Caramel Shortbread Recipe: The Perfect Treat to Make with Your Friends This Winter

I always find myself baking caramel shortbread around this time of year. It’s a nostalgic dessert for me—something I used to make when the weather turned cold.

For those of you who haven’t tried it, caramel shortbread is like a more decadent Twix Bar. But trust me, the homemade version is a whole different experience. It’s the perfect blend of buttery shortbread, creamy caramel, and rich chocolate, all layered together for a dessert that’s indulgent yet simple to make.

Gathering in the kitchen with friends and baking something special feels like the perfect way to embrace winter. This recipe is my go-to for those moments, and with a few easy steps, you can create a dessert everyone will rave about.

Why Caramel Shortbread Is a Winter Must-Have

For me, winter is all about cozy comforts. Caramel shortbread ticks all the boxes: it’s sweet, rich, and indulgent, with layers that make every bite satisfying. But what I love most is that it’s a dessert you can make with friends. Each layer has its own process, which makes it easy to divide tasks—and there’s something so rewarding about cutting into the finished squares and admiring your handiwork together.

What Exactly Is Caramel Shortbread?

If you’ve never heard of caramel shortbread, it’s a dessert with three layers: a crumbly shortbread base, a soft caramel middle, and a chocolate topping. It’s sometimes called “millionaire’s shortbread” because it feels so luxurious. Think of it as the elevated cousin of a candy bar—homemade and way more satisfying.

Caramel Shortbread Recipe

This recipe is inspired by Mary Berry’s classic, with one small tweak: I use brown sugar instead of muscovado for the caramel. It’s easier to find and works better in my opinion, giving the caramel a lovely depth of flavor.

Ingredients (with Conversions):

For the Shortbread Base:

- 150g Salted Butter (2/3 cup), softened
- 75g Whits Sugar (6 tbsp or just under 1/3 cup)
- 225g Plain Flour (1 3/4 cups)

For the Caramel Layer:

- 100g Butter (7 tbsp)
- 100g Brown Sugar (1/2 cup, packed)
- 1 Can (397g) Sweetened Condensed Milk (14 oz)

For the chocolate topping:

- 250g Milk Chocolate (7 oz or about 1 1/4 cups)
- (Optional for Decoration)- 50g White Chocolate (1/4 cup)

Step-by-Step Instructions

1. Make the Shortbread Base

I always start by preheating my oven to 180°C (350°F). While the oven heats up, I prepare a 9x9-inch baking tin by lining it with parchment paper.

To make the shortbread, cream together the softened butter and white sugar until light and fluffy. Then, add the flour and mix until the dough comes together. Press the mixture evenly into the prepared tin/baking dish, prick the surface with a fork, and bake for 20 minutes, or until lightly golden. Let it cool completely before moving on to the next step.

2. Cook the Caramel

This step is where the magic happens. Melt the butter and brown sugar together in a saucepan over low heat, stirring constantly. Once the sugar has dissolved, pour in the sweetened condensed milk.

I find this part so satisfying—watching the mixture bubble and thicken into a golden caramel. Stir it constantly for about 5–10 minutes to prevent burning. Once it’s thick and smooth, pour it over the cooled shortbread base and spread it evenly. Let it cool and set completely before adding the chocolate layer (I always leave it in the fridge for around 20 mins to make sure!)

3. Top with Chocolate

Melt the milk chocolate gently in the microwave (30-second bursts, stirring in between) or over a double boiler. Pour it over the caramel layer and spread it evenly.

If you’re feeling creative, melt the white chocolate separately, drizzle it on top, and use a toothpick to swirl patterns for a decorative touch.

Chill in the fridge until the chocolate is completely set (probably around 1 hour).

4. Slice and Enjoy

Once everything is set, use a sharp knife to cut the caramel shortbread into squares or bars. The layers can be firm, so I like to warm the knife slightly to make cleaner cuts. This is the moment when the beautiful layers of shortbread, caramel, and chocolate are revealed

I Hope you Enjoyed this Recipe

Caramel shortbread isn’t just a dessert—it’s a way to bring people together. Whether you’re baking with friends, family, or even on your own, the process is as rewarding as the end result.I hope it becomes a favorite for you too.

So, gather your ingredients, invite some friends over, and give this recipe a try. I promise, one bite of this buttery, caramel-filled treat, and you’ll see why it’s my go-to winter bake.

😊👋