Millionaires Shortbread Chocolate Ginger And Caramel Slices
My mum used to make these for school fetes and church bazaars - they are absolutely sinful and totally divine! They were everyone's favourite, so i used to zoom around beforehand, with my pocket money burning a hole in my pocket, to make sure i bought some before they all went!! a fun name with delicious layers of shortbread, caramel and a chocolate topping. This recipe has the added surprise of adding stem ginger pieces, which was not usual in my mum's orginal recipe. These do keep for up to a week in an airtight tin or container.....i have never known them last more then 24 hours however - you will have to hide them!!! They a great for packed lunches and picnics, as well as with afternoon coffee.
Steps
You will need:.
A square baking tin , 20cm , 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 crea.
Ingredients
shortbread cookies, butter, soft brown sugar, condensed milk, ginger in syrup, dark chocolate, milk chocolate, vegetable oil