Pyrex National Baking Week

Homemade Family Time
16th - 22nd
October 2017

Chocolate Millionaire’s Shortbread

Cooking time: 
15-30 minutes
Makes 16 squares
Preparation time: 
15-30 minutes


  • 100g Stork tub, softened
  • 50g caster sugar
  • 175g plain white flour


  • 110g Stork tub
  • 110g Billington’s Golden Caster Sugar
  • 1 x 397g can of condensed milk


  • 150g dark chocolate cake covering
  • 150g white chocolate cake covering
  • Oven thermometer
  • Scales
  • Stand Mixer
  • Spatula
  • Sieve
  • Baking paper
  • 20 x20 cm baking tin
  • Mixing bowls
  • Spoons
  • Non-stick pan
  • Cocktail sticks
  • Preheat oven to 160c fan/180c/Gas Mark 4.
  • Line a baking tin, approx. 20 x 20cm, with baking paper.
  • Cream together the softened Stork and sugar in a stand mixer until light and fluffy.
  • Add the flour to the bowl and ensuring the splash guard is in place mix on a low speed until the dough resembles moist coarse breadcrumbs.
  • Tip the dough into the prepared tin, spread evenly over the base and flatten using the back of spoon.
  • Bake in the oven for 20 minutes until lightly golden around the edges.
  • Allow to cool completely in the tin.
  • To prepare the caramel layer place the Stork, sugar and condensed milk in a medium non-stick pan.
  • Heat over a low heat, gently until the Stork and sugar are melted stirring occasionally.
  • Increase the heat to medium and bring to the boil stirring constantly for five minutes.
  • Pour the caramel over the shortbread base and allow to set.
  • Once set melt the dark and white chocolates separately.  Pour both over the caramel in a random pattern.  Swirl together using a cocktail stick.
  • Allow to set , cut into squares and serve.


  • Allow each layer to set and cool properly before moving on to the next stage.
  • When making the caramel, once boiling, it is very important to stir the mixture constantly to stop it from burning on the base of the pan and ruining the taste.