Nutella Chocolate Caramel Shortbread {Millionaire's Bars}
Prep time
Cook time
Total time
Serves: 12
  • For the chocolate shortbread layer:
  • 150g plain flour
  • 2 tbsp cocoa powder
  • 75g light brown sugar
  • 110g very soft unsalted butter
  • pinch salt
  • For the caramel:
  • 397g can condensed milk
  • 150g dark brown soft sugar
  • 150g unsalted butter
  • 1 tbsp sea salt
  • 3 heaped tbsp nutella
  • For the topping:
  • 1 jar nutella
  • sprinkles
  1. For the chocolate shortbread layer:
  2. Preheat your oven to 170C/gas mark 3 and prepare a 9inch x 9 inch square tin by lining it with parchment paper.
  3. In a large bowl, measure out your butter - make sure it's very soft (soft enough to push your spoon through it all the way to the bottom) - if it needs to be softer, microwave it for a few seconds at a time until it's very soft.
  4. Add the sugar and salt and beat until completely combined, then sift in the flour and cocoa powder. Mix well - your shortbread will be crumbly, but tip it into the bottom of your tin. Use clean fingers/knuckles or a spatula to press it out evenly across the whole tin - it takes a little patience, but you'll get there!
  5. Cook in middle shelf of your oven for 12-15 minutes, then remove to cool completely.
  6. For the caramel:
  7. Combine and butter and sugar in a large saucepan and heat on a low heat until completely melted. Add the tin of condensed milk and then bring the mixture to a very high heat and a rapid boil, stirring all the time (be VERY careful of any splatters). Cook like this for just two minutes, then remove the saucepan from the heat and set aside for five minutes. Stir in the nutella and sea salt and spread it over the chocolate shortbread base.
  8. Then, pop it into the fridge to set.
  9. For the topping:
  10. Warm your nutella up - I like to microwave the entire jar (being very careful to make sure that none of the gold foil lid is still attached) until it's easily spreadable. Dollop about 3 tbsp of nutella on top of your caramel, and spread out. Sprinkle with more sea salt and sprinkles or other decoration of your choice!
Recipe by Kerry Cooks at