Glittery millionaires

Okay, I may have burnt the base a teeny bit and poured my centre of caramel on when it was tad bit runny, but in my defence, everyone has wolfed them down while reenacting a scene from 'when Harry met Sally' before me! It's a recipe from one of my favourite bakers - Harry Eastwood. The only thing I added was the glitter...

Ingredients:
397g tin of condensed milk
100g unsalted butter (melted)
3 tbsp golden syrup
300g digestive biscuits
pinch of sea salt
150g very dark chocolate

     Preheat oven to 180°C

   Line the base of 22cm square by 5cm deep brownie tin with baking paper.

   Cover the tin of condensed milk in a deep pan of boiling water for an hour ( no less or it will result in my runny pale caramel!).

     While the caramel is doing its own thing make your biscuit base. Put the butter and golden syrup in a little heatproof dish to melt in the oven as you smash up the digestive biscuits. I used a large sandwhich bag and rolling bin to crush them into a sand like texture.

  Poor in your melted butter and syrup and crushed biscuits into a mixing bowl and, well, mix together.

   Tip the mixture into your prepared brownie tin. Use your fingers to push down so the base is firm.

   Place in the oven for approximately 20 minutes but make sure you take it out once nice and golden! Best to keep checking at this stage.

  After the caramel has been boiling for an hour carefully take the lid off with a can opener. Pour into a bowl so you can mix with the salt. I was lazy and tried to mix in the salt while still in the can.

    Pour on top of biscuit base.

    Now place in the fridge for 30 minutes so the base sets.

   Meanwhile melt the broken chocolate in a bowl resting on a pan of boiling water.

    Pour melted chocolate on top of cold/set caramel.

    Place in the fridge to set for another 30 minutes.

   Remove from fridge, cut into cute squares and voila you can finally enjoy!

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