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Layers of shortbread, caramel and blonde chocolate result in this Golden Millionaires Shortbread (Blonde Chocolate). Blonde chocolate is a variation of white chocolate, that has essentially been caramelised. I recommend buying Caramilk or the Galaxy Blonde Chocolate for this recipe, but any “blonde chocolate” will work.
This is a fabulous recipe, one that truly excites me. This does require a bit of time, but the hands on time is low and relatively easy. There is some chilling required for the caramel and chocolate, so I’d suggest making the night before you want them!
These are a great little traybake to make for friends, for parties, bake sales, work – anything! It is just a little more special than the original Millionaires Shortbread but makes enough of a difference for people to be wowed! I make this recipe in an 8″ square tin, and cut into 9 squares. Feel free to double up the recipe or cut up differently depending on what you’re after!
Tips for the best Golden Millionaires Shortbread (Blonde Chocolate)
- Shortbread: It will look super short/crumbly before baking. Trust the process.
- Caramel: Be super careful making the caramel. It is prone to splashing and it is HOT. You don’t need to cook until it is super dark, just to a light brown as it continues to cook a little after taking off the heat.
- Chocolate: Take your time with lots of checks if using the microwave. Blonde chocolate has a high sugar content so can easily burn. I check mine every 10-20 seconds, stirring in between.
For this Golden Millionaires Shortbread (Blonde Chocolate), I use a basic 8′ square pan (I like this one), and recommend using an electric or stand mixer to make the shortbread layer (with a mixer like this). If you want more traybake recipes try these Raspberry and Lemon Blondies or these Biscuit Blondies. For videos and baking inspiration, head on over to my Instagram.
Golden Millionaires Shortbread (Blonde Chocolate)
Ingredients
For the Shortbread
- 50 g Granulated Sugar
- 100 g Butter
- 175 g Plain Flour
For the Caramel
- 397 g Sweetened Condensed Milk (One tin)
- 200 g Butter
- 3 tbsp Golden Syrup
- 3 tbsp Granulated Sugar
For the Chocolate Topping
- 300 g Blonde Chocolate (Galaxy Blonde/Caramilk/similar)
- Sprinkles to decorate Optional
Instructions
- Preheat the oven to 180C/160C Fan/Gas 5. Line an 8" square baking tin.
- Make the shortbread: combine the butter and sugar with an electric mixer on high. Once totally combined, add in the flour and combine again. The mixture will look really crumbly but trust it! Press this into the lined tin, in an even layer. Bake about 20-25 mins until golden.
- Remove and let cool on a wire rack. Whilst this is cooling, make the caramel.
- Combine all caramel ingredients in a medium saucepan and place over medium heat. Let everything melt/combine before cranking up the heat, bringing the mixture to a boil.
- Keep stirring everything for at least 5 mins whilst boiling – it will be bubbly and may splash so keep an eye on it and be careful! After about 6/7 minutes, the mixture should be golden/just edging on light brown and thickening up (keep going if not, until you reach this stage). Remove from the heat once it reaches this stage and pour it over the shortbread. Chill for at least an hour, until set.
- Once the caramel has set, make the chocolate layer. Do this by breaking up the chocolate into a small bowl and microwaving in 20 second intervals, stirring in between, to prevent it from burning.
- Once fully melted, pour the chocolate over the caramel layer. At this stage, add any sprinkles/decorations you want (if any) and let the whole thing set in the fridge for at least 1 hour, until the chocolate has solidified. Slice using a hot knife (hold under running hot water) and serve!
