Caramel Chocolate Ginger Swirls Recipes
MILLIONAIRES SHORTBREAD - CHOCOLATE, GINGER AND CARAMEL SLICES
My Mum used to make these for School fetes and Church bazaars - they are absolutely sinful and totally divine! They were everyone's favourite, so I used to zoom around beforehand, with my pocket money burning a hole in my pocket, to make sure I bought some before they all went!! A fun name with delicious layers of shortbread, caramel and a chocolate topping. This recipe has the added surprise of adding stem ginger pieces, which was not usual in my Mum's orginal recipe. These do keep for up to a week in an airtight tin or container.....I have never known them last more then 24 hours however - you WILL have to HIDE them!!! They a great for packed lunches and picnics, as well as with afternoon coffee.
Provided by French Tart
Categories Bar Cookie
Time 1h10m
Yield 16 Millionaire's Shortbread Slices
Number Of Ingredients 9
Steps:
- You will need:.
- A square baking tin, 20cm (8"), greased and base-lined with baking parchment or paper.
- To make the base, process the biscuits until they are like crumbs then stir in the melted butter. Spoon this mixture into the tin and, very lightly, press to make an even layer. Chill for 20 minutes.
- Place the butter and the sugar in a nonstick saucepan over a low heat, stirring until the butter melts and the sugar dissolves. Add the condensed milk and bring gently to the boil, stirring continuously to make a golden caramel, which is thick and yet still coats the back of a spoon.
- Spoon the caramel over the crumb base, cover and leave to to cool for 20 to 30 minutes or until the caramel has thickened.
- Sprinkle the chopped ginger over the caramel base if using. Stir 1 teaspoon of the vegetable oil into each bowl of melted chocolate. Pour the dark chocolate over the caramel, spreading it out to the edges. Repeat with the milk chocolate, then swirl them slightly to create a pattern.
- Leave aside to set. When the chocolate has hardened a little, but before it has set hard, cut into slices, and enjoy with a cup of coffee.
- Hide the remaining slices from all other family members and friends!
Nutrition Facts : Calories 393.7, Fat 26.5, SaturatedFat 14.8, Cholesterol 49.6, Sodium 205.3, Carbohydrate 38.6, Fiber 1.9, Sugar 28.5, Protein 4.6
CARAMEL CHOCOLATE GINGER SWIRLS
Steps:
- Preheat oven to 350 degrees F.
- Combine the gingerbread mix according to package instructions. Using a tablespoon, roll dough into balls. Place on an ungreased cookie sheet. Slightly flatten each cookie. Bake for 10 minutes. Transfer cookies to a cooling rack and cool completely.
- Place a scant 1/2 teaspoon of caramel topping on each cookie center. Top with 1/2 teaspoon chocolate topping. Carefully work chocolate to within 1/4-inch of the edge of the cookies. Place in freezer for 20 to 25 minutes to set. Serve immediately.
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