Millionaire shortbread is a widely loved indulgent treat. I know this because my Millionaire’s Shortbread is by far the most popular recipe on Kitchen Mason! Team it up with Snickers and what do you get? The most incredible hybrid in the history of the universe!! Starting with a buttery biscuit base, followed by a silky smooth caramel and crunchy peanuts then top it all off with creamy peanut butter milk chocolate. ALL that and it’s not even difficult to make! Follow my super easy step by step picture recipe & top tips and you really can’t go wrong. I’m confident that Snickers Millionaire Shortbread will become a world renowned delight! It certainly is in my house… I may or may not have already eaten about 6 bars in 2 days. Oops! Sorry waistline…
I don’t mean to boast but this right here is the best millionaire shortbread recipe EVER! (Although my Chocolate Orange Caramel Shortbread recipe is definitely up there too!) Usually considered quite a tricky treat to make, I’ve made it simple for anyone to create with my super easy step by step recipe. With pictures every step of the way, you can see what you should have at every stage.
After making 3 batches to get it just right for you – believe me, I feel like I’m now a fully qualified simple millionaire shortbread recipe making expert! Having made many mistakes myself, I’ll tell you exactly what not to do, where you can go wrong and how to avoid it.
I must admit, If I ever see millionaire shortbread on a counter when I walk into a cafe – I have to have it. I just can’t pass it up! Combining 3 of my all time favourite things, it’s a delicacy I’m completely incapable of saying no to.
When I was brainstorming ideas for my next post, I was wondering how I could improve on my, already very popular, Millionaire Shortbread recipe. My good friend mentioned ‘Snickers’ and I knew it had to happen. That led me here to this beautifully exquisite Snickers chocolate millionaire shortbread recipe. I sincerely hope you enjoy it as much as I have!
Here’s what you will need to make 16 bars.
For the Biscuit Base
For the Caramel
For the Topping
Grease and line the base and sides of your baking tin and preheat the oven to 180°C/Fan 170°C.
In either an electric stand mixer or a large bowl with an electric hand whisk, cream together the butter and sugar until light and creamy.
Then add in the flour and salt. Give it another brief mix until it just starts clumping/forming a dough.
Tip the biscuit dough into your prepared tin and press down evenly into the bottom. Finally, poke all over with a fork then pop into the preheated oven to bake for 15 mins until lightly golden.
Leave to one side to cool while we make the caramel.
First thing’s first, make sure you have your peanuts chopped and ready before starting your caramel.
Weigh all the caramel ingredients (except the peanuts) into a large heavy based saucepan and place over a medium heat.
Stir often until everything is runny and dissolved.
Bring the caramel to the boil and stir constantly & vigorously. If you don’t, it can quickly catch and burn on the bottom of the pan.
Keep boiling and stirring until the mixture reaches 115°C on a sugar thermometer. You can try and judge it by eye (stop when it’s a light caramel colour) but it’s fairly difficult. Once the temperature is reached, turn off the heat and keep stirring until the caramel stops bubbling. This is just to avoid any scorching – it will continue cooking as the pan will still be very hot.
From start to finish, the caramel should take no longer than 10-15 minutes.
Tip in those chopped peanuts straight away and give it a stir.
Time to pour that caramel over your biscuit base.
Smooth out as best as you can with a spatula then set to one side to cool completely before making the topping. I do mean COMPLETELY. If you’re impatient, you’re chocolate may bloom (have white streaks) and could ruin all your hard work!
Once your caramel is completely cooled, it’s time to make the chocolate layer!
Break the chocolate into a microwavable glass bowl and add in the peanut butter.
Switch your microwave to half power then heat the mixture in 10 second intervals, stirring really well with a spatula after every time.
Continue until it’s two thirds melted then don’t heat anymore – just stir continuously until it’s completely melted and smooth. A good gauge is to keep the glass bowl itself as cool to the touch as possible so the heat doesn’t transfer to the chocolate. So no long bursts in the microwave, just short bursts so you can keep full control of the temperature of your chocolate!
Now you’ve tempered your chocolate, pour and spread it all over the top over your caramel.
You can leave it at that, but if you’re feeling fancy you can create a pretty pattern on the top. I dipped in the end of a small spatula then lifted up – moved forward and dipped again, continuing all the way along in rows across the top.
Allow to set at room temperature (don’t put in the fridge or you may lose that lovely tempered chocolate shine!) before slicing into 16 pieces with a sharp knife.
Store at room temperature in an airtight container and consume within 5 days. See – I told you my step by step instructions would make this millionaire shortbread recipe easy! You totally nailed it – go you! Go ahead and sample a piece in celebration. Can I have one too pretty please??
I hope you enjoyed the post my lovelies, until next time! Miss KitchenMason x
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Looking for a luxuriously indulgent treat? You're in the right place! Not only is this sensational Snickers Millionaire Shortbread recipe irresistibly delicious but it's easier to make than you might think...
Preheat oven to 180°C/Fan 170°C and grease/line tin.
Beat butter and sugar together in a stand mixer until fluffy.
Add flour & salt and beat until it forms a dough.
Press into prepared tin, prick all over with a fork and bake for 15 mins until golden.
Add all ingredients except peanuts into a saucepan over medium heat. Bring to the boil stirring frequently. Keep stirring until it gets to 115°C then continue stirring until it stops bubbling.
Stir through chopped peanuts then pour over biscuit and smooth out. Cool completely at room temperature.
Put chocolate and peanut butter into a glass bowl.
Reduce microwave power to 50%. Heat chocolate in 10 sec blasts, stirring between each time until 2/3 melted.
Stir repeatedly until completely melted and smooth. Pour over caramel and allow to set at room temperature.
Slice into 16 pieces.
Store at room temperature in an airtight container and eat within 5 days.
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