These white chocolate millionaire shortbread bars are luxurious but easy. Buttery, crumbly homemade shortbread layered with thick and rich caramel all topped with a silky layer of indulgent white chocolate.
If you're looking for other bar and tray-bake recipes, you'll definitely want to check out my chocolate flapjack, chocolate chip cookie bars, or fruit flapjack recipes.
Jump to:
⭐️ Why this recipe works
- Easy to make- The condensed milk gets boiled with butter and sugar to turn into caramel and the shortbread base is made in the food processor.
- Make-Ahead Friendly- The bars need time to set, making them an excellent make-ahead dessert. Prepare them in advance; they will stay fresh for several days.
- Minimal Ingredients- With just a handful of pantry staples—flour, butter, sugar, condensed milk, and chocolate—you can create an indulgent dessert without needing a long list of ingredients.
🧾 Ingredients overview
- Butter: Provides richness and a tender crumb to the shortbread.
- Caster or granulated sugar: Sweetens the shortbread and helps it crisp up.
- Brown sugar: Adds a hint of molasses to the caramel, balancing the sweetness.
- Plain flour: Forms the structure of the shortbread.
- Condensed milk: The base for the caramel, ensuring a smooth and creamy texture.
- White chocolate: Adds a creamy and sweet topping, enhancing the overall flavor.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
White chocolate millionaire shortbread recipe step-by-step
Making the shortbread
- Use a food processor to pulse butter, flour, and sugar until crumbly, resembling breadcrumbs. Be careful not to overmix.
- If mixing by hand, combine sugar and flour, then rub in cubed butter with your fingertips.
- Press the crumbly shortbread base into a lined 9x9-inch pan, ensuring it's pressed into the corners for even edges.
- Bake at 180ºC/160ºC fan for about 20 minutes until golden and slightly puffed. Set aside to cool.
Making the caramel
- In a medium saucepan, melt butter, sugar, and condensed milk over low heat. Once melted, increase to high heat and boil for 5-7 minutes, whisking continuously to prevent burning.
- The caramel is ready when it darkens and thickens enough to hold a ribbon when drizzled on itself. Cool for 15 minutes before pouring over the shortbread base.
- Pour the cooled caramel over the baked shortbread base. Spread evenly with an offset palette knife or the back of a spoon. Chill in the fridge for 1 hour.
Adding the white chocolate:
- Melt the white chocolate carefully, either in the microwave in 10-second intervals or over a pan of barely simmering water. Pour over the set caramel.
- Refrigerate for another 30-40 minutes until the white chocolate is set.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Use a sharp, hot knife to cut the bars for clean slices.
- Let the tray sit at room temperature for 10 minutes before slicing to prevent the chocolate from cracking.
- Serve at room temperature for the best texture and flavor.
🍯 Storage
What makes white chocolate millionaire shortbread so great is that it holds up really well in the fridge or freezer. And it stores well at room temperature for a couple of days.
- freezer- wrap the cut bars in foil and freeze for up to 3 months
- fridge- place in an airtight container
- room temperature- in an airtight container for about 3 days
❓Recipe FAQ's
Caramel ends up too runny when it hasn't been cooked long enough. A great tip is to let the caramel cool for about 5 minutes before you pour it on the shortbread. If it seems too runny still just place the pan back on the heat and cook for a few more minutes.
The secret to white chocolate caramel shortbread is to let the tray sit at room temperature for a couple of minutes so the white chocolate isn't so cold. And use a hot knife to carefully slice through the bars. Run a knife under hot water and use a towel to dry it off before slicing.
Because they are rich and indulgent. And the butter and chocolate used to be luxury items (they still are a little bit) and you had to be a millionaire to be able to afford them!
Substitutions and variations
- Spices - add a ¼ teaspoon of cinnamon or nutmeg to the caramel mixture while it's cooking.
- Orange - add the zest of an orange to the shortbread mix before baking and add a tablespoon of orange juice to the caramel while it bakes.
- Salted caramel - add some sea salt to the caramel once its off the heat and starts too cool.
- Nuts - sprinkle some chopped nuts- pecans or almonds work really well- on the top of the caramel before pouring the white chocolat over. Or sprinkle over the white chocolate before placing in the fridge to set.
If you tried this white chocolate millionaire shortbread, please let me know in the comments below, and please leave a star rating while you're there!
For more recipe ideas, follow us on Pinterest, Facebook, and Instagram, and join our exclusive Facebook group.
For meal planning assistance, check out our weekly Aldi-only meal plans, free for subscribers.
Craving more comfort food? Visit our sister site, Salted Mint, for easy, delicious recipes with everyday ingredients.
The Best And Easiest White Chocolate Millionaire Shortbread
Ingredients
Shortbread:
- 200 g 7 oz butter, salted is fine
- 100 g 3 ½ oz caster or granulated sugar
- 275 g 2 cups plain flour
Caramel:
- 200 g 7 oz butter (see note)
- 3 tablespoons dark brown sugar, see note
- 397 g 1 ¼ cups condensed milk, 1 tin
White Chocolate Topping:
- 300 g 2 ⅐ cups white chocolate (see note)
Instructions
Preheat and Prepare:
- Preheat the oven to 180ºC (160ºC fan)/ 350ºF (325ºF fan)
- Line a 9 x 9-inch tin with greaseproof paper and set it aside.
Make the Shortbread:
- In a food processor, pulse the butter, sugar, and flour until the mixture resembles breadcrumbs. If mixing by hand, combine the sugar and flour, then rub in the butter until crumbly.
- Press the dough into the lined tin.
- Bake for about 20 minutes until golden and slightly puffed. Set aside to cool.
Prepare the Caramel:
- In a medium saucepan, melt the butter, brown sugar, and condensed milk over low heat.
- Once melted, increase the heat to medium-high and boil for 5-7 minutes, whisking continuously until the caramel thickens and darkens.
- Set aside to cool for about 5 minutes, then pour over the shortbread and spread evenly.
- Refrigerate for 1-2 hours until set (you should be able to gently touch the caramel without leaving a fingerprint).
Add the White Chocolate Topping:
- Gently melt the white chocolate in a microwave-safe bowl in 10-second intervals, stirring frequently. Alternatively, melt in a bowl over barely simmering water, ensuring the bowl does not touch the water.
- Pour the melted white chocolate over the set caramel and spread evenly.
- Refrigerate for another 30-40 minutes until the white chocolate is set.
Notes
- Butter: Both salted and unsalted butter work. Salted butter adds a bit of flavor, typically containing less than 3% salt.
- Brown Sugar: Dark brown sugar adds a hint of molasses to the caramel, balancing the sweetness of the white chocolate. Light brown sugar or caster sugar can be used as substitutes.
- White Chocolate: Melt white chocolate slowly to prevent burning, especially when using a microwave. Stir often and take your time.
Nutrition
Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
Rita
Love this recipe so much! Great for making with the kids and they disappear so quickly. Thanks for another great recipe. Love your website!
Deborah Rainford
So happy you loved this recipe! Ans thanks for taking the time to leave a comment and a rating!