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Cook: 20 minutes


Made 3 batches of these millionaire squares, one batch I added some pecan nuts to the filling and one batch I made a different filling. Was absolutely delicious and all 3 was a great hit with the whole family.

  • Base:
  • 125 g butter/margarine, softened
  • 100 g castor sugar
  • 1 cup cake flour, sifted
  • 1 egg yolk
  • 35 g selfrising flour, sifted
  • 2 tablespoons custard powder
  • Filling one:
  • 230 g butter/margarine
  • 150 g sugar
  • 1 tablespoon golden syrup
  • 1 can condensed milk
  • *1½ cups pecan nuts if using
  • Filling two:
  • 120 g butter
  • 120 g sugar
  • 2 cans caramel treat
  • Topping
  • 250 g dark chocolate
  • 15 g butter
Preheat oven to 180°C. Grease a 25 x 35 cm baking pan.

Cream together the butter and sugar until pale in color. Add the egg yolk and beat to combine. Stir in the dry ingredients to form a soft dough. Press the dough evenly over the base of the greased pan. Bake for 20 minutes.

For the first filling, combine the butter, sugar and syrup in a large microwave bowl. Cook on high for 5 minutes, stirring after 2 minutes. Add the condensed milk, stir and microwave for another 6 minutes. Give it another good stir. Return to the microwave for 6 minutes, stir again and return to the microwave for a final 6 minutes, or until you have reached soft-ball stage.
Pour the caramel over the baked base. Allow to cool completely.
*I added 1½ cups of pecan nuts just before pouring over the base.

If you’re using the second filling, heat butter, sugar and caramel treat in a pot until sugar dissolves.
Bring to the boil, while stirring continuously, then reduce heat and simmer for 15 minutes or until thickened.
Pour over base.

Melt together the chocolate and butter and pour over the filling. Smooth and allow to set. Cut into 3 cm squares.

Photo and recipe: Nicolette Papas

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