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Coconut shortbread, homemade caramel, chocolate, coconut and bounty make the best bounty millionaires ever!
So we all know that I adore anything millionaires shortbread right?! I have oodles and oodles of recipes now including my back to basics millionaires shortbread where I have spoken in much detail about the various components to a millionaires shortbread.
To make sure I stayed a bit more true to the classic millionaires shortbread, I decided to make a shortbread baked base, but coconut-ify it. I love the texture of a shortbread and it’s super easy to make using plain flour, butter and sugar. Adding coconut?! Insanely easy.
I use desiccated coconut to add a delicious flavour to this bounty millionaires base – by literally just adding it into the shortbread mixture.
I normally use 275g plain flour, 200g butter, and 100g of sugar as it’s super easy to remember the ratio. It really is that simple! But to make it coconut themed, I subbed 250g of flour for 50g of desiccated coconut and it worked like a dream.
As desiccated coconut is so light it looks like a lot, but it’s worth using – it creates a delicious flavour and oh my days I adore it.
The caramel is made up of four ingredients; butter, sugar, condensed milk and golden syrup. This is the ultimate caramel for me, and I will always stick to it! It’s much easier to make than you think as well… just always stir.
You have to make sure to stir the caramel a lot to prevent it from catching and burning. I use a medium level of heat, and a larger pan so its easier to stir. You have to be careful as it obviously does get VERY hot, but it’s worth it. It is delicious and heavenly. I’ve received comments about people getting little dark coloured lumps in the caramel, and this is down to catching.
I use a gas hob because I much much prefer it for making caramel. I get that not everyone has gas though – some have electric, some have induction – but on my gas hob, I usually use between level 7 and 6 of strength on a medium-size ring, on my 9 level hob.
You also want to use a flat bottomed spatula, like these ones. Using a spatula with a sharp corner means you can really scrape the caramel, and prevent it from catching in the corners!
I decided to not make the caramel coconut flavoured, but you can if you wanted.
The topping for my bounty millionaires is fairly simple by just using a melted milk chocolate, chopped up bounty bars and then also some extra desiccated coconut because it just looks pretty.
I liked the idea of using milk chocolate because it works perfectly with the bounty, but you can of course decorate with whatever chocolate you fancy! There’s no rules when it comes to the topping chocolate.
Tips & tricks
One top tip for the chocolate topping if you struggle to cut it without breaking is to use a small spoonful of coconut oil or vegetable oil in your chocolate – this will take the edge off the cutting so it’s not so hard.
I find it best to set my bounty millionaires in the fridge so it’s quicker, but also it firms the caramel up perfectly. If you find your caramel is too soft even after setting in the fridge, this does mean it was under boiled and there is nothing you can do now other than enjoy a slightly softer caramel.
Unfortunately, you can’t cheat and use a tin of carnations caramel and stick it on top as it doesn’t set. I know I don’t often make my caramels from complete scratch as many of my readers prefer the easier versions, and I get that, but for Millionaires Shortbread? You do.
If you have any questions, leave them in the comments below! Jane x
- 200 g Unsalted Butter
- 100 g Caster Sugar
- 250 g Plain Flour
- 50 g Desiccated Coconut
- 200 g Unsalted Butter
- 3 tbsp Caster Sugar
- 4 tbsp Golden Syrup
- 397 g Condensed Milk
- 300 g Milk Chocolate
- 200 g Bounty's (chopped)
- 25 g Desiccated Coconut
- Preheat your oven to 180C/160C Fan, and line a 9x9inch Deep Square Tin with Parchment Paper.
- Cream together the sugar and butter in a stand mixer with the paddle attachment until smooth – mix in the flour and desiccated coconut until a dough is formed. It will be crumbly but the ingredients will be evenly dispersed!
- Firmly press the mixture into the bottom of tin and bake in the oven for 20-25 minutes until pale golden on top!
- Once baked, remove from the oven and leave to the side.
- In a large saucepan pour the condensed milk, butter, sugar, and golden syrup and melt on a medium heat till the sugar has dissolved – stir frequently to stop anything from catching.
- Once the sugar has dissolved, turn the heat up high and let the mixture come to boiling point and boil for 5-7 minutes stiring constantly so that the mixture doesn’t catch. BE CAREFUL as the mixture is VERY hot and can burn you if it splashes back!
- The mixture will be ready when it has changed to a slightly darker golden colour, and has thickened to a soft fudge texture!
- Pour the caramel onto the shortbread base and leave to set for an hour in the fridge.
- Once set, melt the chocolate and pour over the caramel – add on chunks of chopped up Bounty and sprinkle on desiccated coconut.
- Chill the Shortbread back in the fridge for another 1-2 hours until the Chocolate has gone hard**!
- Chop your Shortbread into the separate pieces and enjoy!
- This will keep in an airtight container for at least 1 week – if they last that long!
- If you can't access golden syrup, you can give corn syrup or honey or similar a go, but I have not tested these as much. Alternatively, you can use my Millionaires Flapjacks caramel!
- If you caramel is rock solid when you remove it from the fridge, you have slightly over done it. Not to worry though, when you pour the chocolate on, leave it to set at room temperature rather than in the fridge and it should soften the caramel slightly.
- **If you struggle to cut your shortbread and tray bakes without the chocolate cracking on top, set it at room temperature rather than in the fridge and it’ll be softer so therefore won’t crack when you cut it!
- I recommend using a 9" square tin like this one!
- I also recommend using a spatula like these to prevent any catching!
- And if you are wondering - this is the golden syrup I use.
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