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“Really simple to make. The amounts of the ingredients are estimates. I have not made this recipe. Hope you enjoy!!”
12 candy bars

Ingredients Nutrition

  • 1 (250 g) box shortbread cookies (Walker's Original Shortbread, fingers type)
  • 20 caramel cube candies
  • 2 tablespoons milk (more as needed)
  • 6 chocolate candy bars (Hershey)


  1. Lay shortbread cookies out on a sheet pan or plate.
  2. Unwrap caramel cube candies and place them in a microwave safe bowl with the milk. Microwave the caramels for about one minute, stir them, then continue microwaving in 30-second intervals until the caramel is smooth. If the caramel seems too thick, add another 2 tbsp milk.
  3. Let the caramel cool slightly then spread it over the shortbread cookies. Let the cookies sit at room temperature until the caramel hardens again.
  4. Melt chocolate in a double boiler on the stove or in a microwave-safe bowl.
  5. Dip the caramel-topped shortbread cookies in the melted chocolate. Allow the excess chocolate to drip off and then place the homemade candy bar on waxed paper until the chocolate hardens. Store your candy bars in an air-tight container at room temperature.

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