Hey guys, I have this luxurious recipe for you today—Pistachio Millionaire Squares! These are the ultimate indulgence, with a buttery biscuit base, a rich, chewy caramel center, and a velvety white chocolate pistachio topping. It’s a flavor combo that’s pure heaven, and trust me, every bite is worth the effort.
When making the caramel, the key to getting that perfect chewy texture is boiling your condensed milk for exactly 5 minutes. It’s the sweet spot—long enough to get that soft, gooey consistency, but not too long that it becomes too firm. That 5-minute window is your golden rule!
And when it’s time to cut your traybake, especially with the chocolate on top, don’t forget this little trick: warm up your knife! A quick dip in hot water and a careful wipe will help you slice through the layers smoothly, without cracking the chocolate. It makes for those perfectly clean, Instagram-worthy cuts!
For the pistachio topping, I used Dunnes Stores’ pistachio spread, but honestly, any pistachio spread or nut butter you have will work just as well. So feel free to get creative with it!
Pistachio Millionaire Squares
Equipment
- Baking paper
- Baking tray
- Bowls
- Spatula
- Medium pot
- Weighing scales
- Knife
- Spoon
Ingredients
Base
- 180 grams Salted Butter Cold & Cubed
- 90 grams Caster Sugar
- 240 grams Plain flour
Caramel
- 150 grams Salted Butter
- 150 grams Light Brown Sugar
- 1 Tin Condensed milk 395g
- 2 tbsp Golden syrup
- 1 tsp Vanilla Extract
Topping
- 50 grams Roasted Pistachios
- 200 grams White Chocolate
- 100 grams Pistachio creme/butter
Instructions
Base
- 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.
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!!
Topping
- Warm up your pistachio creme/butter.
- Melt your chocolate in short blasts in the microwave then mix in your warmed up pistachio creme/butter.
- Pour over your caramel and spread out. Jiggle your tray to flatten the chocolate. Top with chopped pistachios.
- Once fully cool, heat up a knife in a glass of hot water, wipe dry, then cut your bake into squares.
- Enjoy!
