Half a tin of condensed milk,  Traybakes

Caramel Crumble Squares

Caramel Squares are one of my absolute favorites. There is something about the combination of shortbread, caramel and chocolate that will always make me reach for one of these when I have a choice. Now, I have always called this traybake Caramel Squares, but it is known by a variety of names and there can be some variation in the recipes too. I have a couple of very similar recipes called Caramel Crumble, which is what I have made today. The crumble in these Caramel Crumble Squares comes from the crumbly texture of the base, and because the base is made much like a crumble topping.

And yes, you can refer to this as Millionaire’s Shortbread too. But it will always be Caramel Squares to me. I’m sure that I never heard the name Millionaire’s Shortbread used when I was a child.

The caramel part of the recipe includes golden syrup, which I have never had a problem finding here in the US. If you can’t find it, I would recommend using maple syrup or honey instead.

The base for these Caramel Crumble Squares is very simple and straightforward. Just a case of rubbing the butter into the flour and adding the sugar.

The caramel is a little trickier and perfecting this might take some practice. I’m sure that a more modern recipe would tell you the temperature to reach when you’re heating the caramel, but the books I grew up with don’t include details like that. So I suggest you just keep a close eye on it, don’t have the heat too high and stir frequently. It should simmer for a couple of minutes and in that time it will get thicker. The caramel layer will also thicken as it cools.

Small stack of caramel square traybakes

Caramel Crumble Squares

A crumbly shortbread base topped with caramel and chocolate. A classic traybake.
Prep Time 20 minutes
Cook Time 30 minutes
Course Dessert, Snack
Servings 9 squares



  • 3 oz or 85g butter
  • 6 oz or 175g plain flour (all-purpose flour)
  • 2 oz or 55g sugar

Caramel Layer

  • 4 oz or 110g butter
  • 3 oz or 85g brown sugar
  • 2 tbsp golden syrup
  • half a can of condensed milk (approximately 7oz/200g)


  • 8 oz or 225g chocolate, melted (milk or dark)


  • Preheat your oven to 350F/180C for a conventional oven.
  • Rub the butter into the flour until it looks like breadcrumbs. Then add the sugar and mix well.
  • Spread over a lined traybake tin, I used my 8″/20cm square tin, and press down well. This will seem a little crumbly, but it comes together once baked.
  • Bake in for 20-25 minutes or until golden. Then allow to cool slightly while you make the caramel. A few cracks may appear in the base, don’t panic as these will be covered with gooey caramel anyway.
  • To make the caramel layer, place the butter, syrup, sugar and condensed milk in a small saucepan.
  • Melt over a low heat, stirring frequently until the mixture starts to simmer and let it bubble for a few minutes. Remove from heat and pour over the base. Let this sit at room temperature before placing in the fridge to set.
  • Melt the chocolate, then spread over the caramel and place in the fridge for a couple of hours, at least. When set, cut into small, sticky pieces. Or large sticky pieces. There’s no judgment here.


Keyword caramel, chocolate, shortbread, traybakes


  • Jonathan Mason

    Your recipes are great and remind me of home in Northern Ireland! That really is the home of the traybake. Could I ask if you can freeze these once you’ve made them?

    • CJ

      Thank you! And yes, no problem freezing these. Most traybakes freeze nicely (not anything with fresh cream though).