A Millionaires Shortbread is one of those classic treats that’s a definite crowd-pleaser. So when I saw the recipe for an easy peasy no-bake marbled millionaires slice in Everything Sweet, I knew I had to give it a try.
The multi-coloured chocolate top makes it really stand out, but honestly the main draw for me was the biscuit base. This isn’t any old biscuit base oh no. Its a Biscoff biscuit base. Only my favourite tea-dunking biscuit ever! The recipe calls for 300g, and the biscuits come in packs of 250g. The keen of you will realise this means there’s a whole 200g of surplus biscuits to play with! I assure you that all of mine went to a good home… 😉
The beauty of no-bake treats is really the simplicity of them! Aside from time setting inside the fridge this really can be whipped up so quickly. The biscuit base is as simple as crushing the biscuits in either a bag or food processor and mixing it with melted butter. Once its been pressed firmly and as evenly as you can into your cake tin its ready to go in the fridge and you’re free to munch on leftover biscuits!
The caramel filling is a one-pan job, and takes about 10 minutes total to come together. The thicker it is when you’re cooking it on the hob too, the quicker it will be to set in the fridge.
Finally, the chocolate layer involves melting the chocolate and marbling it any way you like! You can really go to town on the decoration and even include some nuts, fudge pieces or sprinkles if you like!
The crumbly biscuit base, smooth and gooey caramel filling topped off with the solid crack of chocolate makes this such a decadent treat, you just have to try it! I implore you. So, on with the recipe!
100g white chocolate (I used Menier White Chocolat)
pink oil-based food colouring (I used Dr.Oetker Gel colouring, but use sparingly as it can cause the chocolate to seize)
Firstly, lightly grease a 20cm square baking tin and line with baking paper.
In a food processor, or using a rolling pin and bag, crush the biscuits. Pour into a bowl with the melted butter and mix to combine. Spoon into the baking tin and press down with the back of a spoon to flatten. Cover and put in the fridge to chill for 30 minutes.
To make the filling, combine the condensed milk, brown sugar, golden syrup and butter in a saucepan. Stir constantly over a low heat until the mixture has thickened, about 10 minutes. Pour over the chilled base, spreading evenly and put back in the fridge to chill completely. This should take about an hour.
Finally, melt both the milk and white chocolate. Smother the milk chocolate over the chilled filling and then randomly dollop half of the melted white chocolate over the top of the milk chocolate layer. Using a few drops of the pink food colouring, colour the remaining melted white chocolate and then dollop this on top of all the chocolate layers. Finally using a small palette knife lightly swirl the colours together to create your desired marbled effect.
Cover again and chill in the fridge until the chocolate has completely set. Then cut into slices and enjoy!