Snickers Millionaire’s Shortbread

A stack of Snickers Millionaire's Shortbread

I have made the caramel for millionaire’s shortbread the same way for years but I decided to slightly switch it up with this recipe for Snickers Millionaire’s Shortbread. I swapped out some of the sugar for golden syrup and it made a more gooey caramel that is a darker golden colour. Both ways are really delicious and are made using the same method, but this mix of ingredients works particularly well with the roasted peanuts that I’ve mixed into the caramel layer! The base is a shortbread layer, which is a buttery delight. On top I’ve added milk chocolate, sliced up Snickers bars and more roasted peanuts. What you get is a super indulgent and delicious square of caramel and peanut heaven!

Step by step…

A bowl with the shortbread mixture inside A square tin with the shortbread pressed into the base

To make the shortbread I mixed the butter and sugar together, then added the flour and formed a rough dough. I pressed it into the bottom of my lined tin, then baked it for 20 minutes.

A pan with the caramel mixture bubbling away A pan with the caramel mixture golden and smooth

For the caramel layer I melted butter, sugar, golden syrup and condensed milk together in a pan on a low heat. Then I boiled it for around 6 minutes, stirring it constantly, until it was dark golden and thick.

A square tin with caramel inside A square tin, with chocolate, snickers pieces and peanuts inside

I sprinkled some roasted peanuts over the shortbread, then poured the caramel over the top and put it in the fridge to set. Once the caramel was set, I poured melted milk chocolate over the top and added slices of Snickers bars and roasted peanuts.

Snickers Millionaire's Shortbread view from above

Tips for making the Snickers Millionaire’s Shortbread:

  • If you can’t get hold of Snickers bars, you can decorate the top with some extra peanuts, or leave it plain if you prefer.
  • I used milk chocolate for the chocolate layer, you could also use dark chocolate or even white chocolate too!
  • To cut the Snickers Millionaire’s Shortbread into neat slices, it is best to do this when it is at room temperature. If you do it straight from the fridge, the chocolate on top could crack, and will be quite solid so will press into the caramel. At room temperature, and using a large sharp knife (ideally a knife that is bigger in length than the length of the shortbread), and gently cutting through worked well for me.
  • I used granulated sugar for the caramel, but you can also use caster sugar.
  • Golden syrup is sold all over the world, so check the international section in your supermarket if you’re not based in the UK. You can also buy it online from Amazon (see link below). If you can’t get hold of it, light corn syrup is the closest thing to it. You can also use light brown sugar, your caramel will look different and have slightly different texture – but it will still be delicious!

A stack of three pieces of Snickers Millionaire's Shortbread

Recommended equipment & ingredients*

8″ Square tin Mixing bowls Cooling rack
Kitchen scales Electric hand mixer Golden syrup

*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

close up of Snickers Millionaire's Shortbread

More millionaire’s shortbread recipes…

Millionaire's Shortbread Galaxy Golden Egg Millionaire's Shortbread Vegan Millionaire's Shortbread
Millionaire’s Shortbread Galaxy Golden Egg Millionaire’s Shortbread Vegan Millionaire’s Shortbread

More Snickers recipes…

Snickers Cupcakes Chocolate Snickers Cake
Snickers Cupcakes Chocolate Snickers Cake

flat lay of Snickers Millionaire's Shortbread

A stack of Snickers Millionaire's Shortbread
5 from 6 votes
Print

Snickers Millionaire's Shortbread

Buttery shortbread base, gooey caramel centre with peanuts, milk chocolate and sliced Snickers bar on top

Course Dessert
Cuisine British
Keyword Traybake
Prep Time 30 minutes
Cook Time 30 minutes
Resting time 3 hours
Total Time 4 hours
Servings 16
Author thebakingexplorer

Ingredients

For the shortbread

  • 200 g Butter or baking spread
  • 80 g Caster sugar
  • 225 g Plain flour

For the caramel

  • 170 g Butter
  • 75 g Granulated sugar
  • 80 g Golden syrup
  • 397 g Condensed milk
  • 70 g Roasted peanuts (can be salted or unsalted)

For the chocolate

  • 225 g Milk chocolate (or dark, or white if you prefer)
  • 15 g Roasted peanuts (can be salted or unsalted)
  • 160 g Snickers bars sliced up

Instructions

  1. Pre-heat your oven toย 160C Fan/180C/350F/Gas Mark 4, line a 8" square tin with greaseproof paper.ย I grease the tin first with a little butter to help the paper stick to it

  2. To make the shortbread biscuit base mix the caster sugar and butter together into a bowl until creamy, using a spoon or an electric mixer if you have one

  3. Add the plain flour and mix in by hand with a spoon

  4. Tip the mixture into the tin and press it down until compact and even

  5. Bake the shortbread biscuit base for 20-25 minutes, until lighty golden, then leave to cool fully in the tin

  6. To make the caramel, put all of the ingredients into a pan on a low heat and stir until everything is melted together

  7. Bring the mixture to the boil, stirring continuously, and let it boil for 5-7 minutes until thick and golden (I boiled mine for 6 minutes)

  8. Take the mixture off the heat and pour into the tin over the shortbread base

  9. Put into the fridge to set for at least 2 hours, or overnight if you prefer

  10. Melt the chocolate in the microwave. Blast for 30 seconds, then stir, then blast in 10 second intervals stirring between each one until melted

  11. Pour the chocolate over the caramel and smooth it out, tap the tin onto your work surface a few times to remove any air bubbles and to create an even surface

  12. Place the sliced Snickers bars into the chocolate and press in, then sprinkle over the peanuts

  13. You can set the chocolate in the fridge for a quicker result, or leave at room temperature to set

  14. It is best to slice this shortbread at room temperature to avoid cracking the chocolate top, remove the millionaire's shortbread from the tin and remove the baking paper. Slice carefully using a large sharp knife, it helps if the length of the knife is longer than the shortbread

  15. If you have to slice it from the fridge but you want neat slices, the best way I've found to do this is to use a very sharp knife that's been held under hot running water. Dry the knife off carefully as it will be hot, then gently press it onto the set chocolate. Only cut through the chocolate layer, if you keep pressing down you will smear melted chocolate into the caramel and biscuit layers. Keep wiping the melted chocolate off the knife, and putting it back under hot water if it cools down. Always dry the water off the knife before cutting. Once you've cut through the chocolate layer only, pop it back in the fridge for 20 minutes. Remove from the fridge, then cut through the rest of the layers (you don't need to heat the knife this time). And you should get neat clean layers!

  16. Store any leftovers in an airtight container, kept in the fridge it will last for 2 weeks

NB. This post is not in any way sponsored by Snickers – I just love their product!

If you like this, check out more of my Millionaire Shortbread recipes!

Snickers Millionaire's Shortbread

Pin it for later!

I’m linking this recipe up with Cook Blog Share hosted by Recipes Made Easy, and Fiesta Fridays hosted by Frugal Hausfrau.

10 comments / Add your comment below

  1. 5 stars
    Enjoyed these first hand, made by ‘The Baking Explorer’ herself, and they were absolutely de-licious ๐Ÿ˜€

  2. 5 stars
    What a delicious treat!! I love the addition of snickers bites inside the bars, it makes them even more delicious and indulgent ๐Ÿ™‚

  3. Would it work if you put some peanut butter in the chocolate layer?? I can’t wait to try this!

    1. Hi Charlotte, yes you could pour on the melted chocolate, then warm up some peanut butter in the microwave and put blobs of it on top of the chocolate, then use a cocktail stick to swirl it all together. Delicious and a pretty pattern!!

Leave a Reply