Millionaires Brownies

Millionaires Brownies
Millionaires Brownies

About these Millionaires Brownies

TASTE: shortbread meets brownie, meets caramel, meets chocolate. x4 deliciousness!
TEXTURE: fudgy brownie, crunchy shortbread, gooey caramel and creamy chocolate. Bliss.
EASE: quite a few steps but overall it’s a pretty easy bake.
PERFECT FOR: picnics, parties or a decadent afternoon treat.
BAKING FACT: If millionaires shortbread got its name because they’re considered to be a ‘rich bake’, then these Millionaires Brownies are rich on a whole other level!!!

Millionaires Brownies
Millionaires Brownies

How to make Millionaires Brownies (quick overview)

There are three main parts to making these Millionaires Brownies: the brownie layer filled with shortbread chunks, the caramel layer and the marbled chocolate topping. Each layer is made from scratch, apart from the shortbread chunks. I chopped up shop-bought shortbread fingers to speed things up, but feel free to make your own.

The recipes takes 60 minutes of prep and baking time + 4 hours of wait time for the layers to set. So I’d suggest setting aside an afternoon on the weekend to make the millionaires brownies in one go. Or you can break the recipe up over 2 days, prepping the brownie layer on day 1, and the caramel and chocolate topping on day 2.

Start with the brownie layer: melt the chocolate and butter in one bowl, whisk the eggs and sugar in another, then combine the two together and fold in the flour. Simples. Chop the shortbread fingers into small 1inch chunks and fold them into the brownie mixture. Bake in a lined 8inch square tin for 20 minutes until set on top but still slightly wobbly underneath. The brownies are then left to set in the baking tin at room temp for 30 mins and then in the fridge for 1 hour.

Next up is the caramel layer: condensed milk, butter, golden syrup, sugar and salt are melted on the hob to make a thick and golden caramel. The caramel is poured over the brownie layer and left to set in the fridge for 1 hour. Check out this section for tips on making the caramel layer.

The final step is the chocolate topping: pour the melted milk chocolate over the caramel, spreading it to the edges. Drizzle the melted white chocolate on top. Using a skewer or the tip of a knife, swirl the chocolates together to make a pretty marble pattern. Because the caramel will be cold, you’ll need to work quickly so the chocolate doesn’t start to set. Top tip: melt both chocolates at the same time, so you have them both ready to go. Pop the millionaires brownies in the fridge one last time to set the chocolate, and then they’re ready to eat! 

Tips for making the caramel

Caramel can sometimes have a mind of its own, so I thought to share a few tips that have helped me 99% of the time when it comes to making caramel! But first, let’s start by talking through the ingredients list:

  • Condensed milk – I highly recommend using Carnation Condensed Milk as it contains a little sugar which helps stop the caramel from crystallising.
  • Golden syrup – the sugar in the golden syrup will also prevent crystallisation and make the caramel thicker.
  • White caster sugar – yes… more sugar haha! I prefer to use this type of sugar as the sugar crystals are smaller and so it dissolves more easily into the mixture.
  • Unsalted butter – adds richness to the caramel and helps to thicken it up.
  • Salt – just a smidge to balance the sweetness of the caramel.
Ingredients to make caramel for Millionaires Brownies

5 tips for making fool-proof caramel for your Millionaires Brownies:

  1. Use a good-quality non-stick stainless silver saucepan (if you have one). They’re a great conductor of heat, meaning the caramel will be heated evenly, and the non-stick pan will help prevent it from burning on the bottom.
  2. Try not to multitask. Caramel requires 100% of your attention.
  3. Stir, stir, stir. Don’t be tempted to let the mixture sit as it can easily burn. Stir it continuously, slowly and gently.
  4. Have a stopwatch ready. I’ve tested so many different timings, but have had the best results from heating the caramel for 5 minutes from when it starts boiling.
  5. The colour and texture will change when the caramel cools. This tip is so important because you could easily be tempted to cook the caramel for longer than 5 minutes if it doesn’t look thick or golden. As the caramel cools it will become thicker and more golden in colour.
Millionaires Brownies

Recipe troubleshooting

I don’t have an 8inch baking tin. Can I use a different size?

Yes, of course. I’d still recommend using a square baking tin, but you can use a different sized tin instead. Be mindful that the baking time will need to be increased/decreased depending on the size of your baking tin. Here’s a rough guide to follow:

  • 9inch square tin: the brownie layer won’t be as thick, so reduce the baking time to 18 minutes.
  • 7inch square tin: the brownie layer will be thicker, so increase the baking time to 22 minutes.

Why did the brownie layer sink in the middle?

The brownie mixture was over-mixed, resulting in too much air being incorporated into the mixture. This causes the brownies to over-expand in the oven and then sink as they cool down. To stop this from happening, only whisk the eggs and sugar for 30 seconds, and then gently fold in the fold until just combined.

How do I stop the chocolate topping from cracking when I cut the millionaires brownies?

First let the millionaires brownies sit at room temperature for 20-30 minutes to soften the layers. Run a large sharp knife under boiling hot water and then dry with a towel (the hot knife will slightly melt the chocolate topping making it easier to slice through). Score the top, making 4 horizontal lines and 4 vertical lines (this will make 16 portions), then firmly cut through the millionaire brownies.

Millionaires brownies

Equipment used to make Millionaires Brownies


Millionaires Brownies

Three layers of pure indulgence – these Millionaires Brownies have a brownie base filled with crunchy shortbread, a soft salted caramel layer and a marbled chocolate topping!
Prep Time 40 mins
Cook Time 20 mins
Chill time 4 hrs
Total Time 5 hrs
Course Dessert
Cuisine Baking
Servings 16

Ingredients
  

For the brownie layer

  • 150 g Unsalted butter
  • 150 g 70% dark chocolate I like to use Lindt for brownies
  • 220 g White caster sugar
  • 2 large Eggs at room temperature
  • 150 g Self-raising flour
  • 150 g Shortbread fingers chopped into small 1inch chunks

For the salted caramel layer

  • 150 g Unsalted butter
  • 30 g White caster sugar
  • 60 g Golden syrup
  • 1 tin (397g) Carnation condensed milk
  • ¼ tsp Salt

For the chocolate topping

  • 250 g Milk chocolate
  • 50 g White chocolate

Instructions
 

Start by making the brownie layer

  • Preheat the oven to 180°C (fan oven).
  • Line an 8x8inch square baking tin with greaseproof paper. Set aside.
  • Break up the dark chocolate into a microwave-safe bowl and add the butter. Melt in the microwave in 30-second blasts, mixing after each, until completely smooth. Set aside for now.
  • In a separate bowl, whisk the eggs and sugar for 30 seconds until pale in colour, thick and foamy.
  • Now pour the melted chocolate mixture and the self-raising flour into the whisked eggs. Gently fold everything together until just combined.
  • Fold in the shortbread chunks, coating them in the brownie mixture.
  • Spoon into the baking tin and bake for 20 minutes until the top is no longer shiny and little cracks have started to show around the edges. If you give the baking tin a little shake, the brownies should still wobble underneath.
  • Leave to cool at room temperature for 30 minutes, then place in the fridge and leave to cool and set completely for 1 hour.

Now move onto the caramel layer

  • Measure all the ingredients into a medium saucepan, preferably stainless steel.
  • Place the saucepan over a low heat and stir occasionsally with a wooden spoon or spatula until the ingredients have melted into a smooth mixture.
  • Turn the heat up to medium so that the mixture starts to bubble up. Once boiling set your timer for 5 minutes and stir continuously until the caramel thickens and turns more golden in colour.
  • Take the saucepan off the heat and stir the caramel for 30 seconds to knock out any air pockets. The caramel will become more golden and continue to thicken as it cools down.
  • Pour the caramel over the brownie base and spread out into an even layer.
  • Leave to cool at room temperature for 30 minutes. Then place in the fridge for 1 hour to set.

Make the chopping topping

  • Break up both chocolates into separate bowls and microwave in 30-second blasts, stirring between each, until smooth.
  • Take the baking tin out of the fridge and pour the melted milk chocolate on top of the caramel, spreading it out to the edges. Work quickly otherwise the chocolate will start to set.
  • Drizzle the melted white chocolate on top, then use a skewer, knife or toothpick to swirl the chocolates together.
  • Put the baking tin back in the fridge to set (roughly 1-2 hours).

Slice the millionaires brownies

  • Remove the tin from the fridge and lift out the millionaires brownies. Leave at room temperature for 20-30 minutes to soften the layers.
  • Run a large sharp knife under hot water for 30 seconds and dry with a tea-towel (this will help slice through the layers).
  • Score the chocolate topping, making 4 horizontal lines and 4 vertical lines, and then slice into 16 squares.

Notes

Store at room temperature, in an airtight container, for up to 4 days. 
Keyword brownies, Caramel, Chocolate, Millionaires Brownies, millionaires shortbread

Have you made this recipe?

I’d love to know what you think and see your creation! Leave a review below & tag me on Instagram @jessie.bakes.cakes

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Cookies & Cream Millionaires Shortbread

This recipe is kindly sponsored by Whittard of Chelsea however, all opinions are my own.

Cookies & Cream Millionaires Shortbread
Cookies & Cream Millionaires Shortbread

Recipe overview

TASTE: cookies & cream flavour shortbread, caramel + chocolate. What’s not to love!?
TEXTURE: A mixture of soft crunchy biscuit, gooey caramel and creamy chocolate.
EASE: a little effort and patience is needed, but overall it’s a simple recipe.
PERFECT FOR: picnics, parties or an afternoon treat.
BAKING FACT: Millionaire’s shortbread got its name because they’re super rich (and delicious!).

Cookies & Cream Millionaires Shortbread

Millionaire’s shortbread is definitely up there in my top 5 favourite sweet treats, alongside Thick NYC Cookies, Carrot Cake and probably these Biscoff Brownies. When Whittard of Chelsea challenged me to bake a British classic with an American flavour twist using their limited edition Cookies & Cream Hot Chocolate, this recipe sprung to mind! The swirly packaging instantly made me think of the marbled topping on millionaire’s shortbread and the hot chocolate powder is perfect for adding to shortbread dough. For some extra pizzaz, I brushed edible gold paint onto the top, but this is totally optional.

Making Cookies & Cream Millionaire’s Shortbread isn’t complicated, but there are several steps and a little patience is needed as you wait for each layer to set. I’d suggest setting aside an afternoon and just keep focused on making one layer at a time. Starting with the cookies & cream shortbread, the caramel and then the chocolate topping.

Stack of Millionaires shortbread
Cookies & Cream Millionaires Shortbread

How to make the cookies & cream shortbread base

Traditional millionaires has a plain shortbread base made from a 3:2:1 ratio of flour, butter and sugar. However in this recipe, the shortbread is given a flavour upgrade using Whittard’s cookies & cream hot chocolate. The flavour is similar to an Oreo cookie but like a 10/10 version! The hot chocolate powder behaves in the same way as cocoa powder, so to ensure the shortbread isn’t too dry, we reduce amount of plain flour and replace it with the cookies & cream hot chocolate powder.

There are 3 main steps to making the shortbread base:

  1. Make the shortbread dough. First cream the butter & sugar together (you’ll want the butter to be room temp and soft). Then add the hot chocolate powder and flour, and use your hands to bring the mixture into a dough.⠀
  2. Press it into the baking tin. This recipe uses an 8×8 inch square baking tin, line the base and sides with greaseproof paper so you can easily lift our the millionaire’s shortbread. TIP: prick the shortbread before baking to allow any steam to escape and prevent the shortbread from bubbling as it bakes.
  3. Bake for 20 mins at 180°C (fan). Because the dough is dark in colour it’s difficult to tell if it’s golden or browning too much in the oven. As a rule of thumb, 20 mins for the shortbread base should be all it needs.

How to make caramel for millionaire’s shortbread

There are two different ways of making caramel:

  1. With cream – this type of caramel has a thinner consistency and is perfect for pouring or drizzling over bakes.
  2. With condensed milk instead of cream – this produces a thicker caramel with a soft, fudge-like texture once it sets. This is the type of caramel that is perfect for millionaires shortbread. I highly recommend using Carnation sweetened condensed milk, it’s my go-to for caramel. The sugar that’s already in the condensed milk helps prevent crystallisation or lumps.

To make the caramel, gently heat all the ingredients in a saucepan, turn the heat up and boil the mixture for 5 minutes until thick and golden in colour.

Your ingredient list
Ingredients to make caramel
5 tips for making the caramel

The method for making the caramel isn’t complicated, but caramel can tend to have a mind of it’s own sometimes! I’ve had many caramel baking fails in the past, which means I’ve learnt a few tips that are worth sharing:

  1. Use a good-quality non-stick stainless silver saucepan (if you have one). They’re a great conductor of heat, meaning the caramel will be heated through evenly, and the non-stick pan will help prevent it from burning on the bottom.
  2. Try not to multitask. Caramel requires 100% of your attention.
  3. Slowly stir, stir, stir. Don’t be tempted to let the mixture sit as it can easily burn. Stir it continuously, slowly and gently.
  4. Have a stopwatch ready. I’ve tested so many different timings, but can confidently say that 5 minutes from boiling is a winner.
  5. Remember that the caramel will thicken as it cools. Don’t be alarmed if after 5 minutes the caramel is super thick. Just trust me on this 😅
Caramel poured on top of the cookies & cream shortbread
Caramel poured on top of the cookies & cream shortbread
Spreading chocolate on top of caramel
Spreading chocolate on top of caramel

How to cut your cookies & cream millionaires shortbread

If you’ve baked millionaires shortbread before, you will know that cutting it can be tricky business. The aim is to slice it neatly without cracking the chocolate topping… easier said than done!

I’ve found the easiest way to cut millionaires shortbread is to:

  • Let the millionaires shortbread sit at room temperature for 30 minutes before cutting. This will soften the layers, making them easier to slice through.
  • Run a large sharp knife under boiling hot water until it heats up, then dry with a towel. This will melt the chocolate topping ever so slightly, allowing the knife to easily slice through.
  • Score the top of the millionaires shortbread, making 3 horizontal lines and 4 vertical lines (this will make 12 portions). Making a groove in the part cuts through the chocolate topping, making it less brittle and therefore less likely to crack.
  • Now cut through the millionaires firmly… basically just go for it! 😅

Caramel poured on top of the cookies & cream shortbread

Recipe FAQ’s

How long does the recipe take to make?

3 hours from start to finish, including the chill time of each layer.

How many portions does this recipe make?

This recipes makes 12-16 shortbreads, depending on how small or large you cut them.

Do I have to use cookies & cream hot chocolate?

Nope, you could swap it for plain hot chocolate powder or cocoa powder.

Can I make this recipe gluten-free?

Yes absolutely! Just swap the plain flour for gluten-free plain flour. Whittard’s Cookies & Cream Hot Chocolate is also gluten-free.

How do you cut millionaires shortbread neatly?

Check out this section of the blog post.

Where should I store millionaires shortbread?

Once they’re set and sliced, store at room temperature for up to 5 days.


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Cookies & Cream Millionaire’s Shortbread

A classic British bake with an American flavour twist, you are going to LOVE these Cookies & Cream Millionaires Shortbread! The shortbread base is made using cookies & cream flavoured hot chocolate powder, then topped with gooey caramel and a swirly double chocolate layer.
Prep Time 40 mins
Cook Time 20 mins
Chill time 2 hrs
Course Dessert
Cuisine Baking
Servings 12 (or 16, depending on how big you cut them)

Ingredients
  

Cookies & cream shortbread

Caramel layer

  • 150 g Unsalted butter
  • 30 g Caster sugar
  • 60 g Golden syrup
  • 0.25 tsp Salt
  • 1 tin (397g) Carnation condensed milk

Chocolate topping

  • 300 g Milk chocolate
  • 50 g White chocolate

Instructions
 

Start by making the shortbread base

  • Preheat your oven to 180°C (fan).
  • Line an 8x8inch square baking tin with greaseproof paper.
  • Cream the butter and sugar together until light and fluffy.
  • Sift the cookies & cream hot chocolate powder and flour into the bowl.
  • Use your hands to bring the mixture into a dough.
  • Press the shortbread dough out into the base of the tin, and prick all over with a fork.
  • Bake for 20 minutes. Set aside and leave to cool whilst you make the caramel.

Now move onto the caramel layer

  • Measure all the ingredients into a medium-large saucepan, preferable stainless-steel if you have one.
  • Place the saucepan over a low heat and stir with a wooden spoon or spatula until the ingredients have melted into a smooth mixture.
  • Turn the heat up to medium so that the mixture starts to bubble up. Once bubbling set your timer for 5 minutes and keep stirring continuously until the caramel thickens and turns golden in colour.
  • Take the saucepan off the heat and stir the caramel for 30 seconds to knock out any air pockets. The caramel will darken in colour and continue to thicken as it cools down.
  • Pour the caramel over the shortbread and spread out into an even layer.
  • Leave to cool at room temperature for 30 minutes. Then place in the fridge for 1 hour to set.

Make the chopping topping

  • Break up both chocolates into separate bowls and microwave in 30-second blasts, stirring between each, until smooth.
  • Take the baking tin out of the fridge and pour the milk chocolate on top of the caramel, spreading it out to the edges. Work quickly otherwise the chocolate will start to set.
  • Drizzle the white chocolate on top, then use a skewer, knife or toothpick to swirl the chocolates together.
  • Put the baking tin back in the fridge to set (roughly 1-2 hours).

Slice the millionaires shortbread

  • Remove the tin from the fridge and lift out the millionaires shortbread. Leave at room temperature for 30 minutes to soften the layers.
  • Run a large sharp knife under hot water for 30 seconds and dry with a tea-towel (this will help slice through the layers).
  • Score the chocolate topping to make a groove, then cut into 12 and serve.
Keyword Butter, Caramel, Caster sugar, Chocolate, cookies & cream, millionaires shortbread, Shortbread

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Chocolate Fudge Sheet Cake with Ganache Frosting

Soft and moist chocolate cake topped with silky ganache frosting, this Chocolate Fudge Sheet Cake is a real crowd pleaser recipe.

This chocolate fudge cake is delicious as it is, or try heating up a slice in the microwave for 10 seconds and serve with vanilla ice cream for a warm, melted chocolate dessert. Yum!

Chocolate Fudge Sheet Cake

Reasons to love this Chocolate Fudge Sheet Cake

  • It’s so quick and easy. I’ve got a newfound love for sheet cakes. Just pour the mixture into the tin, bake and then spread on the frosting. No layering or technical decorating skills needed for this recipe.
  • The textures are perfect. There is only one word to describe the sponge texture..moist! The ganache frosting is silky smooth and melts-in-the-mouth. These textures really are a match made in heaven.
  • The chocolate flavour is intense. Adding a smidge of coffee powder and boiling water (trust me it works!) to the sponge mixture intensifies the chocolate flavour. For ganache frosting, I suggest using dark chocolate with 50-60% cocoa solids so that the ganache is rich and decadent but not too bitter.
Chocolate Fudge Sheet Cake

Recipe success tips

Here are my top tips for baking this Chocolate Fudge Sheet Cake:

  • Use the correct sized baking tin. I used a Sainsbury’s traybake tin that was 32cm length, 22cm width and about 5cm deep. Changing the baking tin size will change the baking time, the smaller the tin the longer the baking time and vice versa.
  • Don’t worry if the sponge cracks on top. This is to be expected and won’t change the taste or texture at all 🙂
  • For the ganache, make sure the cream is piping hot. You need to make sure the cream is hot enough to melt the dark chocolate but not boiling otherwise it will burn. Keep the heat on low and stir continuously until the cream almost starts to bubble up.
ganache frosting

Chocolate Fudge Sheet Cake with Ganache Frosting

Soft and moist chocolate cake topped with silky ganache frosting, this Chocolate Fudge Sheet Cake is a real crowd pleaser recipe!
Prep Time 1 hr
Cook Time 30 mins
Total Time 1 hr 30 mins
Course Dessert
Cuisine Baking
Servings 15

Ingredients
  

Chocolate cake

  • 250 g Self-raising flour 
  • 300 g Caster sugar
  • 80 g Cocoa powder
  • 2 teaspoons Espresso powder
  • 2 teaspoons Vanilla extract
  • 250 ml Whole milk
  • 2 large Eggs at room temperature
  • 100 ml Sunflower oil
  • 250 ml Boiling water

Chocolate ganache frosting

  • 350 g Dark chocolate 50-60% cocoa solids
  • 350 g Double cream

Instructions
 

  • Preheat oven to 180°C / 350°F / Gas mark 4.
  • Line a 32cm legnth traybake tin with greaseproof paper. 
  • In a large bowl stir together flour, sugar, cocoa and espresso powder. 
  • Add the vanilla extract, milk, eggs and sunflower oil and beat together until smooth.
  • Slowly pour in the boiling water bit by bit, mixing in-between, until the mixture is smooth and glossy.
  • Pour into the baking tin and bake for 25-30 minutes until the cake has risen and a toothpick inserted into the middle comes out almost clean with only a few crumbs.
  • Leave to cool for 20 mins in the baking tin, then transfer to a cooling rack and leave to cool completely. 
  • Meanwhile finely chop the dark chocolate into very small chunks and place in a bowl.
  • Heat the double cream in a saucepan set over a low flame. Stir continuously until the cream is piping hot and has almost reached boiling point.
  • Pour the cream over the chocolate and stir together until the chocolate has melted and the ganache is smooth and glossy. Cover and leave for 1 hour at room temperature to cool and thicken.
  • Use a palette knife or spoon to spread the ganache over the top of the cake.

Notes

Store the cake at room temperature, in an airtight container, for up to 3 days. 
Keyword Cake, Chocolate, ganache

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Millionaire’s Shortbread (step-by-step picture recipe)

An easy, step-by-step picture recipe for Millionaire’s Shortbread. With a buttery shortbread base, caramel layer and chocolate topping, this British baking classic is loved by all!
Millionaire's Shortbread

What you’ll need to make Millionaire’s Shortbread

You’ll only need a handful of ingredients to make these Millionaire’s Shortbread:

  • Plain flour: used for the shortbread base.
  • Unsalted butter: used for the shortbread and caramel, keep the butter at room temperature.
  • White caster sugar: adds a little sweetness to the shortbread and caramel.
  • Golden syrup: used to give the caramel a lovely soft texture and intensify the caramel flavour.
  • Condensed milk: I use Carnation’s Condensed Milk to make the caramel layer as it speeds up the recipe and is pretty much fool-proof.
  • Chocolate: I like to use a mix of milk and white chocolate for the topping and swirl them together.
Millionaire's Shortbread

Recipe success tips

Here are my top tips for making this Millionaire’s Shortbread recipe:

  1. Use the correct sized baking tin. I use an 8x8inch square baking tin to get those lovely deep layers.
  2. Making caramel will require patience. The ingredients will take 5 minutes or so to melt. It’s really important to resist turning the heat up to speed this step up, because if the mixture becomes too hot too quickly, you’ll “shock” the ingredients and the butter will separate. Just keep the heat on low and stir occasionally until the ingredients have melted, then turn the heat up to medium and let the caramel bubble up.
  3. Slice using a hot, sharp knife. This will help you get those lovely clean and defined layers. Run a sharp, large knife until hot water for a minute or so. Then dry with a cloth and slice through the Millionaire’s Shortbread. The heat with soften the layers and prevent the chocolate on top from cracking.

More caramel recipes you’ll love


Millionaire’s Shortbread (Step by Step)

An easy, step by step picture recipe for Millionaire's Shortbread. With a buttery shortbread base, soft caramel layer and marbled chocolate topping, this British baking classic is loved by all!
Total Time 2 hrs 30 mins
Course Afternoon Treat, Dessert
Cuisine Baking
Servings 16

Ingredients
  

Shortbread base

  • 300 g Plain flour
  • 200 g Unsalted butter soft at room temperature
  • 100 g White caster sugar

Caramel layer

  • 150 g Unsalted butter
  • 30 g White caster sugar
  • 60 g Golden syrup
  • 1 tin (397g) Condensed milk I use Carnation

Chocolate topping

  • 200 g Milk chocolate
  • 50 g White chocolate

Instructions
 

Start by making the shortbread base

  • Preheat your oven to 180°C / 350°F / Gas Mark 4.
  • Line an 8inch/20cm square baking tin with greaseproof paper.
  • Cream the butter and sugar together until light and fluffy.
  • Add the flour and use your hands to bring the mixture together into a dough.
  • Press the dough out into the base of the tin, and prick all over with a fork.
  • Bake for 20 minutes until pale golden on top. Remove and leave to cool.

Now make the caramel

  • In a large saucepan combine the butter, sugar, golden syrup and condensed milk.
  • Place the saucepan over a medium-low heat and stir with a wooden spoon or spatula until the ingredients have melted into a smooth mixture.
  • Turn the heat up to medium so that the mixture starts to bubble up. Once bubbling set your timer for 6 minutes and keep stirring continuously until the caramel thickens and turns golden in colour.
  • Take the saucepan off the heat and stir the caramel for 30 seconds to knock out the air pockets. The caramel will darken in colour as it cools down.
  • Pour the caramel over the shortbread and spread out into an even layer.
  • Leave to cool at room temperature for 10 minutes. Then place in the fridge for 20 minutes to set.

Now make the chocolate topping

  • Break up the milk chocolate into a bowl and microwave in 30-second blasts until smooth.
  • Repeat this step for the white chocolate.
  • Pour the milk chocolate on top of the caramel and spread it out to the edges.
  • Drizzle the white chocolate on top.
  • Use a skewer or the tip of a knife to create a swirly pattern.
  • Place in the fridge for 1 hour to set.

Time to slice

  • Remove the millionaire's shortbread from the fridge. Lift out of the baking tin and peel down the sides of the greaseproof paper. Leave at room temperature for 30 minutes to soften the layers.
  • Run a large sharp knife under hot water for 30 seconds and dry with a towel (this will help slice through the layers).
  • Cut into 16 slices and enjoy!

Notes

Store your Millionaire’s Shortbread in an airtight container, at room temperature, for up to 4 days.
Keyword Caramel, Chocolate, Shortbread

Salted Caramel Malt Chocolate Slice

With a malt biscuit base and layers of salted caramel and chocolate ganache, this Salted Caramel Malt Chocolate Slice recipe pairs sweet and salty flavours, with smooth and crunchy textures.

Salted Caramel Malt Chocolate Slice

What makes this Salted Caramel Malt Chocolate Slice recipe special?

  • No-bake recipe. Simply put, you do not need an oven to make this recipe. It’s basic and easy to follow, you’ll just need a little patience as each layer chills in the fridge.
  • Indulgent flavours. Rich chocolate, salted caramel and Maltesers. What is there not to love!?
  • Delicious textures. Smooth caramel and ganache layers are sandwiched between a crumbly malt biscuit base and a crunchy Malteser topping.
Salted Caramel Malt Chocolate Slice

How to make Salted Caramel Malt Chocolate slices

This recipe is all about layering and chilling. Just start from the bottom and make each layer at a time. You’ll need a little patience whilst each layer chills in the fridge, but trust me it’s worth the wait.

  • Layer 1: Malt biscuit base
    Crush up malted milk biscuits, mix in melted butter and press out in the baking tin.
  • Layer 2: Dark chocolate ganache
    Heat up cream, pour oven finely chopped dark chocolate and stir until smooth. Choose a 50-60% dark chocolate so that the ganache isn’t too sickly sweet or too bitter.
  • Layer 3: Salted caramel
    Using condensed milk makes this caramel much easier to make. Just melt all the ingredients together in a saucepan, then boil for 6-8 minutes until thick and golden. Don’t forget to stir in the salt.
  • Layer 4: Malteser topping
    The final layer! Pour over melted milk chocolate and scatter chopped Maltesers on top. One final trip to the fridge, then it’s time to slice and enjoy.
Salted Caramel Malt Chocolate Slice

Salted Caramel Malt Chocolate

With a malt biscuit base and layers of salted caramel and chocolate ganache, this Salted Caramel Malt Chocolate Slice no-bake recipe pairs sweet and salty flavours with smooth and crunchy textures.
Prep Time 2 hrs 30 mins
Total Time 2 hrs 30 mins
Course Dessert
Cuisine Baking
Servings 16

Ingredients
  

Malt biscuit base:

  • 200 g Malted milk biscuits
  • 100 g Unsalted butter

Chocolate ganache:

  • 200 g Dark chocolate (between 50-60% cocoa solids)
  • 120 ml Double cream

Salted caramel:

  • 150 g Unsalted butter
  • 30 g White caster sugar
  • 60 g Golden syrup
  • 1 tin Condensed milk (397g) I use Carnation
  • 1 tsp salt

Malteser chocolate topping:

  • 200 g Milk chocolate
  • 100 g Maltesers

Instructions
 

Start by making the malt biscuit base

  • Line an 8inch/20cm square baking tin with greaseproof paper.
  • Use a rolling pin to crush up the biscuits into fine, sand-like crumbs.
  • Melt the butter in the microwave in 30-second blasts until it turns to liquid.
  • Add the crushed biscuits to the butter and stir together until coated in the melted butter.
  • Spoon into the baking tin and use the back of a spoon to press the biscuit base out into an even layer. Place in the fridge for 30 minutes to set.

Make the chocolate ganache

  • Finely chop the dark chocolate into very small chunks and place in a medium-sized bowl. Set aside.
  • Pour the double cream into a small saucepan and set over a low heat.
  • Stir continuously for roughly 3-4 minutes until the cream is piping hot and has started to bubble up.
  • Pour the hot cream over the chocolate and stir until the chocolate melts and the mixture is smooth and glossy.
  • Take the baking tin out of the fridge. Pour on top of the biscuit base and spread out into an even layer.Return to the fridge for 30 minutes to set.

Now make the salted caramel

  • In a large saucepan combine the butter, sugar, golden syrup and condensed milk.
  • Place the saucepan over a low heat and stir with a wooden spoon or spatula until the ingredients have melted into a smooth mixture.
  • Turn the heat up a little so that the mixture starts to bubble up. Keep stirring continuously for 5-6 minutes until the mixture thickens and turns golden in colour. Remove from the heat and stir in the salt.
  • Set aside and leave to cool for 15 minutes.
  • Pour the caramel on top of the ganache and spread out into an even layer. Return to the fridge for 30 minutes to set.

Make the chocolate topping

  • Chop the Maltesers into halves and set aside.
  • Break up the milk chocolate into a bowl and microwave in 30-second blasts until smooth.
  • Take the baking tin out of the fridge. Pour the melted chocolate over the caramel and spread out into an even layer.
  • Scatter the Maltesers on top and gently press them down into the chocolate. Return to the fridge (for the last time!) for 1 hour to set.

Time to slice!

  • Lift out of the baking tin and peel down the sides of the greaseproof paper.
  • Leave at room temperature for 15 minutes to soften the layers.
  • Run a large sharp knife until warm water for 30 seconds and dry with a towel (this will help slice through the layers). Cut into 16 slices and enjoy!

Notes

Store your Salted Caramel Malt Chocolate Slices in an airtight container, at room temperature, for up to 3 days.
Keyword chocolate slice, malteser slice, salted caramel chocolate

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