Millionaires Shortbread - Back to Basics! - Jane's Patisserie (2024)

Matthew on May 5, 2024 at 12:19 pm

Hi there, I have a 10” square tin how would you scale up the recipe so that it is a good thickness for a 10” size, so I don’t have to buy a 9” tin 🙂

Dan liddiiatt on May 4, 2024 at 7:31 pm

Hi there my woman and I have both made this and it’s the best 1 yet and the family all say it’s banging thank you for your recipes keep up the fantastic work well played 5*

Jenna on May 2, 2024 at 11:19 am

Hi, I have made these a couple of times now and both times the caramel has had a grainy like texture. How do I stop my caramel from being grainy

Bradley on April 29, 2024 at 11:42 pm

Hiya Jane. Love the recipe. My mum makes it all the time and she has your book. I noticed that my shortbread seems a bit soft but still kinda crunchy, if that makes sense. It’s nice and I love the texture, but I’d love to know if I did something wrong cause I followed every bit of the recipe and I feel like I’ve slightly messed up the biscuit layer a bit. Thanks.

Harriet on February 2, 2024 at 8:04 am

I’ve always been intimidated at the thought of making caramel but my son wanted to make these for his school bake sale. They are AMAZING! The recipe was easy to follow, they are absolutely delicious and they look fantastic. A big hit we will be making them again and again, thank you.

Kim on January 28, 2024 at 11:36 am

I have made this for the first time today. I am unsure if I cooked the caramel for long enough, I was worried it would go drastically wrong if I left it longer than the recipe said. It was a golden light colour but not like the picture. Hopefully it works 😬

Ange on January 25, 2024 at 5:10 pm

These are a treat, not cheap to make but considering you’d pay £2.50+ for one in a cafe and they’d be inferior to these, I think they’re worth it. They turned out perfectly. Definitely use a hot knife to cut them.

Orla on December 23, 2023 at 2:57 pm

Can you use tinned Carnation Caramel instead of condensed milk or just substitute it for the second layer ?

Keith on December 18, 2023 at 6:29 pm

Can light brown sugar be used instead

Aud on December 18, 2023 at 10:25 am

What if I don’t have a paddle attachment & only beater’s ?

Charlotte on August 11, 2023 at 1:46 pm

Can you use gluten free plain flour instead?

Nicole Gutter on July 1, 2023 at 2:11 pm

Nikki on June 29, 2023 at 11:56 am

Hi Jane, I absolutely love this recipe!! Definitely a firm fav in our house. Can I ask if and how you can store left over caramel? I made too much so thinking I could keep until next week’s batch hehe. Many thanks in advance, Nikki xx

Sam on June 13, 2023 at 3:46 pm

Thank you so much for your wonderful recipes! Do these need to be kept refrigerated after baking? I was hoping to post some to a friend but didn’t know if the condensed milk in the caramel would go weird! Thank you 🙂

Nicky on April 22, 2023 at 7:18 am

Hi, wanted to make these as salted caramel, do i just need to add salt to the caramel mixture? And how much salt please? Thank you!

Dianne Devine on March 26, 2023 at 10:22 pm

Thanks for the recipe! Made it tonight and tasted delicious! However, the layers were not even like yours ~ not enough chocolate and lacked height. I followed the recipe meticulously and encountered no issues. Even purchased the recommended tin etc.

Anne on January 20, 2023 at 7:32 pm

Peter on December 9, 2022 at 5:50 pm

Sharon on December 9, 2022 at 1:23 pm

Do you have a thermomix method or are you possibly able to provide one ?

Emily on November 22, 2022 at 5:59 pm

Love this recipe. Just wondering if these can be frozen?

Harriet Thomas on November 19, 2022 at 8:27 am

Hi Jane,
We picked up light condensed milk when we were shopping, will this still work for the caramel, or do we need full fat?

Rachel on November 15, 2022 at 8:04 am

I tried to make these for the first time yesterday, I was nervous about the caramel but that turned out perfect! I had a slight problem with the shortbread- it just didn’t taste quite right, it tasted a bit floury and plain. I’m sure I measured the ingredients correctly, could this be because I over / under mixed it?
Apart from that, it tasted amazing! Thank you for such a great recipe!

Kevin Scott on November 11, 2022 at 9:52 pm

In Canada you can only get condensed milk in 300ml tins. Is that OK or should I supplement with another partial tin?

Bethany on November 2, 2022 at 4:41 pm

Hey, I make this all the time and absolutely love it. However the last 2 times I’ve made the caramel, it’s split! Did you know why this is happening?

Natalie on October 18, 2022 at 4:02 am

Does the butter have to be room temp for the shortbread and the caramel? Or can it be used straight from the fridge?

Florrie on October 2, 2022 at 12:16 am

Hi Jane!
Thank you for your recipes. I’ve just made this using your book, and I used cooking milk chocolate for the chocolate.
However, it’s just dawned on me that probably normal chocolate might have been better for this.
Do you have a recommendation for the type of chocolate to use?
Love your books!
Thank you – Florrie

Jenni on September 28, 2022 at 6:51 pm

Lisa on August 30, 2022 at 8:19 am

Do you know what temperature the caramel should reach. I think this might be safer than judging by colour. Thanks

Kerry on August 16, 2022 at 6:47 pm

How much should I adjust the time for short bread base if I want to put two in the oven to cook?

Melissa on July 14, 2022 at 9:52 pm

Could you make a raspberry millionaires shortbread? I had one once and it was delicious but I can’t find a recipe anywhere!

Sammy on May 6, 2022 at 11:42 pm

jess on February 27, 2022 at 5:20 pm

is there supposed to be 200g butter in the caramel just made it and it’s so liquidy it cannot be right? looked up other recipes and looks like you’ve mixed up the amounts for sugar and butter..

Lauren on February 17, 2022 at 10:59 pm

Hi Jane, I love this recipe 😊 would it be possible to add freeze dried raspberries to the shortbread mix? If so how much would you recommend?

Kelly on February 5, 2022 at 6:40 pm

I’ve made this today and it’s a hit. However, on some of the cuts, the chocolate is coming away from the caramel. It’s almost falling off. What could I have done to cause this?

Becky on February 2, 2022 at 7:56 pm

Hi Jane.
Attempting to make this for the first time so thanks for all the tips.
I have cooked my shortbread (made in an electric mixer) for 30 minutes in the end, but it looks a bit spongey, not shortbready! What have I done? Could it be because I used stork rather than butter? It made a good dough, just looks a bit springy. I’m making this again next week for a competition at work so all tips appreciated!
On the upside my first time making caramel was a success! Xx

Gemma on January 30, 2022 at 9:42 pm

Made this today, think I overdid the caramel but carried on and made it anyway but left it out of the fridge to set. Poured on the chocolate then made the mistake of setting in the fridge. Now the caramel is so hard I can’t cut it! Its been out of the fridge for a few hours now and still not softened 😭 not sure what to do! Any suggestions or have I completely ruined it?

Lauren on November 2, 2021 at 2:29 pm

This recipe was so so so good! The caramel was Devine The only change I made was to add cornflour into the shortbread base. I make shortbread all the time and this little trick keeps it crumbly and i think a better texture.

Katrina on October 22, 2021 at 6:54 pm

Hi Jane,
Amazing recipe, but I’m having trouble with the chocolate when cutting it.
If I put it in the fridge, the chocolate blooms then cracks when I cut it.
If I set it all at room temp it still cracks when I cut it.
What am I doing wrong?
It never has a clean finish 😬

Bethany on October 17, 2021 at 12:21 pm

Hi can these be frozen please?

Bethany on October 16, 2021 at 4:45 pm

Hi, can these be frozen once baked please?

Amanda on October 14, 2021 at 11:02 am

Another wonderful recipe, Jane, thank you so much! Everything I make from your website comes out perfectly and the feedback from friends and family is always great.

Florence Starkey on September 25, 2021 at 10:19 am

Can you use lighter evaporated milk?

Claire cook on September 4, 2021 at 3:19 pm

Sophie on August 28, 2021 at 12:35 pm

Hi Jane love your recipes. Just wondering I only have a 8 inch square tin will the recipe be ok to make or will I have to adjust the baking time slightly and amount of ingredients?

Vicki on August 27, 2021 at 1:38 pm

I put the shortbread/caramel in the fridge overnight and the caramel is soft what can I do?

Lauren on August 22, 2021 at 10:58 pm

Hi Jane, just made this today & it was so lovely! But I was just wondering why my caramel is so pale? In your pics it’s a lovely …well, caramel colour?! Am I not cooking it long enough? And big congrats by the way for being No.1 Sunday times bestseller, so well deserved! : D

Joanne on August 19, 2021 at 10:18 am

Why am I catching my caramel every time. I have even bought your pans and spatulas and it’s still catching. I stir continuously x

Georgia Lydia Barber on July 22, 2021 at 11:35 am

If I need to make these in a hurry, could i leave the caramel and chocolate layers to set in the freezer. If so, how much should i shorten the time down to?

Andrew on July 20, 2021 at 12:17 pm

Siân on July 7, 2021 at 9:43 pm

Hi Jane!! I have made this recipe a fair few times, but my Shortbread always seems really crumbly, any idea why?? I make it by hand as I don’t have a stand mixer, could this have anything to do with it??
Thank you xx

Lorraine Hindle on July 7, 2021 at 8:14 pm

This Millionaires shortbread recipe i made turned out absolutely beautiful, thanks soo much got loads of compliments about the way they turned out 👍🤗

Emma s on June 25, 2021 at 12:29 pm

You are the queen of bakes! Every recipe I have tried has worked perfect and taste the best!
These are the best millionaires shortbread by far!
Everyone I have cooked them for have asked for more. Thank you for sharing your recipes and being the best. you are a natural and an amazing lady xx

MrsB on June 22, 2021 at 9:41 pm

Your site is fast becoming my go to place for all things baking. Definitely the best millionaire shortbread I’ve ever made. I used dark as well as milk chocolate but that’s down to personal taste. Big endorsem*nt from my four year old, apparently they’re the best things she’s EVER eaten!

Aisha on June 19, 2021 at 6:39 pm

Perfect recipe!! It was very Delicious And the Caramel turned out great. Every recipe I have made from your site worked. Thank You!

kara on June 9, 2021 at 6:11 pm

Linda on May 21, 2021 at 8:49 pm

Just made your recipe for my grandson who loves millionaires shortbread. It’s Absolutely delicious!!! My husband managed two pieces, but it’s very rich I could only manage one. Can’t wait for my grandson to try it I’m sure he will love it too.
Thanks for sharing this recipe.

sharon murray on May 18, 2021 at 7:48 pm

Hi Jane, do you melt your chocolate in the microwave and if so how long for and do you add any oil/butter.
Thanks
Sharon

Tamsin on May 10, 2021 at 12:11 pm

These were amazing, thank you so much! Feeling like an absolute boss now I can make my own caramel haha!

Chloe on May 8, 2021 at 1:36 pm

I have tried lots of different recipes for millionaires shortbread but this is by far the best. I’ve made it at least 4 times. I have altered the recipie a bit for my liking. I do 1 1/2 times the shortbread and I use brown sugar for the caramel since it gives it a darker colour. I also use 50% dark chocolate and 50% milk chocolate melted together for the top because I think it goes better with the sweetness of the caramel. anyone who I’ve made this for has loved it and I always get asked to make it again. so thank you for the amazing recipie

John on May 7, 2021 at 6:53 pm

Tamsin on May 5, 2021 at 11:08 am

These look amazing! Would they freeze well if I made a big batch?

Tamsin on May 4, 2021 at 1:03 pm

These look amazing! Would they freeze well if I baked a big batch?

Glynnis on May 2, 2021 at 5:52 pm

This is the best millionaires shortbread recipe I’ve found!

Nicola newlands on May 1, 2021 at 1:26 pm

Hey, my tray is slightly bigger. Was thinking of adding 30% extra to each ingredient. Would thay work out ok?

Jo Hoppy on April 28, 2021 at 10:58 pm

Made today, omg amazing!! So easy to follow, clear step by step instructions. First time making it ana all my family and I can say WOW! I don’t think it’ll last last in my fridge with four young men in the house. Thank you so much for your amazing recipe & blog. Will definitely make again ❤️

Courtenay on April 27, 2021 at 9:03 pm

They turned out beautifully! My friends said they look so professional! 💗

Jess on April 26, 2021 at 9:16 pm

Made these a few times, always get a good review however I find that my caramel isn’t as dark/rich in colour as your above pics I followed the recipe/yet vid exact same ingredients and similar timings but I find it ends up more of a light gold than a rich colour,
any tips on how to get it darker?

Louise on April 25, 2021 at 8:20 pm

Chris on April 25, 2021 at 6:38 pm

Made double so I could take some to work but my standard pan wasn’t quite big enough when I was making the caramel so that was me cleaning the cooker top! Turned out great though!

Anna on April 18, 2021 at 1:16 pm

Tried making millionaires for the first time and it turned out almost perfect except for catching the caramel. How long will these keep for and how should I store them. It’s a lot of short bread for only two people!!!

Nardia Charles on April 14, 2021 at 8:52 pm

These were so yum! 😍 I have a recipe request, I can see it in my mind but have no idea how to execute it 😂 millionaires shortbread but with a strawberry shortbread/shortcake base, then the caramel, and then topped with white chocolate with a pink colour white chocolate swirled through or sprinkled with freeze dried strawberries. Pleaseee can you do a recipe for this! Xx

Courtenay on April 9, 2021 at 8:16 pm

Sam on April 9, 2021 at 8:09 pm

Sarah on April 7, 2021 at 9:21 pm

Fab recipe which worked first time. Thanks. I’m wondering if I can make the caramel with less or even no sugar as I found it a bit sweet, or would the caramel not ‘work’ without the sugar?
Thanks

Katy on April 7, 2021 at 6:30 pm

Made this today for my husband’s work as they have a colleague retiring, made enough for us to have some. It’s the second time I’ve made millionaire shortbread but the first time using this recipe – absolutely delicious!

Sarah Sheehy on April 5, 2021 at 9:11 pm

Hi Jane, oh I’m in a bit of predicament and just praying that the shortbread cooked right, so long story short I had a feeling the shortbread mix shouldn’t have ended up just being like coarse flour instead of a dough when all the shortbread ingredients were mixed, but I pressed it into the tin anyway, that looked fine i thought and it did look fine when it came out of the oven, the caramel turned out perfect except for some brown flecks, it hardened up well after the hour and the chocolate melted and poured on fine, but I’m just waiting very nervously to see if when I cut it that the shortbread will just crumble into smithereens, what do you reckon?

Zenab Hanif on April 5, 2021 at 11:52 am

Hiii, could I use honey instead of the golden syrup? xx

Hannah on April 3, 2021 at 7:01 pm

Turned out honestly amazing, was a bit worried because the caramel mixture split whilst I was making it and seemed very buttery/ oily. Took it off the heat, mixed it lots and then poured some of the butter away lol it turned out unreal!!!!

Mairead Mullen on April 2, 2021 at 10:59 am

I’ve lost count how many times I’ve used this recipe. Has worked out every time. Just made 2 batches this morning. Everyone loves them.
Thanks for sharing recipe

Michelle on April 2, 2021 at 8:22 am

Hi, I haven’t made this yet but my brother in law has requested it for his birthday. Only problem is he would like a “not too thick” layer of caramel. If I halved the recipe for the caramel would that do the trick?

David on March 29, 2021 at 5:11 pm

Absolutely spot on with all layers of this wonderful millionaires shortbread. I have now made it 6 times and its perfect every time. Janes tips make this an easy to make fabulously delicious cake.

Zenab Hanif on March 29, 2021 at 10:23 am

Hi,
Thinking of making these soon, they look divine!
Would a 17 x 17cm tin be appropriate or would I need to change the amount of ingredients. Thanks x

Rita on March 28, 2021 at 10:40 pm

Can I add choc chips into the shortbread base?

Jo Matthew on March 28, 2021 at 1:46 pm

Love this. Kids gave it 10/10. The only change I made was to do 200g dark chocolate and 100g milk. Will definitely make again!

Maria Edwards-Hughes on March 25, 2021 at 6:33 pm

Victoria on March 22, 2021 at 7:16 pm

First time I’ve made millionaires and was really worried about the caramel part. I did watch the video which helped. Had really good feedback from the ‘professional cake tasters’ at work (otherwise known as the maintenance team). I nearly broke my teeth leaving it in the fridge overnight but by lunchtime the caramel had softened.

Liberty Coatsworth on March 22, 2021 at 1:42 pm

The best caramel slice recipe I’ve used!! The shortbread mixture sometimes sticks to the bottom of my mixer but that’s purely just my mixer and once I scrape it all off and put it in the tray it still makes a perfect shortbread. The caramel is absolutely amazing it has gone perfect all 3 times I’ve used this recipe. I prefer just milk or dark chocolate on top of mine but that’s just personal preference really. Everyone try this recipe it’s amazing!!

Carla Pett on March 20, 2021 at 5:07 pm

Brilliant easy to follow recipe, delicious thank you

Maeve on March 14, 2021 at 2:12 pm

Turned out brilliantly thank you

Kayleigh on March 14, 2021 at 12:02 pm

James on March 13, 2021 at 2:11 pm

I submitted an earlier post that was a little critical of this recipe. That was BEFORE I tasted my end product. Having sampled them now myself and given some away, the general consensus of opinion is that these are devine – a real guilty pleasure!

Samantha on March 11, 2021 at 5:55 pm

Hi Jane
When I make the caramel I see to end up with what seems to be a film of butter / oil. Any reason for this? How do I rectify it?
Thank you

James on March 10, 2021 at 9:58 am

I had a go at this recipe and am a little disappointed. It is highly indulgent for a start but then that goes with the territory. Thought the base and the caramel use a bit too much butter. My main problem was the base. My shortbread was very dense. I used a mixer as shown in the video and this made the mix into a heavy paste. I think I would have been better to hand blend the ingredients to make it a little more crumbly. I also found it very dense to cut and my chocolate has a habit of splitting and doesn’t have those nice sharp edges shown in the photos. I tried warming the knife and that helped a bit. Again this was probably my own fault as I had put the final product in the fridge overnight to set. I ‘m just an amateur but would appreciate any feedback.

Lauren Rodgers on February 11, 2021 at 3:46 pm

I just want to say a huge thank you for this caramel recipe. I’ve tried and tested so many different caramel recipes and they all ended up in disaster up until now! I follow all your recipes and im a huge fan of your baking so this has honestly made my day. My caramel shortbread looks amazing and my hubby is certainly impressed. 💖

Dave on February 11, 2021 at 10:36 am

Lauren on February 3, 2021 at 7:36 pm

Love your recipes!! This is the first one I had trouble with!! The caramel was quite hard!! Not sure if I maybe cooked it too long?
I prefer quite soft caramel!
The shortbread base was really nice though!

Jo on February 2, 2021 at 4:24 pm

I have made these so many times, always the same way and strangely sometimes my caramel doesn’t seem to set. It feels firm and I leave it for a couple hours then add the chocolate, let that set and then cut it the caramel just seems to over time run off the shortbread. What am I doing wrong? Like I said sometimes it doesn’t happen 🤷🏻‍♀️

Charlotte on January 31, 2021 at 3:03 pm

Dee Kennedy on January 30, 2021 at 6:08 pm

Absolutely love this recipe. Everyone that’s tried some of my caramel cake states it’s the best they’ve had. Thanks so much for the recipe 😊

Amy Pearce on January 27, 2021 at 6:34 pm

Hi! This tastes great and for the most part looks great but after leaving the finished bake to set in the fridge, the chocolate topping came clean off (some of the pieces) when being cut into separate pieces. Any ideas on what I did wrong?
Thanks! X

Hannah on January 25, 2021 at 9:11 pm

Hi Jane! I made this today and it’s delicious but the caramel is a bit soft. I probably didn’t boil it for long enough (only around 4 mins) because I decided to take it off the heat as it was thickened and a little darker. Should I have boiled it for longer? If so, how do I tell when to take it off if it’s already at the right thickness? Also (sorry for so many questions!) but could using shop own brand condensed milk make a difference?

Debbie Hunter on January 20, 2021 at 9:49 pm

Made these today and went down a treat with my husband (he’s had 2 squares and is now in a sugar coma!). My caramel didn’t set very well though so they ended up all squished when I cut them, what did I do wrong? Thanks for the cracking recipes!

Lisa j on January 10, 2021 at 10:26 am

Hi, I’m new to your site but it’s brilliant! I made this but the chocolate hasn’t stuck to the caramel in places. What did I do wrong? Thanks

Nicolle on January 10, 2021 at 9:03 am

Ian Hennessy on January 7, 2021 at 11:03 pm

Great recipe.. Turned out really good and with the YouTube video helps alot when doing the caramel.. Thanks

Jasmine on January 7, 2021 at 12:28 pm

Hi Jane can I used evaporated milk instead of condensed milk for the caramel I’m self isolating and this is all I have in my cupboards. Thanks.

Vanessa on December 29, 2020 at 8:04 pm

Hi, I haven’t got a paddle attachment for my electric hand whisk can I just use the whisk as it is to make the shortbread?
Many thanks

Amie on December 27, 2020 at 11:18 am

Is it possible to do this recipe with self raising flour instead ? X

Jill Ross on December 23, 2020 at 1:30 pm

I was surprised how good these came out! The caramel I was absolutely sure I ruined because even though I followed directions exactly, had my heat down to medium low instead of medium, I got dark speckles running all through it no matter how much I beat it! I did put the heat up medium high to boil it, boiled it about six minutes while mixing and it set beautifully. Tasted a bit lumpy-gritty at first, but seemed to have smoothed out into a nice smooth, rich caramel as it set and cooled. I used an aluminium pot on an electric stove hob and used salted butter, which I definitely recommend because it enhances the caramel. I used granulated sugar (I don’t know what castor sugar is), Morrison’s brand golden syrup, put a teaspoon of vanilla and a half teaspoon of almond extract in my shortbread because I love the taste of it that way. I also beat in a teaspoon of vanilla to the caramel after boiling it. I also used all white chocolate because my husband prefers it. Mix a teaspoon of butter into your melted chocolate to help it set softer so you can cut it easier, too. I really thought this was going to flop because of the caramel but it came out OUTSTANDING! THANKS FOR THE RECIPE!

Hannah on December 21, 2020 at 10:52 am

Absolutely foolproof recipe that came out perfectly! Thank you!! Everyone who tried this, loved it! I’m even making it again today!

Emma Stroud on December 20, 2020 at 2:52 pm

I do love this recipe and I’ve made it many times but I seem to struggle to get the caramel right. Mine always kind of splits a bit and I end up with grainy bumpy caramel with a thin film of fat from the butter in the holes between the bumps… I melt the sugar super super slowly and I’ve watched the video so many times but I cannot work out what is going wrong. It still sets beautifully and it does taste fine and the chocolate covers a lot of sins but I’d love it to look nice as well?!

Georgina on December 14, 2020 at 2:04 pm

How many calories per square? Thanks

Elly on December 10, 2020 at 12:26 pm

Absolutely delicious. Will be definitely making again!

Kerry Mathews on December 7, 2020 at 8:27 pm

Really easy to follow and turned out so well. Delicious

Angela on December 6, 2020 at 6:18 pm

I have made this twice and omg they went down a treat to my whole family and they love them thank u so much

Harriet on November 28, 2020 at 9:22 pm

Delicious however I wish I’d gone with my gut and used salted butter. The unsalted butter makes me feel like it’s missing something unfortunately but other than that, lovely!

s on November 28, 2020 at 12:27 pm

I have a 9″ by 11″ tray what would the measurements be?

Pauline Bone on November 27, 2020 at 9:37 pm

Hi Jane absolutely love your recipes especially Millionaire Shortbread. Having realised my error of condensed milk rather than evaporated milk oops. I’m batch baking for a Xmas Fair soon can you tell me how to freeze these. I make whole traybakes so is it best to cut portions and pop back in foil tray or freeze individual portions, also what to cover with as some say foil or cling film or put in plastic containers

Rosie on November 27, 2020 at 4:10 pm

Hello! So this was my second attempt today (probably better to not discuss the rock hard caramel of the first attempt haha) I was super cautious this time but went with a higher heat than first time, I ended up leaving it bubbling for about 10 minutes in the end and the colour seemed okay but then when I’ve cut it it’s all oozed and dripped all over the sides of the shortbread, gone a bit flat and sad looking 😅 do you think it wasn’t cooked long enough/high enough heat? It was looking so promising too 😭 where I live you can’t buy these anywhere at all and condensed milk is an import so it’s an expensive mistake for me to keep making 😂😂 these are my faveeee I want them to go right so badly hahaha! Thank you so much for sharing and your videos too 💖

Natalie on November 24, 2020 at 4:15 pm

Hello! I’m just trying this recipe and I feel i’m already failing at the shortbread :(. I’ve got a gas oven so have put on mark 3/4 for the 25 minutes and it’s still soft to touch? So i’m leaving it again. Could it be because i’ve got a deeper square tin?
Thank you.

Becky on November 21, 2020 at 9:11 pm

Loved this recipe! Even though I skipped on the white chocolate part, it was super simple and very easy to make. My husband’s work absolutely adored them and they look forward to eating many more pieces in the future!

Donna Downing on November 15, 2020 at 10:02 pm

Very Tasty!
Easy to follow, great recipe. It’s always successful the only thing is my caramel always catches. It doesn’t spoil anything it’s just a little annoying. I’ve made some today (I think it’s the 5th time) they are as tasty as ever. 😋

Isabel on November 12, 2020 at 7:05 pm

Never before even attempted shortbread or my own caramel but followed this recipe and WOW. My millionaires shortbread is lush and my friends are also loving their doorstep lock down treats! I would recommend watching the YouTube video also when making the caramel to see when you should remove from the heat, that came in very handy!!

Julia Griffin on November 9, 2020 at 5:10 pm

To cut the millionaire shortbread is it best done when it’s been in the fridge or freezer for a couple of hours? I tried doing it without chilling and it got a bit messy with the caramel!

Sally on November 3, 2020 at 9:14 am

Thank you for your detailed recipe, I just have a question what type of chocolate is best to use for this recipe ?

Sue on November 2, 2020 at 10:54 pm

After making a disastrous batch of millionaires shortbread with my grandchildren I discovered your Pinterest pin. Wow! I made some on Saturday and we munched it during Strictly! It was perfect! Thank you Jane
After finding your pin I’m thinking of making some to give as presents for Christmas
But I’d like to get ahead, especially with four weeks of enforced isolation.
But! Can I freeze it? If not, how long would it keep?

Sarah Pace on October 29, 2020 at 2:09 pm

Truly the best millionaire shortbread I’ve ever made!!

Frances Lunardi on October 26, 2020 at 3:33 pm

I am making this just now for my lovely health and social care workers as I retire tomorrow.
I am making the exact recipe substituting GF flour for 2 of us who are coeliac. I’ve made it before and it is the best M shortbread ever in my view so thanks a million!
To ring the changes I’ve added a little orange zest to the shortbread.
Fingers crossed will turn out as usual and I can treat my great co workers who I’m sad to leave but wish them health and resolve to get through the winter ahead…keep safe and sensible everyone! x

frances1662@hotmail. com on October 26, 2020 at 3:32 pm

I am making this just now for my lovely health and social care workers as I retire tomorrow.
I am making the exact recipe substituting GF flour for 2 of us who are coeliac. I’ve made it before and it is the best M shortbread ever in my view so thanks a million!
To ring the changes I’ve added a little orange zest to the shortbread.
Fingers crossed will turn out as usual and I can treat my great co workers who I’m sad to leave but wish them health and resolve to get through the winter ahead…keep safe and sensible everyone! x

Maryse Walton on October 21, 2020 at 5:49 pm

I tried Millionnaires Shortbread this morning and it is great!
After several earlier failed attemps, this recipe is fantastic and so well explained.
The caramel is really good!
I have one question though: I live in Belgium and of course use Belgian chocolate which is quite hard, much harder than British one; so I tried to put some cream in it to make it softer, but the chocolate curdled at first; is there any tips that can help?
Thank you!!

Jake on October 11, 2020 at 7:26 pm

Hi I’m wondering if you’ve ever tried to freeze these? Did they freeze well? And if you did, did you defrost at room temp or in the fridge thank you x

Supriya Kutty on October 9, 2020 at 6:18 am

It makes my kids happy when I make such beautiful cakes for them and all this credit goes to you. Thank you so much for sharing these recipes as it has helped me make so many things in an easier way at home and my kids love them a lot.

Kiri on October 7, 2020 at 1:31 pm

Nicki on September 28, 2020 at 11:49 am

I supply these to a cafe and they love them but was wondering the easiest way to increase for a snigg*r tin? Thanks 😊

Grace Macdonald on September 16, 2020 at 4:50 pm

Hi! How’s is best to know if the caramel is done. For the first time the other week and I think that it was overdone when set it was very chewy and not fudgey as it should be. I think it continued cooking after taken off the hob. Any advice? I’m making it tonight! Thanks xxx

Heather on September 8, 2020 at 12:22 pm

Hi can you make the millionaires using gluten free flour ? X

Caroline on August 31, 2020 at 2:27 pm

Hi, I am having a really difficult time with the caramel. Twice it have made it and twice it has ended up almost like a curdled consistency. Tried it low and slow and then fast and hot, same thing happened twice. Any idea what is happening?

Mel on August 30, 2020 at 3:23 pm

Hi Jane , Made so many of your cakes ,cookies etc and they all come out good and so delicious.
As was this Millionaire Shortbread , however the caramel even though it had been in the fridge for an hour and a half was quite soft , and when I cut the chocolate it cracked and was sliding off .
However it was still delicious and only my first attempt and will most definitely be trying again .
Mel x x

Ina on August 29, 2020 at 5:02 am

First time I’ve tried making this. It was brilliant. Best ever recipe

Sharon Willco*ck on August 28, 2020 at 8:21 pm

Fantastic recipe, I’ve found caramel pretty tricky in the past but these detailed instructions enabled me to get it just right. Thanks so much Jane 😀

Paula Cooper on August 21, 2020 at 10:39 pm

I have been working my way through your recipes since the beginning of lockdown, made these today and they are definitely our new favourite! After reading your blog and the comments I was worried about messing up the caramel (I’m new to baking and have an electric hob!) but by keeping the temperature a bit lower, I managed it successfully without burning. First time I’ve ever made millionaires shortbread but won’t be the last…my 12 year old son had asked for more already!!
Thank you for all your lovely recipes, so easy to follow even for a novice like me!

Beth jackson on August 8, 2020 at 11:56 am

I love this recipe the first time. My caramel is starting to come out with bits I’m not to sure why. I follow the recipe and use same ingredients. I do have an electric hop it wither that or the pan I use. I use the right spatula and not a wooden one. Any ideas.

Jaimie on August 3, 2020 at 5:31 pm

This was fantastic! It was relatively easy to make and made quite an impression as they look stunning. I failed at making the caramel the first 2 times and could not figure out what I was doing wrong. The third time I made it at my boyfriend’s and it turned out perfect! I’m wondering if it might have been my electric stove or teflon pot that made the difference because my boyfriend has a much nicer gas stove and ceramic lined pots. Anyway, I love how it wasn’t overly sweet at all and I got rave reviews from everyone. I will definitely be checking out more of your recipes because I feel like American desserts can be just too sweet.

Bethany Smith on August 2, 2020 at 1:48 pm

This recipe was amazing!! My first try at caramel and it went so well following all your steps. My caramel set very firmly is there anything I could do so the caramel doesn’t set as much and is softer? Thank you xx

jem Harrison on July 31, 2020 at 8:22 pm

Would you reccommend making this recipe but for single leftover Gu pot size? Say about 9 of them? Or would it juat not be squishy enough to eat with a spoon?

Jade on July 29, 2020 at 12:32 pm

Hello,
I have done this recipe a few times and it has turned out perfectly! However today the mixture split? Have a boiled it on to high heat?
Will try again later 🤞🏼

Steph on July 28, 2020 at 9:11 pm

made these today tasted AMAZING! Visually not as good. Chocolate cracked which I know is down to me cutting too soon from fridge, caramel was actually perfect but the shortbread was really crumbly in most places….literally just like shortcake crumbs. I followed recipe amount, does this mean was undercooked or is there something else it could’ve been? Thank you

Lucy on July 26, 2020 at 10:24 pm

Hi Jane, I love all your recipes and videos! I’ve made this before and while it is always delicious, when I pour my caramel on to the shortbread it has a thin layer of melted butter on the top of it, any idea what I’m doing wrong?! Thanks!

Heather on July 25, 2020 at 8:32 pm

Literally the tastiest thing I have ever made!! Seriously bad for my (and my two boys’) waistline because it’s impossible to stop eating them. I made them to be part of a teacher gift box (plus extras for home!) and was so pleased they came out so well because the home made fudge I had attempted had gone completely wrong. I was a bit worried about whether I would get the caramel right – no idea if it looked how it was meant to but seemed right to me and most importantly tasted delish!! Thanks Jane!

Jackie on July 17, 2020 at 1:12 pm

Hi, I have a 7×7 tin, will this be ok if I cook it for longer? Thanks

Ruby on July 14, 2020 at 10:39 pm

Hi Jane I have have decided to make this and have for as far as the caramel , I have now realised I didn’t heat my caramel enough and it won’t set . Do you thing I should scoop it off and heat it more and then put it back in the fridge or should I just go with the unset caramel ?

Jess on July 10, 2020 at 4:12 pm

Spot on made two trays from the the first batch!
About to make more this evening as family have requested it!

Amanda on July 9, 2020 at 6:41 pm

This was my first time trying to make millionaires shortbread and the recipe was so clear and easy to follow! I also watched the YouTube video a couple of times beforehand! The caramel looked as if I didn’t melt the sugar for long enough but it still tasted incredible! I think my favourite recipe that I’ve tried so far!!

Sarah on July 9, 2020 at 4:23 pm

I just made this. My caramel mixture split but luckily I had read some of the comments and I removed it from the heat, beat it like crazy and a couple of minutes later it was perfect. Very delicious caramel. I can’t wait to eat them!

Apolline on July 8, 2020 at 10:42 pm

They look scrumptious!! I don’t have golden syrup, and was wondering whether maple syrup was fine? I know it is very runny so I wasn’t sure… I’m very excited to try these millionaire shortbread out for my first time!

Liz on July 7, 2020 at 2:37 pm

Turned out great, nice recipe

Livy on July 5, 2020 at 10:51 pm

The best caramel shortbread ever! Thank you so much for the recipe. Achieved perfection on the second go (the first one I cooked the caramel for too long and it was more like toffee). So delicious. One question though – have you ever frozen them? I can’t fathom having a whole tray to myself (as much as I do l am addicted) so want to save some for when we go see my family next weekend! Any tips appreciated. Thanks so much

Phil Gledhill on June 29, 2020 at 12:58 pm

I asked my son what he would like me to bake to celebrate completing his degree and he picked Millionaires Shortbread. His usual response to most things he eats is “okay” or “nice”, but he devoured this and said it was absolutely lovely. Very high praise from him indeed! Thanks, Jane, your recipes are making me look like a decent baker. Phil

Eliza on June 28, 2020 at 11:09 pm

I absolutely love this Millionaire shortbread. ive made it a few times now and your recipe alwasy works perfectly – thank you. I was just wondering if i double up the ingrediants do i need to bake the shortbread for longer? Thank you x

Jane Neathey on June 27, 2020 at 2:52 pm

You may be single handedly responsible for my husband and I developing diabetes 🤣🤣🤣. My non- cooking husband decided he was going to have a go at these and now he can’t stop making them for us, family and friends! I’ve been cooking for everyone for 50 years and now Jon’s got the master baker reputation because of your recipe 😜. Seriously though, this is THE BEST millionaires shortbread EVER!!! Thank you xxx

Sarah on June 23, 2020 at 8:44 am

Emma on June 22, 2020 at 2:59 pm

Loren on June 22, 2020 at 10:05 am

Hii, what condensed milk do you use? I normally use the caramel one but when I cut it, it comes out runny😫

Sam on June 21, 2020 at 11:18 am

Hi Jane would you recommend real butter or is stork fine? X

Tracey on June 20, 2020 at 11:25 pm

Hi Jane, I just tried making the millionaire shortbread and the caramel split twice. I followed your YouTube video and just wondered what could have gone wrong? Many thanks

Lily on June 19, 2020 at 9:07 pm

This recipe was absolutely delicious. I made a batch for my grandma and she loved them! The instructions for the caramel were so clear and being a beginner, I am much grateful for that. I used Cadbury as my chocolate though but it didn’t taste like the chocolate you’d find in a store bought millionaires shortbread. What chocolate would you recommend?

Adele on June 18, 2020 at 8:18 am

Hi Jane I’m wanting to try your millionaires shortbread but Ive limited time.could it be left in fridge longer than stated time before I add the chocolate please or would that make the caramel too hard?want to start it before work 😃xx

Happy Baker on June 17, 2020 at 7:16 am

I love all your recipes and this one looks amazing and so simple! I just wondered if it’s possible to make the caramel a few days in advance and store it? If so, how would you recommend storing it? Thanks!

Helen on June 14, 2020 at 7:15 am

Hi there, this might be a silly question, but will it matter if I use an 8×8 pan or will the layers be too thick? I’m not sure I can be bothered to try and calculate the quantities for a smaller pan though 😂.
Many thanks, Helen

Jessica Moore on June 13, 2020 at 1:37 pm

Hi, i love all your recipes! Im really struggling with the caramel, this time round its got brown flaky bits in it, does this mean its burnt? And can it be saved? Everything else is perfect though.

Claire on June 11, 2020 at 9:33 pm

Hannah on June 10, 2020 at 6:15 pm

Your recipes are always fab so this one wasn’t any different! My caramel set well in the fridge and has cut well etc so I think it’s fine, but it’s quite light in colour. Does this mean I’ve undercooked it or can this sometimes just happen? I think I took it off the heat too early because I was worried about it going more like toffee if I overdid it, but the only sign it’s underdone is the colour so I’m not sure!

Helen on June 7, 2020 at 9:34 pm

Amazing! I was worried about making the caramel but it turned out lovely. Definitely recommend!

Jessie on June 6, 2020 at 5:20 pm

This recipe is amazing!!! Been making millionaires shortbread for years and just tend to use the BBC recipe, however, thought I’d try a new one and ended up making the best milionaires shortbread yet! Love them xxx

Natalie Farmer on June 6, 2020 at 8:22 am

Yet another amazing recipe! I have never ever been able to make these. I watched your video and then halved recipe as only two of us in the house! They are amazing!!
Only problem is now I want a kitchen aid haha which one would you suggest? Which is in this video? Looks smaller and easy to clean

Victoria on June 5, 2020 at 7:43 pm

This recipe is AMAZING! I was so worried about making the caramel but it turned out perfect! Thank you so much for sharing with us.

Laura on June 4, 2020 at 9:36 am

I absolutely love this! I also love that I was able to make it! Loved the video showing how to make the caramel, I’ve managed it twice (2nd time I did with a GF base for my dad and the rest of your recipe). So thank you. It’s my favourite cake to eat out, I have it every week and now I can make my own. Love your recipes!

Gemma Surtees on May 31, 2020 at 8:02 pm

Another amazingly perfect recipe. You just can’t go wrong following any of your recipes. Would it make a difference pouring the caramel on a hot shortbread? I did the caramel whilst the shortbread was in the oven so when it came out I waited 15 minutes for it to cool before pouring.

Jen on May 31, 2020 at 4:55 am

Since my disaster the first time around, I’m very pleased to announce that the second attempt has gone very well. I heated the caramel very slowly, used a sugar thermometer just to keep an eye on things and didn’t boil it to death. Success!
Not only that but I blitzed the gone-wrong caramel shortbread in the food processor and it’s made the most amazing crumble topping – delicious with hot, tart fruit and a scoop of ice-cream!

M on May 30, 2020 at 9:34 am

Hey lovely, love all your recipes, you’re very talented! definitely going to make these at some point, just a quick question – would this caramel filling work in a banoffee pie? lots of love x

Philippa on May 30, 2020 at 6:58 am

Excellent recipe and tutorial! I could have held my nerve for a minute longer to achieve the depth of caramel colour but was too scared that I would burn the caramel! It was still delicious and held its shape when cut.

Faye Hemeter on May 29, 2020 at 9:06 pm

I have not got any caster sugar, what could I substitute it for please? x

Jen on May 27, 2020 at 11:28 am

Everything was going so well and it looked amazing. Unfortunately when it was time to cut it, I couldn’t get a knife through it – not even a cleaver!
Somehow I managed to make toffee instead of caramel. The sort of toffee that needs a hammer (and a chisel).
Do you reckon I overheated the caramel? Is there any way of resurrecting it?

Vicki on May 26, 2020 at 10:44 am

Came out perfectly! Was nervous about over cooking the caramel, but it set nicely so thanks for the guidance 🙂 Going to try one of the variation recipes next

Ceri Marchant-Potts on May 26, 2020 at 9:33 am

Siobhan on May 25, 2020 at 3:03 pm

Tried this today and it was amazing. The only thing is when i cut it into slices; the chocolate slid off some of the slices. It was well set. I would appreciate it if you could tell me where i went wrong? Thanks

Dan on May 24, 2020 at 9:44 pm

Made this and it tastes amazing! Will this recipe work okay in a longer tray, thinking of making thinner slices next time as it is really filling! Thanks

Louise on May 22, 2020 at 10:19 pm

Made this and left the Caramel to cool
For w couple or hours. Poured the chocolate over and the Carmel went soft. Did I not leave it for long enough?

Tiffanie on May 20, 2020 at 10:45 pm

Is condensed milk the same as sweetened condensed milk?

Emma on May 19, 2020 at 3:09 pm

Made these for my 16th birthday and they’re amazing. Such a good recipe.

Stacey on May 19, 2020 at 7:37 am

Steph Pike on May 18, 2020 at 8:50 pm

First time making MS and it turned out so well! Great recipe 😊

Jemima on May 18, 2020 at 6:14 pm

Great recipe and I had so much fun making this! Only issue I had with it was the shortbread was quite soft/ wasn’t very crunchy. Was that because I undercooked it or is it meant to be quite soft?

Georgia on May 16, 2020 at 2:08 pm

Can I use maple syrup instead of golden syrup for the Caramel? If not what is this difference in using your caramel receip from the millionaires flapjack?
Thanks

Sharon on May 16, 2020 at 11:09 am

Hi, Really looking forward to making these for my birthday treat next week! I’m struggling to find Condensed milk – will the ‘Light’ version work the same as I have some of that?
Thank you.

Annamaria on May 16, 2020 at 11:03 am

I made these last night and omg they are to die for, thank you Jane for this amazing recipe, super easy to follow 🙂

Jessica on May 15, 2020 at 1:40 pm

Made this today and was expecting there to be a disaster somewhere along the lines but it has turned out fab!
Watched your video a few times as I was nervous about the caramel but it’s worked, yay!
Just had a slice and it was lovely. Perfect size when cut into 16 as stated in your recipe!

Gemma on May 14, 2020 at 4:38 pm

This is the second time I have made this and it is a great recipe and so easy to follow with fabulous results a win win for everyone

Julia on May 11, 2020 at 9:52 pm

Lovely recipe and excellent caramel. I don’t know what happened to my shortbread base but it’s like concrete and the caramel and chocolate hasn’t adhered to it at all, I watched the video and found it very good.

Nicole on May 11, 2020 at 3:51 pm

I followed the recipe exactly, and think I was doing alright on my first ever caramel! However after a few minutes, the caramel split. Why would this have happened? I

Nicola on May 11, 2020 at 12:24 pm

What a lovely recipe everything worked even my caramel!
Do you think they’d freeze well ?

Serena Begley on May 10, 2020 at 9:27 pm

Craig Fitzpatrick on May 10, 2020 at 1:27 pm

Truly outstanding! Thank you so much for the recipe! I made these yesterday and I am not normally a Baker but decided to try these as they are my favourite and I wanted something that my wife and son would love. Your YouTube video was very easy to follow and filled with detail that it was almost impossible to go wrong. I managed to bake a perfect shortbread, caramel and chocolate with perfect amounts. We absolutely love it and now have friend and neighbours asking for the recipe. Left peices in Tupperware for them to try as a lockdown treat. So thank you for sharing this recipe and spreading some happy times!

Andy B on May 6, 2020 at 2:34 pm

Aaaand I’ve just seen that the poster immediately prior to me has had a reply on the self same subject, and I shall now jump over onto your YouTube channel! Mea culpa!,,,

Andy B on May 6, 2020 at 2:31 pm

This is the first time I’ve made Millionaires Shortbread, after browsing loads of recipes and ‘how to’ blogs.
Firstly, let me say that the way to make it is very well laid out, and secondly, that it makes the most wonderful result.
If I may, would it be ok to suggest perhaps attaching a little video clip of how to create the swirled effect (I didn’t know initially wether to slap both of the chocolates on one after etc) and also how the consistency of the caramel should be just before it’s taken off the heat (I make loads of fudge and obviously the temperature and cooking times are quite different)
That’s not a criticism, as I’m really enjoying reading through your recipes and deciding what to make.
Lockdown in the UK at the moment does make getting certain ingredients very hard, but it makes it a real challenge to rummage through, choose one of your recipes, and emerge triumphant!
Thank you!!

Ella Whatling on May 5, 2020 at 6:40 pm

Hi! I made these today, but my caramel split and it was a buttery mess, so tried again, and it was fine for a few minutes but I could see the butter starting to split again just before it was turning golden, I had the gas on really low the second time as realised the mix could have got to hot, but it nearly happened again! I used it anyway but it just didn’t set properly or have much of a caramel colour 😕any suggestions of what I’m doing wrong? Thanks!

Kate NJ on May 5, 2020 at 8:46 am

Great recipe, tasted really good thank you. I did find the caramel split before it was ready to take off the heat. Not sure what caused it. Anyway I rescued it by taking it off the heat, adding some boiling water (1-2tbs) and mixing it back on the heat slowly until it came back together again.

Evie on May 4, 2020 at 2:35 pm

Sophie on May 4, 2020 at 11:56 am

Tasted amazing!

Rosie on May 4, 2020 at 10:32 am

Wow! I never thought I’d be able to make these, but your recipe is simple to follow and they turned out great! Your YouTube video was extremely helpful for the caramel part as well. Absolutely delicious 😀

Kimberley on May 4, 2020 at 9:39 am

This looks amazing! I can’t wait to try but only have been able to get self raising flour? Would this work ok? X

Noortje on May 3, 2020 at 9:59 pm

Sooo good and I was surprised I managed to make the caramel in the perfect fudgyness as well. Just found your blog this weekend and will definitely make many of your recipes! X from the Netherlands

Aisling Barton on May 3, 2020 at 8:14 pm

Very easy to follow recipe with superb results!

Anya on May 3, 2020 at 7:51 pm

My first time making Millionaire Shortbread and it turned out AMAZING. I saw this recipe and followed your Youtube video and it helped so much. Thank you for these great recipes!💗

Becks leach on May 3, 2020 at 7:36 pm

Made these this weekend amazing 😉 everyone loved them defiantly be making them again

Chloe Taylor on May 3, 2020 at 7:11 pm

Amazing!! This was so delicious. I love your recipes they are always so nice and simple to follow and always get good results😍

Aled on May 1, 2020 at 4:08 pm

Hi Jane, can you provide a link for the saucepan you used to make the caramel please? Thank you

Rosie on April 30, 2020 at 2:41 am

Thank you so much for the recipe! Mine came out really well and everyone in the house loved them. I added a little bit of salt to my caramel as I thought for me it would be a bit too sickly, and it worked really well. Thank you again 🙂 xxx

Sarah Smith on April 29, 2020 at 12:33 pm

Hi Jane, I was hoping to make these for my husband as it’s our anniversary next week. I’m a complete novice when it comes to baking and haven’t been able to buy plain flour. I have coconut flour and wondered whether this would be ok to use? Whether the quantity would need to be altered?
Thanks for any advice you can give me in advance

Amber on April 28, 2020 at 6:50 pm

Made these on the weekend. They were amazing! The YouTube video was super helpful for making the caramel. Fab recipe! Thank you!

Clara on April 28, 2020 at 12:29 pm

Yayy, it worked! I used evaporated milk and added 8 tbsp of sugar instead of 3. It took longer to thicken up but it looks and tastes like caramel so I think it worked. Thank you for the recipe Jane!

Clara on April 28, 2020 at 11:02 am

Hi Jane, I’m making these but I only have evaporated milk. I’ve looked online and it said you can add sugar which will make it condensed milk, does this work? If this doesn’t work are there any alternatives I can use? Thank you.

Annelie on April 25, 2020 at 8:39 am

Absolutely amazing, first time making caramel and it worked!

Holly on April 24, 2020 at 9:33 pm

Hi Jane,
Not made these yet but they look amazing! I’ve only got evaporated milk not condensed milk. Is that the same thing?
Thank you !

Jessica on April 24, 2020 at 4:45 am

Hi, does it have to be ‘unsalted butter’ for both the shortbread and caramel? Or could I use stork/salted butter instead?
I know in some recipes you say it HAS to be unsalted butter (e.g buttercream) but in others sometimes it can be swapped so just wondered if I could maybe use stork for the shortbread part? Thanks in advance!
LOVE your recipes!

Judles on April 23, 2020 at 12:03 am

Sounds delicious! Another one of your recipes I’m going to try! Could we use tinned caramel instead of making it as I have some left over? Thanks! x

Janet on April 22, 2020 at 10:38 am

I could live on millionaire bars, I think. I recently made a recipe that was in last month’s Bon Appetit magazine…it had tahini in the caramel filling. It really was delicious. Right now, I must head to the kitchen to use your recipe!