This Crunchie Millionaire Shortbread has a honey shortbread base, homemade caramel, and chocolate topping and is finished with some Cadbury Crunchies.
Millionaire Shortbread is one of my absolute favourite desserts. There is nothing better than the crumbly shortbread, sweet caramel and chocolate topping.
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Crunchies
So, depending on where in the world you live, you might not have come across a Cadbury’s Crunchie before.
They are the most delicious chocolate bars ever! Delicious honeycomb coated in Cadbury’s chocolate. they are absolutely epic. If you can’t get Crunchie bars you can use an alternative or you could decorate the top with honeycomb pieces.
Honey Shortbread
A basic shortbread only requires three ingredients: butter, sugar and flour. Yip, only three super simple ingredients make a delicious crumbly shortbread.
I had so many different ideas for this shortbread base, I thought about adding Crunchies to the base, but I didn’t want to burn the honeycomb centre so in the end I decided to add honey to the base. I am so glad I did because it turned out delicious.
Related Recipes
Malteser Millionaire Shortbread
Square Tin
Whenever I make Millionaire Shortbread, I always use a 9”x9” square cake tin. I just find for this recipe it gives you the perfect proportions of shortbread, caramel and chocolate.
If you use a larger tin you will end up with thinner layers of shortbread, caramel and chocolate and if you use a smaller tin, they will be thicker.
When it comes to baking the shortbread keep this in mind if you are using a slightly smaller or larger tin as you will need to adjust the baking time to accommodate this.
I always line the bottom and side of the square tin. You don’t want any of the elements sticking to the side of the tin and then you either can’t get it out or it pulls and the millionaire shortbread collapses.
Homemade Caramel
When it comes to the caramel you need to make your own. You can’t cheat and use a shop-bought tin of caramel it just won’t work.
A tin of caramel won’t set, so when you come to cut it the caramel will all just splodge out of the sides. It is also far too sweet for this recipe.
A lot of people are quite scared to make their own caramel but just take it slow and you will get there.
The caramel only uses four ingredients, unsalted butter, golden syrup, light brown sugar and condensed milk.
Once the butter melts the mixture should be quite thin and runny, but once you bring it to the boil it will start to thicken.
You need to constantly stir the caramel, you don’t want it to catch and burn. If you end up with little specks of dark brown, these are bits that have caught. It should still taste fine but if you want to you could sieve them out before you pour it onto the top of your shortbread.
It will gradually start to thicken, and the colour will deepen. You will know it is ready when it is thick and gloopy and is pulling away from the sides.
The caramel needs to set completely before you add the chocolate on top.
Chocolate Topping
So, I went with a milk chocolate topping. If you wanted to keep it more to the Cadbury’s theme you could melt down a bar of Cadbury’s Dairy Milk for the topping.
You could also use white, dark or a combination of all three chocolates. Finish by cutting up some Crunchie bars and adding them to the top.
Alternatives
Adding honey to the base is completely optional.
You can use Cadbury’s Dairy Milk chocolate for the topping.
Equipment
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Crunchie Millionaire Shortbread
Ingredients
For the Honey Shortbread
- 100 g Caster Sugar
- 200 g Unsalted Butter
- 275 g Plain Flour
- 75 g Honey
For the Caramel
- 397 g Condensed Milk (1 tin)
- 50 g Light Brown Sugar
- 75 g Golden Syrup
- 225 g Unsalted Butter
For the Topping
- 400 g Milk Chocolate
- 128 g Crunchie Bars (4 Bars)
Instructions
To Make the Honey Shortbread
- Line a 9” square cake tin with non-stick baking paper. Preheat the oven to 180C (160C Fan).
- Add the sugar and butter to a large bowl and cream together, until it is pale in colour and fluffy.
- Add in the flour and malt powder and mix until a dough is formed.
- Press the dough into the bottom of your lined tin until it is flat and even.
- Bake for 20-25 minutes or until golden.
- Remove from the oven and leave to one side.
To Make the Caramel
- To make the caramel put the condensed milk, sugar, golden syrup, butter and peanut butter into a large pan over a low heat.
- Stir continually until the sugar has dissolved and the butter has melted. Turn the heat up to medium and boil until the caramel has thickened and darkened in colour. Stir continuously to ensure the caramel doesn’t burn.
- It should take between 4-6 minutes until the caramel is nice and thick pour it over the top of your shortbread biscuit. Leave to set in the fridge.
Chocolate Topping and Decoration
- Add the chocolate to a heatproof bowl and melt in 20-second bursts stirring in between until it is smooth and completely melted.
- Pour the Chocolate over the top of the Caramel and smooth.
- Cut your Crunchie bars up and add to the melted chocolate.
- Put the Millionaire Shortbread back into the fridge until the chocolate has set (approximately 1-2 hours)
- Once the chocolate has set remove it from the tin and cut it into individual slices and enjoy!
Notes
- This Crunchie Millionaire Shortbread should last 1 week if stored in an airtight container.
