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Deb C
Millionaire's shortbread
Cake bottom covered with caramel and chocolate.
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Ingredients
Directions
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Put the unopened can of condensed milk in a pan and add so much water that the can is underneath.
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Bring to the boil and cook on low heat for 3 hours with the lid on the pan. Check occasionally if there is enough water in the pan.
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Remove the can with the tongs from the pan and allow to cool for 30 minutes.
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Preheat the oven to 180 ° C during cooling.
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Grease the baking tin with butter, coated with baking paper and grease again with butter.
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Put the flour in a bowl with the caster sugar. Cut the butter into cubes and add to the flour mixture. Crumble quickly with your fingertips into crumbs.
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Knead the crumbs quickly into a firm dough and spread evenly over the baking tin with your hands. Prick holes in the dough with a fork.
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Bake in approx. 30 minutes in the middle of the oven until lightly browned and done. Let cool in the mold on a grid.
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Melt the rest of the butter in a saucepan.
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Add the caramelised condensed milk, stirring with a whisk until you have a smooth caramel again. This takes approx. 5 min.
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Add the granulated sugar and melt on low heat. This takes approx. 1 min. Spread over the shortbread and allow to cool for at least 30 min.
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Break the chocolate into pieces. Bring a pan with a layer of water to the boil and turn down the heat.
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Hang a slightly smaller pan or refractory bowl, it should not touch the water. Let the chocolate melt in it (au bain-marie).
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Pour the chocolate over the caramel and let cool for 30 minutes. Then put 30 minutes in the refrigerator covered.
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Cut into 30 squares and serve at room temperature. Bon appétit! .
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Nutrition
210Calories
Sodium1% DV15mg
Fat18% DV12g
Protein6% DV3g
Carbs7% DV22g
Fiber4% DV1g
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