Servings: cake
Millionaires shortbread
What do you get when you mix delicious caramel, nuts, digestive biscuits, generous amounts of butter, and chocolate ganache?! Delicious Millionaires/caramel slices!!
Ingredients
Bottom
- 275 gram Digestive biscuits
- 175 gram Butter
- 50 gram Brown sugar
- 1 pinch Salt
Caramel
- 1 can Caramelized milk dulche de leche
- 70 gram Butter
- 70 gram Brown sugar
- 3 gram Flake Salt or 1/4 tsp. regular table salt
- 150 gram Hazelnuts
- 50 gram Peanuts salted
Ganache
- 250 gram Dark chocolate
- 50 gram Butter
- 100 gram Cream
Instructions
Base
- Crush the biscuits entirely in a food processor or crush them into fine crumbs.
- Mix with salt and brown sugar.
- Melt butter and mix with the biscuit crumbs.
- Spread in a form with baking paper and press down well!
- Place in the fridge.
Caramel
- Boil caramel from caramelized milk, brown sugar, butter, and salt, and simmer over medium heat for 5-7 minutes.
- It should bubble and become a bit thicker.
- Roast the hazelnuts in the oven at 180 degrees Celsius (356 degrees Fahrenheit) for a few minutes, cool and rub off the skin.
- Add hazelnuts and peanuts to the warm caramel and spread the caramel over the base.
- Place in the fridge.
Ganache
- Melt chocolate and butter together.
- Heat the cream, add to the chocolate, and stir until smooth and shiny.
- Spread the ganache over the caramel and place in the fridge until the cake is completely cold.
- Cut slices from the cake and enjoy!
- Enjoy it.