Dark Chocolate Millionaire Biscuit Squares. EAT LIVE GO — Millionaire Chocolate Squares. A buttery biscuit base layered with sweet caramel and a dark chocolate topping. Pop on the kettle while you wait for the chocolate to set.
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. Millionaire's shortbread is easy to make with condensed milk caramel and a buttery biscuit base. Melt the chocolate in a bowl set over a pan of simmering water (ensure that Cut into squares and serve. You can cook Dark Chocolate Millionaire Biscuit Squares using 10 ingredients and 5 steps. Here is how you cook that.
Ingredients of Dark Chocolate Millionaire Biscuit Squares
- Prepare of Biscuit Base.
- You need 250 g of chocolate digestives.
- Prepare 150 g of butter room temperature.
- Prepare of Caramel.
- It's 125 g of butter.
- You need 300 ml of condensed milk.
- It's 100 ml of golden syrup.
- It's of Chocolate.
- Prepare 340 g of dark chocolate.
- It's 2 Pinches of coarse salt.
The beauty of millionaire's shortbread is that it can be adapted to suit your taste. A wide variety of chocolate biscuit squares options are available to you, such as cheese, cream, and cassia. Sorry, this product is currently unavailable. Ghirardelli Squares chocolates deliver the perfect balance of intense, slow-melting Ghirardelli chocolate and luscious fillings.
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..
We hand-select the world's finest cocoa beans to create our proprietary bean blend and roast them to perfection. 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! Take two-thirds of a ball and roll it into a smaller ball. Make an indent with your finger in the middle and nestle a piece.