Condense milk-1 tin or 400 ml,
Digestive biscuits-1 packet or 250 gms,
Melted butter-6 tbsp plus 1 tbsp of ganache,
Dark chocolate-180 gms,
Light cream-1 tetra packet or 180 ml.
Note:Not many ingredients are needed to make these bars,but some patience and time needed to make the caramel.
You can layer with any milk chocolate of your choice.
There is no need to add cream,just melt it and add little butter for shine and spread it on the caramel.
Method:
Spread aluminium foil in an 8 or 9 inch square baking pan or tray.
Keep some extra foil hanging to lift the chocolate caramel from the tray or pan.
Brush the sides and bottom of foil with butter and keep aside.
Crush the biscuits with a rolling pin.
Transfer the crushed biscuits to a bowl and then add 6 tbsp of melted butter
Mix the butter and the consistency is right if it binds together.
If it crumbles then more butter is required.
Pre heat oven to 180 C.
Transfer the coarse biscuits to the tray.
Press firmly the coarse biscuit all around the tray.
Smooth the top.
Put the tray in the oven for 5 minutes for the biscuit to lightly firm up and harden.
Take out and leave it to cool on wire rack.
Caramel- Take a pan and heat little water in it.
Place a heatproof bowl over it but keeping in mind that the base should not touch the simmering water.
Pour the condense milk and cover with a foil.
Check the water in the pot too and add if required.
Keep stirring in between until the condense milk starts to caramelize.
Close gas once the caramel is ready.
Remove cover and with wire whisk beat the caramel to smooth paste if there are any lumps.
Pour the hot caramel on the biscuit layer.
As it cools the caramel will harden.
Cover and put in the fridge as you make the chocolate ganache.
Chocolate ganache:
Chop the chocolate with knife on a cutting board and keep in a bowl.
Heat cream in microwave for 1 minute or until boiling.
Pour the hot cream over the chocolate.
Add 1 tbsp of butter and leave it for 5 minutes.
Stir with a spoon after 5 minutes to make a smooth shinny ganache
If there are still some chocolate pieces left to melt,then heat for 20 seconds again.
Mix with a spoon to get a smooth paste.
Leave it to cool for 15 minutes.
Once the ganache has thickened,pour it over the caramel.
Smooth the top with spoon or knife.
Cover with foil and leave it in the fridge overnight to set.
Next day,lightly lift the foil and place the chocolate caramel on a cutting board.
Make sure to clean the knife after every cut.
Makes 24 bars.
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