Posted by: NoCtrlZ | 2011/02/03

Millionaire Shortbread Explosion

My Millionaire’s Shortbread went horribly wrong. There were a few reasons for this. Firstly, the caramel didn’t set because I didn’t let it boil for long enough as I was concerned it would burn (as I currently don’t have a non-stick pan). Secondly, I don’t have a 7in Brownie tin, or anything too similar to that. What I do have is a square cake tin which is adjustable in size. However, I didn’t wrap it properly in baking parchment so a lot of the caramel slipped through the cracks to begin with. If you follow this recipe properly, you will make delicious Millionaire Shortbread without it turning into a messy explosion like mine!


  • 200g (7oz) Shortbread
  • 150g (5½ oz) Butter
  • 150g (5½ oz) Dark Brown Soft Sugar
  • 397g can Condensed Milk
  • 200g (7oz) Milk or Dark chocolate, melted


  1. Place the shortbread into a 18cm (7in) brownie tin.
  2. Place the butter and sugar into a non-stick pan and stir over a medium heat until the butter melts and the sugar dissolves. Add the condensed milk, stirring continuously, until the first bubbles appear on the surface. Remove from the heat as soon as it comes to the boil.
  3. Spread the caramel evenly over the crumb base and then cool and chill for about half an hour. Pour the melted chocolate over the caramel, smoothing to the edges. Chill in the fridge until set.


  1. If you have crumbled shortbread, then mix the biscuits with 25g (1oz) melted butter, then press into the brownie tin and chill for 20 minutes.
  2. Make sure you do bring the mixture to the boil, but make sure it doesn’t burn!

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