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base butter shortbread cookies butter filling butter brown sugar Carnation condensed milk stem ginger topping dark chocolate milk chocolate vegetable oil
Viewed: 28 - Published at: 6 years agoIngredients
- For the base
- 225 g butter shortbread cookies
- 125 g butter, melted
- For the filling
- 150 g butter
- 150 g soft brown sugar
- 397 g carnation condensed milk
- 75 g stem ginger in syrup, drained and chopped (optional)
- For the topping
- 115 g dark chocolate, melted
- 115 g milk chocolate, melted
- 2 teaspoons vegetable oil
Method
- You will need:
- A square baking tin, 20cm (8"), greased and base-lined with baking parchment or paper.
- To make the base, process the biscuits until they are like crumbs then stir in the melted butter. Spoon this mixture into the tin and, very lightly, press to make an even layer. Chill for 20 minutes.
- Place the butter and the sugar in a nonstick saucepan over a low heat, stirring until the butter melts and the sugar dissolves. Add the condensed milk and bring gently to the boil, stirring continuously to make a golden caramel, which is thick and yet still coats the back of a spoon.
- Spoon the caramel over the crumb base, cover and leave to to cool for 20 to 30 minutes or until the caramel has thickened.
- Sprinkle the chopped ginger over the caramel base if using. Stir 1 teaspoon of the vegetable oil into each bowl of melted chocolate. Pour the dark chocolate over the caramel, spreading it out to the edges. Repeat with the milk chocolate, then swirl them slightly to create a pattern.
- Leave aside to set. When the chocolate has hardened a little, but before it has set hard, cut into slices, and enjoy with a cup of coffee.
- Hide the remaining slices from all other family members and friends!
