Protein millionaires shortbread recipe to help you kick off the weekend right, this make a very large tray so you can half it if you have a smaller family.
Ingredients:
For shortbread:
500g plain flour.
400g of unsalted butter.
200g of caster sugar.
2x scoops of plain protein(optional)
For caramel centre:
2x tin of coconut condensed milk.
400g of unsalted butter.
3x tablespoons golden caster sugar.
4x tablespoons of low cal golden syrup.
Choc topping:
200g of plain chocolate
5x scoops of @musclemoosehq chocolate protein powder.
4x tablespoon of coconut oil.

Method:

To make the shortbread:

Line a large baking tray with parchment paper ensuring the paper folds over the sides so its easier to remove from the tray.

Add the sugar and flour into a bowl. Break up the butter and with your hands or fork work them together. You should end up with a bread crumb consistency but when lined in a tray forms a dough.

Cook in the oven on 170°C for 20min or until a light golden colour.

As the shortbread is cooking. You can make the caramel centre.

Add the butter, condensed milk, syrup and sugar into a pan. Melt on a medium heat i used number 4.

Once the sugar is fully melted into the ingredients bring the mixture to a boil. Keep stirring for 5-7minutes. ***CAUTION*** make sure you cook this very careful as the mixture will get extremely hot…don’t cook this around your children as it spits and could cause serious harm.

The mixture should thicken to a thick caramel mixture.

Set aside and leave to cool a little…get the shortbread out of the oven and leave to cool in the tray.

Once the shortbread is cool pour the caramel mixture on top making sure to spread it out evenly all the way to the corners. Allow to set in the fridge overnight.

Next day make the chocolate topping. Melt the plain chocolate in the microwave for 1min…stir then put back in for another minute. Stir and add 2 tablespoons of coconut oil to a separate bowl and melt in the microwave for 1minute. Once melted add 2 scoops of chocolate muscle moose protein a scoop at a time stirring thoroughly.

Add another 2 tablespoons of coconut oil and melt in microwave for another 30 seconds.

Add the last 2 scoops of muscle moose protein and stir thoroughly.

Add this mixture to the melted plain chocolate and mix till a smooth chocolate sauce is made.

Pour this on top of the caramel and shortbread tray spreading out evenly and making sure you get to all the corners.

Put in fridge and leave to set for an hour or more.

Remove from tray by using the paper hanging over the corners.

I cut mine into squares of different sizes. I also cut it upside down with a sharp knife so I didn’t break the chocolate topping.

Check out the range of muscle moose products on their site now by clicking the button below…they are also doing some great black friday deals.