Crunchie Millionaire Shortbread
This Crunchie Millionaire Shortbread has a honey shortbread base, homemade caramel, and chocolate topping and is finished with some Cadbury Crunchies.
Servings: 16 Servings
Ingredients
For the Honey Shortbread
- 100 g Caster Sugar
- 200 g Unsalted Butter⅓
- 75 g Honey
- 275 g Plain Flour
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 180°C (160°C 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 honey 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, and 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 them to the top of your 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.