RECIPE | Millionaire Salted Caramel Shortbread

A knock-out recipe with the richness of it's name. A Walkers Shortbread twist on a nations much loved recipe.

A knock-out recipe with the richness of it's name!

A Walkers Shortbread twist on a popular recipe that is loved by the nation with the inclusion of our shortbread fingers and salted caramel. 


For the base:

Buy Shortbread Fingers 

For the caramel:

  • 397g condensed milk
  • 150g unsalted butter
  • 150g light brown sugar
  • 3 large pinches of sea salt flakes

For the topping:

  • 150g dark chocolate
  • A sprinkle of sea salt flakes

Ingredients ready to make this delicious recipe.


For the base:

  • Line a baking tray with grease-proof paper.
  • Crush the shortbread in a blender or put the shortbread into a sealable bag and crush with a rolling pin.
  • Melt the butter gently, then stir in the crushed shortbread. Mix together well.
  • Pour the crushed shortbread and butter mixture into the baking tray. Press the mixture down firmly with the back of a spoon.
  • Put the tray in the fridge to set for 30 mins.

For the caramel:

  • Add the butter and sugar together in a large pan and heat gently until melted.
  • Add the condensed milk and turn up the heat and bring to a boil. Stir well as it begins to boil.
  • Once the caramel mixture is boiling, keep stirring well and continue to heat for 2-3 minutes.
  • The mixture is ready when it turns into a golden brown thick consistency. At this point remove from the heat and leave to cool slightly.
  • Add three large pinches of sea salt flakes. Or add to your taste, but remember caramel gets very hot, so leave to cool before tasting. Stir well.
  • Pour the caramel mixture over the shortbread base evenly and return to the fridge for 1 hour to set.

For the caramel.

For the topping:

  • Melt the dark chocolate in a bain-marie over gentle heat.
  • Pour the melted chocolate over the caramel layer evenly and smooth with a palette knife.
  • Put in fridge for a 5 mins to cool. Then sprinkle salt flakes over the chocolate for an extra salty bite. Then return to the fridge for 30 mins to fully set.
  • Once set cut into squares or rectangles and remove from the pan. Keep in an old shortbread tin for up to 1 week. If it lasts that long!


For the topping. Ready to serve.