No-Bake Millionaire's Bars

• Vegetarian

• Baking & Spices

  • 150 g Brown sugar, light
  • 200 g Chocolate, plain
  • 50 g Milk chocolate

• Bread & Baked Goods

  • 300 g Shortbread biscuits

• Dairy

  • 300 g Butter, unsalted
  • 397 g Condensed milk

Found on kerrycooks.com

Description

Ingredients

• For the base:
• 300g shortbread biscuits
• 100g melted unsalted butter
• For the caramel:
• 397g condensed milk
• 150g unsalted butter
• 150g light brown sugar
• For the topping:
• 200g plain chocolate
• 50g milk chocolate
• 50g unsalted butter

Directions

• For the base:
• Prepare a 9 inch by 9 inch square tin by lining it with parchment paper or thick tin foil.
• Crush the shortbread biscuits into crumbs - you can do this using a food processor, or by putting the biscuits into seal-able bag and bashing them with a rolling pin. Melt the butter and stir into the shortbread crumbs, then pour everything into the tin. Use the back of a spoon or your hand to push it down firmly and evenly into the tin. Pop into the fridge to set.
• For the caramel:
• Put the butter and sugar into a large saucepan on a medium heat, until theyre melted together. Add the can of condensed milk and put it on the highest heat, bringing everything to a rolling boil. Keep on a high heat for 2-3 minutes while stirring quickly, then remove from the heat and set aside for a couple of minutes.
• Pour the caramel over the base, then pop back into the fridge while you melt the chocolate.
• For the topping:
• Melt the two types of chocolate together in the microwave then stir in the butter. Pour the mixture over the top of the caramel and pop into the fridge to set for around an hour. Cut into 15 squares and keep in an airtight tub for up to a week.