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!
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 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.
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!
Recommended equipment & ingredients*
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More millionaire's shortbread recipes...
More Snickers recipes...
Snickers Millionaire's Shortbread
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
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, line a 8" square tin with greaseproof paper. I grease the tin first with a little butter to help the paper stick to it
- 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
- 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
- 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
- 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
- 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!
- Store any leftovers in an airtight container, kept in the fridge it will last for 2 weeks
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!