Oreo Millionaires

I spotted these Oreo Millionaires on Jane Patisserie’s Instagram page a couple of weeks ago and decided they definitely needed trying. I eventually managed to find time yesterday afternoon to give them a go and can confirm they are as good as they look (although I’m not sure I needed the hot chocolate I just had with one as well – I fear I may not sleep well after all the sugar!) I’ve made a few of her other recipes before and they’ve always worked well.

These are easy to make as the base is Oreo cookies which are whizzed up to make the base so you don’t even need to switch your oven on. You could use pre-made caramel as well however this doesn’t tend to set as well so it is best to follow the recipe and make your own. You can use whatever chocolate you want on top – I used milk chocolate but you could use dark chocolate or a cookies and cream flavoured chocolate such as Hershey’s Cookies ‘n’ Creme. I used more milk chocolate than specified in the recipe (About 100g more) and also think the base could have used more butter as it was quite crumbly. This will make 16 pieces.

Ingredients:
Biscuit Base
450 g Oreos
100 g Unsalted Butter (melted)

Caramel
200 g Unsalted butter
3 tablespoons Caster sugar
4 tablespoons Golden syrup
397 g Condensed milk (One tin)

Topping
250 g Milk chocolate
100 g Oreos (chopped)

Method:
1) Grease and line a 9 x 9 inch square with baking parchment. In a food processor add all the Oreos and blitz to a fine crumb.

2) Add in the melted butter and mix together. Press into your lined tin and refrigerate while you make the caramel.

3) To make the caramel pour the condensed milk, butter, sugar and golden syrup into a large saucepan. Melt on a medium heat until the sugar has dissolved, stirring frequently to stop anything from catching.

4) Once the sugar has dissolved, turn the heat up high and let the mixture come to boiling point and boil for 5-7 minutes stirring constantly (ideally with a spatula) so the that the mixture doesn’t catch (Be careful as the mixture is very hot and can burn if it splashes you).
5) Once the mixture has become a darker golden colour and has thickened to a soft fudge texture it is ready to be poured on to the biscuit base. Leave it set for an hour in the fridge.

6) Once the caramel has set, melt the chocolate carefully (either in short bursts in the microwave or by placing in a bowl over bowling water) and then pour over the the caramel.