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desserts-baking

Millionaire Chocolate Squares

The ultimate sweet treat!

45 16
Millionaire Chocolate Squares | DonalSkehan.com, The ultimate sweet treat!

desserts-baking

Millionaire Chocolate Squares

The ultimate sweet treat!

Friday, June 5, 2015

For the shortbread base:

100g butter, plus extra for greasing

175g self-raising flour

50g caster sugar

For the topping:

200g caster sugar

1⁄2 tsp sea salt

4 tbsp golden syrup

200g butter

1 x 400g tin of condensed milk

200g dark or milk chocolate, roughly chopped

22 x 22 x 4cm baking tin

Medium mixing bowl

Medium saucepan

Small saucepan

Heatproof bowl

45 mins + setting time
Serves 16

Chocolate and caramel and shortbread….Oh my! These little caramel squares are perfect for picnics, bakes sales or birthday parties. I make a cheats caramel which is super easy and you don’t have to worry about candy thermometers etc! A batch of these little treats don’t hang around long so I suggest doubling the recipe!

Preheat the oven to 180°C/350°F/Gas Mark 4. Grease a 22 x 22 x 4cm baking tin with butter. In a bowl, use your fingertips to rub together the butter and flour for the shortbread base, then mix in the sugar. Press the mixture into the baking tin and bake in the oven for 10 minutes or until lightly golden. Leave the oven turned on.
While the base is cooking, prepare the salted caramel. Place all the topping ingredients, except the chocolate, in a saucepan over a low– medium heat and allow to melt, then bring to the boil and simmer for 10–15 minutes until you have achieved a nice toffee colour, stirring regularly to ensure the sauce doesn’t catch on the bottom of the pan.
Pour the caramel over the shortbread base and place back in the oven to cook for 6-8 minutes. When done, remove the baking tin from the oven and allow to cool completely. Melt the chocolate in a heatproof bowl set over a pan of shallow simmering water, then pour the melted chocolate over the cooled caramel and spread evenly with a palette knife. Once the chocolate has set, slice into 16 squares, or smaller ones if you want them to stretch further.
Once the chocolate has set, slice into 16 squares, or smaller ones if you want them to stretch further.
45 mins + setting time
Serves 16

Ingredients

For the shortbread base:

100g butter, plus extra for greasing

175g self-raising flour

50g caster sugar

For the topping:

200g caster sugar

1⁄2 tsp sea salt

4 tbsp golden syrup

200g butter

1 x 400g tin of condensed milk

200g dark or milk chocolate, roughly chopped

You'll Need

22 x 22 x 4cm baking tin

Medium mixing bowl

Medium saucepan

Small saucepan

Heatproof bowl

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  • I haven’t tried it with honey but it should be ok! Let me know how it turns out. :)

  • Whichever you prefer. I always use salted in my baking. :)

  • Jen

    This looks amazing! I have a quick question, the ingredients list you have on your website says we need self-raising flour for the base but in the video I believe that you said plain flour…so could I just have some confirmation on what flour it should be?

    • You can use either really. I often add a touch of baking powder to self raising flour anyway. :)

  • Absolutely! :)

  • :)

  • You can use either really. Glad you liked them! :)

  • breanna glaccum

    Hello there! I was wondering how long these keep and if they would be fine to put in the freezer.

    • They keep a couple of days in an air tight tin. Never tried freezing them but should be ok! :)

  • Ronan MacMahon

    i made these today they where so Delicious the best ever better by my local coffee shop one

  • Anonymous

    Delish! Here in Australia our version is just known as a”caramel slice’. Everybody’s aunty has a version from the Country Womens Association (CWA) cookbook. I made yours for a girl’s lunch and there were tears of nostalgia all round as memories of warm kitchens and sticky fingers rolled in and your recipe was demanded! I used the SR flour and found it makes a lighter base. x

    • That’s so great to hear and thanks for the tip with the flour! :)

  • It helps set the caramel. :)

  • Julie

    Hi I was just wondering how long did it take to turn into an amber colour ? As I am doing mine right now and its taking an awful amount of time.

  • Gillian Fitzgerald

    Hi Donal, made these carmel squares yesterday. They are lovely. Two questions though. I noticed that no matter how slowly I melted the carmel mix and stirred it, it still slightly produced brown flecks of I guess crystallised sugar. It turned out fine in the end though. Just wondering is this normal and is there anyway to prevent it? Also, when the carmel came out of oven and cooled and set. There was a very fine layer of a slightly harder carmel top on it. What can I do to prevent this also?. Would love to get it perfect as I love the recipe . Thanks, Gill

  • Paola Mogna

    Just made this for father´s day and they are AMAZING!! at first I thought that they were going to be a complete disaster but they turned out perfect! Thank you so much for the recipe Donal! I´ve been following you on youtube since a long time. Greetings from Venezuela.

  • Armandas

    Can I use Dulce de Leche instead of caramel?

  • If you can’t get it, corn syrup should work although you won’t get the caramel flavour that you get with the golden syrup, Hope that helps! :)

  • lamb-stew

    My chocolate wouldn’t set. Do I need to temper it? Regardless the flavor was amazing. It tasted like a Twix bar with double the amount of caramel

  • Hasmik Araqelyan

    Hi !
    If I will replace condensed milk with sweetened condensed milk afterward can I remove golden syrup and sugar?

    • I’m not sure because I haven’t tested it but you can also buy pre-made caramel in tins which you can use instead too! :)

      • Hasmik Araqelyan

        thanks!