Caramilk Shortbread

Our first recipe here on Corner Shop Chef and it's a naughty one! These delicious Caramilk Shortbreads are a twist on the Millionaire ones, using Cadbury's creamy Caramilk chocolate bars.

Caramilk Shortbread

Time: Prep Time: 20:00, Cook Time: 00:30, Total Time: 02:30

Makes 16 slices


  1. Start by greasing a 17 x 27cm cake tray with butter and line with baking paper.
  2. Place flour, icing sugar and butter into a food processor (or mix by hand) until the mixtures becomes a sandy texture. Add the yolk and continue to mix until begins to clump together.
  3. Tip the pastry mixture into your tray and spread out to create the base, pushing the mix into each corner. Chill in fridge for 30 minutes.
  4. Preheat your oven to 190°C/170°C (fan). Place a sheet of baking paper on top of the pastry mix and add some weight on top (e.g. baking peas).
  5. Bake for 20 minutes. Remove the paper and weights, and bake for 5 more minutes. Allow to cool.
  6. Now make the filling. Melt the butter in a saucepan over a medium-high heat. Stir in your brown sugar, salt and cream. Bring to boil then reduce heat slightly. Simmer for 4-5 minutes or until sugar has dissolved completely and the sauce thickens. Pour this over the pastry and place in fridge for 1-2 hours until set.
  7. Melt the Caramilk in a heatproof bowl over a saucepan of simmering water, ensuring the bowl doesn't touch the water. Stir in oil and set aside to cool slightly.
  8. Pour your Caramilk mix on top of your cooled filling. Spread to edges. Now place in the fridge until set (15 minutes or so), then cut into slices.


  • Base
  • Filling
  • Topping

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