The title says it all – Quick, Easy and Delicious: QED.
Makes: 16 squares
Time: 30 minutes + chilling
Equipment: 1 x 20cm/8” square tin
Calories: Approx. 310 calories per square
- 250g biscuits (hobnobs, digestives, choc chip etcetera)
- 100g butter or Stork or a mixture (+ a bit to grease the tin)
- Just a 397g tin of caramel (told you it was quick & easy, didn’t I?)
Chocolate topping layer
- 180g – 200g milk or dark chocolate or you can mix them
- 50g white chocolate
- 1 or 2 food colourings (not water based. I like Sugarflair tubes)
- Plenty of sprinkles or chocolate drops or similar (optional, but a good idea)
1. Grease and line the tin with baking paper, leaving a couple of edges high to help lift out the bake.
2. In a medium saucepan, gently melt the butter. Meanwhile blitz the biscuits in a food processor to the consistency of fine breadcrumbs. Stir the biscuits into the melted butter until well coated. Tip the mixture into the prepared tin and press down firmly. (I like to use a plastic bench scraper) Put the tin in the fridge for at least 30 minutes.
3. Pour the caramel filling over the chilled biscuit base, tipping the tray back and forth to level the mixture. Place in the fridge for another 30 minutes or until set. (NB It may not fully set.)
4. (Before beginning this stage you need to set out all your equipment in a logical way to avoid any wasted time once the chocolate has melted.) Melt the milk/dark and white chocolates in two bain maries. Pour the melted milk/dark chocolate over the caramel filling and tip back and forth to level.
6. Working quickly, pour some of the melted white chocolate into a small dish then add colours to one or both of the white chocolates and spoon over the milk/dark chocolate using a quick flicking action to avoid big blobs. (If you want three colours, flick some white chocolate over first then colour the remaining two bowls.)
7. Gently drag the point of a cocktail stick over the coloured chocolate to create an attractive feathered effect. Before the chocolate has cooled, add any sprinkles and/or chocolate pieces. Place in the fridge for a while.
8. When set, lift out and cut into slices. A hot knife could make this easier, but it could still be a bit messy because the caramel layer may be soft, so take it steady.
*When I say quick, I mean the actual “hands of time” is quick. It does require several cool-in-the-fridge bits, but I did make this during a rare hot UK summer when the temperature was 30 degrees C.