There's something very satisfying about swirling chocolate...Caramel and chocolate really are a perfect combination. I love bar cookies, they're a nice choice when you're not sure if you want biscuits or a chocolate bar, you get a little bit of both; it's all there. These are really good just out of the fridge when the caramel layer is nice and cool. They are pretty filling though, so don't cut them too big! This is the best recipe I've come across for caramel shortbread so far, and it defiantly beats shop-bought ones. The butter base is indulgently rich, which makes them even better!
The recipe comes from 'Baking' by Emma Patmore. I'm really fond of that book, it was the first one I used when I started my obsession last summer! It introduced me to lots of different things, and it's really good for beginners, none of the recipes are too complicated and it has great variety.
Recipe: Millionaire Squares.
... and cutting the bars is also oddly rewarding...
Recipe: Millionaire Squares.
Base:
Ingredients:
176g/ 1 1/2 cups plain flour
125g/1/2 cup butter, cut into small pieces
50g/ 3 tbsp soft brown sugar, sifted
Method:
Grease a 23cm/9 inch square cake tin. Preheat oven to 190 degrees C/ 375 F
Sieve the flour into a mixing bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Add the sugar and mix to form a firm dough.
Press the dough into the bottom of the prepared tin and prick with a fork.
Bake in the oven for 20 minutes until lightly golden. Leave to cool in tin.
Topping:
Ingredients:
50g/ 10 tsp butter
50g/ 3 tbsp soft brown sugar
400 can condensed milk
150g milk chocolate
50-75 g white chocolate (depends on how swirly you like your topping!)
Method: Place the butter, sugar, and condensed milk in a non-stick pan over a gentle heat, stirring constantly, until the mixture comes to the boil (be very careful not to let it burn).
Reduce heat and cook for 4-5 minutes until the caramel is pale gold and thick, and is coming away from the sides of the pan.
Pour the topping over the shortbread base and leave to cool.
When the caramel topping is firm, melt the chocolates in separate bowls in the microwave (on low setting)/ in a heatproof bowl over a pan of simmering water (not boiling, and make sure the water does not touch the bowl). Spread the milk chocolate over the topping, then swirl in the white to give a marbled effect. Leave to cool and refrigerate.
Remove from pan and cut into fingers or squares to serve.
Enjoy!
Everyone who tries these loves them, and they never last very long. Be careful when cutting the up as not to crack the chocolate too much, and don't swirl the chocolates on top too much, otherwise they'll just mix together and it will just look like a light chocolate topping.
6 comments:
Hey Rebecca, do you have any left? Looks terrific!
I never seem to be able to hold on to these for very long! Last time I made then I left a couple for my family and the rest went to my friend for her birthday, I couldn't say no to her!
Have you ever tried scoring the chocolate layer before it's completely solid to keep it from cracking too badly when you cut the cookie?
No, but that sounds like a really good idea, thanks for the suggestion :) So if I just make marks in the caramel and the chocolate sinks into that should that help to stop it cracking? They don't usually crack very badly unless I'm being careless.
Hmm..I'm really not sure about that one. It might! :)
But definitely when it's been in the refridgerator for a few minutes and the surface of the chocolate is firming up, pressing a knife or spatula into the surface will make a divit that will stay.
Oh sorry, I get what you mean now. Yeah, that's a really good idea. Thanks :)
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