No-Bake Millionaire Shortbread
A rich and indulgent no-bake treat featuring a buttery shortbread base, a creamy caramel layer, and a decadent chocolate topping. Perfect for any occasion, this dessert is sure to impress.
Prep Time 40 minutes mins
Chill Time 2 hours hrs
Total Time 2 hours hrs 40 minutes mins
Course Dessert
Cuisine British
For the Shortbread Base:
- 250 g digestive biscuits
- 100 g unsalted butter melted
For the Caramel Layer:
- 1 can 397g condensed milk
- 100 g golden syrup
- 100 g unsalted butter
For the Chocolate Topping:
- 200 g milk or dark chocolate
- 50 g unsalted butter
For the Shortbread Base:
Line an 8x8-inch baking tin with parchment paper.
Crush the digestive biscuits finely using a food processor or a rolling pin.
In a bowl, mix the crushed biscuits with the melted butter until well combined.
Press the mixture evenly into the prepared baking tin to form the shortbread base. Chill in the refrigerator while you prepare the caramel layer.
For the Caramel Layer:
In a saucepan, combine the condensed milk, golden syrup, and butter. Heat over low heat, stirring constantly, until the mixture thickens and turns a light golden color. This should take about 10-15 minutes.
Pour the caramel mixture over the shortbread base and spread it evenly. Chill in the refrigerator for at least 1 hour, until firm.
For the Chocolate Topping:
In a heatproof bowl set over a saucepan of simmering water, melt the chocolate and butter together, stirring until smooth.
Pour the chocolate mixture over the caramel layer and spread it evenly. Chill in the refrigerator for at least 1 hour, until firm.
Once the chocolate is set, remove the shortbread from the tin and cut it into squares. Serve and enjoy!