bepeacock: this seems like an expensive trip to whole foods for all those unusual ingredients
CelticRockstar: good god this is an oilpocalypse
HairoftheDog89: I don’t think the biscuit base is meant to be slimy with oil, especially olive oil 🤢
Eve-lyn: I’d use a significantly lower amount of oil.
Drago_133: I saw a much simpler and less oily version on youtube a few days ago, i think i’ll go with that one
fightknockers: Is this one of those vegan recipes trying to pretend it’s not? Because shortbread requires butter, not oil. It’s not an equal substitute.
BadgerousBadger: Is there an alternative to using nuts? Does millionaire shortbread normally have nuts?
May0naise: I’d say check out [My Virgin Kitchen](https://youtu.be/h8cHVUoTRLs). His recipe looks really good. No nuts, and the caramel layer looks a lot better.
serenity345: Lost me at the 5 million ingredient base.
elbitjusticiero: [ DIABETES INTENSIFIES ]
loloLogic: Say it’s vegan in the title.
judithsredcups: The base should be (UK) digestive biscuits and melted butter. No oil, yuk.
reachvenky: Million calories?
il1k3c3r34l: I can’t say specifically why, but I hate this recipe. It looks disgusting.
pumpyourbrakeskid: ### Ingredients
* 200g 70% cocoa solid dark chocolate
#### Shortbread Layer
* 150g brazil nuts
* 150ml mild olive oil
* 150g golden caster sugar
* 100g demerara sugar
* ¼ tsp of salt
* 200g plain flour
* 100g semolina
#### Caramel Layer
* 2 cans of evaporated coconut milk
* 250g golden caster sugar
* 100ml golden syrup
* 125g coconut oil
* pinch of salt
### Method
1. Heat the oven to 180C/350F/gas mark four and use a splash of olive oil to grease a square baking tin 20x20cm in size.
2. Blitz the brazil nuts in a food processor until they start to form a paste. Add the oil and blitz again until completely smooth. Use a spatula to scrape down the sides of the food processor and blitz again.
3. Put the sugars, salt, flour and semolina into a bowl mix well. Add to the food processor and pulse, the mixture should form a moist crumb the colour of sand that sticks when pressed together.
4. Press into the tin, prick all over with a fork and bake for about 25-30 minutes, until golden and crisp. Allow to cool.
5. Put all the ingredients for the caramel in to a heavy-based pan, and heat gently, stirring to melt the coconut. Bring to a simmer, stirring occasionally and continue to simmer for about 15-20 minutes, until reduced by about half and thick and fudgey. Pour over the shortbread and smooth with a palette knife. Set aside and allow to set.
6. Melt the chocolate in a heatproof bowl over a pan of simmering water spread evenly over the set caramel. Leave until solid, then turn out and cut into squares.
[**RECIPE SOURCE**](https://www.youtube.com/watch?v=x09ibosM9ok)
**Original Video by BOSH!**
misterkocal: Whoever invented this, please marry me… I want more of this…
TeaBagginton: One bite diabetes
