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Peanut Butter Millionaire's Shortbread slices.
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5 from 5 votes

Peanut Butter Millionaire's Shortbread

This Peanut Butter Millionaire’s Shortbread speaks for itself. With melt in the mouth shortbread base, peanut butter caramel with hidden salted peanuts for a bit of crunch & chocolate topping with swirls of peanut butter – it’s pure heaven!
Course Traybake
Cuisine British, International
Keyword peanut butter millionaire's shortbread
Prep Time 10 minutes
Cook Time 50 minutes
Chilling 2 hours
Total Time 1 hour
Servings 16 squares
Calories 389kcal
Author Jo Allison



  • 175 g plain (all-purpose) flour see notes
  • 125 g unsalted butter cold
  • 50 g vanilla sugar or caster sugar


  • 150 g unsalted butter
  • 150 g light brown sugar
  • 397 g tin condensed milk
  • 1 tablespoon (heaped) peanut butter
  • 50 g salted roasted peanuts optional

Chocolate topping

  • 100 g milk chocolate
  • 100 g dark chocolate
  • 1 tablespoon (heaped) peanut butter


To make shortbread base

  • Preheat the oven to 180C/350F/Gas Mark 4.
  • Put flour, sugar and butter into food processor and mix until you start getting sand/crumbs like consistency. Mix for a bit longer until it starts to look more like a dough. You can also do it by hand if you prefer rubbing cold butter together with mixed flour and sugar.
  • Tip the mixture onto baking tin lined with greaseproof paper and press the dough with your fingers until it covers the bottom of the pan.
  • Bake in preheated oven for approx. 25min, until light golden. Leave to cool slightly

To make peanut butter caramel

  • Put sugar and butter in a saucepan and heat up gently until dissolved.
  • Add condensed milk and peanut butter and mix well.
  • Bring mixture to boil and keep stirring for about 10 minutes until it thickens and darkens slightly in colour (this caramel will be much lighter though).
  • Pour caramel over cooled shortbread and sprinkle over salted peanuts (if using). Set aside to cool slightly.

To make chocolate topping

  • Melt chocolate gently in a bowl set over the pan of simmering water (Bain Marie)until shiny and smooth and pour it over the caramel layer, smoothing out gently with a spoon.
  • Heat the peanut butter in a microwave until runny and drizzle over the chocolate. Swirl together with a toothpick to get pretty, marbled effect!
  • Chill in the fridge for at least couple of hours or until firm.
  • Cut into 16 squares or as per your tin and enjoy!


  • Nutritional information is approximate, per serving and should be treated as a guideline only.
  • Feel free to substitute plain flour with your choice of gluten-free variety. I tend to use supermarket own plain gluten-free flour. Expect for shortbread base to be crumblier than when made with regular flour.
  • Store in airtight container and consume within a week. In hot weather, keep in the fridge. 


Calories: 389kcal | Carbohydrates: 42g | Protein: 5g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 46mg | Sodium: 61mg | Potassium: 219mg | Fiber: 2g | Sugar: 31g | Vitamin A: 496IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 2mg