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Oreo biscuit base, homemade caramel and chocolate Oreo topping… easy Oreo millionaires!


Another millionaires recipe!

So… honestly how long was it going to be until I made another millionaires recipe? They’ve become ever increasingly popular on my blog, so I thought I would post an absolute banger. Yes, this isn’t going to be everyone’s tastes, because obviously its Oreos inside and out, but if you love Oreos? YES, you will adore it!

Oreo millionaires

ANYWAY… Oreos are loved worldwide, and I utterly adore them. Some of the most popular recipes on my blog, in general, are Oreo related. My Oreo drip cake has been insanely popular since posting, and even my Oreo cupcakes which is such an old recipe now! Basically, you all seem to love Oreos as much as I do.

Other millionaires recipes

This recipe is inspired heavily by my Malteser millionaires and my Biscoff millionaires – which are essentially both biscuit based millionaires traybake as well. No, you can’t call this shortbread, and after being shot down by someone with too much time on their hands, this is my Oreo Millionaires TRAYBAKE.

Parts of this recipe are so incredibly simple that its hard to call it a recipe, but the caramel is the key part to this! The base is just blitzed up Oreo biscuits (With the insides left in – it seems to be a thing to remove the insides of the Oreo, but I feel like this is too much effort), with some melted Butter added in! Press it down into a tin and woo you are all done!


The caramel is the part that people can struggle with. You can get some people who think they are being smart by using tinned caramel (the type I use in my buttercreams and cheesecakes) but there is a reason that I don’t use that in this. If it really was that simple, I would do it myself. However, using tinned caramel is much sweeter, and it doesn’t set solid whatsoever so is a gloopy mess.

You really should make the caramel yourself – and it’s much easier than you think. You just have to make sure to get the temperature not too hot! If it’s too hot, you might get little-burnt bits running through the caramel, or it will burn, or split! I can’t state an exact temperature that you need to get the caramel too, as it doesn’t work quite like that – but take a look at a few of my videos and you’ll see the colour you want to achieve!

Top caramel tip!

Make sure to stir the caramel constantly, and preferably with a spatula. If you use a spoon, it has a curved edge so won’t catch everything on the bottom of the pan. However, if you use a spatula, you successfully scrape everything off the edges and sides of the pan so that no burning can occur! Also, make sure not to use evaporated milk as they are very different things!


For the topping, all you have to do is melt your chocolate of choice (I used milk chocolate) and then sprinkle over some crushed or whole Oreos! I always like to use the theme of the bake (in this case Oreos) on the top of the bake so it’s more obvious as to what flavour it is! Luckily, Oreos are quite distinctive because of their colour so the topping decoration is optional!

You can use Hersheys chocolate on top, which is cookies ‘n cream flavour, but this can work out quite expensive so I just use regular supermarket own chocolate. This also works wonderfully with dark chocolate, which makes it so delicious and basically a traybake version of my no-bake Rolo tart!


But honestly, a delicious Oreo biscuit base, homemade caramel, and chocolate is the dream combination for me. If you don’t like sweet food, then this isn’t for you… but it is honestly, SO GOOD! x

Oreo Millionaires!

Oreo biscuit base, homemade caramel and chocolate Oreo topping... easy Oreo millionaires!
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Category: Traybakes
Type: Millionaires Shortbread
Keyword: Millionaires, Oreos
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 16 Pieces
Author: Jane's Patisserie


Biscuit Base

  • 450 g Oreos
  • 100 g unsalted butter (melted)


  • 200 g unsalted butter
  • 3 tbsp caster sugar
  • 4 tbsp golden syrup
  • 397 g condensed milk (one tin)


  • 250 g milk chocolate
  • 100 g Oreos (chopped)


For the Biscuit Base

  • In a food processor, add all the Oreos, and blitz to a fine crumb. 
  • Add in the melted butter, and mix together. 
  • Press into the bottom of a 9x9" square lined tin, and refrigerate for now!

For the Caramel

  • In a large saucepan pour the condensed milk, butter, sugar, and golden syrup and melt on a medium heat until the sugar has dissolved – stir frequently to stop anything from catching.
  • Once the sugar has dissolved, turn the heat up high and let the mixture come to boiling point and boil for 5-7 minutes stirring constantly so that the mixture doesn’t catch. BE CAREFUL as the mixture is VERY hot and can burn you if it splashes back! 
  • The mixture will be ready when it has changed to a slightly darker golden colour and has thickened to a soft fudge texture!
  • Pour the caramel onto the biscuit base and leave to set for an hour in the fridge.

For the Topping

  • Once the caramel has set, melt the chocolate carefully, and pour over the caramel. 
  • Sprinkle over some crushed/chopped Oreos, and set again until solid!
  • Once set, cut up into pieces and enjoy! 


  • You can use whatever chocolate you like on the top - I just preferred milk chocolate when I made it!
  • You don't need to move the insides of the Oreos, I just leave them in. 
  • These will last for 1 week+! If its hot, the fridge is better. 
  • If your caramel burns, or splits, the temperature was too hot when making it - next time try a lower temp!


Find my other recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Chris on January 14, 2024 at 12:35 am

    Are you referring to sweetened condensed milk or evaporated milk?

  2. Jordan on October 9, 2022 at 9:18 am

    5 stars
    I made these for the first time and they turn out perfect and tasted delicious!

  3. Ellie on August 20, 2021 at 1:37 am

    Tastes excellent, however I haven’t managed to cut it neatly as it all cracks and breaks randomly with the caramel squished out the side. Have you got any advice for this?

    • Jane's Patisserie on August 31, 2021 at 1:53 pm

      Hiya! Yes, try heating the knife, scoring before you cut and making sure you have a sharp knife!x

    • Reshma Patel on October 5, 2021 at 8:12 pm

      Which brand of milk chocolate would you recommend to

    • Sharon on July 24, 2023 at 11:48 am

      Put some vegetable oil in the melted chocolate try 2 teaspoons mix well then cut at room temperature this should prevent cracking

  4. Katie on June 18, 2021 at 6:03 pm

    Hi Jane – love all your recipes so much! Am going to try making this one later but can I ask – does it make any difference to the caramel setting if the golden syrup is from a squeezy bottle rather than a tin? Thanks!

    • Jane's Patisserie on June 21, 2021 at 9:46 am

      Hey, aww thank you! No of course not x

  5. Asma on March 28, 2021 at 11:59 am

    Hi can I use Dulce de leche?

    • Jane's Patisserie on March 29, 2021 at 2:54 pm

      Hello! No, you need to follow the recipe otherwise it won’t set x

    • Caitlin on October 23, 2021 at 8:33 am

      Hiya Jane, my caramel hasn’t set over night and in the fridge has liquidised. Why would this be? 🙁 I’m going to try pop it in the freezer!

  6. rebecca on February 1, 2021 at 10:17 am

    5 stars
    Turned out perfect, even better than expected! Thank you!
    Can i ask when you store them should you keep them in a air tight container?
    thanks x

    • Jane's Patisserie on February 1, 2021 at 1:23 pm

      Hey! Yes I just keep them in a tub/container at room temp, but also fridge works!

  7. stasia on May 13, 2020 at 8:10 pm

    5 stars
    I love your recipes! This one looks great too but in Belgium there is no golden syrup… Can I use maple syrup or corn syrup as an alternetive?

    • Jane's Patisserie on May 14, 2020 at 9:06 am

      Thank you! Corn Syrup is the best alternative, although they do taste different!

  8. Shannon on May 4, 2020 at 11:17 pm

    5 stars
    Hi Jane

    Loved these and tasted great. My biscuit always seems to crumble: why would this be?

    • Jane's Patisserie on May 5, 2020 at 8:56 am

      How do you break them up? A food processor or a bowl for example? Often it’s down to the pieces being too large, and also not being compressed down firm enough!

  9. Olivia on May 4, 2020 at 12:47 pm

    These were delicious, would 100% make these again and didn’t call for many ingredients which is always a plus, however I struggled to cut them at the end without making a mess of the chocolate and oreo base crumbling.

    • Jane's Patisserie on May 4, 2020 at 1:08 pm

      Ahh so glad you liked them! These are definitely slightly tricker to cut with a no-bake base, but try and just really really firmly push them down (and making sure the biscuits are a very fine crumb to begin with) and I find a large sharp knife the best!

  10. Paula LEE on May 1, 2020 at 7:12 pm

    3 stars
    Don’t know where we went wrong, followed recipe completely. Base didn’t stick together and caramel was more like toffee?
    First recipe I’ve done from this site that wasn’t 100% success.
    I’m sure it will still get eaten though.

    • Jane's Patisserie on May 3, 2020 at 8:33 pm

      It may have been the temperature differences between the two that led to them not sticking together – but the caramel being more like toffee means it’s over done (which again can contribute to the base!)

  11. K. on April 20, 2020 at 4:04 pm

    Would love to make them, though golden syrup is not sold where I’m from. Is there an alternative like maple syrup or dark honey? x

    • Jane's Patisserie on April 20, 2020 at 4:46 pm

      No they are too different – it’s best to use a different caramel, such as the one on my Millionaires Flapjacks post.

    • Laura on October 9, 2022 at 9:50 am

      5 stars
      Hi Jane I recently made these for a charity bake sale, they went down a treat but the Oreo base was too crumbly and falling apart. Where did I go wrong? Thanks!

    • Jane's Patisserie on October 13, 2022 at 3:04 pm

      Hiya! Make sure the biscuits are crushed super super fine, and press down very very firmly! Hope this helps! x

  12. James on February 12, 2020 at 12:12 pm

    Hi Jane,
    These look great, I can’t wait to make them this weekend 🙂 Do the 480 cal per serving refer to each 1/16 slice or the entire bake?
    Thanks, James

    • Jane's Patisserie on February 12, 2020 at 8:52 pm

      Per slice – as it says ‘amount per serving’.

  13. Amy on December 28, 2019 at 3:30 pm

    5 stars
    I love your recipies and make them often but the caramel I make always looks slightly separated when I pour into the base I was wondering what I could do to stop this? When the bake cools it is absolutely fine and always tastes good. Thanks in advance xx

    • Jane's Patisserie on December 28, 2019 at 8:21 pm

      Id say if it sets fine and tastes fine I wouldn’t change anything.. however, it might just be getting slightly too hot for too long as an example, but it’s hard to tell for sure!

    • Emma Scott on January 25, 2023 at 12:32 pm

      Hi there
      These are incredible – were a real hit!!
      Can I ask- are you able yo freeze them at all?

    • Jane's Patisserie on January 30, 2023 at 11:56 am

      Yes absolutely, for up to 3 months! Hope this helps! Team Jane 🥰 x

  14. Bianca on August 21, 2019 at 2:52 am

    Where do you find the chocolate oreo’s the ones on top are much lighter than ones one the bottom?

    • Jane's Patisserie on August 21, 2019 at 9:14 am

      They’re all just regular oreos, they aren’t chocolate ones!

  15. Sofie on July 3, 2019 at 4:35 pm

    Hi Jane, these look amazing! I was just wondering would they be suitable for freezing?

  16. Peggy on March 28, 2019 at 11:12 pm

    How many Oreos do you use? What is golden syrup! Can u put the recipe into cups for me? I’m not good with the metric measuring. I so want to make these.Thank you so much!

    • Jane's Patisserie on March 29, 2019 at 10:31 am

      I’m from the UK – the weight for the Oreos is there. And golden syrup is commonly found in the UK. I would suggest investing in a set of digital scales as they’re much more accurate than cups.

  17. Hayley on February 2, 2019 at 2:48 pm

    5 stars
    I LOVE this recipe, so delicious!
    I must ask how you cut these into neat squares…. i made such a mess with the set chocolate on top, like the knife wasn’t clean cutting through the chocolate neatly. Thank you in advance

    • Jane's Patisserie on February 2, 2019 at 2:58 pm

      Yay! I am so glad! I genuinely just use a large (26cm) sharp knife! I have cut up alot of traybakes in my time, but the really very sharp knife does help, and the length is longer than the traybake so it’s all in one for each line!

  18. Ceri moore on January 27, 2019 at 12:56 pm

    5 stars
    OMG just made these at the kids request…Absolutely love them and so easy to make….Don’t think they will last long in this house ….thanks for the recipie xxx

  19. David on January 23, 2019 at 3:33 pm

    5 stars
    Literally the best thing I’ve ever eaten

  20. Judles on January 19, 2019 at 11:11 am

    5 stars
    We absolutely love all things Oreo and my daughter is mad for millionaire and brownies so will definitely be giving these and your triple chocolate brownies a go! I was wondering if you ever grease or line your pans for these bakes? I would prefer to get the whole thing out of the pan before I cut it so as not to spoil the pan or do you cut yours whilst still in the cake pan?

    • Jane's Patisserie on January 19, 2019 at 1:18 pm

      Hiya! Yeah I always line my trays, as mentioned in the method! I always cut outside of the tin!

    • Judles on January 21, 2019 at 4:02 pm

      5 stars
      Thanks Jane, I must have missed the bit about lining! I’m just curious to the little warming gadget that you used with a saucepan to make your caramel? It looks neat! x

    • Jane's Patisserie on January 21, 2019 at 7:37 pm

      It’s just a camping stove so I can film making it – much easier then attempting to rig a camera above my actual oven! x

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