This is my twist on a Millionaires shortbread. During the festive season I was creating hampers and wanted to mThe reciake homemade items to go in each of them. I had never made this caramel chocolate treat before but have always love eating them and thought others would too. I tweaked the recipe to be more festive and to be enough mixture to fill the baking tin I had. This is my way of doing it which works rather well but if any of you are master bakers and have tips for me holla at me as I love to learn and improve my skills.
1 Orange for the zest
2 bars of good quality chocolate (at least 70%)
400g self raising flour
120g Caster sugar
250g Unsalted Butter
Rock salt (To sprinkle over the caramel)
For the Salted Caramel
300g Soft brown sugar
250g Unsalted butter
200ml Condensed milk
Preheat the oven at 160°F
For the biscuit base
In a large bowl put in the self raising flour, 250g butter (cubed), 120g sugar, and the nutmeg.
Rub together so it resembles bread crumbs then zest in the Orange. Bring together as much as you can don’t worry if it’s really crumbly (mine usually is).
Put the mixture into a baking tin and push it down so it is even. Take a fork a prick it all over (This will help it bake more evenly).
Bake in the oven for 20-30minutes or until golden.
For the Caramel
Put the soft brown sugar into a saucepan and heat over a medium heat. You’ll be tempted to stir it DON’T it will all melt and bubble. When it has melted and bubbled put the butter in and stir until smooth. Next put the condensed milk in and stir until smooth. To test that it is no longer grainy dip a spoon into the Caramel and leave on the side to cool down as this stuff will strip the taste off your tongue. Once cooled taste if still grainy give it another 10minutes and test again. When you are happy with it leave to one side to cool for no more than 15 minutes. Pour the caramel over the biscuit base then sprinkle the rock salt all over it and leave in the fridge for a few hours.
After your dessert has been in the fridge for a few hours it’s time to melt the chocolate. You’ll need a saucepan and a glass bowl big enough that it fits inside the saucepan without touching the bottom. Put water in the saucepan with the bowl over the water. Heat the water so its boiling when it starts to bubble turn it down to medium heat. Break the chocolate up and put it in the glass bowl. Do not put anything other than chocolate in this bowl or it will turn the chocolate weird. Stir the chocolate with a wooden spoon. Once melted pour over the salted caramel make sure it is covered evenly and leave on the fridge until chocolate goes hard.
I sprinkled some Clementine sparkle dust over mine to give it an extra zesty kick.
Hope you enjoy this yummy delicious treat 💕