Mary Berry Caramel Shortbread

When I was little, caramel shortbread was the thing you brought out when guests came over you wanted to impress. You know — the kind of traybake that made people go “Ooooh, you made that?” even though it was just three layers and a bit of patience. My mum would always call it “millionaire’s shortbread,” but hers had a bit of a rustic look. Lumpy caramel, chocolate smudged like finger paint — tasted perfect, though.

Fast-forward to today, and this Mary Berry version hits that sweet spot between homemade comfort and polished presentation. But the heart of it? Still the same: crumbly butter shortbread, rich golden caramel, and a glossy chocolate top you’ll be tempted to lick from the bowl. (Go on. I won’t tell.)

Let’s bake this classic together.

Ingredients

For the Shortbread Base:

• 200g unsalted butter — cold-ish is best, but not rock hard
• 100g caster sugar — superfine and perfect for that sandy texture
• 275g plain flour — all-purpose is fine if you’re not in the UK

(You can swap in half wholemeal if you’re feeling cheeky. It gives it a nuttier vibe.)

For the Caramel:

• 200g unsalted butter
• 3 tbsp caster sugar
• 4 tbsp golden syrup — don’t swap this; golden syrup is key for the right chew
• 397g tin sweetened condensed milk — the magic stuff

For the Topping:

• 200g milk chocolate — smoother and creamier than dark
• 100g white chocolate — for that fancy swirl on top

How to Make It

1. Preheat the oven to 160°C fan (or 180°C if not fan-assisted).
Line a deep 9×9-inch square tin with baking paper. Leave a bit hanging over the sides — it’ll help you lift it out later.

2. Make the shortbread.
Cream together the butter and sugar in a bowl until smooth. You can use a mixer, but a wooden spoon and a bit of elbow grease work too. Stir in the flour until the dough starts coming together. It’ll look a bit like breadcrumbs — that’s fine.

3. Press the dough firmly into the tin.
Use your fingers or the back of a spoon. Try to get an even layer, especially in the corners. Bake for 20–25 minutes until pale golden on top. It might puff a little — that’s okay.

4. Let it cool completely.
I know it’s tempting to rush, but warm shortbread + hot caramel = disaster. Trust me, I’ve been there.

5. Make the caramel.
In a saucepan, gently melt the butter, sugar, syrup, and condensed milk over medium heat. Stir constantly until the sugar dissolves — don’t let it boil yet.

6. Turn up the heat and bring it to a gentle boil.
Stir, stir, stir. It’ll start to darken and thicken. You want a golden toffee colour and a texture that coats the spoon. Takes about 5–7 minutes. Don’t walk away. Seriously.

7. Pour the caramel over the cooled shortbread.
Tilt the tin to get an even layer. Chill for about an hour until set.

8. Melt the chocolate.
Use a double boiler or short microwave bursts (20 seconds at a time, stir between). First melt the milk chocolate and spread it over the caramel. Then melt the white chocolate and drizzle it over the top.

9. Swirl with a skewer or cocktail stick.
You can do swirls, hearts, stripes — whatever looks good. I usually go rogue here. Let chill in the fridge for another hour or two until set firm.

10. Slice into squares or bars.
Use a hot knife for neat edges. Wipe between cuts. I never do, and I always regret it halfway through.

Common Mistakes

Why is my caramel grainy or separated?
You probably boiled too soon or didn’t dissolve the sugar first. Keep the heat low until it’s smooth, then increase.

Why is the chocolate topping dull or streaky?
It might have overheated or had water get in. Melt slowly and keep it dry.

Why is my shortbread too crumbly?
It wasn’t pressed down enough, or it needed a few extra minutes in the oven. It should be golden and set, not pale and soft.

Why did the caramel go rock hard?
You overcooked it. As soon as it darkens and thickens like soft fudge, take it off the heat.

Personal blunder alert: once, I sliced into it too soon and the chocolate layer came off in one slab. Had to re-melt and do it all over again. Don’t be me.

Storage & Reheating

Fridge:
Store in an airtight tin or container for up to 5 days. Best enjoyed chilled so the caramel stays firm.

Freezer:
Wrap slices in baking paper and freeze in a container. Keeps for 2–3 months. Defrost in the fridge or on the counter.

Microwave (if you must):
10 seconds max to soften slightly. Any more and the chocolate melts weirdly.

What to Serve With It

• Vanilla ice cream — cold and creamy, perfect contrast to the chewy caramel
• Espresso or black coffee — bitterness balances the sweetness
• Sea salt flakes on top (optional) — if you’re the fancy finishing touch type

FAQs

Can I use dark chocolate instead of milk?
Absolutely — it’ll make it less sweet and more intense. Go for 60–70% cocoa.

Can I use honey instead of golden syrup?
You could, but it won’t have the same texture or taste. Golden syrup is uniquely British and gives it that classic feel.

Is there a vegan version of this?
Yes, but it takes a bit of tweaking. Use plant-based butter, vegan condensed milk (available in most shops now), and dairy-free chocolate.

Can I make it in advance for a party?
Definitely. It keeps well and can be made 2–3 days ahead. Slice it the day before, not on the day.

Try More Recipes:

• Mary Berry Apple Cupcakes
• Mary Berry Lemon Courgette Cake
• Mary Berry Biscuit Base Lemon Meringue Pie