Go Back
A stack of Snickers Millionaire's Shortbread

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


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


  1. 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

  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