Mary Berry Caramel Shortbread Recipe

This buttery gooey Mary Berry Caramel Shortbread is made with rich condensed milk, caster sugar, and dark chocolate and ready in 2 hours. The sweet golden caramel pulls perfectly apart when biting through the crisp chocolate shell into the biscuit base. I always score these into squares while the chocolate is just starting to set.

Why This Classic Works

I used to struggle with the caramel layer crystallising when making millionaire shortbread. I quickly learned that constantly stirring the condensed milk mixture over low heat is absolutely non-negotiable.

The ratio of butter to flour gives the shortbread base a lovely snap that supports the rich topping. Taking the time to let the base cool completely stops the layers from bleeding into each other.

Mary Berry Caramel Shortbread Ingredients

For the Base:

• 175g softened butter
• 75g caster sugar
• 250g plain flour

For the Caramel:

• 50g butter
• 50g light muscovado sugar
• 397g tin condensed milk

For the Topping:

• 200g milk or dark chocolate, chopped

How To Make Mary Berry Caramel Shortbread

1. Prepare The Base: Preheat the oven to 180°C (160°C fan). Cream the butter and sugar together, then rub in the flour until it forms a dough.
2. Bake The Shortbread: Press the mixture firmly into a lined 20x30cm baking tin and prick with a fork. Bake for 20 minutes until pale golden, then leave to cool.
3. Make The Caramel: Heat the butter, sugar, and condensed milk in a pan over medium heat. Bring to a gentle boil, stirring constantly for 5 minutes until thickened.
4. Pour Over Base: Pour the hot caramel evenly over the cooled shortbread base. Leave it to set completely for about 30 minutes at room temperature.
5. Add Chocolate Topping: Melt the chopped chocolate in a bowl over simmering water. Pour the melted chocolate over the set caramel and tilt the tin to cover evenly.
6. Chill And Slice: Let the chocolate set at room temperature or briefly in the fridge. Score the top before it fully hardens to easily cut into neat squares.

Recipe Tips

• Stir the caramel constantly: Condensed milk catches easily on the bottom of the pan and burns if left alone.
• Score the chocolate early: Cutting the top layer before it fully sets prevents the chocolate shell from cracking when slicing.
• Cool between layers: Pouring hot caramel on a warm base makes it soggy, so ensure the shortbread is completely cool first.

What To Serve With Caramel Shortbread

These rich squares pair beautifully with a strong cup of black tea or an espresso to balance the sweetness. You can also serve them alongside a scoop of vanilla bean ice cream for a heavier dessert option.

How To Store

Keep the cut squares in an airtight container at room temperature for up to 5 days. You can store them in the fridge during warmer months to keep the chocolate firm. They freeze exceptionally well for up to 3 months if wrapped tightly.

FAQs

Why is my caramel too soft?

You likely did not boil the condensed milk mixture long enough. It needs a full 5 minutes of gentle boiling to reach the proper setting stage.

Can I use salted butter?

Yes, using salted butter actually balances the sweetness of the caramel beautifully. Just omit any extra pinch of salt from the recipe.

How do I stop the chocolate cracking when cut?

Add a tiny drop of vegetable oil to the melted chocolate before pouring. This keeps the chocolate slightly softer for easier slicing.

Nutrition

• Calories: 280
• Total Fat: 15g
• Saturated Fat: 9g
• Cholesterol: 35mg
• Sodium: 110mg
• Total Carbohydrate: 34g
• Protein: 3g

Try More Recipes:

• Mary Berry Bread Recipe
• Mary Berry Bread Rolls Recipe
• Mary Berry Bread Pudding Recipe