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Crunchie Millionaire Shortbread
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Servings:
16 Servings
Author:
Sarah Mark
Prep Time
40 minutes
Cook Time
25 minutes
Decorating Time
20 minutes
Total Time
1 hour, 25 minutes
Course:
Dessert
Cuisine:
Millionaire Shortbread
Keywords:
Millionaire Shortbread
Crunchie
🧂 Ingredients
100 g
Caster Sugar
200 g
Unsalted Butter
275 g
Plain Flour
75 g
Honey
397 g
Condensed Milk
(1 tin)
50 g
Light Brown Sugar
75 g
Golden Syrup
225 g
Unsalted Butter
400 g
Milk Chocolate
128 g
Crunchie Bars
(4 Bars)
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Instructions
1
Line a 9” square cake tin with non-stick baking paper. Preheat the oven to 180C
(160C Fan).
2
Add the sugar and butter to a large bowl and cream together, until it is pale in
colour and fluffy.
3
Add in the flour and malt powder and mix until a dough is formed.
4
Press the dough into the bottom of your lined tin until it is flat and even.
5
Bake for 20-25 minutes or until golden.
6
Remove from the oven and leave to one side.
7
To make the caramel put the condensed milk, sugar, golden syrup, butter and
peanut butter into a large pan over a low heat.
8
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.
9
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.
10
Add the chocolate to a heatproof bowl and melt in 20-second bursts stirring in
between until it is smooth and completely melted.
11
Pour the Chocolate over the top of the Caramel and smooth.
12
Cut your Crunchie bars up and add to the melted chocolate.
13
Put the Millionaire Shortbread back into the fridge until the chocolate has set
(approximately 1-2 hours)
14
Once the chocolate has set remove it from the tin and cut it into individual
slices and enjoy!
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