Millionaire’s Shortbread (6 months + 13 days)

PeaMew Brewery

After making the Devil’s Food Cake with Salted Caramel I had caramel left over (I’ve adjusted that recipe to reduce the amount). I made this by eye so measurements are approximate and should depend on your tin size.

Ingredients

250g digestive biscuits
100g unsalted butter
Salted caramel (see Devil’s Food Cake with Salted Caramel recipe)
150g dark chocolate
100g milk chocolate

Instructions

  1. Lightly grease a tin that’s about the right size to spread the caramel to a depth of 3mm.
  2. Crumble enough biscuits to cover the tin to about 7mm deep.
  3. Melt the butter. Mix into the biscuit crumbs. Make sure you use enough butter to glue it all together.
  4. Refrigerate for 15 minutes.
  5. Pour the caramel over the biscuit base.
  6. Refrigerate for 15 minutes.
  7. Melt the chocolate in a bowl over hot water.
  8. Pour the chocolate over the caramel.
  9. Refrigerate until needed.

No photo of mine but it looks…

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