Crunchie Millionaire's Shortbread
Prep time
Cook time
Total time
Decadent homemade Chocolate Caramel Shortbread topped with Crunchie bits!
Serves: 20
  • For the shortbread base
  • 150g / 5.3 ounces / 1 stick plus 3 tbsp unsalted butter, softened
  • 50g / 1.7 ounces / ¼ cup golden caster sugar
  • 160g / 5.6 ounces / 1⅓ cups plain flour
  • For the caramel layer
  • 1 397g can condensed milk (normal sized can)
  • 150g / 5.3 ounces / 1 stick plus 3 tbsp unsalted butter
  • 150g / 5.3 ounces / ¾ cup golden caster sugar
  • For the chocolate
  • 100g / 3.5 ounces / ½ cup milk chocolate
  • 200g / 7 ounces / 1 cup plain chocolate
  • For the topping
  • 3 full size crunchie bars, chopped up (or however many you want - go crazy!)
  1. Preheat your oven to 180C/gas mark 4/350F and prepare a square or rectangular tin that's roughly 9 inch square (if you use a smaller tin, your Shortbread will just be thicker).
  2. For the shortbread
  3. To make your shortbread base, combine the very soft butter with the sugar, and then mix in the flour until you have a delicious mess. Pop into your tin, and work into the corners with the back of a wet spoon (it's sticky!). Prick with a fork all over, and bake for 25-30 minutes (depending on oven shelf - mine was on the middle shelf) or until golden brown (see photo in post). Remove and leave to cool COMPLETELY before you add the caramel layer.
  4. For the caramel layer
  5. To make your caramel, combine the condensed milk, butter and sugar together in a saucepan over a medium heat. Stir constantly as the mixture melts together.
  6. Once it's all melted, increase the heat to HIGH AS HELL and add the condensed milk - all of it. Stir constantly, but carefully as it will be very very hot - don't get too close. Boil for 3-5 mins, until the mixture is thicker.
  7. Once it's the thickness of a very thick yoghurt or gravy, remove from the heat and pour into a cold bowl to cool down completely. Once cool, pour it onto your shortbread layer.
  8. For the chocolate
  9. Simply break your two bars of chocolate into chunks and pop into a microwave proof bowl. Heat on 30 second intervals until soft, not forgetting to remove and stir after every 30 seconds. Be careful - the bowl may get very hot! When it's almost melted, remove from the microwave as the residual heat will continue to melt the chocolate.
  10. Pour over your caramel layer, using the back of a spoon to spread into the corners.
  11. For the topping
  12. Cut the crunchie bars up - or smash up if you're feeling angry and arrange on top of the chocolate layer.
  13. Chill in the fridge for 2 hours, or overnight. Use a very sharp knife (dip in boiling water if you're having trouble cutting) to cut into squares.
Nutrition Information
Serving size: 12 Calories: 598 Fat: 37g Saturated fat: 23g Unsaturated fat: 10g Trans fat: 1g Carbohydrates: 61g Sugar: 48g Sodium: 71mg Fiber: 2g Protein: 7g Cholesterol: 129mg
Recipe by Kerry Cooks at