Crumbly rich shortbread, delicious caramel, and chocolate make for a moreish mouthful in this completely No-Bake Millionaire’s Shortbread Recipe! 10 minutes to make and just 6 ingredients!
Well hello there! If you’re after the easiest recipe for Millionaire’s Bars ever, you’re in the right place! These little beauties will take you less than 10 minutes to make
But first, how was your weekend? I was visiting my family to celebrate my birthday – gin and tonics, cake (so much cake!) and walks in the country! Tonight I’m off out for pizza and cocktails. I see a post birthday diet on my horizon!
Back to these bars – knowing how much everyone loves a certain Millionaire’s Shortbread recipe on my blog, I decided to try and make a No-Bake Millionaire’s Shortbread Recipe for you all! I am SO INTO everything no-bake at the moment.
These No-Bake Millionaire’s Shortbread involve zero baking and SUPER easy to make. We’ll press a base of crushed shortbread biscuits and melted butter into a tin, then top it with a really quick caramel made with sugar, butter and condensed milk. Plenty of melted chocolate goes on top and everything firms up in the fridge and is ready to eat in less than an hour.
By the way – you could make these treats dairy free by replacing the butter with coconut oil and using dairy free chocolate and shortbread biscuits!
- For the base:
- 300g shortbread biscuits
- 100g melted unsalted butter
- For the caramel:
- 397g condensed milk
- 150g unsalted butter
- 150g light brown sugar
- For the topping:
- 200g plain chocolate
- 50g milk chocolate
- 50g unsalted butter
- For the base:
- Prepare a 9 inch by 9 inch square tin by lining it with parchment paper or thick tin foil.
- Crush the shortbread biscuits into crumbs - you can do this using a food processor, or by putting the biscuits into seal-able bag and bashing them with a rolling pin. Melt the butter and stir into the shortbread crumbs, then pour everything into the tin. Use the back of a spoon or your hand to push it down firmly and evenly into the tin. Pop into the fridge to set.
- For the caramel:
- Put the butter and sugar into a large saucepan on a medium heat, until they're melted together. Add the can of condensed milk and put it on the highest heat, bringing everything to a rolling boil. Keep on a high heat for 2-3 minutes while stirring quickly, then remove from the heat and set aside for a couple of minutes.
- Pour the caramel over the base, then pop back into the fridge while you melt the chocolate.
- For the topping:
- Melt the two types of chocolate together in the microwave then stir in the butter. Pour the mixture over the top of the caramel and pop into the fridge to set for around an hour. Cut into 15 squares and keep in an airtight tub for up to a week.
No Bake obsessed like me? Pin it for later
If you make these, tag me #kerrycooks @kerryedwards on Instagram , or post a picture on my Facebook or Twitter so I can see!
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I made these in mini muffin Cups. A huge hit.
I made these and perfect with first time!I followed the recipe step by step and the bars turned out very good!and sooo yummy
Thank you kerry xx
I know this post is a year old but I’ve tried making this twice now and both times my chocolate has gone like cement when adding the butter. I managed to get a decent texture once by adding more chocolate but failed on my second attempt at the recipe. Any ideas why this is happening? I’m using 250g milk chocolate and 50g butter. The first attempt was delicious in the end. I’m waiting on my second attempt cooling now.
Hi Lynda! That’s odd! The butter is in no way essential so please do leave it out if you’re having issues with it π
i did not have the ready made shortbread, so currently making some to make this delicious treats for the kids today
I have tried many of these recipe’s some are ok but mostly all of the i can not get the caramel right, it just run out when i take it out of the tin, any ideas what l am doing wrong Thanks x
Hi Rebecca! You definitely won’t be cooking it for quite long/hot enough. When it’s boiling, it needs to be an ANGRY boil – like on max heat (and be very careful obviously!). I normally then put it aside to cool for a few minutes by which point it’s normally gone VERY thick
Do you have to use plain chocolate? Can you just use milk?
Of course not – you could use any kind you wanted, milk, white, plain, dark – up to you!
This is my daughter’s favourite treat! I’m loving that it’s no bake – nice and easy and QUICK!
Its lush
ItS really Fun to make i
I would love to make these….do you know what would be comparable in the US for shortbread biscuits? Also, do you know what the conversions would be for cups from g?
Hi Jamie, any plain cookie would work – graham crackers too! Or even oreos…. re the conversions, you can use this π http://dish.allrecipes.com/cup-to-gram-conversions/
These are so tempting Kerry, and ready all too quickly.
I might just make the caramel and eat that with a spoon? Surely that is better for me than the whole thing?
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Oh my goodness those sound amazing and they look delicious! That chocolate on top just looks perfect!
Love your no bake version – a great time saver. π
Oooh these sound amazing! When we moved into our flat in Sydney years ago we didn’t have an oven, just a hob, so was constantly on the lookout for no bake recipes. These would have been perfect! You are a clever lady.