To add to our millionaires shortbread collection, we thought we would continue the trend after the creme egg & oreo, with a s’mores inspired creation!



Basically what happened was, we were walking around Sainsbury’s buying a few basic ingredients when we stumbled across MASSIVE marshmallows in the American section. Obviously we thought of s’mores and ended up leaving with a basket piled with fun.


We could have made s’mores bars, where we started with a digestive biscuit base (graham cracker), a layer of marshmallow and then topped with milk chocolate. However, we aren’t basic like that and if we are gonna do something we are going to do it properly.


Why not turn the s’mores bars into a s’mores millionaires shortbread?


A buttery biscuit base (made from digestive biscuits, melted butter and baked a little to create a shortbread layer), topped with a layer of thick sticky salted caramel, then on top of that a layer gooey marshmallow and finished with milk chocolate.


What could be better than that?!



Toasted marshmallows. If it’s a s’mores we need to include the charred taste some how. So we scattered the chocolate with mini marshmallows and crumbled a little digestive biscuit on top. Next we used the trusty blowtorch and scorched the edges of the marshmallows. Perfect.



Photo 05-07-2016, 17 38 59

S'mores Millionaires Shortbread
Digestive biscuit topped with layers of caramel, marshmallow & chocolate
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Biscuit base
  1. 250g digestive biscuits
  2. 100g butter, melted
  3. 1 tbsp brown sugar
  4. 1 tbsp plain flour
Caramel layer
  1. 1 can condensed milk
  2. 200g caster sugar
  3. 250g butter
  4. 3 tbsp golden syrup
  5. 1-3 tsp salt (optional, to taste)
  1. 130g white marshmallows
  2. 2 tbsp sugar syrup
  1. 300g milk chocolate, melted
  2. extra mini marshmallows & digestive biscuits for decoration
Biscuit base
  1. In a food processor blitz the biscuits to a crumb and add the rest of the ingredients and blitz again until they are all fully incorporated.
  2. Line a 9" baking tray with greaseproof paper and firmly press the crumb mixture down to the bottom, bake at 180C for 10mins.
  1. Mix together all the ingredients in a non-stick saucepan on a low heat.
  2. Let the caramel cook to a deep brown toffee colour, be careful not to let it stick to the bottom or burn. (This may take a while so be patient)
  3. Add as much salt as you want at the last moment if you want salted caramel (of course you do). Pour over the biscuit base and pop in the fridge to set.
  1. Bring a saucepan of water to the boil and place a heat-proof glass bowl over the top to create a bain-marie. Put the marshmallows in the bowl and keep stirring till the marshmallows begin to melt and become sticky.
  2. Add the sugar syrup and stir till the marshmallow fully melts to a smooth consistency. Spoon on top of the caramel and smooth out using the back of a spoon or spatula, don't worry about trying to get it too smooth as it settles out pretty evenly as it cools.
To finish
  1. Once the marshmallow is set, pour the melted milk chocolate over the top, giving the tin a little shake, from side to side, to even out.
  2. Sprinkle over some marshmallows and crushed biscuit - using a blow torch toast the edges of the marshmallows & place in the fridge.
  3. Cut the millionaires shortbread into pieces, we chose to do 1.5 inch squares so they were bite size (ish)!
Baking a Mess


All in all, they were pretty successful and it’s safe to say they tasted great! They’re a teeny bit hard to cut and rather messy to eat… but it’s worth the sticky fingers. The caramel really makes these s’mores 10 times better. (lets not lie, caramel makes everything taste better)