Sunday, 8 May 2011

Millionaire shortbread

  • 250g shortbread, crushed
  • 55g melted butter
  • 150g butter
  • 150g dark brown soft sugar
  • 397g can Carnation Condensed Milk
  • 200g dark chocolate
  • 55g Nestle Milkybar


Combined the crushed biscuits and the melted butter, press into a parchment lined 20cm tin. Chill for 20 minutes.

Heat the sugar and the remaining butter into a non-stick pan gently, stirring, until melted together. Add Carnation condensed milk and bring to a rapid boil, stirring continuously. Cook for a minute or so or until the filling has thickened slighlty.

Pour the delicious caramel over the base. Cool then chill for 30 minutes or until set.

Melt the chocolate in a separate bowl. Pour the dark chocolate over the caramel and biscuit base first and then add a spoonful of the melted Milkybar. Swirl together with a spoon for a marbled effect.

Chill until set. Remove from the pan and cut into squares.

1 comment:

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