Millionaire's Shortbread: Summer Sizzler 4

Thursday is here!
And so is my fourth recipe in the summer sizzler series.

Now I love anything chocolatey...
I mean, where can you go wrong with chocolate? Like seriously?

So today's recipe is Millionaire's Shortbread...rich, buttery biscuit, a layer of gooey caramel goodness, and then a layer of melted chocolate on top. It really doesn't get much better...

Although traditional recipes tend to use shortbread as the biscuit base, you can use pretty much any biscuit you like. I usually go for digestive biscuits, although some recipes use ginger nuts or rich tea biscuits. Its the part of the recipe where you can make it totally unique, and perfect for your taste-buds. Just choose a biscuit you like, and get crushing!

Without further a do, here is the recipe for what is quite possibly the greatest dessert on the planet...

Ingredients:
1 pack biscuits (I used 1x500g pack of Morrison's Digestives)
120g butter melted
150g butter
150g dark brown sugar
1 x can Carnation Condensed Milk
200g chocolate

Method:
Crush the biscuits in a bowl with the end of a rolling pin, until it resembles breadcrumbs. Once it looks like they are all crushed, give the bowl a good shake, as this will bring any remaining large pieces of biscuit to the top. Once crushed, stir in the 120g melted butter.
Press the biscuit mix into the bottom of a greased brownie tin (ideally 20cm).

Melt together the butter and dark brown sugar, stirring occasionally until combined. Add the condensed milk, and stir continuously, bringing it to a rapid boil, then stir for 1 minute, or until it thickens. You'll be able to feel it thicken as you stir, and it should cling to the back of the wooden spoon once lifted out.
Pour the caramel over the base, and chill in the fridge for 30-40 minutes.

Melt the chocolate in a bowl over the top of a pan of boiling water (or in the microwave, alternatively, just be careful not to burn). once fully melted, pour over the caramel, and smooth out with a round-bladed knife. Return to the fridge for 1.5-2 hours or until the chocolate has set hard.

Cut up into chunks and serve!


For the Caramel recipe, I follow the instructions on the side of the condensed milk can, which you can also find on the Carnation website, as well as their recipe for millionaire's shortbread and tonnes of other recipes using their yummy caramel! Check it out!

Meanwhile, happy baking.

Charley.





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