Dark Chocolate Millionaire Biscuit Squares. 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. I make a cheats caramel which is super easy and you don't have to worry about candy thermometers etc! Pop on the kettle while you wait for the chocolate to set.
Kerrygold butter is one of Ireland's most famous global exports.
With a beautiful marbled chocolate top, chewy caramel & a crumbly biscuit base, our Millionaire's shortbread is always a hit!
With buttery layers of crumbly shortbread, sticky caramel made with our creamy Carnation Condensed Milk and rich dark and white chocolate, these little squares really hit.
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.
- It's 250 g of chocolate digestives.
- Prepare 150 g of butter room temperature.
- It's of Caramel.
- You need 125 g of butter.
- You need 300 ml of condensed milk.
- Prepare 100 ml of golden syrup.
- It's of Chocolate.
- It's 340 g of dark chocolate.
- You need 2 Pinches of 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!
Dark Chocolate Millionaire Biscuit Squares instructions
- 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. "Millionaires" Chocolate tart. It was very well packed and even included ice packs to keep the chocolate from melting. Shortbread biscuit topped with rich caramel and dark chocolate.