Millionare shortbreads (AKA Fat slag cakes!)
Base: 125g butter, 100g milk chocolate, 250g digestive biscuits (half chocolate covered!)
Melt butter, then stir in chocolate untill all melted, add crushed biscuits. Press into baking tin that has been lined with baking paper
Caramel: 125g butter, 150g light brown sugar, 1 x 397g can of condensed milk.
Heat butter and sugar until melted and combined, add condensed milk and bring to boil, cook over a gentle heat for 6/7 mins stirring until thick. Pour over base and leave to chill foir 1 hour.
Topping: 100g of milk, plain and white chocolate.
Melt milk and plain chocolate together and pour over caramel. Melt white chocolate and drop teaspoons onto chocolate, using a fork swirl around to make marble effect. Leave to chill for 4-5 hours. To serve cut into squares – this is easier to do at room temperature.