Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, dark chocolate millionaire biscuit squares. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Other cookies submitted were wonderful too, particularly Dianne's Dark Chocolate Buttercrunch with Sea Salt and Amy's Snickerdoodles. "Rice Crispy Caramel Chocolate Squares! These little caramel squares are perfect for picnics, bakes sales or birthday. These little caramel squares are perfect for picnics, bakes sales or birthday parties.
Dark Chocolate Millionaire Biscuit Squares is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Dark Chocolate Millionaire Biscuit Squares is something that I have loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. You can have dark chocolate millionaire biscuit squares using 10 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Dark Chocolate Millionaire Biscuit Squares:
- Get Biscuit Base
- Take 250 g chocolate digestives
- Get 150 g butter room temperature
- Make ready Caramel
- Make ready 125 g butter
- Make ready 300 ml condensed milk
- Prepare 100 ml golden syrup
- Prepare Chocolate
- Get 340 g dark chocolate
- Get 2 Pinches coarse salt
And Max. #chocolate #millionaires #millionaire #caramel…» Dark Chocolate Millionaire Biscuit Squares. chocolate digestives, butter room temperature, butter, condensed milk, golden syrup, dark chocolate, coarse salt. Essentially this recipe follows the rules of millionaire's shortbread in that it has a base, a layer of caramel and is topped with chocolate. These millionaire bars are super easy to make, and irresistable! They have a delicious shortbread base, topped with decadent layers of caramel & chocolate!
Steps to make Dark Chocolate Millionaire Biscuit Squares:
- Line baking tray with baking paper, as this will get sticky!
- Break biscuits up into crumbs, put into a bowl and add cubed room temperature butter to it. Mix until you get a wet sand look and feel. Line the base of your baking tray with with biscuit mixture. leave aside
- For the caramel, store condensed milk, butter and syrup in a saucepan on a medium heat until the butter has melted. Increase heat and bring the mixture to a boil, while always stirring. It will start to thicken and turn a browner colour. Once your happy with consistency, take off heat and continue stirring as it cools down. Don't let it cool completely as it will harden. Just cool enough so it's not molten hot going on top of your biscuit Base. Even out with a spoon.
- Place your baking tray into the fridge to cool the caramel down while you do the next step. Melting the chocolate. Cut your dark chocolate into small pieces. This will help it melt quicker and evenly. Boil water in a saucepan and sit your bowl of chocolate over it to melt. Make sure the caramel has hardened enough, before pouring the chocolate over the top and evened out.
- Leave in fridge to set. Cut into sqaures when finished. I'd recommend slicing slowly as I cracked the chocolate being to forceful if you want a more straighter look.
I just figured since I chose to use both white and dark chocolate, the name should be fancier. Ironically, I pinned an image of these bars. Cut into square or slices and store in a tin. McVitie's Dark Chocolate Digestive are the best. I was also impressed that packaging materials were recycled and recyclable.
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