Millionaires cookie bars

レシピ

材料・調味料

plain flour: 275g

bicarbonate of soda: 1 tsp

salt: 1/2 tsp

corn flour: 1 tbsp

unsalted butter: 115g

granulated sugar: 55g

light brown sugar: 135g

egg: 1

vanilla extract: 1 tsp

white chocolate chip: 100g

milk chocolate chips: 100g

dark chocolate chips: 100g

unsalted butter: 200g

caster sugar: 3 tbsp

golden syrup: 4 tbsp

condensed milk: 397g

white chocolate: 100g

milk chocolate: 100g

dark chocolate: 100g

作り方

1: Preheat your oven to 190C/170C Fan and line a 9x9inch Square Tin with parchment paper, and leave to the side for now.

2: Whisk/Mix the Plain Flour, Bicarbonate, Salt and Cornflour together so its evenly distributed – leave to the side.

3: In a larger bowl, melt the butter. Add in the two sugars, and whisk for about 2 minutes so the sugar starts to dissolve and the mixture is smooth. Add in the Egg and the Vanilla, and whisk again briefly till smooth. (I used an electric whisk)

4: Add in the Dry Ingredients and the Chocolate Chips and mix with a spatula till a thick cookie dough is formed.

5: Press the mixture into the bottom of the tin. Bake the traybake in the oven for 18-22 minutes, until the top of the cookie bake looks ‘dry’!

6: Leave to cool whilst doing the next stages.

7: In a large saucepan pour the Condensed Milk, Unsalted Butter, Sugar, and Golden Syrup and melt on a medium heat till the Sugar has dissolved – stir frequently to stop anything from catching.

8: Once the Sugar has dissolved, turn the heat up high and let the mixture come to boiling point and boil for 5-7 minutes stiring constantly so that the mixture doesn’t catch. BE CAREFUL as the mixture is VERY hot and can burn you if it splashes back!

9: The mixture will be ready when it has changed to a slightly darker golden colour, and has thickened to a soft fudge texture!

10: Pour the caramel onto the Cookie Bars and leave to set for one-two hours on the side

11: Melt your three chocoaltes carefully till smooth - I personally do this in the microwave.

12: Drizzle over the caramel in a swirly pattern, or however you fancy, and leave to set fully on the side, or in the fridge.
Enjoy!

ポイント

This will keep in an airtight container for at least 1 week. Using a tinned caramel in place of making your own, will NOT work. Tinned caramels do not set, so it'll be messy. I don't store these in the fridge as it dries the cookie out

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