Magical Millionaires Shortbread is a lovely childhood memory. These soft, smooth yet crunchy snacks are a delight. Any biscuit that has a biscuit base cover in caramel and then covered in chocolate is going to be amazing. They are surprising easy to make but just take a little time between layers allowing to cool. Serve as a snack, a dessert or just as a biscuit, everybody will be happy and you will soon be making more. These can be made in advance and frozen in an airtight container between layers of greaseproof paper.

Magical Millionaires Shortbread

An old classic that never goes out of fashion. A true mixture of soft, crunchy and crackle in one bite.

4.81 from 98 votes

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Course: Biscuits/Cookies, Dessert, Snack

Cuisine: British

Keyword: Biscuits, Chocolate, Dairy

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: Portions

Calories: 370kcal

Ingredients

The Base Ingredients

125 g unsalted butter
100 g chocolate milk /broken
250 g digestive biscuits crumbled
20 g cocoa powder.

The Caramel Ingredients

The Topping Ingredient

200 g chocolate milk /broken

Instructions

Line a 20 cm square cake tin with baking paper and put to one side for now.
Place a heavy based saucepan over a medium heat and add the butter and cocoa powder. Stir together until combined and smooth. Immediately remove from the heat and add the chocolate stirring until it has melted.
125 g unsalted butter, 20 g cocoa powder., 100 g chocolate
Add the crumbled biscuits and stir to combine.
250 g digestive biscuits
Transfer the mixture in the lined cake tin and press firmly to compact. Put to one side until needed.
Making the caramel is easy. Add the butter, sugar and condensed milk into a saucepan over a low-medium heat and heat very gently until the sugar has melted.
100 g unsalted butter, 100 g muscovado sugar, 400 g condensed milk
Turn the heat to a medium high and continue to stir while the mixture starts to boil. As soon as its boils, reduce the heat to low and continue to stir until the mixture has thickened. Normally 5 – 8 minutes.
Once thickened, pour over the base in the lined tin and leave to cool.
Now for the top layer. Place a saucepan of water over a medium heat. Once hot, place the chocolate in a bowl over the water, but not touching it and Add the chocolate.
200 g chocolate
Stir the chocolate until fully melted and then pour it over the caramel in the lined tray.
Put the tray to one side to cool fully. When your ready to cut the millionaires shortbread use a warmed sharp knife.