This came about due to a child who opened a tin of caramel, just to put a couple of spoons on his ice-cream. He then added some to a piece of cake, heated it in the microwave, and proceeded to sip it with a spoon. In order to ensure he didn’t finish the entire tin and end up on a sugar high, I quickly grabbed what was left of the tin, around half, and scooped it into a little bowl while I smushed up some Digestives.
Would I use this kind of caramel again – you betcha – although the finished result is far more runny in the caramel stakes than caramel you actually cook up on the stove. This was much faster and with the caramel cold, the chocolate can go almost immediately on the top.
Quick and Easy Millionaire Shortbread Recipe
Servings 8
Ingredients
- Half Tin Caramel.
- 8 Digestive Biscuits. I used Tesco.
- 60 g Butter.
- 200 g Chocolate. I used Tesco value milk chocolate as that's what I had. I could have got away with less chocolate.
Instructions
- All I did here was smush the digestives in a small pan, with a steak tenderiser. It was fast, and much preferable to putting the biscuits into a bag and smushing them that way. Less mess and no chance of the bag bursting.
- Add the butter to the biscuits. I did think about microwaving, but as the digestives were in a pan, I just put in the butter, and heated it up. I used soft butter, otherwise, having the biscuit in at the same time as the butter could have ended up with toasted digestives.
- Once the butter is melted and mixed in with the biscuits, take off the hob and put it into a small cake tin. I had some paper cases, so used one of those. It was about 6 inches in diameter. Spread the biscuit base and pat it down with the back of a spoon.
- The caramel is cold, so I didn't wait for the base to cool. I simply spread the caramel over the top, and gently made sure the whole base was covered.
- No need to wait for your other ingredients to cool, as with the cold caramel, it was straight onto the chocolate. I melted it in the microwave, 30 seconds at a time, then stirring madly, until all the chocolate was nice and gooey. Spread over the top, pop into the fridge, and take it out before completely cool, to score the top of the chocolate. Pop it back into the fridge for a while, and the base will be easy to cut and break up.
