Recipe of Award-winning Dark Chocolate Millionaire Biscuit Squares

Dark Chocolate Millionaire Biscuit Squares. Other cookies submitted were wonderful too, particularly Dianne's Dark Chocolate Buttercrunch with Sea Salt and Amy's Snickerdoodles. (PP) Contains product placement. These little caramel squares are perfect for picnics, bakes sales or birthday. "Rice Crispy Caramel Chocolate Squares! These little caramel squares are perfect for picnics, bakes sales or birthday parties.

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. Sorry, this product is currently unavailable. Kerrygold butter is one of Ireland's most famous global exports. You can have Dark Chocolate Millionaire Biscuit Squares using 10 ingredients and 5 steps. Here is how you cook it.

Ingredients of Dark Chocolate Millionaire Biscuit Squares

1. It's of Biscuit Base.
2. It's 250 g of chocolate digestives.
3. You need 150 g of butter room temperature.
4. It's of Caramel.
5. You need 125 g of butter.
6. It's 300 ml of condensed milk.
7. It's 100 ml of golden syrup.
8. You need of Chocolate.
9. It's 340 g of dark chocolate.
10. You need 2 Pinches of coarse salt.

A wide variety of chocolate biscuit squares options are available to you, such as sweet, salty, and spicy. These millionaire bars have a delicious shortbread base topped with decadent layers of caramel & chocolate! The original recipe just added melted chocolate over the top. This was still delicious, but it By topping with bars with ganache, the tops are smooth, and each square is way easier to enjoy.

Dark Chocolate Millionaire Biscuit Squares instructions

1. Line baking tray with baking paper, as this will get sticky!.
2. 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.
3. 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..
4. 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..
5. 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..

The Ultimate Millionaire's Shortbread from James Morton's How Baking Works cookbook. • The chocolate must be perfectly tempered. It does require that you start out with a good-quality dark chocolate. Chocolate Mint Squares are a delicious no bake bar, that has a crumb base, a layer of peppermint flavored buttercream, and a shiny coating of chocolate. Millionaire's shortbread according to James Morton's recipe. Photograph: Felicity Cloake/The The squidginess of the caramel seems to cry out for a more robust biscuit - so although I'll be using a Yee tops her caramel with a dark chocolate ganache, made by mixing melted chocolate and double.