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BAREBELLS HAZELNUT & NOUGAT MILLIONAIRE SHORTBREADS

BAREBELLS HAZELNUT & NOUGAT MILLIONAIRE SHORTBREADS

Photo cred: @sarahshealthybakes

Ingredients for the base:
¾ cup ground almonds
1 ½ oz coconut oil
2 tbsp maple syrup

Ingredients for the caramel:
1 can condensed milk
¼ cup coconut oil
3 tbsp maple syrup
2 x Barebells Hazelnut & Nougat Protein Bar

Ingredients for the topping:
½ cup milk chocolate
3 tbsp  hazelnut butter
3 ½ tbsp white chocolate

Method
1. To make the base simply melt the coconut oil and combine with the maple syrup and ground almonds, press into the baking tin.
2. Cook in the oven at 355 °F for 15 mins until golden. Put aside to cool.
3. To make the caramel combine all ingredients except the Barebells bars. Heat in a saucepan over a medium heat on the hob and bring to the boil for 5-10 mins until thickened and golden. Allow to cool completely.
4. Cut up the Barebells Hazelnut & Nougat bars into small squares and stir into the cooled caramel.
5. Cover the base with the Barebells & caramel mixture and allow to set in the fridge until firm.
6. Melt the milk chocolate then stir in the hazelnut butter. Pour over the top of the caramel layer to cover.
7. Optional- melt the white chocolate and drizzle with a spoon to make equally spaced vertical lines along the length of the milk chocolate
8. topping. Use a knife/skewer to create a design in the top by scoring the topping width ways up and down.