These homemade millionaire shortbreads reminded me of one of my favorite chocolate bars to have: TWIX! They take less than an hour to make and are dangerously delicious and comforting. Who’s ready to try these!
Ingredients:
For the base:
- 250 g Digestive Biscuits
- 50 g Oreo Biscuits, without the filling
- 100 g Butter, unsalted
For the caramel:
- 100 g Light Brown Sugar (or Granulated White Sugar)
- 100 g Butter, unsalted and cubed
- 1 x 397 g tin Sweetened Condensed Milk
- 50 g Golden Syrup ( or light corn syrup or honey or maple syrup)
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Salt
For the chocolate:
- 200 g Dark Chocolate
- 40 g White Chocolate
- Flavorless oil (Corn, Canola, Coconut, Sunflower etc.)
You will also need a 20 x 30 cm baking tin if you want thin slices, or 20 x 20 cm baking tin if you prefer thicker ones!
Instructions:
1. Grease your tin and line it with baking parchment.
2. To make the base, blitz the biscuits in a food processor until they become sandy and transfer them into a bowl. You can also place them in a sealed plastic bag and bash them with a rolling pin. Alternatively, if you don’t have any Oreos, you can use 300 g of digestive biscuits.
3. Melt the butter in the microwave, then pour it onto the crumbs and mix it in with a spoon until the ingredients are well combined. Transfer into the prepared tin and use a spoon to firmly press them down into an even layer. Chill the tin in the fridge while you prepare the caramel.
4. To make the caramel, start by preparing a beurre noisette (also known as brown butter). Place the cubed butter in a medium saucepan over medium heat and bring to a boil. Cubing it will ensure even melting and coloring. The butter will start foaming and become brownish as the foaming subsides. Make sure you keep swirling the pan to evenly distribute the color. It will also have a characteristic nutty aroma. Take the saucepan off the heat.
5. Add the remaining caramel ingredients into the saucepan and heat gently, stirring until the sugar is dissolved. Turn the heat up to medium high and allow it to simmer for 8-10 minutes, stirring at all time. The mixture will become thick and will have a golden caramel color. If you have a thermometer, it should reach around 106- 112 C (223- 234 F) which is the thread stage.
6. Pour the hot caramel filling over the chilled base and swirl to create an even layer. Leave it to cool in the fridge for at least an hour or in the freezer for 15 minutes.
7. Melt the dark chocolate with two tablespoons of flavorless oil over Bain Marie. At the same time, melt the white chocolate in the microwave in 30 seconds bursts. Make sure you don’t overheat your chocolate.
8. Pour the dark chocolate over the set caramel layer and even the layer out by swirling the tin. Drizzle over the white chocolate with a spoon for an abstract design or transfer the white chocolate into a piping bag and drizzle over the dark chocolate in lines that you can connect with a skewer to create a marbled effect.
9. Cool the tin in the fridge until the chocolate has set, then remove from the tin and cut into 24 slices. They can be stored in an airtight contained in the fridge for up to two weeks.
Mrs. Sucrée 