This M&M Millionaire Shortbread has a delicious M&M Shortbread, homemade caramel and is topped with Milk Chocolate, M&M Spread and of course more M&Ms.
This is the first Millionaire Shortbread recipe on my blog, so I thought it was about time I gave it a little update and update the photos.
I haven’t changed too much about the recipe the only main difference is that I have added M&Ms to the shortbread, similar to my Mini Egg Millionaire Shortbread. I have also updated the recipe for the caramel as I just find this recipe is so much easier to follow and makes a more delicious caramel.
If you haven’t guessed already, I am OBSESSED with Millionaire Shortbread at the moment. I have a few different recipes on my blog from my Jammie Dodger Millionaire Shortbread to my Millionaire Blondies.
The combination of shortbread, homemade caramel and a chocolate topping is just absolutely heavenly, and it is so much easier to make than you might think.
There are a few different options for the topping which I will explain in more detail in the alternatives section below. I used a combination of milk chocolate and M&M Spread, but you could use all milk chocolate, or you could switch it up and use dark or milk chocolate. I wouldn’t recommend using just the M&M spread as it won’t set
If you haven’t come across M&M spread before, where have you been?!! You can find it in most supermarkets, and it is normally in the same aisle as the jams and spreads like Biscoff and Nutella.
Making shortbread is so easy and only includes three main ingredients. To start with mix together the flour, sugar and butter until if forms a breadcrumb/sandy consistency. Next, add in the M&MS and mix again until they are evenly distributed. To mix the shortbread I used the paddle attachment on my stand mixer, but you could also use a hand mixer or a wooden spoon.
Once the M&Ms are evenly distributed the mixture should still be quite crumbly. Using your hands bring the shortbread together with your hands.
Pop the shortbread into the bottom of your lined cake tin and press it down using your hands or the back of a spoon. If you find the shortbread is sticking to your hands or the spoon you can coat them in flour, and it should stop this happening.
Once you have pressed the shortbread into the bottom of the tin bake in the oven until it is golden brown in colour and looks dry.
Once your shortbread is ready you can make the caramel. I normally make the caramel while the shortbread is cooling the shortbread doesn’t need to be completely cool.
Now I know I say this on literally every Millionaire Shortbread but please make your own caramel. I promise it isn’t nearly as complicated as you think.
In a saucepan heat up all the ingredients stirring constantly until the butter has melted and the sugar has dissolved. You will know the sugar has dissolved because when you stir the mixture it won’t feel grainy. You need to do this step on a low heat and stir the mixture continuously so that it doesn’t catch.
Once your butter has melted and sugar dissolved turn the heat up to medium and stir continuously. The caramel will start boiling so please be careful you don’t burn yourself.
How Long do I Boil the Caramel For?
So, unfortunately, there isn’t a particular time or temperature you want to get to. You will notice the mixture starts to become a lot thicker and will turn a lovely amber/caramelly colour.
Keep stirring because you don’t want it to catch and burn. I normally boil my caramel for around 4 minutes but again this totally depends it could be up to 8 minutes it just depends.
Once your caramel is ready pour it over the shortbread case and spread using a spatula. Pop it into the fridge to set.
Top Tips for Making Caramel
You need to stir the mixture continuously until it is ready. Please don’t put it on and leave it.
If you find you get little dark flecks in your caramel these are bits that have caught and burned slightly. They will still be fine to eat, or you could just pass your caramel through a seize before pouring it over your shortbread.
You need to use Unsalted Butter for the caramel rather than a baking spread like Stork. It just helps the caramel set better.
Depending on where you live in the world Golden Syrup might not be as readily available. An alternative would be Corn Syrup, but I would highly recommend trying your best to get Golden Syrup.
Chocolate M&M Topping
Once your caramel has cooled and set you can make the chocolate topping. To make this I melted my milk chocolate in the microwave in 20-second bursts until it was completely melted and smooth. I then added the M&M spread and mixed it until it was fully incorporated and smooth.
Pour the chocolate topping over the top of the caramel and smooth using a spatula or palette knife. Decorate with your M&Ms and put it back into the fridge for the chocolate to set.
Because of the M&M Spread your chocolate topping won’t be set as firm as it would if it was just milk chocolate, it will still hold its shape when cut, it will just be slightly softer.
You don’t need to add the M&Ms into the shortbread if you don’t want to. You also don’t need to use the M&M spread if you can’t find it. Just use 400g of Milk Chocolate.
Please don’t use shop-bought caramel.
You could also use dark or white chocolate for the topping. If you are using white chocolate, I wouldn’t mix it with the M&M spread.
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M&M Millionaire Shortbread
For the Shortbread
- 325 g Plain Flour
- 225 g Caster Sugar
- 150 g Unsalted Butter
- 100 g M&Ms
For the Caramel
- 397 g Condensed Milk
- 75 g Golden Syrup
- 50 g Caster Sugar
- 225 g Unsalted Butter
For the Chocolate Topping
- 200 g Milk Chocolate
- 200 g M&M Chocolate Spread
- 125 g M&Ms
To Make the Shortbread
- Line a 9” square cake tin with non-stick baking paper. Preheat the oven to 180C (160C Fan).
- Add the flour, sugar and butter, to a bowl and mix until it forms a soft dough.
- Add in the M&Ms and mix again until they are evenly distributed.
- Press the dough into the bottom of your lined tin until it is flat and even.
- Bake for 20-25 minutes or until golden.
- Remove from the oven and leave to one side.
To Make the Caramel
- To make the caramel put the condensed milk, sugar, golden syrup and butter into a large pan over a low heat.
- Stir continually until the sugar has dissolve and the butter has melted. Turn the heat up to medium and boil until the caramel has thickened and darkened in colour. Stir continuously to ensure the caramel doesn’t burn.
- Once the caramel is nice and thick it should take between 4-6 minutes pour it over the top of your shortbread biscuit and leave to cool.
- Put it in the fridge until the caramel had cooled and set.
To Make the Chocolate Topping
- Add the chocolate to a heatproof bowl and melt in 20 second bursts stirring in between until it is smooth and completely melted.
- Add the M&M Chocolate Spread to the melted chocolate and mix until it is completley incorporated.
- Pour the chocolate mixture onto the top of the caramel and smooth. Finish by decorating with M&Ms.
If you do have any questions about this M&M Millionaire Shortbread or any other recipes on my blog you can contact me either by sending me a DM on social media or an email. You can find all my details on the right-hand side of this page.