Millionaire's Shortbread Knutsford Knud

Inspired by flavours of Millionaire's Shortbread, this no-nut Knutsford Knud is made with chunks of salted caramel fudge, shortbread biscuits and toffee sauce.

Millionaire's Shortbread Knutsford Knud Recipe

Ingredients

150g unsalted butter - cut into cubes (see hint below)
4 tbsp toffee or caramel sauce
2 tbsp cocoa powder
50g milk chocolate (35%) - chopped into chunks
75g salted caramel fudge - cut into pieces no bigger than 1cm
125g shortbread fingers - chopped into pieces no bigger than 1cm
40g Rice Krispies

To cover:

100g milk chocolate (35%)
30g Millionaire's sprinkles (alternatively, use extra chopped pieces of fudge, chocolate chips and/or chocolate sprinkles)

Hint: DO NOT substitute the butter for margarine. The high water content in margarine makes the Rice Krispies & biscuits go soft.

Hint: If you're local to Knutsford, you can find the perfect fudge for this recipe at Knutsford Olde Sweet Shoppe. The texture is chewy, rather than crumbly, and it has the perfect hint of saltiness for added flavour.

Hint: Use a shortbread with a firmer texture, rather than a crumbly, melt-in-your-mouth version. I use Patersons Shortbread Fingers which maintain their crunch and structure when mixed with the warm chocolate mixture.

Directions

Melt the base: Add the butter, toffee/caramel sauce, cocoa powder, and chopped chocolate to a large glass bowl. Set the bowl over a pan of simmering water (don't let the bowl touch the water). Stir continuously until the chocolate and butter completely melt to a smooth consistency.
Mix in the dry ingredients: Remove from the heat. Tip in the biscuit pieces, chopped fudge, and Rice Krispies. Mix well.
Prepare the tin: Lay a piece of clingfilm over a traybake or swiss roll tin, letting it hang over all the sides.
Shape the Knud: Spoon the Knud mixture along one long edge of the tin, pressing it slightly against the sides to start forming a log shape. Carefully use the clingfilm to lift the mixture and roll it tightly, twisting the ends of the clingfilm as you go until you have a firm cylinder. Secure the ends by tucking them under the clingfilm flap.
Chill and set: Place the rolled Knud in the fridge for at least 2 hours to let it firm up (see Tip 2 below)
Unwrap: Remove the clingfilm and let the Knud sit on baking paper at room temperature for about 30 minutes.
Chocolate coating: Melt the remaining 100g of chocolate. To make it easier, stand the Knud on one end and use a palette knife to spread the coating evenly over the entire surface, then lay it down to give the top a final coat.
Decorate and enjoy: Finish with your chosen sprinkles. Let the chocolate coating harden completely, then slice and serve.

Millionaire's Shortbread Knutsford Knud Recipe Tips:

Tip 1: As when making any type of Knutsford Knud, letting the mixture cool slightly before you roll it can make it easier to shape.

Tip 2: Giving the clingfilm wrapped Knud a gentle roll about 1 hour into the chilling time will help keep the cylinder shape by preventing too much of a flat bottom.

Tip 3: Bringing the chilled Knud back to room temperature before coating prevents the chocolate from setting too quickly as you're attempting to spread it. So don't miss this step!

Discover more tips for making the Knutsford Knud here