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!
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Ingredient Tips & Equipment Information
- For the shortbread base, the butter will need to be at room temperature before you start making it.
- I used unsalted butter for this recipe, and I really recommend using proper butter (not a baking spread) if you can for the best flavour.
- I use granulated sugar for the caramel, but you can also use caster sugar (superfine 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. 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!
- For more answers to Millionaire's Shortbread questions, check out my original Millionaire's Shortbread recipe!
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Snickers Millionaire's Shortbread
To make the shortbread, mix the butter and sugar together, then add the flour and form a rough dough. Press it into the bottom of a lined tin, then bake it for 20-25 minutes.
For the caramel layer, melt butter, sugar, golden syrup and condensed milk together in a pan on a low heat. Then boil it for around 6 minutes on a gas hob (or simmer for 10-12 minutes on an induction hob), stirring it constantly, until it is dark golden and thick.
Sprinkle some roasted peanuts over the shortbread, then pour the caramel over the top and put it in the fridge to set. Once the caramel is set, pour melted milk chocolate over the top and add slices of Snickers bars and roasted peanuts. Leave to set before slicing.
For the full recipe with measurements, head to the recipe card at the end of this post.
How do you slice Millionaire's Shortbread neatly?
This can be one of the most daunting parts of this bake! But I am here to help! The best way I've found to slice it is to firstly make sure that the chocolate has fully set and that it is at room temperature. If the millionaire's shortbread is cold, the chocolate is very likely to crack as you slice it. Secondly, use a very sharp knife that is longer than the shortbread. This means you can slice through it in one motion. If you like you can gently score the chocolate on top to work out the sizes of the squares first. Then, with an even pressure, gently rocking and sawing the knife, push the knife slowly through the chocolate, caramel and shortbread. It's as simple as that! Don't worry if they are not perfectly neat if it's the first time making this recipe, as with everything, practice makes perfect. Sounds like a good reason to make a few more batches right?!
What size tin do you need for this recipe?
This recipe is for an 8" or 20cm square tin, it need to have deep sides, at least 2". If you want to use a 9" or 23cm square tin, I would recommend increasing the ingredient amounts by 25%.
What is the best way to line the tin?
I find that greasing the tin very lightly, only just enough to help the baking paper stick to it, then lining with non stick baking paper is the best way to ensure you can remove this bake easily from the tin. You should also leave an overhang of baking paper, about 1" taller than the tin. This is so you can grasp it to pull the shortbread out of the tin.
Do you need an electric mixer to make this recipe?
While it is easier to make the shortbread base in an electric stand mixer with the paddle attachment, you can absolutely make it by hand with a wooden spoon and some elbow grease! For the caramel layer and chocolate layer, no electric mixer is required.
Do you need a sugar or candy thermometer to make the caramel?
They can be helpful but it is not essential. I never use one, I go off of the amount of time the caramel has been boiling for and how it looks. I boil my caramel for around 6 minutes on a medium heat until it has thickened and darkened in colour. If you have an induction hob, I recommend simmering the caramel for 10-12 minutes. If you want to use a sugar or candy thermometer, you want the caramel to reach 107C/225F.
How should it be stored and how long does it last for?
It can be stored at room temperature in an airtight container for 5-7 days (although it never lasts that long in my experience! It gets eaten up too fast!) If the caramel hasn't been boiled for long enough and is too soft, then you may need to store it in the fridge to firm it up. It can last in the fridge for up to 2 weeks.
Can you freeze Millionaire's Shortbread?
Yes! Wrap it well in cling film, or place in a freezer bag or tupperware container. It can be frozen for up to 3 months. It is bet freeze it sliced, then you can easily defrost a piece or two at a time. Place small squares of baking paper between each square to stop them from sticking together. Defrost at room temperature, I usually leave it on the kitchen counter for an hour or so.
Can this recipe be made gluten free?
Yes! To make this recipe gluten free you will need to replace the plain flour in the shortbread with a gluten free plain flour blend. You may also like to add ¼ tsp xanthan gum for better texture. All of the other ingredients are gluten free. However, do check all the labels of everything you use in case of cross contamination.
Can this recipe be made dairy free?
To make this recipe dairy free, replace the butter in the shortbread and caramel with a dairy free version. I recommend a dairy free butter block, like Flora Plant or Stork Baking Block. You will also need to use a dairy free condensed milk, Carnation and Nature's Charm are brands I know of. And a dairy free chocolate for the topping. Or you can try my Vegan Millionaire's Shortbread or Vegan Salted Caramel Millionaire's Shortbread recipes.
More 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!
Troubleshooting
My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients
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Snickers Millionaire's Shortbread
Ingredients
For the shortbread
- 200 g Butter softened, unsalted
- 80 g Caster sugar
- 225 g Plain flour
For the caramel
- 170 g Butter unsalted
- 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
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, line a 8" square tin with greaseproof or baking paper. I grease the tin first with a little butter to help the paper stick to it
- To make the shortbread base mix the caster sugar and butter together into a bowl until creamy, ideally using an electric stand mixer with the paddle attachment
- Add the plain flour and mix in, being careful not to over mix
- Tip the mixture into the tin and press it down until compact and even using either your fingers or the back of a spoon
- Bake the shortbread biscuit base for 20-25 minutes, until lightly golden, then leave to cool fully in the tin
- To make the caramel, put all of the ingredients (except the peanuts) into a pan on a low heat and stir until everything is melted together
- 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). This instruction is for gas hobs, for induction hobs, I find that simmering for 10-12 minutes works best
- Take the mixture off the heat, sprinkle the peanuts over the shortbread base then pour the caramel over the top
- Put into the fridge to set for at least 2 hours, or overnight if you prefer
- Melt the chocolate in the microwave. Blast for 30 seconds, then stir, then blast in 10 second intervals stirring between each one until melted
- 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
- Place the sliced Snickers bars into the chocolate and press in, then sprinkle over the peanuts
- You can set the chocolate in the fridge for a quicker result, or leave at room temperature to set
- The best way I've found to slice it is to firstly make sure that the chocolate has set and that it is at room temperature. If the millionaire's shortbread is cold, the chocolate is very likely to crack as you slice it. Secondly, use a very sharp knife that is longer than the shortbread. This means you can slice through it in one motion. If you like you can gently score the chocolate on top to work out the sizes of the squares first. Then, with an even pressure, gently saw the knife through the chocolate, then push it through the caramel and shortbread
- Store any leftovers in an airtight container at room temperature for 5-7 days, kept in the fridge it will last for up to 2 weeks
Notes
- For the shortbread base, the butter will need to be at room temperature before you start making it.
- I used unsalted butter for this recipe, and I really recommend using proper butter (not a baking spread) if you can for the best flavour.
- I use granulated sugar for the caramel, but you can also use caster sugar (superfine 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. 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!
- For more answers to Millionaire's Shortbread questions, check out my original Millionaire's Shortbread recipe!
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
- If you can't get hold of golden syrup you can make the caramel in the same way using these ingredients:
- 150g Butter
- 75g Caster sugar
- 75g Light brown sugar
- 397g Can of condensed milk
Nutrition
If you like this, check out more of my Millionaire Shortbread recipes!
NB. This post is not in any way sponsored by Snickers - I just love their product!
Natalie Mitchell
Enjoyed these first hand, made by 'The Baking Explorer' herself, and they were absolutely de-licious 😀
Sylvie
What a delicious treat!! I love the addition of snickers bites inside the bars, it makes them even more delicious and indulgent 🙂
Helen - Cooking with my kids
I didn't know you could improve on millionaires shortbread, but you've just proved it's possible! This looks delicious. #cookblogshare
Cat | Curly's Cooking
These sound so tasty! I love the idea of salted peanuts and chocolate - yum!
thebakingexplorer
Thanks Cat!
Jacqui – Recipes Made Easy:Only Crumbs Remain
Ohh Millionaires shortbread and some! How very delicious. Thank you for sharig with #CookBlogShare
frugal hausfrau
Marvelous idea!! YUM!! Thanks for sharing at Fiesta Friday!!
Mollie
Michelle Rolfe
They sound fab. Thanks for linking up to #CookBlogShare. Michelle
Charlotte Sweenie
Would it work if you put some peanut butter in the chocolate layer?? I can't wait to try this!
thebakingexplorer
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!!
Marita
Wow! These millionaire shortbreads look right up my street. I love snickers and caramel. I cannot wait to make these. Will report back.
Sandra King
The best! First time the caramel set. Thanks so much!!!!