Salted Caramel Shortbread

  • Total Time

    1h 10m
    • Prep Time

    • Bake Time

  • Serves


  • Skill Level

  • 1 Review

    5 star rating


These gloriously decadent shortbreads are a treat for the taste buds. As moreish as they are scrumptious, they’re the epitome of the phrase “naughty but nice.” Perfect for sharing – though you may not want to. This recipe featured in the 2013 edition of The Little Book of Treats. The Little Book of Treats is produced by Macmillan Cancer Support and 100% of the proceeds go towards helping people affected by cancer.


  1. Preheat the oven to 180°C (Fan 160°C, gas mark 4). Grease and line a 20cm cake tin.

  2. Rub the butter, sugar and flour together in a bowl to make a rough dough for the shortbread. Press the dough into the cake tin and prick all over with a fork.

    • 175g Unsalted Butter
    • 75g Unrefined Golden Caster Sugar (We love Billington's)
    • 225g Plain White Flour (We like Allinson)
  3. Bake the dough in the oven for five minutes, then reduce to 150°C (fan 130°C, gas mark 2) and bake for a further 35 minutes. Once cooked, allow to cool in the tin. Sprinkle with sea salt.

  4. Place all the ingredients for the caramel in a saucepan and bring to the boil, then simmer for 10 minutes until the mixture starts to thicken. Pour the caramel mixture over the shortbread and chill in the fridge until the caramel has hardened slightly.

    • 225g Unsalted Butter
    • 397g Condensed Milk (Tin)
    • 4 tbsp Golden Syrup
    • 1 tsp Sea Salt
  5. Melt the milk and dark chocolate in separate bowls set over pans of simmering water. Once melted, pour the milk chocolate over the caramel and smooth using a palette knife, then drizzle the dark chocolate in rows over the milk chocolate.

    • 350g Milk Chocolate
    • 100g Dark Chocolate
  6. Chill in the fridge again until the chocolate has set, then cut into at least 12 squares.

Let's Bake

The easiest way to follow a recipe


  1. 5 star rating

    Fantastic easy recipe for anyone who loves caramel. My family for generations have used this same recipe without salt, never been anyone who doesn't love it and want more.
    For topping me melt milk chocolate and butter together, don't get bitterness of dark chocolate overpowering like the above recipe uses.

Leave Your Thoughts

Unfortunately reviews are not permitted to non-registered users.

Please to leave your review or ask us a question.

Recipe Alternatives

Register with to:

  1. Get free entry in to our regular competitions
  2. Have a chance to become our baker of the month
  3. Help other bakers by rating and reviewing recipes
First Name
Last name
Date of birth

How we use your information

Treating your personal data with care is important to us. If you’d like to know how we use your personal data, including how we personalise our communications to you please see our Privacy Policy

Enter your login details:

We use cookies to provide you with the best browsing experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy.

At Baking Mad we love cookies. We even place them on your computer. These ones don't contain chocolate chips, but they do allow us to provide you with the best experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy. To bake some of your own, visit our cookie recipes page!