Tag Archives: chocolate

Millionaire’s Shortbread (Chocolate Caramel Shortbread)

20141012_192116I learned about this treat when I lived in Scotland: a layer of fresh shortbread, a layer of homemade caramel, and a layer of chocolate, cut into a square. I didn’t get the recipe until I moved back to the States, but it’s been one of my favorite dessert recipes for a long time. Living in NYC, the ingredients were always just expensive enough that I’d find a reason not to make it, but now that I’m living the country life I decided it was time to treat my office-mates.

Because each layer needs to cool, this can be a time-consuming recipe, but I’ve gone so far as to wait overnight with the trays in the fridge between layers. You don’t have to attend to it constantly, so you can take it easy and make it over the course of the day.

What you’ll need:

20141012_123248Shortbread:
2 cups flour
1 1/2 sticks of butter
1/2 cup “caster” sugar (in quotes because I’ve always just used regular granulated sugar, and never had a problem)

Caramel Filling:
1 can evaporated milk
1/2 stick butter
3-4 cups brown sugar (my recipe calls for much less, but I’ve always had to add up to this amount to get the caramel to thicken properly)

Chocolate topping:
Chocolate chips (at least 1 bag, more if you want a thicker chocolate layer.

Method: 

  • 20141012_140751Rub the margarine and flour together in a bowl until you have a mix which is similar to breadcrumbs.
  • Stir in the sugar.
  • Spread the mixture evenly into a 9″ (23cm) square tin which has been lined with baking parchment. (I just rub Crisco vegetable shortening over the pan.) 
  • 20141012_144814Bake in a pre-heated oven at 170C/340F (160C/320F if fan assisted) for approximately 35 minutes until it is golden brown.
  • Allow the base to cool.
  • 20141012_16494520141012_171717IMG_20141012_17224620141012_173748Heat the filling ingredients together in a pot, making sure that you stir it constantly (otherwise it will stick!) until it begins to simmer.
  • Continue stirring until it thickens (which it should do in a few minutes).
  • Spread the filling evenly over the base and again allow to cool. (At this point, there is usually leftover caramel – put it in a jar and use on ice cream, in your coffee, or to eat with a spoon.)
  • 20141012_19125620141012_192123Melt the chocolate so that you can spread it over the filling. (I use a double boiler)

 

 

  • When it has cooled and you are ready to eat it, cut up into squares or rectangles with a sharp knife

Millionaire's Shortbread

Bon appetite!

Man Candy (Because Chocolate is just SO femme)

wpid-bsrigp4cmaavltf.jpgSo, Men’s Pocky is a thing.

If you haven’t tried Pocky: it’s a really awesome chocolate-and-cracker treat from Japan.

However, it’s also apparently a very complicated candy, because I didn’t realize this – and I’m guessing you didn’t, either – but apparently, of all the flavors of Pocky that have ever been invented in the history of Pocky are…wait for it…POISON TO MEN.

But wait! Fear no more, dudes – now you can actually try this magical candy without fear of death. Because this Pocky? This is MEN’S Pocky.

(That sound you hear is me slamming my forehead against the wall. Really, Pocky-manufacturers? MEN’S CHOCOLATE? Because dark chocolate is just WAY TOO GIRLY for men to buy on their own?)

So what happens if a group of people, mixed in their genders, sit down to play girls’ monopoly while eating boys’ Pocky? Do worlds collide? Does the multiverse implode?

Also, sidenote: What does it say about Pocky’s feelings towards men that the flavor designated appropriate for them is the bitter chocolate?