We’re not one for January diets… so we’ve been making snickers millionaires shortbread instead!

It’s our first recipe of the year and it just wouldn’t have been right if it wasn’t millionaires shortbread. It’s no secret that we’re obsessed with the delicious tray bake, just check out all our previous recipes (oreo, smores and creme egg to name a few…).

So this time it was snickers, an idea we’ve been itching to make for a while now, last year we converted the much loved chocolate bar into macarons and this time it’s millionaires shortbread. We layered classic shortbread with some sweet nougat and then salted caramel mixed with peanuts and then topped off with chocolate. Making the nougat was far less complex than we expected, you just need to whisk egg whites and make a sugar syrup, once that’s got to 115C and the egg whites are at stiff peaks stage, pour the syrup into the egg in a slow steady stream and continue whipping for 5-10 mins until fully cooled. Then mix through some peanut butter for extra delicious-ness.


Snickers Millionaires Shortbread
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For the shortbread base
  1. 200g butter
  2. 300g plain flour
  3. 100g icing sugar
For the nougat
  1. 2 large egg whites
  2. 375g sugar
  3. 125g cup creamy peanut butter, room temperature
  4. 1/2 teaspoon fine sea salt
  5. 115ml water
For the caramel
  1. 1 tin condensed milk
  2. 200g caster sugar
  3. 250g butter
  4. 1-2 tsp salt
To top
  1. 200g chocolate (we used half and half milk and dark)
  2. 30g butter
For the shortbread
  1. Place all the shortbread ingredients in a large bowl and rub the butter in with your fingers, until it starts to come together into a dough.
  2. Before it fully comes together, tip the mixture into a lined 9x9" tin, and press down until compact and in an even layer over the bottom of the tin.
  3. Prick the surface with a fork and bake at 170C for 20-35 mins or until a light golden brown.
For the nougat
  1. In a stand mixer fitted with the whisk attachment, begin whisking the egg whites on a medium speed until soft peaks stage.
  2. While the egg whites are whisking, place the sugar and water in a small pan over a medium high heat and monitor the temperature with a candy thermometer.
  3. When the temperature reaches 110C increase the mixer speed to high to get the egg whites to stiff peaks.
  4. When the sugar syrup temperature reaches 115C pour it into the whisking egg whites in a slow steady stream until it's all incorporated, then continue to mix for 5-10 mins to allow to cool.
  5. Remove the bowl from the mixer and fold in the peanut butter and salt.
For the caramel
  1. On a low heat put sugar, butter and maple syrup into a heavy based saucepan
  2. Allow to boil and turn into caramel, then add the condensed milk.
  3. Your caramel will become a nice golden brown colour this may take a while, but you want the colour of your caramel to be a really deep brown, this way you will ensure your caramel is going to set well like toffee, the caramel will bubble and reduce and start to look thicker.
  4. Once the caramel is made, stir through the salt and pour on top of the nougat, set aside and allow to set.
To finish
  1. Melt the chocolate and butter together and pour on top the set caramel.
  2. Spread evenly, shaking the tin gently from side to side helps to get a smooth surface.
  3. Allow to set in the fridge for a couple of hours.
  4. Remove from the tin and cut into roughly 1 inch squares.
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