No-Bake Millionaire's Bars | Episode 429

14:13

SERVES: 10
PREP TIME: 50 MINS
COOK TIME: 0 MINS
TOTAL TIME: 50 MINS










Ingredients

For the base
  • 200g digestive biscuits or shortbread cookies
  • 60g melted butter
For the caramel
  • 200g granulated sugar
  • 100 ml water
  • 90g butter
  • 125 ml heavy cream
  • 1/2 tsp salt
For the topping
  • 200g milk chocolate + 1 tbsp oil
  • 50g white chocolate + 1/2 tbsp oil

Method:

1. Crush the biscuits into crumbs using a food processor, or by putting the biscuits into seal-able bag and bashing them with a rolling pin. Melt the butter and stir into the crumbs, then pour into a round tin. Use the back of a spoon or your hand to push it down firmly and evenly into the tin. Allow to set.

2. In a small saucepan over medium heat, add sugar and salt and cover with water. Bring to a simmer over medium heat, stirring every so often until sugar is dissolved, about 5 minutes. Increase heat to medium-high and cook until deeply golden, without stirring, 4 minutes more. Add the butter and cook until butter is melted. Stir in the heavy cream and allow to thicken for about 5 minutes or until the crystalized sugar is completely melted. Mixture will bubble up so be careful!

3. Pour the caramel over the base, then pop transfer to the fridge for at least 10 minutes.

4. Stir together the milk chocolate chunks and sunflower oil. Melt in the microwave. (about 2 x 30 sec) Melt the white chocolate chunks about 2 x 30 sec in microwave.

5. Pour the melted milk chocolate and then the melted white chocolate over the caramel. Swirl them together.

6. Allow to set in refrigerator for at least 1 hour. Cut in pieces and enjoy!









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