Waitrose and Partners
Cheat’s pistachio & salted caramel millionaire’s shortbread

Cheat’s pistachio & salted caramel millionaire’s shortbread

No.1 Salted Caramel makes these wonderfully simple to make. They keep brilliantly well in the freezer and only take a couple of hours to defrost.

0 out of 5 stars(0) Rate this recipe
  • Makes16 squares
  • CourseSnack
  • Prepare30 mins
  • Cook25 mins
  • Total time55 mins
  • Pluscolling and chilling

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 135g unsalted butter, cubed and chilled, plus extra for greasing
  • 80g pistachio kernels
  • 60g golden caster sugar
  • ¼ tsp fine salt
  • 200g plain flour
  • 250g jar No.1 Salted Caramel Sauce
  • 150g dark chocolate, roughly chopped
  • 50g milk chocolate, roughly chopped
  • ¼ tsp sea salt flakes


  1. Preheat the oven to 180ºC, gas mark 4. Grease and line a 20cm square cake tin with baking parchment. Put 40g pistachios in a food processor and whizz to a crumb. Add the sugar, salt and flour; pulse a few times to combine. Add the butter and pulse to a breadcrumb-like consistency. Tip onto a work surface, bring the mixture together into a dough, then press into the lined tin in an even layer. Prick the surface of the dough all over with a fork and bake for 15-20 minutes until pale golden. Set aside to cool in the tin.

  2. Once cooled, dollop the caramel sauce on top of the shortbread, then spread flat with a palette knife; chill for about 30 minutes to firm up. When the caramel is firm, melt both chocolates in a bowl set over a pan of barely simmering water (don’t let the water touch the base of the bowl).

  3. Meanwhile, roughly chop the remaining 40g pistachios. Pour the melted chocolate over the caramel, then sprinkle over the roughly chopped pistachios and sea salt. Chill for 1 hour, then cut into 16 squares. These will keep covered in the fridge for up to 1 week or in the freezer for up to 2 months (wrap in baking parchment and store in a freezer bag).

Cook’s tip


Almonds or pecans are a delicious alternative to the pistachios. 


Typical values per item when made using specific products in recipe


1,231kJ/ 295kcals



Saturated Fat












Book a slot to see product availability

To view what's in stock at your nearest Waitrose & Partners store, please book a slot

Add ingredients

View this recipe's ingredients and add them to your trolley

Rating details

Rate this recipe

Select your rating

Overall rating

No ratings for this recipe yet