Makes 24 bars
Base
2 1/4 cups (9 oz) all-purpose flour
1/2 cup (3 oz) superfine sugar
3/4 cup (6 oz) butter, softened
To make the base
Base
2 1/4 cups (9 oz) all-purpose flour
1/2 cup (3 oz) superfine sugar
3/4 cup (6 oz) butter, softened
To make the base
Preheat the oven to 350 F.
Line a 13 x 9 pan with parchment paper and lightly grease it.
Put the flour and superfine sugar into a food processor and blend.
Add the butter and pulse until the mixture resembles fine breadcrumbs.
Continue pulsing until the mixture comes together and forms a dough. This step can also be done with your hands.
Put the dough into the prepared pan and press it out with your hand to cover the base. Then use the back of a tablespoon to smooth it and press it evenly into the pan.
Prick all over with a fork and bake for about 20 minutes, or until firm to the touch and very light brown.
Set aside and leave it in the pan to cool.
Line a 13 x 9 pan with parchment paper and lightly grease it.
Put the flour and superfine sugar into a food processor and blend.
Add the butter and pulse until the mixture resembles fine breadcrumbs.
Continue pulsing until the mixture comes together and forms a dough. This step can also be done with your hands.
Put the dough into the prepared pan and press it out with your hand to cover the base. Then use the back of a tablespoon to smooth it and press it evenly into the pan.
Prick all over with a fork and bake for about 20 minutes, or until firm to the touch and very light brown.
Set aside and leave it in the pan to cool.
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Filling
7 Tbsp (3-1/2 oz) butter, diced
1/2 cup (3-1/2 oz) light brown sugar
2 x 14 oz cans sweetened condensed milk
To make the filling
7 Tbsp (3-1/2 oz) butter, diced
1/2 cup (3-1/2 oz) light brown sugar
2 x 14 oz cans sweetened condensed milk
To make the filling
Put the butter, brown sugar, and condensed milk into a pan and heat gently, stirring until the sugar has dissolved.
Stirring constantly, bring to the boil.
Reduce the heat and simmer the mixture very gently, stirring constantly, for about 5 - 10 minutes, or until it has thickened and has turned a caramel color. Take care that the mixture does not burn on the base of the pan, as this will spoil the flavor.
Remove from the heat.
Pour the filling mixture over the cookie base, spread evenly, then leave until cold.
Stirring constantly, bring to the boil.
Reduce the heat and simmer the mixture very gently, stirring constantly, for about 5 - 10 minutes, or until it has thickened and has turned a caramel color. Take care that the mixture does not burn on the base of the pan, as this will spoil the flavor.
Remove from the heat.
Pour the filling mixture over the cookie base, spread evenly, then leave until cold.
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Topping
3 1/2 oz semisweet chocolate
2 1/2 oz milk chocolate
2 oz white chocolate
To make the topping
To make the topping, melt each type of chocolate separately in a microwave or in a heatproof bowl set over a pan of hot water. 3 1/2 oz semisweet chocolate
2 1/2 oz milk chocolate
2 oz white chocolate
To make the topping
Spoon stripes about 2 inches wide of semisweet and milk chocolate down the length of the pan, alternating semisweet and milk chocolate.
Place spoonfuls of the white chocolate randomly over the top. Using a skewer, drag the tip through the chocolates, swirling to form the marbled effect.
Allow the top to cool thoroughly before slicing.
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