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Nutrition Facts
Serving Size 1 (62g) Recipe makes 12 servings
Calories 268
Calories from Fat 136		(50%)
Amount Per Serving		%DV
	Total Fat 15.2g	23%
	Saturated Fat 9.4g	46%
	Monounsaturated Fat 4.2g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 30mg		10%
Sodium 94mg		3%
Potassium 200mg		5%
Total Carbohydrate 32.1g		10%
	Dietary Fiber 2.0g	8%
	Sugars 18.8g
Protein 4.6g		9%
detailed view... how is this calculated?

Millionaires Shortbread or Creamy Caramel and Oat Squares

Recipe #291582 | 50 min | 20 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Noo
Mar 12, 2008

This is a well used recipe in my house-everybody loves it, and it’s so simple to do! I sent some of these to my husband’s office as part of a Christmas cookie platter, they fought over these-so I guess they liked them! N.B-If you need help with conversions please see HokiesLady's review!

SERVES 12 -16 (change servings and units)

Ingredients

Base

3 1/2 ounces butter
4 tablespoons light muscovado sugar
4 1/2 ounces plain flour
1 1/2 ounces rolled oats

Caramel

1 ounce butter
1 ounce light muscovado sugar
7 fluid ounces condensed milk

Top

3 1/2 ounces dark chocolate

Directions

1
Beat the butter and sugar until fluffy, and then beat in the flour and oats.
2
Press the mixture into an 8" square tin, and bake at Gas mark 4 for 25 minutes until golden. Allow to cool.
3
For the caramel filling, mix all of the ingredients in a pan until well combined and boil over a low heat until thick-about 3-4 minutes.
4
Pour over the biscuit base and leave to set.
5
Melt the chocolate and pour over the caramel, leave to set, but just before it gets too hard, mark out your portions. If you do it when completely set, the chocolate shatters.

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Featured Reviews for This Recipe

From: I'mPat

On Sep 22, 2009

I made this for the DS to take it to his music recreation group and they loved it. I used brown sugar in place of muscovado and baked the base at 170C in a fan forced oven for 23 minutes. Thank you Noo, made for PAC.

0 people found this review helpful

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From: bluemoon downunder

On Aug 2, 2009

Loved the blend of flavours and textures in these three layers. So easy to make and so much more delicious than various caramel slices I've bought from several different upmarket patissieries. Really appreciated the tip in step 5. When a recipe is this yummy, I know that I'll be making it again. I took these to work for a morning tea and they were scoffed down so quickly, with several requests for the recipe. I used top quality chocolate for the topping and really do recommend doing that. Next time I make these, I'm planning to add some slivered almonds to the base. Thanks for another super recipe, Noo. Made for PRMR.

1 person found this review helpful

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From: Sue L

On Dec 13, 2008

Delicious! Crisp, like shortbread, with the flavor of oatmeal cookies. Topped with caramel and the chocolate of course, tops it as well as putting this bar cookie over the top!!! My chocolate stayed a little wet but that's not a big issue- other kinds of chocolate such as morsels, may work better to help dry that for stacking the cookies. Easy to make, if not a little time consuming, but nice to spend with family making holiday sweets on a Saturday afternoon! Thanks much for sharing! ~Sue

2 people found this review helpful

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From: 2Bleu (Bird&Buddha)

On Oct 14, 2008

These are delicious treats and the directions are spot on (except I had no idea what "bake at Gas mark 4" was so I baked at 350F). I used light brown sugar for the muscovado and lined our 8x8 pan with foil to make the bar easy to remove and it also provided easy clean up. We got 9 squares. Thanks for sharing.

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