# Billionaire Shortbread

Move over Millionaires & say hello to the Billioniares shortbread, 4 layers of NOM! A buttery biscuit base, a rich fudgy brownie, a smooth creamy caramel topped with a tripple chocolate layer, these is indulgence on another level, textures and flavours beyond any millionaire you

ve ever had.

- Cuisine: British
- Category: Dessert
- Language: en

## Ingredients

- 100 g caster sugar
- 200 g soft unsalted butter
- 275 g plain flour
- 0.5 tsp salt
- 110 g dark chocolate
- 110 g unsalted butter
- 220 g caster sugar
- 2 eggs
- 80 g plain flour
- 30 coco powder
- 200 g unsalted butter
- 40 g caster sugar
- 1 tin (397g) condensed milk
- 70 g golden syrup
- 0.5 tsp salt
- 300 g milk chocolate
- 40 g white chocolate
- 40 g dark chocolate

## Instructions

1. Cream together the butter and sugar until pale and fluffy.
2. Sieve in the plain flour and salt and mix on a slow speed until a dough starts to form.
3. Place the shortbread dough into a lined 9'x9' square tin, smoothing out evenly to all corners & sides.
4. Prick the base with a fork and bake in a preheated 160 degree C fan oven for 25 minutes then leave to cool.
5. Melt 110g dark chocolate & 110g unsalted butter in the microwave using 30sec blasts & stirs, then set aside to let it cool down.
6. In a bowl, whisk together 220g caster sugar & 2 eggs till pale, thickens & mouse like.
7. Pour in your cooled melted chocolate & mix till incorporated.
8. Sift in 80g plain flour & 30 coco powder & stir through till incorporated.
9. Spoon the brownie mixture on top of the cooled shortbread base smoothing out evenly to all corners & sides & bake in a preheated 170 degree C fan oven for 25-30mins then leave to cool.
10. To make the caramel, in a pan, add 200g unsalted butter, 40g caster sugar, 1 tin (397g) condensed milk, 70g golden syrup & 0.5tsp salt.
11. Melt this all together on a low heat.
12. Once melted, turn up to a medium/high heat, and cook for 8-12 minutes till thickens up & goes towards a more classic caramel colour. You must keep stirring or it will stick/burn.
13. Pour the caramel on top of the cooled brownie base, again smoothing out to all corners & sides giving it a little jiggle to help even it out, leave to cool 1hr.
14. Finally melt 300g milk chocolate in the microwave using 30sec blasts & stirs & pour on top, again smoothing out to all corners & sides & jiggle to even out.
15. Then melt 40g white and dark choc to drizzle on top and feather through to finish of its decoration, set in fridge min 4hrs, but cut at room temp.

## Equipment

- stand mixer
- 9x9 square tin
- oven
- cooling rack
- bowl
- whisk
- pan
- microwave
- spatula
- piping bag

## Tips

- Careful you don't over cook it, your looking for around 115 degree c point, too high and it will set too firm. Be very careful, this will get extremely hot!

## Source

- Original video: https://vm.tiktok.com/ZNdQTY31e/
- Recipe page: https://www.cliprecipe.com/recipe/c5cdbeaf-6239-4668-b415-5f766a7f5b30
- Extracted: 2025-08-14

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt