You'll need:
For the biscuit base:
350g Shortbread Biscuits
130g butter
For the Caramel middle:
50g butter
50g Caster Sugar
400g Condensed milk
For the topping:
175g Maltesers
Method:
1. Firstly to make the biscuit base; grease a tin (approx 18cm by 18cm) with butter and baking paper.
2. Crush the shortbread biscuits until they are crumbs
3. Then melt the butter and mix into the biscuits. Stir well to coat the crumbs.
4. Then add the mixture into the prepared tin and spread out evenly, pushing down to compress the base.
5. Then pop in the fridge for an hour to set.
6. For the caramel; in a saucepan over a low heat, add 50g butter, 50g demerara Sugar and 400g condensed milk and mix until combined. Continue to stir the mixture over the low heat or you will burn the caramel.
7. Once the caramel is thick and starts to come away from the sides of the saucepan removed from the heat and pour over the biscuit base. Then allow to cool.
8. Then for the chocolate topping; simply arrange the Malteser's on top leaving a little space between each one to make it easier to cut.
9. Pop back in the fridge for an hour to fully set, then chop into the size pieces you want.
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