200g biscuits (plain digestives or shortbread is the best!)
150g soft brown sugar
1 tin of condensed milk (about 400g)
200g milk chocolate
70g white chocolate (you can play with these ratios and types of chocolate to suit your own personal taste)
As you can see, the ingredients are fairly straight-forward and the values are easily-skewed to suit your preferences. This recipe has actually been adapted from one I found ages ago especially to make these the easiest, laziest treats ever.
Let's get started.
First, melt 100g of the butter over a low heat.
While the butter is melting, place 200g of biscuits into a resealable plastic bag and bash the living hell out of them with the back of a spoon. (: A tasty form of therapy! <3
Afterwards, add the melted butter to the biscuit crumbs to create the mixture for the base of the squares. It works best to add the butter slowly and to mix the crumbs continuously with a spoon to make sure that it all sticks together nicely. You do not need to add all of the butter if it is getting too soggy!
Once you have mixed the two together, press the mixture firmly into the bottom of a 9" square baking tray lined with greaseproof paper. Use the back of a spoon to create a flat, even surface. Place this tray in a freezer for about 25-30 minutes to allow the base to firm up and stick together.
While the base is chilling, heat the remaining 150g of butter with an equal amount of brown sugar over a low heat. Stir the mixture continuously until the butter has melted and the sugar has begun to dissolve.
Next, add the tin of condensed milk to the butter and sugar and raise the heat to bring it to a rapid boil. Make sure to keep stirring around the edges of the pot to prevent the caramel from burning. Allow it to boil for about a minute, or until the caramel has thickened.
Once the condensed milk has been mixed completely with the butter and sugar, allow it all to cool.
Layer the caramel on top of the base and place back into the freezer for another 20-25 minutes.
Melt 200g of milk (or dark) chocolate in a Bain-Marie. I find that this is the best technique for melting chocolate, as it all melts evenly and rarely burns. All you do is place the chocolate in a heatproof dish resting in a pot of boiling water and stir it while it melts. Make sure that any steam from the water is able to escape!
Finally, pour the milk chocolate on top of the caramel filling (which should be firm and set by this stage), and then drizzle the white chocolate on top. You can then mix the two types together or leave them separate. I like the marbled effect you can make by mixing the two together with a spoon!
Place the tray back in the freezer for a final 20-30 minutes. To cut the squares, it is best to use a hot, sharp knife - I usually hold the blade in the steam of a boiling kettle and wipe it clean when making the slices. Afterwards, they can then be stored in a fridge or Tupperware box until they are ready to be eaten!
(As you can see, I'm not the best cutter! I promise they taste even better than they look!)
Let me know if any of you guys make these lovelies, or send me pictures! Or if you've any recipes you'd like to request or share, please let me know!