There’s something utterly irresistible about the classic millionaire’s shortbread – that perfect trinity of buttery shortbread, gooey caramel, and smooth chocolate. But today, I’m sharing my absolute favorite twist on this beloved treat that takes it to a whole new level of decadence. By adding tangy raspberries and creamy white chocolate, this Raspberry & White Chocolate Millionaire’s Shortbread offers the perfect balance of sweetness, tartness, and richness that will have everyone begging for the recipe.
I first stumbled upon this idea during a rainy weekend when I was craving something sweet but wanted to use up the punnet of raspberries sitting in my fridge. What began as a kitchen experiment has become my most requested dessert for gatherings with friends and family. The vibrant pink raspberry layer not only looks stunning but cuts through the sweetness with a refreshing tang that makes these bars dangerously easy to devour.
Whether you’re an experienced baker or just getting started, this recipe breaks down the process into manageable steps. Trust me, the end result is well worth the effort – these are truly show-stopping treats that combine the comfort of traditional millionaire’s shortbread with an elevated, modern twist.
What Makes This Recipe Special
Before we dive into the recipe, let me share what makes this version of millionaire’s shortbread truly special:
- The addition of freeze-dried raspberries creates an intense, natural raspberry flavor
- White chocolate complements the tartness of the raspberries perfectly
- The shortbread base has a hint of vanilla that elevates the entire dessert
- Each layer offers a different texture for a satisfying bite every time
- The vibrant pink raspberry layer makes for a stunning visual presentation
Ingredients
For the Shortbread Base:
- 250g all-purpose flour
- 75g caster sugar
- 175g cold unsalted butter, cubed
- 1 tsp vanilla extract
- Pinch of salt
For the Raspberry Layer:
- 300g fresh raspberries (or 250g frozen raspberries, thawed)
- 30g freeze-dried raspberries
- 400g condensed milk
- 100g unsalted butter
- 100g golden syrup (or corn syrup)
- 50g caster sugar
For the White Chocolate Topping:
- 300g high-quality white chocolate
- 20g freeze-dried raspberries (for decoration)
- 1 tbsp coconut oil (helps with the smooth texture)
Equipment Needed
| Equipment | Purpose |
|---|---|
| 9×9 inch (23×23 cm) square baking tin | Perfect size for even layers and easy cutting |
| Parchment paper | For lining the tin and easy removal |
| Food processor or blender | For pulverizing the freeze-dried raspberries |
| Heavy-based saucepan | For making the caramel layer safely |
| Digital thermometer (optional) | For precision when making the caramel |
| Offset spatula | For spreading each layer evenly |
| Sharp knife | For clean cuts when serving |
| Heatproof bowl | For melting the chocolate |
Step-by-Step Instructions
Preparing the Shortbread Base
- Preheat your oven to 325°F (160°C fan/gas mark 3). Line your square baking tin with parchment paper, leaving some overhang on the sides to help with removal later.
- In a large bowl, combine the flour, sugar, and salt. Add the cold cubed butter and rub it into the dry ingredients using your fingertips until the mixture resembles fine breadcrumbs.
- Add the vanilla extract and keep working the mixture until it starts to come together as a dough. Don’t overwork it – shortbread should maintain a somewhat crumbly texture.
- Press the dough firmly and evenly into the lined baking tin. Use the back of a spoon to smooth the surface.
- Prick the dough all over with a fork – this prevents it from rising unevenly while baking.
- Bake in the preheated oven for 25-30 minutes until it’s just turning golden at the edges but still pale in the center.
- Remove from the oven and allow to cool completely in the tin. The shortbread will firm up as it cools.
Creating the Raspberry Caramel Layer
- While the shortbread is cooling, prepare your raspberry caramel. First, pulverize 30g of freeze-dried raspberries in a food processor or blender until they form a fine powder.
- If using fresh raspberries, place them in a saucepan over medium heat and cook until they break down into a sauce (about 5-7 minutes). Push the cooked raspberries through a fine sieve to remove the seeds, keeping the smooth puree. If using frozen raspberries, thaw and then follow the same process.
- In a heavy-based saucepan, combine the condensed milk, butter, golden syrup, and caster sugar. Heat gently, stirring constantly, until the butter has melted and the sugar has dissolved.
- Increase the heat slightly and bring the mixture to a gentle simmer. Continue to cook, stirring continuously to prevent burning, for about 5-7 minutes until the mixture thickens and turns a slightly darker color. If you have a thermometer, it should reach around 112-115°C (234-239°F).
- Remove from the heat and quickly stir in the raspberry powder and the sieved raspberry puree. The mixture will turn a beautiful pink color.
- Pour the hot raspberry caramel immediately over the cooled shortbread base and smooth with an offset spatula. Allow to cool at room temperature for 30 minutes, then transfer to the refrigerator to set completely (at least 2 hours, but preferably overnight).
The White Chocolate Topping
- Once the raspberry layer has set, prepare the white chocolate topping. Break the white chocolate into small pieces and place in a heatproof bowl with the coconut oil.
- Melt the chocolate either in the microwave (in 20-second bursts, stirring between each) or over a pan of barely simmering water, making sure the bowl doesn’t touch the water.
- Once melted and smooth, allow the chocolate to cool slightly for about 5 minutes – this prevents it from melting the raspberry layer beneath.
- Pour the white chocolate over the set raspberry layer and quickly spread it evenly with an offset spatula.
- While the chocolate is still soft, crush the remaining freeze-dried raspberries between your fingers and sprinkle them over the top for decoration.
- Return the tin to the refrigerator for at least 1 hour to set the chocolate completely.
Cutting and Serving
- When ready to serve, remove the tin from the refrigerator and let it sit at room temperature for about 10 minutes (this makes cutting easier and prevents the chocolate from cracking).
- Use the parchment paper overhang to carefully lift the entire block out of the tin and onto a cutting board.
- Dip a sharp knife in hot water, wipe it dry, and then cut into squares or bars. Clean and reheat the knife between each cut for the neatest results.
- For the cleanest edges, refrigerate the cut bars for another 30 minutes before serving.
Expert Tips for Success
After making this recipe countless times, I’ve gathered some valuable insights that will help you achieve perfect results:
For the Shortbread Base:
- Keep all ingredients cold until you’re ready to use them
- Don’t overwork the dough – stop mixing as soon as it comes together
- Bake until just golden at the edges – overbaking will make it too crumbly
- Let it cool completely before adding the raspberry layer
For the Raspberry Caramel:
- Stir continuously to prevent catching on the bottom of the pan
- If you don’t have freeze-dried raspberries, increase the fresh/frozen amount by 100g and reduce more intensely
- The caramel will continue to thicken as it cools, so don’t overcook it
- Work quickly once you add the raspberry elements as the mixture will start to set
For the White Chocolate Layer:
- Use good quality white chocolate for the best flavor and melting properties
- The coconut oil helps prevent blooming (white marks) on the chocolate as it sets
- Allow the melted chocolate to cool slightly before pouring, but not so much that it starts to thicken
- If you create any air bubbles while spreading, pop them with a toothpick
Storage Instructions
These bars taste even better on day two when the flavors have had time to meld, making them perfect for advance preparation:
| Storage Method | Duration | Notes |
|---|---|---|
| Room temperature | 2-3 days | In an airtight container, best in cooler weather |
| Refrigerator | Up to 1 week | In an airtight container, bring to room temperature before serving |
| Freezer | Up to 3 months | Wrap individual pieces in parchment and store in a freezer-safe container |
If freezing, thaw overnight in the refrigerator and then bring to room temperature before serving.
Variations to Try
While this raspberry and white chocolate version is my absolute favorite, here are some exciting variations to try:
Flavor Twists:
- Replace raspberries with blackberries or strawberries
- Add a teaspoon of orange zest to the shortbread base
- Incorporate a tablespoon of freeze-dried raspberry powder into the shortbread base for a pink-tinged base
- Swirl some dark chocolate through the white chocolate layer for a marbled effect
Dietary Adaptations:
- For gluten-free: Substitute the all-purpose flour with a good quality gluten-free flour blend
- For a dairy-free version: Use coconut condensed milk, plant-based butter, and dairy-free white chocolate
- Reduce sugar: Use a sweetened condensed milk with less sugar and reduce the sugar in the shortbread base by 25%
Serving Suggestions
These Raspberry & White Chocolate Millionaire’s Shortbread squares are divine on their own, but here are some serving ideas for special occasions:
- Serve slightly warm with a scoop of vanilla ice cream for an indulgent dessert
- Pair with fresh berries and a dollop of whipped cream
- Serve alongside a cup of earl grey tea or a rich coffee
- Add to a dessert platter with fresh fruit and other small treats for entertaining
- Wrap individual pieces in cellophane with a ribbon for homemade gifts
Troubleshooting
Even experienced bakers encounter issues sometimes. Here are solutions to common problems:
| Problem | Possible Cause | Solution |
|---|---|---|
| Crumbly shortbread | Overworked or overbaked | Mix dough less next time; reduce baking time by 5 minutes |
| Caramel not setting | Not cooked long enough | Cook caramel until it reaches 115°C or test by dropping a small amount in cold water – it should form a soft ball |
| Chocolate layer cracking | Cut when too cold | Let the dessert come to room temperature for 15-20 minutes before cutting |
| Raspberry layer too runny | Not enough reduction of berry puree | Cook berry puree longer to reduce liquid content; add 1/2 tsp powdered gelatin if needed |
| Layers separating when cut | Cutting technique | Use a hot knife and wipe clean between cuts; refrigerate after cutting to allow layers to bond again |
Nutritional Information
While these treats are definitely an indulgence, here’s the approximate nutritional breakdown per square (based on cutting into 16 pieces):
| Nutrient | Amount per serving |
|---|---|
| Calories | 375 kcal |
| Fat | 22g |
| Saturated Fat | 14g |
| Carbohydrates | 42g |
| Sugar | 34g |
| Protein | 4g |
| Fiber | 1g |
| Salt | 0.2g |
Q&A Section
Q: Can I make this recipe without freeze-dried raspberries?
Yes, you can! The freeze-dried raspberries intensify the flavor and color, but you can omit them and increase the amount of fresh or frozen raspberries by about 50% (450g instead of 300g). You’ll need to cook the raspberry puree down longer to concentrate the flavor and remove excess moisture.
Q: Why did my caramel crystallize?
Crystallization typically happens when sugar crystals form during the cooking process. To prevent this, avoid stirring too vigorously once the mixture comes to a boil, make sure all sugar is dissolved before increasing the heat, and consider adding a teaspoon of lemon juice which helps prevent crystallization.
Q: Can I use dark or milk chocolate instead of white chocolate?
Absolutely! While white chocolate pairs beautifully with the raspberry, both dark and milk chocolate work wonderfully too. Dark chocolate creates a more dramatic contrast and cuts through the sweetness, while milk chocolate offers a more traditional millionaire’s shortbread experience.
Q: My shortbread base seems too hard. What went wrong?
A hard shortbread base usually means it was overworked or overbaked. Remember to handle the dough minimally and stop mixing as soon as it comes together. Also, watch your baking time carefully – the shortbread should be just set and barely golden at the edges.
Q: How do I achieve clean cuts without the layers smearing together?
For perfect cuts, ensure your dessert is well-chilled (but not frozen), use a very sharp knife dipped in hot water and wiped dry between each cut, and apply firm downward pressure rather than sawing. You can also freeze the whole thing for about 15 minutes before cutting for extra clean lines.
Q: The raspberry layer seems too tart. Can I adjust the sweetness?
Yes! If you prefer a sweeter raspberry layer, you can add 2-3 tablespoons of powdered sugar to the raspberry puree before combining it with the caramel mixture. Taste as you go to achieve your desired level of sweetness.
Q: Can I make these bars ahead for a special occasion?
These bars are perfect for making ahead! In fact, the flavors develop beautifully over time. You can make them up to 3 days in advance and store in the refrigerator. Just bring them to room temperature for about 20 minutes before serving for the best texture and flavor.
Final Thoughts
There’s something truly special about the combination of buttery shortbread, tangy raspberry caramel, and smooth white chocolate. Each layer complements the others perfectly, creating a dessert that’s both nostalgic and innovative at the same time. The vibrant pink color makes these bars a showstopper at any gathering, and I’ve found they’re always the first treat to disappear from the dessert table.
While they do require a bit of time and patience to make, the process is straightforward and the results are absolutely worth it. I find there’s something deeply satisfying about creating each distinct layer and watching them come together into something so beautiful and delicious.
Whether you’re baking for a special occasion or simply want to treat yourself to something extraordinary, these Raspberry & White Chocolate Millionaire’s Shortbread bars are guaranteed to impress. Happy baking!
