Dark Chocolate & Salted Caramel Millionaires
Ingredients
12 Salted Caramel and Dark Chocolate Cookie Dough Balls
A little flour, for rolling
150 g unsalted butter, diced
150 g soft light brown sugar
1 x 397g can condensed milk
3 tbsp golden syrup
225 g good quality dark chocolate (minimum 70% cocoa), chopped
Soft, sweet caramel sandwiched between a layer of intense dark chocolate and a sumptuous Salted Caramel and Dark Chocolate cookie base. Think classic Millionaires Shortbread with an extra ‘wow’ factor! Head to Tesco to find our Salted Caramel & Dark Chocolate ready-to-bake cookie dough
Method
Preheat the oven to 180ºC (160ºC fan) Gas 4. Grease and line an 8 in | 20 cm square tin with greaseproof paper.
Tip the Salted Caramel and Dark Chocolate Cookie Dough Balls into a large bowl. Bring together, using your hands, to form one large ball.
Lightly dust a work surface with flour and roll out into a square just larger than the tin. Trim to fit the tin.
Carefully transfer into the base of the prepared tin, using the trimmings to press into the corners to ensure there are no gaps in the dough. Prick with a fork.
Bake in the preheated oven for 12-15 minutes until cooked (make sure it doesn’t burn). Remove from the oven and leave to cool.
Meanwhile, make the caramel layer: place the butter, sugar, condensed milk and golden syrup into a saucepan. Heat gently, stirring often, until the butter has completely melted and the sugar dissolved (don’t rush this stage as the caramel will become grainy if the ingredients haven’t had the chance to melt together before you bring to the boil).
Gradually bring to the boil, stirring continuously. Reduce the heat and simmer (stirring all the time) for about 10-15 minutes or until you have a smooth, thick caramel.
Carefully pour the caramel over the cooled cookie base – take care as this will be very hot. Smooth into an even layer and leave to cool completely before chilling in the fridge for 2 hours (or until set).
Once the caramel has set, bring a pan of water to a simmer. Put the chopped dark chocolate into a heat proof bowl and set over the pan, ensuring the bottom of the bowl doesn’t come into contact with the water (or the chocolate will overheat).
Melt the chocolate, stirring often, until smooth. Remove from the heat and pour over the cooled, set caramel. Use the back of a spoon to spread in a smooth and even layer.
Leave to cool before chilling in the fridge for 2 hours or until set.
Remove from the fridge 10 minutes before slicing. Run a sharp knife under boiling water and wipe dry with a cloth. Use to slice into 12 squares – the heat of the knife will help you slice through the chocolate without shattering it.
Cook’s Tip
Take care when pouring the caramel over the cookie base – it will be very hot. It is also very important to ensure it is completely cool and set before starting the chocolate topping.
