No-Bake Marbled Millionaires Slice

No-Bake Marbled Millionaires Slice

No-Bake Marbled Millionaires SliceNo-Bake Marbled Millionaires SliceNo-Bake Marbled Millionaires SliceNo-Bake Marbled Millionaires SliceNo-Bake Marbled Millionaires Slice

A Millionaires Shortbread is one of those classic treats that’s a definite crowd-pleaser. So when I saw the recipe for an easy peasy no-bake marbled millionaires slice in Everything Sweet, I knew I had to give it a try.

The multi-coloured chocolate topĀ makes it really stand out, but honestly the main draw for me was the biscuit base. This isn’t any old biscuit base oh no. Its a Biscoff biscuit base. Only my favourite tea-dunking biscuit ever! The recipe calls for 300g, and the biscuits come in packs of 250g. The keen of you will realise this means there’s a whole 200g of surplus biscuits to play with! I assure you that all of mine went to a good home… šŸ˜‰

The beauty of no-bake treats is really the simplicity of them! Aside fromĀ time setting inside the fridge this really can be whipped up so quickly. The biscuit base is as simple as crushing the biscuits in either a bag or food processor and mixing it with melted butter. Once its been pressed firmly and as evenly as you can into your cake tin its ready to go in the fridge and you’re free to munch on leftover biscuits!

The caramel filling is a one-pan job, and takes about 10 minutes total to come together. The thicker it is when you’re cooking it on the hob too, the quicker it will be to set in the fridge.

Finally, the chocolate layer involves melting the chocolate and marbling it any way you like! You can really go to town on the decoration and even include some nuts, fudge pieces or sprinkles if you like!

The crumbly biscuit base, smooth and gooey caramel filling topped off with the solid crack of chocolate makes this such a decadent treat, you just have to try it! I implore you. So, on with the recipe!

No-Bake Marbled Millionaires Slice


  • 300g Biscoff biscuits
  • 120g unsalted butter, melted
  • 397g tin of sweetened condensed milk
  • 80g soft brown sugar
  • 3tbsp golden syrup
  • 100g unsalted butter
  • 200g milk chocolate (I used Menier Milk Chocolat)
  • 100g white chocolate (I used Menier White Chocolat)
  • pink oil-based food colouring (I used Dr.Oetker Gel colouring, but use sparingly as it can cause the chocolate to seize)


  • Firstly, lightly grease a 20cm square baking tin and line with baking paper.
  • In a food processor, or using a rolling pin and bag, crush the biscuits. Pour into a bowl with the melted butter and mix to combine. Spoon into the baking tin and press down with the back of a spoon to flatten. Cover and put in the fridge to chill for 30 minutes.
  • To make the filling, combine the condensed milk, brown sugar, golden syrup and butter in a saucepan. Stir constantly over a low heat until the mixture has thickened, about 10 minutes. Pour over the chilled base, spreading evenly and put back in the fridge to chill completely. This should take about an hour.
  • Finally, melt both the milk and white chocolate. Smother the milk chocolate over the chilled filling and then randomly dollop half of the melted white chocolate over the top of the milk chocolate layer. Using a few drops of the pink food colouring, colour the remaining melted white chocolate and then dollop this on top of all the chocolate layers. Finally using a small palette knife lightly swirl the colours together to create your desired marbled effect.
  • Cover again and chill in the fridge until the chocolate has completely set. Then cut into slices and enjoy!
  • Notes

    Chocolate Peanut Butter Pie

    Chocolate Peanut Butter Pie

    Chocolate Peanut Butter Pie

    Chocolate Peanut Butter Pie

    A favourite in our household, this Chocolate Peanut Butter Pie is a dream to behold. A chocolatey biscuit base, topped with a layer of chocolate peanut butter, a layer of peanut butter cream and finally topped with freshly whipped cream and chocolate shavings. Have I tempted you yet??

    The thing I love most about this dessert is the texture; its so smooth and feels so light despite being such a decadent treat and the biscuit base gives just the right amount of crunch to pull it all together.

    This is a no-bake dessert, so perfect to prepare on a Sunday when you have a roast cooking in the oven! You start off by blitzing biscuits and butter to make the base and sides of the pie. This is then chilled for at least 30minutes whilst you get started on the filling. The peanut butter filling is cooked on the hob and is one of those mixtures that seems to do absolutely nothing for a good 20 minutes and then all of a sudden it thickens up and its action stations. So persevere here and stick on some music to sing along to whilst you whisk!

    Once thickened you pour a third over chopped chocolate and mix to make a delicious gloopy chocolate peanut butter mess. This is poured onto the biscuit base and left to chill and set. The chill and set process is a regular theme throughout the recipe, but don’t be be put off by it! It means you can slowly make it on a lazy Sunday afternoon and you’ll be rewarded with the sumptuous pie at the end.

    The final steps are to mix the peanut butter filling with whipped cream, leave to chill and set and finally top with whipped cream and chocolate shavings.

    I would advise leaving the finished pie for at least another hour before serving as it tastes best when its completely set and cold. In the past we’ve been too impatient, dived in too quickly and been disappointed that it doesn’t taste as good as normal! So patience is best here :)

    Ready to fall in love with a pie? Heres the recipe, adapted from the Hummingbird Bakery’s Cake Days:

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