If you love anything chocolate and caramel related, these No-Bake Millionaire’s Weetbix Cups are going to become a new favorite. They’re rich, gooey, perfectly sweet, and layered with the most delicious combination of soft Weetbix, creamy date caramel, and dark chocolate.
Inspired by classic millionaire shortbread, these little cups have all the same indulgent flavors, just made with simpler and more nourishing ingredients. The caramel layer is naturally sweetened with Medjool dates, giving it that thick, smooth texture that works so well with the chocolate topping.
The combination of textures is what makes them so good. The base stays soft and slightly chewy, the caramel layer is creamy and rich, and the chocolate sets into the perfect crackly layer once chilled. A little sprinkle of flaky sea salt on top takes them to another level.
They’re the kind of treat that feels impressive without actually requiring much effort. Perfect for keeping in the fridge for an easy snack, healthier dessert, or those moments when you just want something sweet and chocolatey.
Why you’ll love this recipe
- No-bake and easy to make: These millionaire Weetbix cups come together with simple ingredients and no oven needed, making them perfect for warmer days or quick prep.
- Rich chocolate and caramel flavour: Every layer is packed with chocolatey, caramel goodness inspired by classic millionaire shortbread.
- Made with simple ingredients: You only need a handful of everyday ingredients to make these healthy dessert cups.
- Naturally refined sugar-free: The caramel layer is sweetened with Medjool dates, giving these cups a naturally sweet flavour without refined sugar.
- Soft, creamy, and crunchy textures: The soft Weetbix base, smooth caramel filling, and chocolate topping create the best balance of textures in every bite.
- Perfect for meal prep or snacks: These no-bake cups store really well in the fridge, making them ideal for easy snacks or sweet treats throughout the week.
- Customisable: You can easily switch the nut butter, use milk chocolate instead of dark, or add extra toppings like chopped nuts or coconut.
- Great for healthier desserts: These chocolate caramel cups feel indulgent while still being made with more wholesome ingredients.
Ingredients needed
These are the ingredients you’ll need to make these No-Bake Millionaire’s Weetbix Cups. You can find the exact measurements in the recipe card at the bottom of this page.
Weetbix biscuits: The base of the recipe, creating a soft, slightly chewy layer that pairs perfectly with the caramel and chocolate topping.
Peanut butter: Adds richness and helps bind both the base and caramel layer together while adding a creamy texture.
Honey or maple syrup: Naturally sweetens the base while helping it hold together once chilled.
Milk of choice: Helps soften the Weetbix mixture and blend the caramel until smooth and creamy.
Medjool dates: The key ingredient for the caramel layer, creating that thick, gooey texture and rich caramel flavour naturally.
Salt: Balances the sweetness and helps bring out the caramel and chocolate flavours.
Dark chocolate: Creates the rich chocolate topping that sets beautifully once chilled.
Coconut oil (optional): Helps create a smoother chocolate layer and gives the topping a slight shine.
Flaky sea salt (optional): The perfect finishing touch that balances the sweetness and adds extra flavour to every bite.
Ingredient substitutions
Weetbix biscuits: If you don’t have Weetbix, you could use crushed oat biscuits or quick oats instead. The texture may vary slightly, but they’ll still work well as a base.
Peanut butter: Almond butter or cashew butter work perfectly as substitutes. For a nut-free option, sunflower seed butter also works well.
Honey or maple syrup: Both can be used interchangeably in this recipe depending on your preference. Maple syrup keeps the recipe fully plant-based.
Milk of choice: Any milk works here, including dairy milk, almond milk, oat milk, or soy milk.
Medjool dates: Soft Medjool dates work best for a smooth caramel, but regular dates can also be used if soaked in warm water first.
Dark chocolate: You can use milk chocolate if you prefer a sweeter flavour, or dairy-free chocolate to keep the recipe fully dairy-free.
Coconut oil: This is optional and simply helps make the chocolate layer smoother. You can leave it out if preferred.
Flaky sea salt: Optional, but highly recommended for balancing the sweetness and bringing out the caramel flavour.
Equipment needed
- Mixing bowl: For combining the ingredients for the Weetbix base.
- Spoon or spatula: To mix the layers together and smooth them into the moulds.
- Blender or food processor: Needed for blending the date caramel until smooth and creamy.
- Muffin tin or silicone moulds: Used to shape the cups and help them hold together once chilled.
- Cupcake liners: Makes removing the cups much easier and helps keep everything neat.
- Microwave-safe bowl or small saucepan: For melting the chocolate topping.
- Knife: Helpful for chopping the chocolate before melting if needed.
How to make these No-Bake Millionaire’s Weetbix Cups
Here is a detailed summary of how to make this recipe. I’ve also included some photos, and you can find the recipe video in the recipe card. At the bottom of this page is a summarized version that can be printed.
Step One:
Line 6 muffin holes or silicone molds with cupcake liners and set aside.
Step Two:
Add the crushed Weetbix, peanut butter, honey or maple syrup, and milk to a bowl. Mix until everything is well combined and the mixture holds together when pressed.
Step Three:
Divide the mixture evenly between the muffin holes and press it down firmly to create the base layer.
Step Four:
Add the Medjool dates, peanut butter, salt, and milk to a blender or food processor. Blend until smooth and creamy, scraping down the sides as needed.
Step Five:
Spoon the date caramel over each base and smooth it out evenly.
Step Six:
Melt the dark chocolate with the coconut oil if using, then pour the chocolate over the caramel layer.
Step Seven:
Place the cups into the fridge for 1 to 2 hours, or the freezer for 20 to 30 minutes, until fully set.
Step Eight:
Finish with flaky sea salt if desired, then enjoy straight from the fridge.
Tips & notes
- Use soft Medjool dates: Soft dates will blend much more easily and give you that smooth, gooey caramel texture. If your dates feel dry, soak them in warm water for 10 minutes first.
- Press the base down firmly: This helps the cups hold together properly once chilled and makes them easier to remove from the liners.
- Blend the caramel well: Take your time blending so the caramel becomes completely smooth and creamy with no lumps.
- Adjust the milk as needed: Depending on your blender and the softness of your dates, you may need slightly more or less milk to get the right caramel consistency.
- Don’t skip the salt: A small pinch of salt helps balance the sweetness and brings out the caramel and chocolate flavors beautifully.
- Use good quality chocolate: Since the chocolate layer is such a big part of the recipe, using a chocolate you enjoy eating makes a big difference.
- Chill until fully set: Let the cups chill properly before removing them from the molds so the layers stay firm and neat.
- Keep them stored cold: These are best enjoyed straight from the fridge, especially on warmer days when the caramel and chocolate stay perfectly set.
- Customize them: You can top them with chopped nuts, extra chocolate, coconut flakes, or a drizzle of peanut butter for something extra special.
How to store Millionaire’s Weetbix Cups
Fridge:
Store the cups in an airtight container in the fridge for up to 5 days. They’re perfect to keep on hand for an easy snack or sweet treat throughout the week.
Freezing:
These freeze really well. Store them in an airtight container and allow them to thaw for a few minutes before eating.
Best served chilled:
These cups are best enjoyed straight from the fridge, especially so the caramel and chocolate layers stay firm and gooey.
Meal prep friendly:
They’re great for making ahead and keeping ready in the fridge whenever you want something sweet and chocolatey.
Frequently Asked Questions
Can I use regular dates instead of Medjool dates?
Yes, you can. Just soak them in warm water for about 10 minutes first so they blend more smoothly into the caramel.
Do these need to stay refrigerated?
Yes, they’re best stored in the fridge so the caramel and chocolate layers stay firm and set.
Can I make these dairy-free?
Absolutely. Just use dairy-free milk and dairy-free chocolate if needed.
Are these a healthier dessert option?
These cups are made with more wholesome ingredients like dates, peanut butter, and Weetbix, making them a more nourishing option while still feeling rich and satisfying.
Are these good for meal prep?
Yes, they’re great to make ahead and keep in the fridge for easy snacks or sweet treats during the week.
Can I use milk chocolate instead of dark chocolate?
Yes, milk chocolate works perfectly if you prefer a slightly sweeter flavour.
more easy and healthy no-bake treats:
- Bounty Brownie Cups
- Healthy Rice Krispie Treats
- Peanut Butter Weetbix Cups
- 3-Ingredient Chocolate Fudge
Hey! If you make this recipe, I would love it if you could leave me some feedback and a rating ⭐⭐⭐⭐⭐ in the comment section at the bottom of the page! Also let me know on Facebook, Instagram or Pinterest! I can’t wait to hear your thoughts and see your photos!
No-Bake Millionaire’s Weetbix Cups
Equipment
- Spoon or spatula
- Muffin tin or silicone molds
- Cupcake liners
- Microwave-safe bowl or small saucepan
Ingredients
Base
- 4 Weetbix biscuits – crushed
- 45 g peanut butter (3 tbsp)
- 40 g honey or maple syrup (2 tbsp)
- 60 ml milk (¼ cup)
Date Caramel
- 120 g soft Medjool dates (6-8 dates)
- 30 g peanut butter (2 tbsp)
- Pinch of salt
- 1 to 3 tbsp milk – as needed
Chocolate Topping
- 80 g dark chocolate (¾ cup)
- 1 tsp coconut oil – optional
- Flaky sea salt – optional
Instructions
- Add the crushed Weetbix, peanut butter, honey, and milk to a bowl and mix until combined. Press into 6 lined muffin holes or silicone moulds.
- Remove the pits from your dates and soak in boiling water for at least 10 minutes.
- Blend the soft dates, peanut butter, salt, and milk until smooth and creamy. Spoon over the bases and smooth out evenly.
- Melt the dark chocolate with the coconut oil if using. Pour over the caramel layer.
- Chill in the fridge for 1 to 2 hours or freezer for 20 to 30 minutes until set.
- Finish with flaky sea salt if desired and enjoy.
Video
Notes
- If your dates are dry, soak them in hot water for 10 minutes before blending.
- Use silicone moulds or cupcake liners for easy removal.
- Add a sprinkle of flaky sea salt for that classic millionaire shortbread flavour.
- Store the cups in the fridge for up to 5 days.
- Freeze for 10 to 15 minutes before serving for a firmer texture.
- Maple syrup can be used instead of honey to make these vegan.
