Kinder Millionaire Bars

Hey guys! A simple classic recipe for you today that we all love, Millionaires Shortbread BUT Think all the flavours of Kinder, layered up in a sweet, buttery, Carmel bake.

Guys be super careful when making the caramel for these millionaires Square. Be careful it dosent splash up on you when it is boiling and please do not touch it at all! Sugar burns are the worst of burns, trust me!!

If you find that your caramel is too runny when set this just means you have slightly undercooked the caramel. If your caramel is too hard you have slightly over done it. Not to worry at all because they will still be delicious either way! Working with sugar can always be a little bit trickier but if you follow the instructions on boiling for 5 minutes it will be perfect! I will have a recipe reel over on my Instagram page to help you along.

When portioning up your Millionaires Shortbread please use a knife warmed up in hot water. This will make it so much easier for you! You will get much cleaner slices and it will stop your chocolate cracking on top. You can also cut these into how many pieces you like wether it be 9 large or 16 small its up to you. 

If you have any questions Dm me on Instagram. Happy Baking! Keep an eye out on my Instagram for a Reel of me making these Millionaires Shortbread !

Kinder Millionaire Bars

Think all the flavours of Kinder, layered up in a sweet, buttery, Carmel bake.
5 from 1 vote
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Course: Dessert
Cuisine: Irish
Keyword: caramel, kinder, millionaires square, shortbread
Prep Time: 45 minutes
Cook Time: 45 minutes
Total Time: 1 hour 30 minutes
Servings: 16
Author: Gill


  • Baking paper
  • Baking tray
  • Bowls
  • Spatula
  • Medium pot
  • Weighing scales
  • Knife
  • Spoon



  • 180 grams Salted Butter Cold & Cubed
  • 90 grams Caster Sugar
  • 240 grams Plain flour


  • 150 grams Salted Butter
  • 150 grams Light Brown Sugar
  • 1 Tin Condensed milk 395g
  • 2 tbsp Golden syrup
  • 1 tsp Vanilla Extract


  • 80 grams Roasted skinless hazelnuts
  • 200 grams White Chocolate
  • 25 grams Melted Kinder bars
  • Kinder Buenos For decoration
  • 1 tsp Vanilla



  • Preheat your oven to 180C/160C Fan and line a 8×8 square tin with parchment paper.
  • Add your flour and cubed butter into a mixing bowl. Rub together till you have a breadcrumb like consistency.
  • Mix in your sugar. This will still look very crumbly but place the mix into your prepared tin.
  • Flatten down the mix until its nice and even. Bake for 25-30 minutes until lightly golden on top and cooked through. Set aside while we make the caramel.


  • Add all of your ingredients into a pot and put on a medium heat.
  • Using a spatula constantly mix. You dont want anything to catch at the bottom. Once your mixture comes to a boil, boil for 5 minutes while stirring constantly. Good idea to set a timer for this to get it perfect! Your mixture will thicken and darken when its ready.
  • Put this mix directly on top of your shortbread layer. Smooth out flat then set in the fridge till cool. Please mind your fingers as the mixture is incredibly hot!!


  • Add your hazelnuts into a food processor and blitz until a paste is formed, this may take a couple of minutes.
  • Melt your chocolate in short blasts in the microwave then pour into the food processor with your hazelnuts. Add in your vanilla
  • Blitz just until everything is combined then pour over your cooled caramel.
  • Smooth out till even then drizzle with some melted kinder bars.
  • Decorate with kinder buenos then place in the fridge to set.
  • Once fully cool, heat up a knife in a glass of hot water, wipe dry, then cut your bake into squares. You can either do 8 large bars or 16 small squares.
  • Enjoy!

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