Dark Chocolate Millionaire Biscuit Squares. Dark Chocolate Millionaire Biscuit Squares conor mcloughlin Dublin, Ireland. I received many wonderful family recipes but, in the end, these Chocolate Caramel Shortbread Squares of Scottish origin won me over. Known as Millionaire's Shortbread, presumably because they are so rich, they consist of a layer of crumbly shortbread, a layer of soft caramel and a layer of chocolate.
Sprinkle everything off with a scattering of sea salt and you have a decadently rich treat that lives up to every penny of its lucrative name. This is not just any ordinary Millionaire Caramel Shortbread, I've mixed dark, white and pink chocolate to make a beautiful marbling effect on top. The base is an easier version of shortbread from scratch, instead, I use crushed shortbread biscuits mixed with butter which is much quicker. You can have Dark Chocolate Millionaire Biscuit Squares using 10 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Dark Chocolate Millionaire Biscuit Squares
- It's of Biscuit Base.
- You need 250 g of chocolate digestives.
- Prepare 150 g of butter room temperature.
- It's of Caramel.
- It's 125 g of butter.
- Prepare 300 ml of condensed milk.
- It's 100 ml of golden syrup.
- Prepare of Chocolate.
- It's 340 g of dark chocolate.
- Prepare 2 Pinches of coarse salt.
Shortbread: In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the flour and salt and beat until the batter just starts to. Snap the chocolate into squares and throw into a small bowl. How to Make Millionaire's Chocolate Caramel Rice Krispie Squares These caramel rice krispie treats are a fun and easy no-bake snack to pull together.
Dark Chocolate Millionaire Biscuit Squares step by step
- 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..
See great recipes for Dark Chocolate Millionaire Biscuit Squares too! Biscoff Biscuit base, Homemade Caramel Filling, and a Biscoff Chocolate Topping… Biscoff Millionaires Traybake! Oh hey there, a new Biscoff related recipe that I know you are all going to adore and LOVE! Why would you not love it?! Biscoff Biscuits, Caramel, and Biscoff spread all in one delicious combination of heavenly bites.
