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 45

Cook Time 25

Resting time 3

Total Time 4 10

Servings

Calories 452kcal

Author thebakingexplorer

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

Metric - US Customary

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.

Nutrition