Gazillionaire’s Shortbread

Oreo

So named because it is sooooooooooo much better than Millionaire’s Shortbread! Technically this recipe doesn’t actually include shortbread but you get the gist! I love Millionaire’s Shortbread, so then I started thinking what would make it even better. The answer? Oreos. This simple recipe makes the must luxurious, naughty little treats, perfect for a moment of guilty pleasure. These really are incredible. This recipe made 12 peices of perfection.

Ingredients:

For the base:

2 1/2 packs of Oreo biscuits

100g Butter

For the filling:

2 tins of Condensed Milk

100g Butter

100g Brown Sugar

For the topping:

300g Milk chocolate

Oreo filling (I will explain how to do this in the method)

Oreo biscuits

Method:

1 – Using part of the tried and tested twist, lick, stick method, separate your Oreos. No likcing required, simply twist the biscuit so you are left with one piece of biscuit and one piece of biscuit and filling. Do this for 2 – 2 1/2 packs of Oreos.

2 – Using a knife, scrape the filling off the biscuits. To be honest, unless you live in a sauna, the filling sort of flicks off the biscuit very easily. It doesn’t matter if it breaks either. Place the biscuits in a pan, and the filling in a microwaveable bowl and set aside.

3 – Using the end of a rolling pin, smash the Oreo biscuit pieces in the pan so they are almost all crumbled up. Add the butter and melt as if making a cheesecake base. Once fully combined, transfer to a deep baking tray and pat down.

4 – Next melt the butter, sugar and condensed milk for the filling. Melt it slowly in a pan until the sugar has all dissolved and the mixture has really thickened. Keep stirring to avoid lumps.

5 – Pour this over the biscuit base and set aside somewhere cool.

6 – Once the caramel has nearly solidified, you can start melting the chocolate. Melt in a bowl over boiling water,  stirring to make sure it is fully melted.

7 – Microwave your oreo centres for about 20-30 seconds until creamy and runny.

8 – Pour the chocolate mix onto the cooled caramel. Then pour the Oreo centres on top and gently stir with a spatula to create a marbled effect. Be careful not to stir up any of the caramel though –  which is why this is best done when the caramel has been cooling for about 30-45 minutes, and is no longer sticky to touch.

9 – Place any leftover over Oreo tops onto the traybake for decoration and leave to cool.

Resist the tempation to eat these before they are ready! I let it cool for about an hour last night and my first bite gooed and splodged everywhere. So yummy but so messy! This morning I took one out of the fridge to take into work and it was perfect! You don’t need to refrigerate over night, but the longer the better.

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