One in a Million…

“A must make for millionaires, trillionaires, toffee lovers and chocoholics everywhere!”
– Mary Berry

Caramel shortcake, Caramel squares, Caramel slice, Millionaires’ shortbread, and Millionaires’ slice; doesn’t matter what you call it, to me, it is a perfect teatime treat…


Can’t wait to get started!

Everyone has there favourite version of this classic traybake. I have always liked the Digestive biscuit base, similar to Grahams crackers and my sister makes an amazing shortcake one, but for my husband, it has to be made of shortbread.


Scottish shortbread…


I like to blitz the shortbread fingers into fine breadcrumbs in a my blender.


  • 400g shortbread biscuits, crushed
  • 100g butter, melted for the base
  • 150g butter for the caramel
  • 150g dark brown soft sugar
  • 397g can Carnation Condensed Milk
  • 300g milk or dark chocolate, melted


This Fairtrade dark brown soft sugar smells amazing!


Choose good quality chocolate; milk, dark or make a marbled version adding white chocolate


This recipe is for a 24cm square brownie tin, lined with baking parchment, so adjust the quantities if necessary.


  1. Mix the crushed biscuits with the melted butter and then lightly press the mixture into the tin to make an even layer.
  2. Chill for 20 minutes
  3. Place the butter and sugar into a non-stick pan and stir over a medium heat until the butter melts and the sugar dissolves.
  4. Add the condensed milk, stirring continuously, until the first bubbles appear on the surface.
  5. Remove from the heat as soon as it comes to the boil.
  6. Spread the caramel evenly over the crumb base and then cool and chill for about half an hour.
  7. Melt the chocolate in a bowl, over a pan of simmering hot water, ensuring the water does not touch the bowl.
  8. Spread the melted chocolate over the cold caramel, smoothing to the edges.
  9. Chill till hardened, then score when the chocolate with a sharp knife and cut into squares


Ensure the caramel is well chilled before putting on the chocolate topping.


Smooth with a palette knife and chill in the fridge.

The beauty of this recipe is that you can add melted butter to any biscuit you fancy, top it with caramel and then add the chocolate of choice and you have made something sensational and worthy of a million thanks…


It’s a crumbly, sweet indulgence treat..enjoy,



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