Toffee Millionnaires Shortbread
Serves: 9
  • 250g digestive biscuits
  • 75g unsalted butter
  • 1 packet of Thornton's Special Toffee
  • 25ml milk
  • 150g milk chocolate
  1. Grease and line a brownie tin
  2. Crush/bash/whizz (depending on how you make your biscuits into crumbs!) the biscuits into course crumbs
  3. Melt the butter and then stir in the biscuit crumbs
  4. Pour the crumbs into the base of your tin and press down
  5. Leave to cool
  6. Place the toffee into a non stick pan over a medium heat to melt it
  7. As it starts to melt add the milk and stir to make a runny toffee sauce
  8. Once the toffee is melted , pour over the biscuit base and leave to set
  9. Once the toffee has set, place in the fridge for a couple of hours to chill
  10. Melt the chocolate and then pour over the toffee and leave somewhere cool to set
  11. Once the chocolate is set, return to the fridge for a couple of hours before cutting into squares
  12. Keep in an airtight container ina cold place when not being used
Recipe by Mummy Mishaps at