Millionaire’s Shortbread (6 months + 13 days)

PeaMew Brewery

After making the Devil’s Food Cake with Salted Caramel I had caramel left over (I’ve adjusted that recipe to reduce the amount). I made this by eye so measurements are approximate and should depend on your tin size.


250g digestive biscuits
100g unsalted butter
Salted caramel (see Devil’s Food Cake with Salted Caramel recipe)
150g dark chocolate
100g milk chocolate


  1. Lightly grease a tin that’s about the right size to spread the caramel to a depth of 3mm.
  2. Crumble enough biscuits to cover the tin to about 7mm deep.
  3. Melt the butter. Mix into the biscuit crumbs. Make sure you use enough butter to glue it all together.
  4. Refrigerate for 15 minutes.
  5. Pour the caramel over the biscuit base.
  6. Refrigerate for 15 minutes.
  7. Melt the chocolate in a bowl over hot water.
  8. Pour the chocolate over the caramel.
  9. Refrigerate until needed.

No photo of mine but it looks…

View original post 7 more words

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.