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Group : Biscuit Base
Ingredient
KG
0.500
Butter
0.120
Golden syrup
0.150
Total Weight: 0.770
Group : Chocolate Millionaires
Ingredient
KG
0.475
Total Weight: 0.475
Group : Assembly/Decoration
Ingredient
KG
White chocolate
0.200
Total Weight: 0.200
  1. Melt the butter and add golden syrup, then blend in the Palm Free Digestive Biscuit Crumb.
  2. Flatten the mixture into a cake ring or a baking tray, press it down evenly then chill to firm up.
  3. Warm Chocolate Millionaires Caramel PF to 70°C and pour over base. Level and cool.
  4. Melt the white chocolate, pour over the caramel, level and cool.
  5. Cut into portions when white chocolate has cooled and set.

Yield: 15-20 Slices

Display Conditions

Display Conditions

Ambient

Category

Category

Patisserie

Finished Product

Finished Product

Confectionery, Sliced Line, Sweet Good