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Sunday, 29 March 2020

Easy (no bake) Millionaire's Shortbread

If you've read any of my recipes in the past, you'll know I like to make things that are easy and delicious, and also that I'm not great at presentation - but who cares if they taste good right? I started writing up food and baking recipes because I was sick of finding recipes that look great but that are SO hard to do. I wanted the receipes on my blog to be accessible and adaptable to what you have at home, because we don't all have cake tins and brownie tins in every single inch measurement sitting around - hence this EASY Millionaires Shortbread Recipe.

I have to admit, with these no bake Millionaires Shortbread, I didn't follow a recipe, I just had some salted caramel in my fridge from a recent cake I made and thought I would try and make something.

You will need:

  • A pack of digestive biscuits
  • Salted Caramel - I have tried the jars from M&S and Sainburys and both are lovely
  • Small amount of butter (I used about 2 lumped tablespoons but if you're doing these in a tin, you'll need a little more)
  • Milk Chocolate - I used a bar of dairy milk
  • Some kind of mould or tin- I used a silicone mould I had lying around but you could use a chocolate mould to make smaller versions, or a big tin and create one big one and cut it up later. Anything will work!
  • A food bag and rolling pin or a food processor to crumble the biscuits
* It's really difficult to give quantities for this recipe as it depends what size tin or mould you're using. The beauty of it is, everything is so easy, if you need to bash up a few more biscuits to fill your mould or melt a bit more chocolate, it's so quick and easy to do and won't mess up any of the steps if you need to stop and make some more* 

  1. Tip digestives into a bag and bash them with a rolling pin until they turn into crumbs. I use a sealed freezer bag for this to stop the crumbs from flying everywhere but you don't need to. You can also use a food processor if you have one. For reference I used about 7 digestives 
  2. Melt some butter using either a mircowave or over a hob. I used about 2 lumped tablespoons for reference but if you're using more than 7 biscuits, you'll need a little more butter. Don't worry if you have too much or too little, you can melt more later if needed or pour in less
  3. Transfer the biscuits crumbs to a bowl and pour in a small amount of butter at a time. You can judge how much butter is needed by seeing all of the crumbs turn a slightly darker colour as the moisture of the butter coats them. When you press you spoon against the crumbs they should stick together, if they don't then add a little more butter. 
  4. Transfer the buttery biscuit base into your mould or tin pressing it down hard to pack in all the crumbs so they stick together. Here is where you might realise you need a few more biscuits, don't worry, just repeat the steps above
  5. (Optional) You can chill them in the oven after this step which will help them stick together when adding the caramel. I didn't which is probably why mine were a little messy, but I was hungry!
  6. Smooth the caramel over the biscuit base. This will be a little easier if you have chilled your base. I admin I didn't do this particularly evenly or smoothly but like I said, I don't make things to look good, I make them to taste good!!
  7. Melt your chocolate, I used Milk but you could use any type you like, and pour over the layer of caramel. Again, mine wasn't even or neat as you'll see by the photos!
  8. Chill in the fridge until the chocolate is set and you're good to go!
  9. If you used a larger tin, cut the bake into squares with a sharp knife just before the chocolate is totally set to get the cleanest lines
Variation ideas

I always like to re-make things with different variation so if you do too, here's some ideas. The options are endless so get creative!

Biscuit base variations
  • Try different types of biscuits. I think I'm going to try this next with malted milks
  • Add melted chocolate to make a chocolate biscuit base
  • Add orange zest 
  • Add freeze dried strawberries or raspberries 
  • Add honey or golden syrup for a more gooey base
Caramel variations
  • Add small pieces of honeycomb or fudge
  • Experiment with normal caramel and salted caramel to see which tastes best
  • You can make the caramel yourself if you're brave enough! 
Chocolate variations
  • Try different types of chocolate - white, dark, orange - I want to try orange zest in the base and chocolate orange on top!
  • If you want to take it professional, temper your chocolate so you get a great snap and shine
  • Add anything and everything on the top from freeze dried fruits to other chocolates like mini eggs at Easter
If you give these a go, please send me photos, I'd love to see them!

If you liked this recipe, I've listed some of my other ones I think you'll love below that are also super easy:

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