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These little caramel squares are perfect for picnics, bakes sales or birthday. Other cookies submitted were wonderful too, particularly Dianne's Dark Chocolate Buttercrunch with Sea Salt and Amy's Snickerdoodles. These little caramel squares are perfect for picnics, bakes sales or birthday parties.
Dark Chocolate Millionaire Biscuit Squares is one of the most popular of current trending meals on earth. It is simple, it's fast, it tastes yummy. It is appreciated by millions every day. They're fine and they look wonderful. Dark Chocolate Millionaire Biscuit Squares is something which I've loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have dark chocolate millionaire biscuit squares using 10 ingredients and 5 steps. Here is how you can achieve it.
Composition needed to serve Dark Chocolate Millionaire Biscuit Squares:
- Biscuit Base
- 250 g chocolate digestives
- 150 g butter room temperature
- Caramel
- 125 g butter
- 300 ml condensed milk
- 100 ml golden syrup
- Chocolate
- 340 g dark chocolate
- 2 Pinches coarse salt
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!
Instructions to serve 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. Cut into square or slices and store in a tin. A wide variety of chocolate biscuit squares options are available to you, such as sweet, salty, and spicy. Shortbread biscuit topped with rich caramel and dark chocolate. Just before the chocolate hardens, score it into squares ready to serve.
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