Toffee Millionnaires Shortbread
Author: Jenny Paulin
Serves: 9
- 250g digestive biscuits
- 75g unsalted butter
- 1 packet of Thornton's Special Toffee
- 25ml milk
- 150g milk chocolate
- Grease and line a brownie tin
- Crush/bash/whizz (depending on how you make your biscuits into crumbs!) the biscuits into course crumbs
- Melt the butter and then stir in the biscuit crumbs
- Pour the crumbs into the base of your tin and press down
- Leave to cool
- Place the toffee into a non stick pan over a medium heat to melt it
- As it starts to melt add the milk and stir to make a runny toffee sauce
- Once the toffee is melted , pour over the biscuit base and leave to set
- Once the toffee has set, place in the fridge for a couple of hours to chill
- Melt the chocolate and then pour over the toffee and leave somewhere cool to set
- Once the chocolate is set, return to the fridge for a couple of hours before cutting into squares
- Keep in an airtight container ina cold place when not being used
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2014/11/toffee-millionnaires-shortbread.html
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