Chocolate Coconut Protein Millionaires Shortbread
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Ingredients
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For the shortbread
- 250g plain flour
- 75g caster sugar
- 175g butter, softened
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For the caramel
- 100g butter
- 50g light muscovador sugar
- 397g can condensed milk
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Topping
- 4 High Protein Chocolate Coconut Bars
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Method
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Heat the oven to 180C. Lightly grease and line a 20-22cm square or rectangular baking tin with a lip of at least 3cm.
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To make the shortbread, mix 250g plain flour and 75g caster sugar in a bowl. Rub in 175g softened butter until the mixture resembles fine breadcrumbs.
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Knead the mixture together until it forms a dough, then press into the base of the prepared tin.
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Prick the shortbread lightly with a fork and bake for 20 minutes or until firm to the touch and very lightly browned. Leave too cool in the tin.
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To make the caramel, place 100g butter or margarine, 50g light muscovado sugar and the can of condensed milk in a pan and heat gently until the sugar has dissolved. Continually stir with a spatula to make sure no sugar sticks to the bottom of the pan. (This can leave brown specks in the caramel but won’t affect the flavour.)
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Turn up the heat to medium high, stirring all the time, and bring to the boil, then lower the heat back to low and stirring continuously, for about 5-10 minutes or until the mixture has thickened slightly. Pour over the shortbread and leave to cool.
- Once cooled, crumble 4 High Protein Chocolate Coconut Getbuzzing Bars into bowl and heat in the microwave for 1 minute. Add onto of the caramel evenly and leave to cool.
- Cut into squares and enjoy!
