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An easy no-bake millionaires traybake with a shortbread base, microwaved caramel and lots of chocolate on top! 

Millionaires shortbread 

So we all know how obsessed I am with all things millionaires shortbread right?! I am just in love and that will never change. 

I have had many different types of ‘millionaires shortbread’ bakes on my blog now, ranging from my classic millionaires shortbread to my malteser millionaires, or even my biscoff millionaires

Whilst I love all of these recipes, I have had endless requests for a ‘no-bake’ version which is super easy, and doesn’t use an oven… so here it is. A biscuit base with shortbread, a caramel made in the microwave, and chocolate! Easy! 

Biscuit Base

So as a millionaires shortbread usually has a baked shortbread base, I thought I would make it ‘no-bake’ by simply using a basic biscuit base idea, and used shortbread biscuits and butter.

The idea is the same as a cheesecake base, but I wanted to stick to using shortbread biscuits so that it was similar enough – but you can of course use other biscuits if you fancied it instead! 

The ratio may seem slightly different to my normal biscuit bases, but shortbread biscuits need a lot less butter than other biscuits because they are so buttery themselves. 

Caramel

So for the caramel, even though I would still count using the hob of an oven as ‘no-bake’, I thought I would change it up slightly and use the microwave method. This is simply the same recipe, but in a microwave… obviously. 

Now, if you don’t have a microwave, you can still make the caramel as per normal on my classic millionaires shortbread recipe, but if you fancied a change or a different way of doing things… this works wonders. 

Lots of people prefer the microwave method as you don’t need to boil anything on a stove, but beware, it can still get very hot. 

You add all the ingredients to a LARGE bowl that microwaves well, and microwave the caramel in 1 minute intervals, stirring very well each time, until the caramel has darkened, thickened and is fudge like. Often, this takes 10-15 minutes or longer.

Chocolate

The chocolate part of this is the same as always – melt it however you normally melt chocolate and pour all over the set caramel. I used a combination of white chocolate and dark chocolate to jazz it up slightly, but this is completely optional and up to you. 

I find it best to randomly pour two chocolates without much care, and then swirl with the end of a cake tester to get a pretty pattern – and it works so well! But of course, it all tastes the same no matter how swirled it is. 

No-Bake goodies 

If you know me you know how much I adore a no-bake treat, and this is 100% one of my favourites. Anything easy to make and I am there… always. 

Whether its a no-bake cheesecake such as my chocolate orange cheesecake, or even my millionaires cheesecake in my first book… or a no-bake treat such as my Rolo rocky road. I AM OBSESSED. 

Tips and Tricks 

When it comes to the caramel you will want your microwave on its highest setting, and as microwaves can vary, it may take less or longer. 

I always find using this square tin the best for any traybake I make, as it makes the perfect depth for the bake. If you change the tin, you risk it not setting quite the same. 

This bake will last for 7+ days, best in the fridge, or it can freeze for 3+ months. 

No-Bake Millionaires!

An easy no-bake millionaires traybake with a shortbread base, microwaved caramel and lots of chocolate on top! 
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Category: Traybakes
Type: Millionaires Shortbread
Keyword: Caramel
Prep Time: 40 minutes
Setting Time: 3 hours
Total Time: 3 hours 40 minutes
Servings: 16 People
Author: Jane's Patisserie

Ingredients

Shortbread Ingredients

  • 400 g shortbread biscuits
  • 150 g unsalted butter

Caramel Ingredients

  • 200 g unsalted butter
  • 3 tbsp caster sugar
  • 4 tbsp golden syrup
  • 397 g condensed milk

Decoration

  • 200 g white chocolate
  • 100 g dark chocolate

Instructions

  • Line a 9x9inch deep square tin with parchment paper.
  • Melt the butter in a bowl until smooth.
  • Add blitzed shortbread biscuits to a bowl and add the melted butter, and mix together.
  • Firmly press the mixture into the bottom of tin and refrigerate for now.
  • In a large bowl pour the condensed milk, butter, sugar, and golden syrup and melt in 1 minute bursts in the microwave.
  • Stir the mixture well each time, carefully, until the mixture has thickened. This can take 10-15+ minutes.
  • 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 shortbread base and leave to set for an hour in the fridge.
  • Once set, melt the white chocolate and dark chocolate and pour over the caramel – swirl together.
  • Chill the shortbread back in the fridge for another 1-2 hours until the chocolate has set.
  • Chop your shortbread into the separate pieces and enjoy!

Notes

  • This will keep in an airtight container for at least 1 week – if they last that long!
  • If your caramel is rock solid when you remove it from the fridge, you have slightly over done it. Not to worry though, when you pour the chocolate on, leave it to set at room temperature rather than in the fridge and it should soften the caramel slightly.
  • **If you struggle to cut your shortbread and tray bakes without the chocolate cracking on top, set it at room temperature rather than in the fridge and it’ll be softer so therefore won’t crack when you cut it!
  • I recommend using a 9" square tin like this one!
  • I also recommend using a spatula like these to prevent any catching!
  • And if you are wondering - this is the golden syrup I use

 

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.

26 Comments

  1. Margaret on June 17, 2024 at 4:01 pm

    Hi Jane my caramel has gone grainy to. Should I start again or will it be ok.

    • Jane's Patisserie on June 20, 2024 at 9:24 am

      It may still set fine, but the grain is usually from overheating in the microwave and splitting so next time it may be best to lower the microwave temp at first and it may take a little longer instead x



  2. Lianne Denyer on January 15, 2024 at 11:03 am

    Can you use this caramel for banoffee pie?

    • Jane's Patisserie on January 15, 2024 at 9:27 pm

      You could, but it’s very firm. It’s best to use my homemade caramel sauce!



  3. Kinga on January 11, 2024 at 12:58 pm

    Jane, thank you so much for this recipe. We love millionaires squares but in my busy house I only find the time to bake them once or twice a year. This no bake recipe was done in an hour, including the fridge time. Just cut it up and enjoying a slice for dessert! Fabulous!
    I must admit that I used digestive biscuits for the base and the bottom is a little crumbly. So next I might add a little more of butter or rather use the shortbread instead.

  4. Kathryn Brown on July 28, 2023 at 11:07 am

    Why did my caramel split plz?
    Its grainy, will it still be ok to use?
    First time trying microwave method and followed recipe to the t. Even set timer to 1 min intervals

    • Jane's Patisserie on August 12, 2023 at 12:18 pm

      It may have over heated as microwaves can vary, try shorter intervals and mix well x



  5. Kay Hart on July 1, 2023 at 3:04 pm

    First time today. Microwaved 800 watt for 20 minutes at 1 minute and then 30 seconds intervals. Just wouldn’t come thick but lovely caramel colour. It tastes grainy. Why would this be? Just hoping it sets in the fridge ok.

    • Jane's Patisserie on July 18, 2023 at 2:05 pm

      This could mean that the caramel has split and was likely on for too long – did you definitely use caster sugar or swap to a different one?



  6. Jess on April 24, 2023 at 1:39 pm

    Hi Jane

    Love this recipe and making it for the second time today!

    Once you have made the millionaires and they have set, when you cut them up, how do you stop them from cracking or breaking?

    • Jane's Patisserie on May 3, 2023 at 8:07 am

      You can try scoring the chocolate before cutting, cutting with a hot knife, or even cutting upside down works for some people but I just use a long sharp knife so you simply cut down on the bake rather than having to make several cuts per length!



  7. Zoe on January 27, 2023 at 4:52 pm

    I just made the base but 150g butter is this correct? flthe base seems quite buttery.. is this normal for the shortbread thanks

    • Jane's Patisserie on January 30, 2023 at 12:01 pm

      Hiya! Some shortbreads can be a little bit wet when blitzed and melted butter is added but it should be dandy! x



  8. Sue on January 18, 2023 at 10:10 pm

    5 stars
    Made this for the first time today is absolutely gorgeous and easy to do!

  9. Kathleen Arnold on December 10, 2022 at 2:44 pm

    Hi Jane would it work with semi skinned milk please . Made a lot of millionaires shortbread when my children were much younger. Sometimes instead of caramel made mint icing which was popular xx

    • Jane's Patisserie on December 15, 2022 at 1:36 pm

      Hiya! So sorry – there isn’t any milk in this recipe, do you possibly mean instead of the condensed milk? x



  10. Anna on November 21, 2022 at 5:57 pm

    How can I make sure my caramel isn’t too soft? If it isn’t done enough, will it still set?

    • Jane's Patisserie on November 28, 2022 at 4:27 pm

      Hiya! Practice makes perfect, unfortunately you will just have to heat for longer the next time! Slightly under done caramel just sets slightly softer. Hope this helps! x



    • Joanne on July 26, 2023 at 2:47 pm

      5 stars
      Fantastic Recipe
      How would you increase the ingredients to use for a 9×13 tray, please?



  11. Sharon on November 9, 2022 at 8:46 pm

    Can you freeze these? If so..what’s the best way to defrost?

    • Jane's Patisserie on November 16, 2022 at 9:46 am

      Yes absolutely, for up to 3 months! I just leave at room temp until defrosted. Hope this helps! x



  12. Lesley on October 17, 2022 at 9:02 pm

    What’s going on?! First time I made these the caramel was perfect! Second time the caramel was really grainy, and this time I can’t get the butter to incorporate at all!! I don’t understand what’s going wrong! Please help. X

    • Jane's Patisserie on October 21, 2022 at 10:45 am

      Hiya! Did the equipment, ingredients, microwave or microwave settings change at all? This may contribute! Hope this helps! x



  13. Leanne on October 6, 2022 at 9:37 pm

    5 stars
    Hello Jane! Just made a batch today and it’s came out fab. Almost let the chocolate set before gobbling one up. Absolutely love millionaires shortbread but sometimes just can’t be bothered putting in the work 😅 so this is such a great version!! Thank you!

  14. Lynn on September 30, 2022 at 11:01 am

    Love your recipes only niggle I have is your recipes call for microwave to heat a lot of the recipes I have never had a microwave nor never will so how do I get over completing a recipe no bake millionaires ….Thank you…

    • Jane's Patisserie on September 30, 2022 at 12:40 pm

      As mentioned on the post, you can make it without a microwave. You don’t have to use it.



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