Millionaire's Squares for Father's Day
I'm offering my first bake post to all the fathers out there and most specially to my father who is already with the Almighty, up in heaven. I want to show the world that even if he's not around, he will always be in our hearts. That's why I baked a super rich and delicious squares for him, the Millionaire's Squares! And why Millionaire's Squares? Who doesn't want to be a millionaire? I think everybody, especially fathers who are breadwinners (except for the billionaires of course) wants to be one!
Well here's an easy to make dessert for father's day and make them feel a millionaire! Because this day, they deserve a million of love and care from us :)
Millionaire's Squares
Makes: 16 squaresINGREDIENTS:
For the SHORTBREAD/BASE
50g Caster sugar
150g Unsalted Butter, softened
250g All purpose flour
For the CARAMEL
175g Caster sugar
175g Unsalted Butter
4tbsp Honey
300ml Condensed milk
For the CHOCOLATE TOPPING
300g Dark Chocolate
1/4 cup Fresh Milk
DIRECTIONS:
1. Heat the oven to 160°C. Line an 8-inch square pan with parchment paper.
2. Put sugar, butter and flour into a bowl then mix well until you form a soft dough.
3. Spoon into the prepared pan and press lightly to form a smooth base.
4. Chill for about 20 minutes and then bake for 35 minutes or more until the base is golden in color. Leave to cool.
5. For the caramel, place the butter, sugar, honey and condensed milk into a saucepan and stir over a low heat until the butter has melted.
6. Stir the mixture gently until it has soft bubbles and thick. I did not time this step but the picture below shows when did I stop cooking the caramel mixture. It was thick and has some streaks when you mix.
7. Pour the caramel on top of the cooled base.
8. After the caramel has cooled. Chop the dark chocolate and put the fresh milk into a microwavable bowl. Melt it using the highest temperature in the microwave mixing and checking it within 10 seconds interval. (I checked mine 3 times then just pressed the small chunks of chocolate to mix them well) Pour the chocolate on top of the caramel then let sit to cool.
9. Once cooled, refrigerate for an hour or more then cut into squares then serve.
1. Heat the oven to 160°C. Line an 8-inch square pan with parchment paper.
2. Put sugar, butter and flour into a bowl then mix well until you form a soft dough.
3. Spoon into the prepared pan and press lightly to form a smooth base.
4. Chill for about 20 minutes and then bake for 35 minutes or more until the base is golden in color. Leave to cool.
5. For the caramel, place the butter, sugar, honey and condensed milk into a saucepan and stir over a low heat until the butter has melted.
6. Stir the mixture gently until it has soft bubbles and thick. I did not time this step but the picture below shows when did I stop cooking the caramel mixture. It was thick and has some streaks when you mix.
7. Pour the caramel on top of the cooled base.
8. After the caramel has cooled. Chop the dark chocolate and put the fresh milk into a microwavable bowl. Melt it using the highest temperature in the microwave mixing and checking it within 10 seconds interval. (I checked mine 3 times then just pressed the small chunks of chocolate to mix them well) Pour the chocolate on top of the caramel then let sit to cool.
9. Once cooled, refrigerate for an hour or more then cut into squares then serve.
Huwow 😍
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