Millionaire squares with white chocolate caramel.
If you’re thrown when you think millionaire squares are hard to make. Don’t be. especially not these ones.
A while back the Cupcake Bloke made them on stories + I was reminded how much I love them, like really love them. I am the kind of person who likes a bit of everything. Three delicious things, in one square, bitten into at once. HELLLLLAAA YES.
*dives in head first.
Anyone else ever trim traybakes just so they can eat the trimmings + not feel guilty? Nah? Oh, no, me neither.
Makes 16 squares
250g plain flour
100g light brown sugar
200g butter
For the white chocolate caramel:
200g white chocolate, chopped
50g butter
2 tbsp dark brown sugar
1 tsp sea salt flakes
1 x 397g tin condensed milk
For the topping:
150g milk chocolate
200g dark chocolate
50g butter, diced
2 tsp sea salt flakes
Heat oven to 160C.
Blitz the flour, sugar and butter together in a food processor and press into prepared tin. Prick with a fork + pop into the oven for 25-30 minutes. Allow to cool a little.
Pop the caramel contents into a small saucepan. Whisk to combine and bring to the boil. Reduce the heat a little and simmer for 3-4 minutes, stirring constantly until the mix has thickened. it’s ready when you can see it coming away from the pan and coating the back of the spoon.
Lash on the caramel. Chill in fridge for 2 hours. Melt the chocolate in a bowl with the butter in a microwave or over pot of simmering water. If you’re doing this in the microwave stirring in 30 second intervals. Le this cool a little.
Once the caramel has set. Pour the chocolate over the top and then sprinkle with the sea salt. chill until the chocolate has hardened.
It doesn’t matter if the chocolate topping cracks when you slice it, we’re all a bit cracked so let’s not judge. But if you want to avoid this as best you can, the addition of butter to the chocolate helps, but also, heat your knife in warm water and dry with a tea towel before slicing through, heat and repeat for each slice.
