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Caramel Millionaire Traybake Recipe

This delicious traybake is my twist on a millionaire’s shortbread. I’ve replaced the biscuit layer with a delicious layer of salted caramel sponge, using the Carrs salted caramel cake mix. It’s really easy and so delicious with a layer of easy caramel and chocolate frosting, topped off with a couple of crushed biscuits. It’s perfect for sharing and having at tea time, or for a special pudding you can warm up a square in the microwave for 10-15 seconds and serve with vanilla ice cream.

You’ll need a deep traybake tin, approx. 2-0 x 30 cm, line with baking paper on the base and up the sides

12 Makes
50MIN Prep
30MIN Bake
EASY Level

1 packet of Carr’s Salted Caramel Cake Mix
Plus, the ingredients listed on the pack:
100ml Water
100ml Vegetable Oil
3 Medium Eggs

Caramel Layer
175g Unsalted Butter (softened)
175g Unrefined Golden Caster Sugar
80g Golden Syrup
1 x can 397ml Condensed milk

Chocolate Topping
180g Dark chocolate chips or finely chopped chocolate
150ml Double cream
50g Salted butter
75g Icing Sugar

A couple of digestives or similar biscuit to crumble on the top.

Equipment needed:

Deep traybake tin, approx. 2-0 x 30 cm, line with baking paper on the base and up the sides


Line the tin and prepare the cake mix according to the instructions on the back of pack.

Pour the batter into the traybake tin, level off and bake until cooked through, risen and golden and a cake tester or skewer inserted into the middle comes out clean. Leave to cool in the tin and get on with the caramel layer.

To make the caramel, place the butter, sugar, syrup and condensed milk into a saucepan and stir over a low heat until the butter has melted, the sugar granules have dissolved and it’s all combined.

Slightly increase the heat and bring the mixture to a boil. Be sure to keep stirring so that it doesn’t catch and creates bits in your caramel. Stir in the mixture for 5-7 minutes, until the mix is thickened, slightly darker and looking fudgy. Pour over the cooled cake which will still be in the cake tin and leave to set at room temperature.

Once it’s set, make the chocolate topping. Place the chocolate in a large heatproof bowl. Boil the cream and pour over the chocolate, then place a large plate over the bowl to trap the heat.
After a few minutes use a wooden spoon to stir in one direction to bring the cream and chocolate together.

Beat the icing sugar into the chocolate mixture and then add the melted butter and whisk in, pour over the top of the caramel and spread over to level off with a palette knife or spoon. Sprinkle with broken and crumbled biscuit to finish. Once set cut into small squares.
They will last well for 3 days in an airtight cake tin.

Carrs Flour Mills, East Bridge, Kirkcaldy, Fife KY1 2SR

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