I was asked to make my salted caramel carmelitas for a birthday party, but as I knew there would be children present and the salty kick means they’re very much for grown ups, I thought I’d try something a little different. Being for a celebration, I thought I’d try and inject some pizzazz and come up with these crumbles which are a riff on the traditional millionaire shortbread.
I tried a couple of version (tinkering with milk and dark chocolate) but decided that they worked best with only milk chocolate within the recipe and dark chocolate drizzled across the top (just to give that burst of bitter chocolate taste). For the milk chocolate, I decided to use Dairy Milk for that extra sweet, rich creamy taste, but you can use any chocolate of your choice.
- 8 ounces / 230g plain flour
- 3¾ ounces / 210g porridge oats
- 9 ounces / 260g light brown soft sugar
- 1 teaspoon of bicarbonate of soda
- 1/4 teaspoon of salt
- 8¼ ounces / 235g unsalted butter
- 3½ fluid ounces / 100ml double cream
- 500g Cadbury’s chocolate buttons
- 1lb 1½ ounces / 500g fudge
- 150g Hob nob biscuits
- 3½ ounces / 100g milk chocolate to serve
- gold leaf to serve
Pre heat the oven to 350°F / 180°C (320°F / 160°C fan). Line a 13 × 9½ inch / 33 x 24cm baking tray with greaseproof paper.
Mix the flour, oats, sugar, bicarbonate of soda and salt in a bowl.
Melt the butter in a small saucepan before pouring into the dry ingredients and combine well until you have a crumbly dough mixture.
Heat the double cream and the fudge in a small pan until you have a thick caramel sauce.
Put a layer of ⅔ of the dough mixture into the lined baking tray and press it down so it is packed tightly in the bottom of the tin.
Sprinkle the chocolate buttons over the mixture in the tin and then pour the caramel sauce over the top of this.
Break up the Hob nob biscuits into the remaining dough mixture, mix well and sprinkle over the top of the cake by crumbling it in your hand so that it forms an even topping.
Cook in the oven for 27 minutes before removing to cool completely.
Once cool, cut into bars, melt the remaining chocolate and drizzle over the top and drop small pieces of gold leaf onto the chocolate.
Leave the chocolate to set before serving.