Bounty Millionaires!
Coconut shortbread, homemade caramel, chocolate, coconut and bounty make the best bounty millionaires ever!
- Prep time
- 20 min
- Cook time
- 40 min
- Yield
- 16 servings
- Difficulty
- HARD
Ingredients
- 200 g Unsalted Butter
- 100 g Caster Sugar
- 250 g Plain Flour
- 50 g Desiccated Coconut
- 200 g Unsalted Butter
- 3 tbsp Caster Sugar
- 4 tbsp Golden Syrup
- 397 g Condensed Milk
- 300 g Milk Chocolate
- 200 g Bounty's ((chopped))
- 25 g Desiccated Coconut
Instructions
- 1
Preheat your oven to 180C/160C Fan, and line a 9x9inch Deep Square Tin with Parchment Paper.
- 2
Cream together the sugar and butter in a stand mixer with the paddle attachment until smooth – mix in the flour and desiccated coconut until a dough is formed. It will be crumbly but the ingredients will be evenly dispersed!
- 3
Firmly press the mixture into the bottom of tin and bake in the oven for 20-25 minutes until pale golden on top!
- 4
Once baked, remove from the oven and leave to the side.
- 5
In a large saucepan pour the condensed milk, butter, sugar, and golden syrup and melt on a medium heat till the sugar has dissolved – stir frequently to stop anything from catching.
- 6
Once the sugar has dissolved, turn the heat up high and let the mixture come to boiling point and boil for 5-7 minutes stiring constantly so that the mixture doesn’t catch. BE CAREFUL as the mixture is VERY hot and can burn you if it splashes back!
- 7
The mixture will be ready when it has changed to a slightly darker golden colour, and has thickened to a soft fudge texture!
- 8
Pour the caramel onto the shortbread base and leave to set for an hour in the fridge.
- 9
Once set, melt the chocolate and pour over the caramel – add on chunks of chopped up Bounty and sprinkle on desiccated coconut.
- 10
Chill the Shortbread back in the fridge for another 1-2 hours until the Chocolate has gone hard**!
- 11
Chop your Shortbread into the separate pieces and enjoy!