Guest chef

Mima Sinclair

Food stylist and writer Mima has years of experience writing, testing and developing recipes. Her new book Gingerbread Wonderland is out now, published by Kyle Books. 

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Billionaire bars 

  • Makes 30 bars
  • Prep 35 mins
  • Total time 1 hr, plus setting
3.4/5 rating (37 votes)
Billionaire bars 
Billionaire bars 

step by step

  • 1Grease and line a 30cm x 20cm baking tin with baking paper.
  • 2Put 250g chocolate and 75g peanut butter in a heatproof bowl over a pan of barely simmering water, stirring until smooth. Pour into the lined tin and spread or tilt to cover the base evenly. Chill in the fridge for 30 minutes or freezer for 20 minutes, until set.
  • 3Meanwhile, for the nougat layer, melt the butter, sugar and evaporated milk in a medium saucepan over a medium heat, stirring until dissolved. Bring to the boil and heat for 5 minutes – keeping an eye on the pan as the mixture froths up.
  • 4Reduce the heat and stir through the peanut butter and marshmallows. Once smooth and combined, remove from the heat and fold through half of the chopped peanuts.
  • 5Quickly spread over the set chocolate base layer, taking care not to disturb the base layer too much with the warm nougat. Scatter over the remaining peanuts. Chill in the fridge for 1 hour or freeze for 20 minutes until hardened.
  • 6Melt the toffees and cream in a medium saucepan over a low heat for around 6-8 minutes, stirring frequently. Pour evenly over the set nougat and chill in the fridge for 20 minutes or freeze for 10 minutes.
  • 7Finally, melt the remaining milk chocolate and peanut butter in a heatproof bowl over a pan of barely simmering water, stirring occasionally until smooth. Set aside to cool for 15 minutes before pouring over the toffee layer and spreading out evenly with a palette knife. Chill for 15 minutes then re-spread the chocolate with a palette knife to give the bars their authentic look.
  • 8Leave to set firmly in the fridge overnight. Remove from the fridge, wait 1 hour and then slice into bars, using a hot knife. Put the bars back in the fridge to store. Remove 30 minutes before serving so they are oozy!
  • Recipe photograph by Clare Winfield

Get ahead

Make 2 days ahead and store in the fridge or freeze for up to 2 months.

You will need

For the chocolate layers

  • 500g cook’s Belgian milk chocolate, roughly chopped
  • 150g smooth peanut butter

For the ‘nougat’ layer

  • 60g unsalted butter
  • 200g granulated sugar
  • 100g evaporated milk
  • 75g smooth peanut butter
  • 100g white marshmallows
  • 1 x 200g pack salted peanuts, roughly chopped

For the toffee layer

  • 3 x 200g packs dairy toffees, unwrapped
  • 1 x 150ml carton double cream

+ Nutritional Information