cream together margarine and sugar.
  • Add flour and salt in stages.  Once combined, mixture should resemble fine crumble.
  • Press firmly into greased baking tray lined with parchment.
  • Bake in centre of oven until golden brown (approximately 30 mins).
  • Leave to cool.

Stage 2  –  Caramel

  • Put all ingredients into saucepan and GENTLY heat until melted.
  • Bring to the boil and boil for 6 mins only!  Keep stirring all the time.
  • Pour caramel evenly over cooled shortbread base.
  • Leave to cool.

Stage 3  –  Covering

  • Melt cooking chocolate in microwave or in bowl over simmering water until smooth.
  • Pour melted chocolate over cooled caramel, tilting tray to ensure even coverage.
  • Leave to cool.
  • Once cool, remove from tray and trim edges to neaten, using hot knife (knife dipped in hot water and dried)
  • Cut into pieces as desired using hot knife.


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