Chocolate Caramel Shortbread

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Officially hailed as ‘one of the best things you’ve ever made Mum!’  I reckon this is a recipe you don’t want to miss out on.  A twist on the classic Millionaires Shortbread but with a brilliant chocolate caramel instead.  Four full batches in our house this week (and I’m sorry to admit I only gave one of those away) – better add the ingredients to your shopping list! xx



125g butter, softened

50g caster sugar

175g plain flour

Chocolate Caramel

315g condensed milk

90g soft brown sugar

90g butter

3 level tbsps cocoa powder


200g white chocolate

25g dark chocolate

25g milk chocolate


Line an 8” square tin with non-stick baking paper and preheat the oven to 160c (fan)/180c/Gas Mark 4.

So to start off we need to make the shortbread base.  Cream together the butter and sugar until well combined.

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Add the flour and mix it together until the dough comes together and looks nice and even.

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Transfer it to the tin and press it out, with your hands or the back of a spoon until it fills the base of the tin and is pretty level.

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Prick it over with a fork and bake in the oven for 15-18 minutes until it is just turning a golden colour at the edges.

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Take it from the oven and set it aside to cool.

Now for the chocolate caramel.  In a medium sized pan, a non-stick one is best, place the condensed milk, soft brown sugar and butter.

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Measure out the cocoa powder but keep it in a separate dish for the time being.

Heat the pan nice and gently, stirring the mixture frequently – a silicone whisk is ideal, until the butter and sugar have melted.

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Continue heating the pan, stirring it with the whisk the whole time to prevent the mixture at the bottom of the pan from scorching. Once the mixture is bubbling, heat it  for 1 minutes, keep on stirring.

Add in the cocoa powder , keep whisking – don’t worry the lumps of cocoa powder will disperse as you do a whisky-stir.

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Bubble the mixture for a further 4 minutes.  Set a timer!

By the end of the 4 minutes the chocolate caramel will be glossy and smooth and pulling away from the sides of the pan as you mix.

Take is straight off the heat and pour over the shortbread base.  It may need some encouragement to spread and level by tilting the tin or with the back of a spoon.

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Now leave it to cool again before adding the chocolate topping.

Melt the white chocolate in a bowl, melt the small quantities of milk and dark chocolate and place them in separate disposable piping bags.

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For the marbling decoration it’s best if the chocolates are all of the same liquid consistency.  The small piping bags can be placed inside a mug of warm water to keep them liquid if you need to.

Ready to go?  Pour the white chocolate over the cooled chocolate caramel.  Snip a small piece from the end of each the milk and dark piping bags and drizzle them over the top of the white chocolate in a random pattern.

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Take a cocktail stick or the tip of a sharp knife and gently drag it through the lines of piped chocolate to swirl.

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Let the chocolate topping set, slice into pieces (it’s neatest if you chill it in the fridge first) and serve!

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 Chocolate Caramel Shortbread

Ruth Clemens, Baker Extraordinaire


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23 Responses to Chocolate Caramel Shortbread

  1. Kirstie phillipson says:

    Yummy I can even use my pink whisk and think of you while I’m making it lol
    Let me know if you plan any more course at seasoned I’d love to attend :0)

  2. Melanie says:

    Cant wait to try this!

  3. Zoe says:

    Ooh I’m so trying this!

  4. Shannon says:

    Hi, do you mean sweetened condensed milk or evaporated milk? Thanks!

  5. Heather says:

    What a fabulous idea adding the chocolate to the caramel – I’m definitely going to try this one .
    Cheers from NZ
    Heather 🙂

  6. Gerryberry says:

    Thank you so much for this one Ruth brilliant!

  7. Looks amazing! Would it work with the raspberry caramel?

  8. I can TOTALLY understand why these were so popular! Thanks for great step by step instructions!

  9. Bernice says:

    Ruth this takes me back to my childhood, when my Nana used to make this. It never lasted more than a day. We scoffed the lot as soon as the chocolate had set!
    Thank you for making me smile with forgotten memories. 🙂

  10. Pingback: Recipe: Chocolate caramel shortbread | Bits of beauty, baking and babbling

  11. Jolene Deakin says:

    How long will the chocolate caramel shortbread ?

  12. Milly Humphris says:

    Hiya! I made this today and unfortunately the chocolate
    Caramel hasnt set properly. What could i have done wrong? Tia
    Milly x

  13. Andy says:

    The pictures look amazing. Chocolate Caramel Shortbread If you taste the same it absolutely must be done.

  14. William says:

    I really love what you post on your blog. I’ve tried out this recipe and it was delicious, the shortbread was gone in seconds and the whole family thought it was rather scrummy! Thanks for the recipe and keep up with the good work!

  15. MrsW says:

    Chocolate caramel shortbread is delicious and you have made the recipe so simple to follow, thank you.

  16. Gem says:

    What is the best way to store this to keep it fresh and how long will it last?

  17. Odelle Smith says:

    Easy to follow instructions, is one of the many things I enjoy with your site, thanks Ruth.
    I shall omit the chocolate caramel for plain caramel. Can’t see these lasting long though, perhaps a double mix would be more suited here, that’s only for me!
    Beautiful recipe, thanks for sharing Ruth. You’re a Gem! Odelle Smith

  18. Deborah Nesbitt says:

    I made this for afternoon tea at my work and one of my colleagues said it was among the best things I have ever made.

  19. I have made loads of different recipes and variations for caramel shortcake and consider myself good at this, however this recipe is so simple and delicious. Will be my go to recipe from now on. Thank you for sharing your recipe it is fantastic.

  20. poppy says:

    this was so helpful thank you

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