No Bake Unicorn Millionaire's Shortbread Recipe
Prep time
Total time
Serves: 15
  • For the base:
  • 300g shortbread biscuits
  • 100g melted unsalted butter
  • For the caramel:
  • 397g condensed milk
  • 150g unsalted butter
  • 150g light brown sugar
  • For the topping:
  • 350g white chocolate
  • vegetable oil
  • gel food colouring in a variety of pastel colours
  • pretty sprinkles!
  1. For the base:
  2. Prepare a 9 inch by 9 inch square tin by lining it with parchment paper or thick tin foil.
  3. Crush the shortbread biscuits into crumbs - you can do this using a food processor, or by putting the biscuits into seal-able bag and bashing them with a rolling pin. Melt the butter and stir into the shortbread crumbs, then pour everything into the tin. Use the back of a spoon or your hand to push it down firmly and evenly into the tin. Pop into the fridge to set.
  4. For the caramel:
  5. Put the butter and sugar into a large saucepan on a medium heat, until they're melted together. Add the can of condensed milk and put it on the highest heat, bringing everything to a rolling boil. Keep on a high heat for 2-3 minutes while stirring quickly, then remove from the heat and set aside for a couple of minutes.
  6. Pour the caramel over the base, then pop back into the fridge while you melt the chocolate.
  7. For the topping:
  8. You'll need a few small bowls for this - I used mugs, or you can use small tupperware containers too! The first job is to melt 200g of your white chocolate in a heatproof bowl in the microwave (on 20 second intervals before stirring as white chocolate burns FAST). Once it's melted, spread over your caramel layer and set aside.
  9. Begin making your colourful white chocolate! To make your first colour, put a handful (around 40-50g) of white chocolate chips/chunks into a mug or bowl and melt very carefully in the microwave. Once melted, add a few drops of vegetable oil until it's slick and liquidy, then begin adding gel food colouring until you have a colour you're happy with. Add spoonfuls of that colour to the top of your caramel shortbread.
  10. Repeat the process with as many other colours as you want - 4 or 5 is manageable. Once all the blobs (see the pictures!) are done, use the end of a knife to swirl them together.
  11. *Note!*
  12. If the colourful white chocolate becomes a little stiff and hard to work with, don't panic! We can fix it. Simply add a teaspoon of vegetable oil and heat it up a little more in the microwave, and give it a good stir. It will go back to being glossy and runny.
  13. Scatter colourful sprinkles over the Millionaire's Shortbread and weep a little at how pretty it is.
  14. Cut into 15 squares and keep in an airtight tub for up to a week.
Recipe by Kerry Cooks at