Mary Berry Millionaire’s Shortbread Recipe

Mary Berry is one of the most trusted bakers in Britain, and her recipes always feel calm, clear, and easy to follow.

Her Millionaire’s Shortbread Recipe is one treat I reach for when I’m in the mood for a dessert that comes together with ease.

I once watched this dessert being made on a baking show, and I was amazed at how pretty the three layers looked when stacked together.

This treat is special because it has a crumbly shortbread base, a smooth caramel center, and a rich chocolate top.

Mary Berry’s version recipe keeps each layer balanced, so nothing feels too heavy. That is why many people call this dessert a British classic.

This copycat Mary Berry Millionaire’s Shortbread Recipe helps both new and skilled bakers get the same great taste in their house. It’s steady, clear, and works well each time you try it.

What is Millionaire’s Shortbread

Millionaire’s Shortbread is a classic British treat made with three delicious layers. The name comes from how rich and luxurious it tastes. Some people call it “caramel slice” or “caramel shortbread.”

The bottom layer is a firm shortbread cookie base. The middle is a thick layer of golden caramel. The top is covered with chocolate. Each bite gives you a mix of buttery, sweet, and rich flavors.

This dessert became popular in Scotland and spread across Britain. Now, people around the world bake it at home.

Mary Berry Millionaire’s Shortbread Ingredients

For the Shortbread Base:

• 12 tablespoons butter: Butter creates the soft, crumbly texture in the base. Unsalted butter works best because you can control the salt level. If you use salted butter, skip any extra salt in the recipe.
• 2 cups flour: All-purpose flour keeps the shortbread firm but still light. A 1:1 gluten-free flour blend also works well and keeps the texture close to the classic version.
• ½ cup sugar: Sugar adds a light sweetness to the shortbread layer. White granulated sugar gives the usual texture, while powdered sugar makes the base a little softer.

For the Caramel Layer:

• ½ cup butter: Butter helps the caramel turn smooth and creamy. Margarine can work if needed, but butter gives a richer taste.
• ½ cup brown sugar: Brown sugar adds color and deep sweetness to the caramel. Light brown sugar is best, but dark brown sugar gives a stronger molasses flavor.
• 2 cans sweetened condensed milk: This ingredient creates the thick, chewy caramel. It’s the key to the perfect texture, so it should not be replaced.

For the Chocolate Layer:

• 1 cup chocolate chips: Chocolate chips form the shiny top layer. Milk chocolate gives a sweeter flavor, dark chocolate tastes richer, and white chocolate can be used for a fun twist.

Essential Kitchen Equipment

1. 13×9-inch baking pan – For shaping and baking the layers.
2. Large mixing bowl – For blending the shortbread ingredients.
3. Wooden spoon or spatula – To stir mixtures easily.
4. Saucepan – For melting butter and cooking caramel.
5. Whisk – Helps keep caramel smooth and lump-free.
6. Measuring cups and spoons – To keep the ingredient amounts right.
7. Parchment paper – Makes removing the shortbread easier.
8. Microwave-safe bowl – For melting chocolate.
9. Sharp knife – To cut clean squares after chilling.
10. Cooling rack – To cool the base before adding layers.

How to Make Mary Berry Millionaire’s Shortbread at Home

Step 1 | Prepare the Baking Pan

Start by buttering and lining a 13×9-inch baking pan with parchment paper. Leave a bit hanging over the sides, so it’s easy to lift out the shortbread later.

Step 2 | Make the Shortbread Base

In a large bowl, combine 2 cups of flour, ½ cup of sugar, and 12 tablespoons of softened butter. Use clean hands or a fork to mix until the texture looks like sand. This crumbly mix forms the base layer.

Transfer it into the pan. Press it down evenly using the back of a spoon or your hand. Make sure the surface is flat so the caramel will spread nicely later.

Bake the shortbread at 350°F (175°C) for 30 minutes until it’s light golden. Then, take it out and let it cool completely on a rack.

Step 3 | Prepare the Caramel Layer

In a saucepan, melt ½ cup butter, ½ cup brown sugar, and 2 cans of sweetened condensed milk over medium heat. Stir constantly so the mixture doesn’t burn.

Once it starts boiling, lower the heat and keep stirring for another 5 minutes until it thickens. The caramel should coat the back of your spoon and look smooth and shiny.

Step 4 | Add the Caramel Layer

Pour the hot caramel over the cooled shortbread base. Use a spatula to spread it evenly. Place the pan in the fridge and chill for 1 hour, or until the caramel firms up.

Step 5 | Melt and Add the Chocolate

Melt 1 cup of chocolate chips in a microwave-safe bowl. Heat for 30 seconds, stir, and repeat until smooth. Don’t overheat the chocolate.

Spread the melted chocolate evenly over the caramel layer. Use a knife or spatula to smooth it out. Chill again for another hour or until the chocolate is set.

Step 6 | Cut and Serve

Once chilled and firm, lift the shortbread from the pan using the parchment paper edges. Place it on a cutting board and use a sharp knife to cut it into small squares or rectangles. Serve cold or at room temperature.

Expert Tips for Perfect Shortbread

• Use Room:Temperature Butter for the Base: Softened butter blends more evenly into the flour and sugar, giving the shortbread a smoother, more consistent texture.
• Give Each Layer Enough Time to Set: Allow the shortbread, caramel, and chocolate layers to chill or cool fully so each layer stays neat and stable.
• Keep the Caramel Moving: Caramel can scorch quickly, so steady stirring helps keep it smooth and prevents burnt spots from forming.
• Warm the Knife Before Slicing: Run your knife under hot water and dry it so it slides through the chocolate cleanly and gives you sharp, even cuts.
• Leave Plenty of Parchment Overhang: Extra parchment acts like handles, making it much easier to lift the whole slab out of the pan without damaging the layers.

Serving Suggestion and Presentation Ideas

This sweet treat pairs really well with simple drinks and light bites. A warm cup of tea, like black tea or Earl Grey, balances the richness of the caramel and chocolate layers.

You can also enjoy it with coffee, cappuccino, or even a cold glass of milk.

When I serve these bars, I like to cut them into small, neat squares so they look clean and easy to enjoy.

You can place them on a simple white plate or a small tray to show the three layers clearly.

You can also add a light dusting of powdered sugar on top, but the bars already look nice on their own.

Make Ahead & Storage Tips

This dessert stores well because the layers stay firm when chilled. You can prepare it a day before and keep it in the fridge.

The bars hold their shape for up to 5 days in an airtight container.

For freezing, place the cut squares in a single layer and freeze until solid. Then store them in a freezer bag for up to 2 months. Thaw in the fridge for the best texture.

Mary Berry Millionaire’s Shortbread Recipe FAQs

1. Why did my chocolate crack when cutting?

Chocolate cracks when it gets too cold or too hard. Let the tray sit at room temperature for 10–15 minutes before slicing.

Use a warm knife and wipe it between slices. This keeps the top layer smooth and helps the caramel hold steady while cutting.

2. Why is my shortbread crumbly?

Shortbread is naturally crumbly, but too much flour or not enough butter can make it dry. Mixing the dough until it looks like damp sand helps it come together.

Pressing it firmly into the pan keeps it from falling apart after baking.

3. Can I add nuts or other toppings to this recipe?

Yes! You can add toppings like chopped pecans, walnuts, or almonds on the caramel layer, or sprinkle sea salt, crushed cookies, toffee bits, or coconut on the chocolate. Press them in gently and add them before the chocolate sets so they stick.

Keep in mind, the classic three-layer version is delicious on its own, but toppings are a fun way to customize.

4. Can I make this recipe without a microwave?

Yes, you can melt the chocolate without a microwave. Use a heatproof bowl set over a saucepan of gently simmering water.

Make sure the bottom of the bowl does not touch the water. Stir the chocolate until it is smooth and melted. This method helps prevent the chocolate from burning.

5. My shortbread base is too hard. What went wrong?

A hard base usually means the shortbread was over-mixed or overbaked. Mix just until it forms a crumbly dough and press it gently into the pan.

Also, make sure your oven isn’t hotter than it says—baking too long or too hot can make it too firm.

6. Is it necessary to chill between layers?

Yes, chilling is important. It helps each layer set and keeps the layers from mixing together. This way, when you cut the bars, the layers stay clean and nice-looking.

This Mary Berry Millionaire’s Shortbread Recipe stays true to the classic flavors and textures that make it a British favorite. The three layers create a perfect balance of textures and flavors. You can follow the recipe exactly or add your own touch.

Try different chocolates or sprinkle sea salt on top. Bake a batch today and share your results with loved ones. This classic treat never disappoints.