Mary Berry Caramel Shortbread Recipe : Buttery, Crunchy & Irresistibly Sweet!

Craving a sweet indulgence that combines buttery shortbread, silky caramel, and smooth chocolate? My Mary Berry Caramel Shortbread Recipe is the ultimate treat. Also known as Millionaire’s Shortbread, this recipe layers crisp shortbread, rich caramel, and a glossy chocolate topping. It’s an irresistible combination of textures and flavors, perfect for afternoon tea, parties, or simply when your sweet tooth calls.

This recipe is inspired by Mary Berry’s timeless baking style, simple, foolproof, and utterly delicious. With step-by-step instructions and helpful tips, you’ll be able to recreate this classic bake in your own kitchen.

Shortbread Preparation

The shortbread is the foundation of this recipe, and it needs to be buttery, crumbly, and melt-in-the-mouth. Follow these steps carefully for the perfect base:

Mixing the Ingredients

1. Preheat your oven to 180°C Fan (350°F) and line a 9×9-inch square tin with parchment paper.
   
2. In a stand mixer (or using a wooden spoon), cream together 200 g unsalted butter and 100 g caster sugar until light and fluffy.
   
3. Gradually add 275 g plain flour, mixing until a dough forms. The mixture will look a little crumbly, but it should hold together when pressed.
   

Pressing and Baking the Base

1. Transfer the dough into your prepared tin.
   
2. Press it firmly and evenly into the base using the back of a spoon or your fingertips. The more evenly it’s pressed, the better your layers will look later.
   
3. Bake for 20–25 minutes until pale golden and just set.
   
4. Remove from the oven and allow the shortbread to cool in the tin while you prepare the caramel layer.

Caramel Preparation

The caramel is the heart of this recipe, rich, silky, and just the right consistency. Follow these steps carefully to achieve that dreamy, fudge-like texture.

Cooking the Caramel

1. In a medium saucepan, add:
   
   • 200 g unsalted butter
     
   • 3 tablespoons caster sugar
     
   • 4 tablespoons golden syrup
     
   • 1 tin (397 g) condensed milk
     
2. Place the saucepan over low heat and stir continuously until the butter has melted and the sugar has dissolved.
   
3. Increase the heat slightly and bring the mixture to a gentle boil, stirring constantly. Be cautious, it’s hot and may splatter.
   
4. Continue cooking for 5–7 minutes, stirring all the time until the caramel thickens and turns a slightly darker golden colour. It should resemble soft fudge in texture.
   

Pouring the Caramel

1. Remove the saucepan from the heat and carefully pour the caramel over the cooled shortbread base.
   
2. Spread evenly with a spatula or the back of a spoon to create a smooth, glossy surface.
   
3. Allow it to cool at room temperature for 10–15 minutes.
   
4. Place the tin in the fridge and chill for at least 1 hour until the caramel is firm and set.

Chocolate Topping & Decoration

The chocolate layer adds the final indulgent touch to Mary Berry’s caramel shortbread. Here’s how to get that smooth, glossy finish with a professional swirl.

Melting the Chocolate

1. Melt 200 g milk chocolate in a heatproof bowl over a pan of simmering water (or in short bursts in the microwave).
   
2. In a separate bowl, melt 100 g white chocolate the same way.
   

Layering and Decorating

1. Pour the melted milk chocolate over the chilled caramel layer, spreading it evenly with a spatula.
   
2. Drizzle the white chocolate over the milk chocolate in thin lines.
   
3. Use a cake skewer or toothpick to gently drag through the chocolate, creating a beautiful marbled swirl pattern.
   
4. Chill in the fridge for 1–2 hours until the chocolate sets completely.
   

Cutting into Squares

• Once the chocolate has set, remove the shortbread from the tin.
  
• Use a sharp knife dipped in hot water (wiped dry) to cut into neat squares. This prevents the chocolate from cracking unevenly.

Storage Instructions

How to Keep Caramel Shortbread Fresh

• Store the cut squares in an airtight container at room temperature for up to 5 days.
  
• If you prefer them firmer, keep them in the fridge.
  

Freezing Caramel Shortbread

• Wrap individual squares in clingfilm and place them in a freezer-safe bag.
  
• They can be frozen for up to 2 months.
  
• Thaw at room temperature before serving for best results.

Frequently Asked Questions (FAQ)

1. Why does my caramel shortbread crack when cutting?

This usually happens because the chocolate topping has set too firmly. To prevent cracks, dip your knife in hot water, wipe it dry, and then cut through the shortbread while the chocolate is just set, not rock hard.

2. Can I use dark chocolate instead of milk chocolate?

Yes, absolutely! Dark chocolate gives a more intense flavor and balances the sweetness of the caramel beautifully. You can even use a mix of milk and dark chocolate for a layered taste.

3. How do I know when the caramel is ready?

The caramel should thicken and turn a golden fudge-like color after boiling for 5–7 minutes. A good test is to drop a small amount onto a cold plate; if it sets slightly, it’s ready to pour.

4. Can I make caramel shortbread in advance?

Yes, it’s a great make-ahead dessert! Caramel shortbread keeps well for up to 5 days in an airtight container, so that you can prepare it ahead of time for parties or gatherings.

5. Why is my shortbread base crumbly?

Shortbread should be slightly crumbly, but if it falls apart completely, it may not have been pressed firmly enough into the tin before baking. Make sure to compact it well with the back of a spoon.

6. Can I freeze caramel shortbread?

Yes! Wrap the squares tightly in clingfilm and freeze for up to 2 months. Thaw at room temperature before serving to retain the best texture.

7. How can I stop the caramel from burning?

The key is to stir constantly and keep the heat low to medium. Never leave it unattended, as caramel can catch quickly on the bottom of the pan. A heavy-based saucepan also helps distribute heat evenly.

Conclusion

And there you have it, my Mary Berry Caramel Shortbread Recipe, also known as Millionaire’s Shortbread. With its buttery shortbread base, silky caramel center, and luxurious chocolate topping, it’s the kind of bake that never fails to impress.

This recipe is simple yet indulgent, making it perfect for bake sales, teatime treats, or a little homemade luxury. Follow the steps carefully, take your time with the caramel, and don’t forget to add your own swirl of creativity on top!

So, roll up your sleeves, grab your ingredients, and treat yourself and your loved ones to these irresistible squares of caramel shortbread bliss.