Millionaires Shortbread
BKC Mike
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!
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
BISCUIT BASE
Prepare a 9x13 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.
Keyword biscuit, caramel, chocolate, millionaires shortbread, shortbread, sweet