Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, dark chocolate millionaire biscuit squares. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Dark Chocolate Millionaire Biscuit Squares is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Dark Chocolate Millionaire Biscuit Squares is something which I’ve loved my whole life.
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.
To get started with this recipe, we have to prepare a few ingredients. You can have dark chocolate millionaire biscuit squares using 10 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Dark Chocolate Millionaire Biscuit Squares:
- Prepare Biscuit Base
- Make ready 250 g chocolate digestives
- Take 150 g butter room temperature
- Get Caramel
- Take 125 g butter
- Get 300 ml condensed milk
- Make ready 100 ml golden syrup
- Make ready Chocolate
- Prepare 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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