Millionaires Shortbread
This crumbly rich shortbread, with delicious gooey caramel, and chocolate topping make for a moreish mouthful. 10 minutes to make and to top it off it’s a NO BAKE recipe!
Millionaires Shortbread
This crumbly rich shortbread, with delicious gooey caramel, and chocolate topping make for a moreish mouthful. 10 minutes to make and to top it off it’s a NO BAKE recipe!
Ingredients
BISCUIT BASE
- 150 g shortbread biscuits
- 150 g digestive biscuits
- 60 g desiccated coconut
- 160 g butter melted
FILLING
- 900 g carnation caramel
- 50 g unsalted butter room temp
TOPPING
- 450 g dark chocolate
- 30 g double cream
- 20 g butter melted
Instructions
BISCUIT BASE
- Prepare a 9×13 inch square tin by lining it with baking paper.
- Crush the shortbread and digestive biscuits into crumbs – you can do this using a food processor, or by putting the biscuits into seal-able bag and bashing them with a rolling pin. Mix together with the desiccated coconut in a large bowl.
- In a bowl melt the butter, in a microwave for 20-30 seconds, and stir into the biscuit crumbs. Then pour everything into the tin and with the back of a spoon, or bottom of a glass, push it down firmly and evenly into the tin. Pop into the fridge to set.
FILLING
- Put the butter into a large saucepan on a medium heat, and melt. Add the carnation caramel and turn up the heat, bringing everything to a rolling boil. Keep on heating for 2-3 minutes while stirring quickly, then remove from the heat and set aside for a couple of minutes.
- Pour the caramel over the base, then pop back into the fridge while you melt the topping.
TOPPING
- Melt the chocolate in a bowl in the microwave, taking out every 10-15 seconds to stir, then stir in the double cream and melted butter.
- Pour the mixture over the top of the caramel and pop into the fridge to set for around an hour.
- Cut into 16 squares and keep in an airtight tub for up to a week.