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An easy no-bake millionaires traybake with a shortbread base, microwaved caramel and lots of chocolate on top!
So we all know how obsessed I am with all things millionaires shortbread right?! I am just in love and that will never change.
Whilst I love all of these recipes, I have had endless requests for a ‘no-bake’ version which is super easy, and doesn’t use an oven… so here it is. A biscuit base with shortbread, a caramel made in the microwave, and chocolate! Easy!
So as a millionaires shortbread usually has a baked shortbread base, I thought I would make it ‘no-bake’ by simply using a basic biscuit base idea, and used shortbread biscuits and butter.
The idea is the same as a cheesecake base, but I wanted to stick to using shortbread biscuits so that it was similar enough – but you can of course use other biscuits if you fancied it instead!
The ratio may seem slightly different to my normal biscuit bases, but shortbread biscuits need a lot less butter than other biscuits because they are so buttery themselves.
So for the caramel, even though I would still count using the hob of an oven as ‘no-bake’, I thought I would change it up slightly and use the microwave method. This is simply the same recipe, but in a microwave… obviously.
Now, if you don’t have a microwave, you can still make the caramel as per normal on my classic millionaires shortbread recipe, but if you fancied a change or a different way of doing things… this works wonders.
Lots of people prefer the microwave method as you don’t need to boil anything on a stove, but beware, it can still get very hot.
You add all the ingredients to a LARGE bowl that microwaves well, and microwave the caramel in 1 minute intervals, stirring very well each time, until the caramel has darkened, thickened and is fudge like. Often, this takes 10-15 minutes or longer.
The chocolate part of this is the same as always – melt it however you normally melt chocolate and pour all over the set caramel. I used a combination of white chocolate and dark chocolate to jazz it up slightly, but this is completely optional and up to you.
I find it best to randomly pour two chocolates without much care, and then swirl with the end of a cake tester to get a pretty pattern – and it works so well! But of course, it all tastes the same no matter how swirled it is.
If you know me you know how much I adore a no-bake treat, and this is 100% one of my favourites. Anything easy to make and I am there… always.
Tips and Tricks
When it comes to the caramel you will want your microwave on its highest setting, and as microwaves can vary, it may take less or longer.
I always find using this square tin the best for any traybake I make, as it makes the perfect depth for the bake. If you change the tin, you risk it not setting quite the same.
This bake will last for 7+ days, best in the fridge, or it can freeze for 3+ months.
- 400 g shortbread biscuits
- 150 g unsalted butter
- 200 g unsalted butter
- 3 tbsp caster sugar
- 4 tbsp golden syrup
- 397 g condensed milk
- 200 g white chocolate
- 100 g dark chocolate
- Line a 9x9inch deep square tin with parchment paper.
- Melt the butter in a bowl until smooth.
- Add blitzed shortbread biscuits to a bowl and add the melted butter, and mix together.
- Firmly press the mixture into the bottom of tin and refrigerate for now.
- In a large bowl pour the condensed milk, butter, sugar, and golden syrup and melt in 1 minute bursts in the microwave.
- Stir the mixture well each time, carefully, until the mixture has thickened. This can take 10-15+ minutes.
- 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 white chocolate and dark chocolate and pour over the caramel – swirl together.
- Chill the shortbread back in the fridge for another 1-2 hours until the chocolate has set.
- 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 your 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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