Millionaire’s Spiderweb Shortbread

Challenge your baking skills with this Halloween show-stopper recipe for Millionaire’s Spiderweb Shortbread! The shortbread base is dyed bright orange, and the top is decorated with a white chocolate web and an edible fondant spider.

Millionaire's Spiderweb Shortbread

Why you’ll love this Millionaire’s Spiderweb Shortbread

  • Fun to make. Piping the spiderweb and making the fondant spider is really fun, and it’s actually much easier than it looks.
  • Tastes delicious. You really can’t go wrong with biscuits, caramel and chocolate!
  • Perfect for sharing. Slice into 10-12 triangles and share with family or treat your friends. Who will get the spider!?
  • Can be frozen. If there are any leftovers (which I doubt there will be!) wrap the shortbread in foil and clingfilm and freeze for up to 3 months.

Millionaire's Spiderweb Shortbread

How to make a chocolate spiderweb

  1. Prepare a piping bag. You won’t need a piping nozzle, just spoon melted white chocolate into a small piping bag and snip off the tip with a pair of scissors. You only need a small hole to pipe the chocolate, so be careful not to cut off too much.
  1. Pipe a spiral. Hold the piping bag upright in the middle of the millionaire’s. Gently apply pressure and pipe a spiral moving outwards until you reach the edge of the baking tin. It doesn’t have to be super neat and don’t worry if the lines are a bit wobbly.
  1. Drag through the circles. Use a toothpick to drag through the circles starting from the middle. Leave even spacing between each line to create a web effect.

It’s as simple as that!

More Halloween recipes you’ll love

Spiderweb Millionaires Shortbread recipe (makes 12 slices)


For the shortbread base:
300g plain flour
200g unsalted butter, cold from the fridge
100g white caster sugar
Orange food colouring

For the caramel layer:
85g unsalted butter
80g light brown sugar
30ml golden syrup
½ tin of condensed milk (a tin is 397g, so roughly 200g)
Pinch of salt

For the chocolate topping:
200g milk chocolate
50g white chocolate

For the fondant spider:
Red and black fondant icing – I used Dr. Oetker’s Read to Roll fondant


Start with the shortbread base
  1. Preheat the oven to 180°C. Line a the base of an 8inch loose-bottomed / springform baking tin with greaseproof paper.
  2. Add the flour and sugar to a large bowl and give them a stir.
  3. Cut the butter into cubes and add to the bowl. Use your fingertips to rub the butter into the dry ingredients until a dough has formed. This can take a little while, so be patient and it will come together eventually.
  4. Add a few drops of orange food colouring and knead the dough using the palm of your hand until it turns orange.
  5. Press the dough out in the baking tin into an even layer.
  6. Prick the top all over with a fork and bake for 30-35 minutes until slightly golden on top. Set aside and leave to cool.
Now make the caramel layer
  1. Put the condensed milk, butter, sugar, golden syrup, and salt into a saucepan.
  2. Gently heat on a low temperature until all the ingredients have melted.
  3. Now turn the heat up to medium and bring the mixture to a boil. Boil for 10 minutes, stirring all the time, until the caramel has thickened and turns a deep golden colour.
  4. Pour the caramel on top of the shortbread and spread it out into an even layer. Cover the baking tin with clingfilm and place in the fridge to set for at least an hour.
Move on to the chocolate topping (see photos above)
  1. Take the shortbread out of the fridge and set aside.
  2. Break the white chocolate up into a microwave-safe bowl and melt in 30-second blasts until smooth. Spoon into a small piping bag, snip off the tip and set it aside for now.
  3. Now melt the milk chocolate in 30-second blasts until smooth. Pour the melted milk chocolate on top of the caramel layer and spread it out evenly.
  4. Return to the piping bag. Hold it upright in the middle of the baking tin, pipe a white chocolate spiral on top of the milk chocolate moving outwards. Use a toothpick to drag lines through the spiral starting from the middle to create a spiderweb effect.
  5. Place the baking tin back in the fridge to set for 30 minutes.

Let the millionaire’s sit at room temperature for roughly 1 hour before slicing. Store in an airtight container, at room temperature, for up to 3 days.

How to make the fondant spider

Find the instructions and a how-to video on my “How to make a fondant spider” blog post.

How to make a fondant spider

This easy-to-make fondant spider is perfect for decorating Halloween cakes, brownies or cupcakes. You’ll just need some black and red ready-to-roll fondant icing, a toothpick, edible glue and a small round piping nozzle. It will only take you 10 minutes to make and it’s a great way to get the kids involved.

I decorated my Millionaire’s Spiderweb Shortbread with the fondant spider and it really does take this Halloween bake to the next level!

fondant spider
fondant spider

What you will need

Red ready to roll fondant icing
Black ready to roll fondant icing
Edible glue
Small round piping nozzle
Greaseproof paper

How to make a fondant spider

Step 1 – Make the body

First, cover a work surface with a piece of greaseproof paper.
Take a 10p sized piece of black fondant and roll it into a ball using the palm of your hands.
Place it on greaseproof paper.

Step 2 – Make the head

Take a smaller piece of black fondant, roll into a ball and attach it to the body.

Step 3 – Roll the fangs

Take two small pieces of black fondant and roll each one into a small sausage shape.
Position one either side of the head.

Step 4 – Roll the legs

Take a piece of black fondant roughly the same size used for the head.
Using your palm and fingertips roll it into a long thin sausage.
Place it on the greaseproof paper and use the toothpick to gently make 2 indents on the leg. Repeat this for all 8 legs.
Attach 4 legs together, and the other 4 together.

Step 5 – Assemble the spider

Connect the legs together in the middle. Squeeze a little edible glue on top and attach the body.

Step 6 – Add the red spots

Take a small piece of red fondant and flatten it into a disc.
Use the round tip of the piping nozzle to stamp out 3 circles.
Using the edible glue, stick the red dots on the spider’s body.

Step 7 – Leave to dry

Leave the spider uncovered to dry and set.

Step 8 – Decorate

Gently peel the spider off the greaseproof paper and place it on top of your Halloween cake, cupcakes or traybake. I made the spider to decorate my Millionaire’s Spiderweb Shortbread.