You're forgiven if you thought this was just another caramel shortcake bar....
It's not. It's rather dark and has a wicked twist. Lets say, it's naughty but nice.
An dark earthy layer of crushed oreos and butter lies at the bottom, then a layer of evil chocolate caramel followed by a skinning of chocolate and a scattering of brightly coloured candies. Perhaps the trick is that you'll want to keep my treat all to yourself !
An dark earthy layer of crushed oreos and butter lies at the bottom, then a layer of evil chocolate caramel followed by a skinning of chocolate and a scattering of brightly coloured candies. Perhaps the trick is that you'll want to keep my treat all to yourself !
Base
250g of oreo cookies (as they come out the packet - filling and all)
100g of butter
100g of chocolate (half milk, half dark)
For the caramel
125g sugar
50g golden syrup
1 tin carnation condensed milk
2 tablespoons of cocoa powder
For the topping
75g milk chocolate
75g dark chocolate
handful of m and m's to decorate
For the base - put the biscuits in a food processor and pulse to crumbs. Alternatively, put in a plastic bag and bash them up with a rolling pin. Add the melted butter and chocolate. Stir to combine and then spread out in a 9" square silicone bakeware mould / pan.
Put the sugar and golden syrup in a heavy based pan. Heat until the sugar has disolved, then add the condensed milk and cocoa. Bring to the boil and boil caramel for approx 7 to 8 minutes.
When done, remove from the heat and pour on top of the oreo biscuit base. Allow to cool for at least an hour.
Melt the two chocolates together and pour over the caramel base. Scatter some candies over the top (I used orange, red, green and brown m and m's (Oliver got to eat the blues and yellows !).
As soon as the chocolate starts to harden but is still a bit tacky, score into at least 16 squares, then place into the fridge over night. Scoring in advance prevents the chocolate randomly cracking when the bars are ready to slice.
Put the sugar and golden syrup in a heavy based pan. Heat until the sugar has disolved, then add the condensed milk and cocoa. Bring to the boil and boil caramel for approx 7 to 8 minutes.
When done, remove from the heat and pour on top of the oreo biscuit base. Allow to cool for at least an hour.
Melt the two chocolates together and pour over the caramel base. Scatter some candies over the top (I used orange, red, green and brown m and m's (Oliver got to eat the blues and yellows !).
As soon as the chocolate starts to harden but is still a bit tacky, score into at least 16 squares, then place into the fridge over night. Scoring in advance prevents the chocolate randomly cracking when the bars are ready to slice.
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