Group : Biscuit Base
Ingredient
KG
0.500
Butter
0.120
Golden syrup
0.150
Total Weight: 0.770
Total Weight: 0.475
Group : Assembly/Decoration
Ingredient
KG
White chocolate
0.200
Total Weight: 0.200
- Melt the butter and add golden syrup, then blend in the Palm Free Digestive Biscuit Crumb.
- Flatten the mixture into a cake ring or a baking tray, press it down evenly then chill to firm up.
- Warm Chocolate Millionaires Caramel PF to 70°C and pour over base. Level and cool.
- Melt the white chocolate, pour over the caramel, level and cool.
- Cut into portions when white chocolate has cooled and set.
Yield: 15-20 Slices
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