Name: Easy No-Bake Millionaire's Shortbread (GF)
Prep time: 15 min
Total time: 1 h 15 min
Yield: 8
Cuisine: Dessert
Ingredients: 320g gluten free shortbread biscuits; 100g butter; 1 tin Carnation Caramel (397g); 210g milk or dark chocolate (I used Cadbury Dark Milk Buttons); 50g white chocolate (I used Callebaut)

Easy No-Bake Millionaires Shortbread (GF)

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Millionaires shortbread are one of my all-time favourite treats but I had never tried making them at home until recently. I hope my new no bake recipe (which only uses 5 ingredients) will get lots of you in the kitchen too, as these delicious squares are not to be missed!

My recipe is gluten free, but if you can tolerate gluten simply use regular shortbread biscuits instead of a gluten free variety. No one will ever tell the difference if you use gluten free biscuits though, so it’s a great way to make an inclusive treat.

I’ve made these with a couple of different varieties of gluten free shortbread – Morrisons and Tescos. Both worked really well and held together without crumbling. While there are some excellent shop bought millionaires shortbread varieties available, I find the bases often get really crumbly.

Can I Use Any Premade Caramel?

I’ve only used the Carnation Caramel for these millionaires, as it has a good thick consistency to start with. Heating it helps thicken it further. Runnier caramels will not work well and you will end up with a rather sticky (but delicious) mess.

Can I Increase the Quantities to Make a Bigger Batch?

Absolutely – this will still work perfectly for larger batches, I’ve simply kept this recipe fairly small batch as many of us are staying home at the moment.

5-Ingredient No-Bake Millionaires Shortbread (GF)

Time for the recipe! If you enjoy making these millionaires shortbread, I would be really grateful if you could review the recipe on the card below.

You’ll find a full method below along with some pictures to help you as you work through the recipe. Feel free to email me any questions or comments you might have – laura@mygfguide.com – or DM me on social media @myglutenfreeguide.

Enjoy! Laura xxx

Makes 8

Easy No-Bake Millionaire's Shortbread (GF)

Prep Time: 15 minutes

Additional Time: 1 hour

Total Time: 1 hour 15 minutes

Ingredients

320g gluten free shortbread biscuits
100g butter
1 tin Carnation Caramel (397g)
210g milk or dark chocolate (I used Cadbury Dark Milk Buttons)
50g white chocolate (I used Callebaut)

Instructions

Line a baking tin with greaseproof paper. I use a 23cm square tin, although I have to create a little divider with tin foil (see pics below) as only 2/3 of the space is needed. So if you have a smaller tin (23cm x 16cm) feel free to use than instead.

Blitz the biscuits in a mini blender until you have a fine crumb. (You can also use the end of a rolling pin to break them up in a bowl if you don't have a mini blender, it just takes a bit longer.)

Melt the butter in the microwave and pour into a bowl with the biscuit crumbs. Mix until full combined. Tip the biscuit mix into the lined tin and spread across two thirds of the base, using a fork to press down and compact them. Create a little divider using tin foil to keep the edge in place (pics below), if you are using a square tin like me. Then transfer to the fridge to chill for 30 mins.

5 mins before the end of chilling time, tip the Carnation caramel into a small saucepan. Bring to simmering point (using a low heat), then allow it to bubble for 5 minutes to thicken it slightly.

Take the chilled biscuit base out of the fridge and pour the caramel over the top, using a small palette knife to completely cover the base. Pop it back in the fridge while you melt the chocolate.

Melt the milk/dark chocolate in the microwave, in 30 second blast, stirring between each. Then do the same with the white chocolate. Take the tin out of the fridge and pour the milk/dark chocolate over the caramel and spread to the edges.

Then dollop or drizzle the white chocolate over the top of the milk/dark chocolate. Use the tip of a knife to marble the two chocolates together to create a swirl effect.

Pop the tray back in the fridge to chill for at least 30 minutes, or until the chocolate has set completely.

Once set, use a knife to cut into 8 squares - I use a hot knife (take a pint glass filled with hot water and leave the knife in there to heat up, dry the blade, then slice) to cut these without applying too much pressure. If you press too hard to caramel with squidge out. It takes a bit longer to cut them this way but you end up with perfect squares! Enjoy :).