There are certain recipes that take you right back to childhood, and for me, caramel shortbread is one of them. I remember the first time I bit into one of these glorious treats. It was at a local bake sale, and I couldn’t believe how something could be so buttery, sweet, and satisfying all at once. Years later, when I discovered Mary Berry’s version of caramel shortbread, I knew I had to try it. And let me tell you, it didn’t disappoint.
The thing I love about this recipe is how beautifully each layer complements the other. You start with a crisp, buttery shortbread base. Then comes a smooth, golden caramel that melts in your mouth. Finally, it’s topped with a generous layer of chocolate that gives the perfect snap when you bite into it. It’s one of those desserts that feels fancy enough to serve to guests but comforting enough to enjoy with a cup of tea on a quiet afternoon.
I’ve made this recipe more times than I can count. It’s one of my go-to treats for holidays, birthdays, or any time I want to impress without too much fuss. Every time I bring out a tray, people light up. It’s the kind of sweet that disappears fast and leaves everyone asking for the recipe.
Over the years, I’ve added my own little tweaks, but the foundation remains Mary Berry’s tried-and-true method. It’s reliable, straightforward, and always delicious. If you’ve never made caramel shortbread before, don’t worry. I’ll walk you through each step in detail and share the little tips I’ve learned along the way.
This is one of those recipes that never fails me, and I’m excited to pass it on so you can enjoy it as much as I do.
What is Mary Berry Caramel Shortbread Recipe?
Mary Berry’s caramel shortbread, often called millionaire’s shortbread, is a layered treat consisting of crisp shortbread, soft caramel, and a smooth chocolate topping. Each bite offers a perfect balance of texture and flavor, making it a beloved classic for all occasions.
Why you should try this recipe?
You should try this recipe because it’s a timeless crowd-pleaser that’s easier to make than it looks. It’s perfect for afternoon tea, lunchbox treats, or special gatherings. Each layer is simple to prepare, and the final result is both elegant and indulgent.
Ingredients needed to make Mary Berry Caramel Shortbread Recipe
For the shortbread base:
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175g plain flour
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125g butter (cold, cut into cubes)
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50g caster sugar
For the caramel layer:
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100g butter
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100g light muscovado sugar
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397g can condensed milk
For the chocolate topping:
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200g milk chocolate or dark chocolate (your choice), broken into pieces
Instruction to make Mary Berry Caramel Shortbread Recipe
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Preheat the oven to 180°C (160°C fan). Grease and line a 20cm square baking tin.
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In a bowl, rub together the flour and butter until it resembles breadcrumbs. Stir in the sugar and press the mixture evenly into the base of the tin.
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Bake for 20 to 25 minutes until lightly golden. Remove and let it cool.
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For the caramel, place the butter, muscovado sugar, and condensed milk in a saucepan. Heat gently, stirring continuously, until the sugar dissolves.
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Increase the heat slightly and stir constantly until the mixture thickens and turns a rich golden color. This can take about 10 minutes.
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Pour the caramel over the cooled shortbread base. Spread it evenly and allow it to cool and set.
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Melt the chocolate in a heatproof bowl over a pan of simmering water or in short bursts in the microwave. Stir until smooth.
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Pour the melted chocolate over the set caramel and spread evenly.
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Let it cool completely before cutting into squares. Refrigerate to speed up the setting process.
Mary Berry Caramel Shortbread Recipe
Ingredients
For the shortbread base:
- 175 g plain flour
- 125 g butter cold, cut into cubes
- 50 g caster sugar
For the caramel layer:
- 100 g butter
- 100 g light muscovado sugar
- 397 g can condensed milk
For the chocolate topping:
- 200 g milk chocolate or dark chocolate your choice, broken into pieces
Instructions
- Preheat the oven to 180°C (160°C fan). Grease and line a 20cm square baking tin.
- In a bowl, rub together the flour and butter until it resembles breadcrumbs. Stir in the sugar and press the mixture evenly into the base of the tin.
- Bake for 20 to 25 minutes until lightly golden. Remove and let it cool.
- For the caramel, place the butter, muscovado sugar, and condensed milk in a saucepan. Heat gently, stirring continuously, until the sugar dissolves.
- Increase the heat slightly and stir constantly until the mixture thickens and turns a rich golden color. This can take about 10 minutes.
- Pour the caramel over the cooled shortbread base. Spread it evenly and allow it to cool and set.
- Melt the chocolate in a heatproof bowl over a pan of simmering water or in short bursts in the microwave. Stir until smooth.
- Pour the melted chocolate over the set caramel and spread evenly.
- Let it cool completely before cutting into squares. Refrigerate to speed up the setting process.
Notes
Nutritional value
Per square (based on 16 servings):- Calories: 250 kcal
- Protein: 2g
- Carbohydrates: 30g
- Sugars: 18g
- Fat: 14g
- Saturated fat: 8g
- Fiber: 1g
What goes well with Mary Berry Caramel Shortbread Recipe
I love enjoying this with a hot cup of tea or coffee. It also pairs beautifully with a scoop of vanilla ice cream or a handful of fresh berries. The sweetness of the shortbread contrasts nicely with something light and refreshing on the side.
My tips to make the best Mary Berry Caramel Shortbread Recipe
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Make sure to stir the caramel constantly to avoid burning.
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Let each layer cool fully before adding the next to keep them defined.
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Use a hot knife to cut through the chocolate cleanly without cracking.
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Line your tin with parchment so the shortbread lifts out easily.
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Sprinkle a bit of sea salt on top for a salted caramel twist.
Easy variations of Mary Berry Caramel Shortbread Recipe
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Use dark chocolate for a richer taste.
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Add chopped nuts or crushed biscuits into the caramel for texture.
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Stir a little espresso powder into the chocolate layer for a mocha flavor.
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Make it gluten-free with a gluten-free flour blend.
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Add orange zest to the shortbread for a citrusy touch.
Best way to store Mary Berry Caramel Shortbread Recipe
Store in an airtight container at room temperature for up to 5 days. If your kitchen is warm, keep it in the fridge to prevent the chocolate from melting. These also freeze well for up to one month. Just separate layers with parchment before freezing.
Nutritional value
Per square (based on 16 servings):
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Calories: 250 kcal
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Protein: 2g
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Carbohydrates: 30g
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Sugars: 18g
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Fat: 14g
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Saturated fat: 8g
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Fiber: 1g
Values may vary based on the size of each slice and type of chocolate used.
FAQs
Can I make this ahead of time?
Yes, it’s ideal for making a day or two in advance.
Can I use store-bought caramel?
You can, but homemade gives the best flavor and texture.
How do I prevent the chocolate from cracking when slicing?
Use a warm knife and allow the top to soften slightly before cutting.
Can I use white chocolate instead?
Absolutely. White chocolate gives it a sweeter and lighter twist.
Is it okay to use salted butter?
Yes, but reduce or skip any added salt in the recipe.
Conclusion
This Mary Berry caramel shortbread recipe is one of those desserts that never fails to impress. It looks polished, tastes decadent, and yet it’s surprisingly simple to make with just a few ingredients. Every time I serve it, whether to guests or just as a treat for myself, I’m reminded of why I fell in love with baking in the first place. It brings joy in every bite.
I remember the first time I made it, I hovered nervously over the caramel, worried I’d burn it or it wouldn’t set. But with a little patience and constant stirring, it turned out beautifully. That was the moment I realized just how rewarding homemade treats can be. Now it’s a regular feature in my baking rotation, especially when I need something that’s both reliable and showstopping.
One of the things I love most is how versatile it is. I’ve made it with different types of chocolate, added a pinch of sea salt, even sprinkled a bit of crushed hazelnut on top. No matter how I tweak it, the result is always delicious. And the fact that it keeps so well means I can enjoy it over a few days — if it lasts that long.
Whether you’re new to baking or a seasoned pro, this caramel shortbread is the kind of recipe that feels like a little gift every time you make it. It’s rich, sweet, and so satisfying. I always make sure to keep a few ingredients on hand so I can whip up a batch whenever the craving hits.
So if you’ve never tried it before, I hope you give it a go. It might just become one of your favorites too. And if you already love it, maybe try one of the variations next time. Let me know how it turns out.
