Millionaire's fingers

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Prep time:

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Serves: 20

By joshad

(2 Votes) 2


  • 50g caster sugar

  • 2 tbsp golden syrup

  • 150g unsalted butter softened

  • 250g condensed milk

  • 40g muscovado sugar

  • 250g plain chocolate broken into pieces

  • 25g cornflour

  • 75g plain flour sifted


  1. Grease and line the base and sides of an 18cm/7inch square shallow baking tin or cake tin.
  2. Beat half the butter (75g) and the muscovado sugar in a bowl until light and fluffy. Add the flours and beat to form a soft dough. Knead lightly and turn into the prepared tin, levelling the surface with the fingers.
  3. Bake in a preheated oven, 180C/350F/Gas Mark 4, for 25 minutes or until a pale golden colour. Leave to cool in the tin.
  4. Put the condensed milk, sugar, butter and syrup in a small heavy-based saucepan and heat gently until the sugar dissolves. Bring to the boil, then simmer very gently, stirring, for about 5 minutes until thickened and like pale fudge in colour.
  5. Pour over the shortbread base and leave to cool.
  6. Once completely cooled, remove from the tin and cut in half. Cut each half into 10 fingers. Space slightly apart on a greaseproof lined tray.
  7. Put the chocolate in a heatproof bowl and leave over a pan of simmering water until melted.
  8. Using an teaspoon, spoon the melted chocolate over the fingers and touch the tops of the fingers with the back of the spoon to texture the surface. Leave to set.

Handy Hint

Cheat by buying shortbread! This makes it much quicker and is, in my opinion, nicer!

Additional Information

  • Egg Free

  • Nut Free

  • Vegetarian

  • Cake/Dessert

  • Lunchbox

  • Biscuit and sweets

  • Kids can help

  • Make Ahead

  • Kids party

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Your comments

  • veron 26/03/09 14:44

    lovely and good fun, mixing for children and hot parts for mum.

  • joshad 10/10/08 11:12

    My kids absolutely adore this recipe and it can be whipped up quickly for school fairs etc.