Discovered under the name of “Caramel and Chocolate Delights” in my great “Chocolate Golden Book”, I realized after some research that these cookies (reminiscent of the taste of Twix) were in fact millionaire’s shortbread . Of Scottish origin, they are served on New Year’s Day to the first visitor who enters the house.
For the biscuit:
150 g of flour
1 cc of baking powder
125 g butter
50 g of sugar
1 pinch of salt
For the toffee:
125 g butter
100 g of sugar
2 tbsp of maple syrup
40 cl of sweetened condensed milk
For the cover:
250 g of chocolate
1- Preheat oven to 160 ° C. Line a medium rectangular or square baking dish with parchment paper.
2- Sift the flour, baking powder and salt. In a bowl, mix the softened butter with the sugar and whisk until a smooth mixture is obtained. Stir in the sifted ingredients delicately then place the resulting dough evenly in the dish. Prick the dough with a fork and put in a hot oven for 10-15 minutes, until the surface is lightly golden.
3- In a saucepan over low heat, melt the butter with the sugar, maple syrup and condensed milk, stirring constantly. Bring to a boil and allow to caramelize for 5 to 10 minutes, stirring occasionally to prevent the caramel from sticking to the bottom of the pan. Remove from the heat when the caramel reaches a nice golden color and comes off the sides. Immediately and evenly spread the caramel over the still warm cookie.
4- Melt the chocolate in a double boiler or over very low heat, then pour over the caramel layer.
5- Let everything cool for several hours in the fridge, then cut into cubes with a sharp knife.