Saturday, 1 March 2014

Double Chocolate Millionaires Shortbread

Double Chocolate Millionaires Shortbread

Biscuit Base:
250g shortbread biscuits, crushed
30g Cocoa powder
100g Chocolate Chips
55g melted butter (melted)

Center Layer:
150g butter
150g dark brown soft sugar

Top Layer:
200g dark chocolate

To Make the Chocolate biscuit base:
Crush the shortbread into crumbs using food processor. Then add the cocoa powder, chocolate chips and finally the melted butter. Mix it all together. Transfer it to a lined baking tray and press down with the back of a spoon until you have a smooth, firm base. Chill for 30 minutes to set.

To make the caramel center:
Melt the butter and sugar in a saucepan on a high heat. Then add the can of condensed milk and bring to a boil, make sure you stir continuously! Once the caramel has thickened slightky, remove from the heat and pour over on your biscuit base. Transfer the tray to the fridge again from another 30 minutes.

For the topping:
Melt the dark chocolate then pour it over the caramel and spread to the edges using the back of a spoon. Return to the fridge for a final 10 minutes to allow the chocolate to set, then cut into square and serve.


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