Millionaire’s shortbread
With a shortbread base, sticky caramel, crunchy peanuts and a chocolate topping, this decadent treat really hits the spot.

Serves
16
Prep
20m
Note: + Cooling & setting time
Cooking
35m
Ingredients
- 125g butter, softened
- 1/4 cup (55g) caster sugar
- 1 cup (150g) plain flour
- 1/4 cup (45g) rice flour
- 395g can sweetened condensed milk
- 2 tbs golden syrup
- 20g butter, extra
- 1/2 cup (70g) salted roasted peanuts, coarsely chopped
- 200g dark chocolate, chopped
- 20g copha or butter
- 1/2 tsp sea salt flakes
Method
STEP 1
Use an electric mixer to beat the butter and caster sugar in a bowl until pale and creamy. Stir in plain flour and rice flour until dough comes together. Shape into a disc.
STEP 2
Preheat oven to 180°C. Line a 19cm x 29cm slice pan with baking paper, allowing the 2 long sides to overhang.
STEP 3
Press the dough over the base of the prepared pan. Bake for 25-30 mins or until light golden. Set aside to cool.
STEP 4
Meanwhile, place the condensed milk, golden syrup and extra butter in a medium saucepan over medium heat. Cook, stirring constantly, for 8-10 mins or until the caramel is golden brown and mixture comes away from the side of the pan. Add the peanut and stir to combine.
STEP 5
Pour the peanut mixture over the shortbread base in the pan and smooth the surface. Set aside to cool.
STEP 6
Place chocolate and copha or butter in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Stir with a metal spoon for 3 mins or until the chocolate melts and mixture is smooth. Pour over the slice and smooth the surface. Sprinkle with salt. Set aside for 1 hour or until set. Cut into pieces to serve.
Dietary information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.