Grenade® ambassador and nutritionist Laura Baker has worked her magic and cooked up her delicious lower calorie, higher protein take on caramel shortbread! If you're looking for an indulgent treat that'll still fit into your macros, give this recipe a go! Let us know how you got on and don't forget to tag us in your creations on Instagram: @grenadeofficial.
Set aside 150g condensed milk
Turn remaining condensed milk into caramel (we'd recommend doing this part earlier on as it's a little time consuming) - in order to create the caramel, you need to boil the milk for 2-3 hours. You can either do this by heating the whole can (unopened) in a saucepan of water on the hob, or (as I did), in the oven. The recipe requires you to use part of the milk in the base so if you only want to use one can then pour the remaining milk into a small bowl, place that bowl in a larger bowl filled with water, cover with tin foil and place in the oven at 150°C (300°F) for 1.5-2 hours.
NOTE - Make sure it's light condensed milk you're using otherwise the shortbread won't be quite so diet friendly
Whilst the caramel is cooking, make the base - in a food processor, blend oats and Hydra 6® Protein together to form a 'flour'
Add condensed milk, honey and 20 sprays of light butter spray & blend until stuck together
Press the base into the bottom of a square tin. Line with baking paper for easy removal or use a disposable foil tray
Place base into fridge to set
Once the caramel is ready, set aside for 5 minutes to cool
Pour caramel on top of base and place in fridge to set for a further 5 minutes
Melt chocolate chips in microwave and pour over top of caramel layer - if you want to make this recipe lower in calories, omit half of the chocolate chips for 30g "Choc Shot" (a hot chocolate syrup found in the hot chocolate section of most supermarkets).
Place in the fridge for 1-2 hours (or until chocolate is fully set)
Slice into desired number of chunks and enjoy!