Chocolate Coconut Protein Millionaires Shortbread




For the shortbread

  • 250g plain flour
  • 75g caster sugar
  • 175g butter, softened


For the caramel

  • 100g butter
  • 50g light muscovador sugar
  • 397g can condensed milk



  • 4 High Protein Chocolate Coconut Bars 





  • Heat the oven to 180C. Lightly grease and line a 20-22cm square or rectangular baking tin with a lip of at least 3cm.

  • 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.

  • Knead the mixture together until it forms a dough, then press into the base of the prepared tin.

  • 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.

  • 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.)

  • 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!


Recent Posts