This is the best recipe for no-bake Scottish millionaire's caramel slice A layer of digestive biscuits, homemade caramel and silky milk chocolate ganache.
EDIT - I have updated this recipe 14/09/2024
If you ask any Scottish person what would their last meal be, 98% would say millionaire's caramel slice. I am not joking! I would even call caramel slice the National Treasure of Scotland as everybody loves it!
When I tried it for the first time 7 years ago, I thought it was nice but was not overly impressed. It was too sweat and after one bite I had enough. Still, I think this dessert is sugar overload but my family loves it, so here it is. My version of this Scottish classic.
Cookie layer: I have added cookies into a food processor and turned them into fine crumbs. Then mixed them with melted butter. Nothing too difficult. Next I have transferred the cookie crumbs to a baking tin and pressed it firmly. Placed the tin in the fridge.
Caramel layer: When making caramel layer, make sure you have all the ingredients ready. This caramel is based on condensed milk so it is not very technical, but you need to remember few things:
Chocolate layer: In fact this is a chocolate ganache layer. I think that this no-bake Scottish millionaire's caramel slice tastes better when it has a softer chocolate bite. The only thing I have done, I warmed up cream and mixed it with a finely chopped chocolate.
Now, the last task I have done was pouring caramel on a cookie layer and then added chocolate ganache. Of course, I let my caramel cool down before I added it to the baking tin.
Then I had to wait for the whole thing to set in the fridge. The toughest part!
Store your caramel slice in the fridge for up to a week. You can also freeze it for up to 3 months.
If you are looking for more no-bake recipes, I can recommend you the following:
Baileys and chocolate Italian cannoli
Whisky poached plums with whisky cream
Click this link to see all my no-bake dessert recipes
I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.
Recipe source – my own
Cheers!
A quick version of indulgent caramel slice - A layer of digestive biscuits, homemade caramel and silky milk chocolate ganache.
Prepare square cake tin 20cm x 20 cm (8inches) Line it with baking paper.
Crush biscuits into fine crumbs using a food processor or a rolling pin and a bag.
Melt butter and add it to crushed biscuits, Spoon the mixture to the cake tin, spread it evenly and press firmly.
Place it in a fridge for at least 30 min.
Add all the ingredients into a medium size pot and using a square spatula, mix well. Cook it on the medium flame. Stir constantly making sure that you reach edges of the pot as well to avoid burning.
You should be stirring for about 12-15 minutes min until the mixture starts to thicken. First 8 minutes cook it on a medium heat and then 5 minutes on a small heat. Please be aware that caramel is VERY hot and under no condition you should taste it while it is hot! It needs a lot of time to cool down. Caramel will get thicker and you will notice that bubbles will get bigger as well. You should be aiming to cook your caramel to soft ball stage 112C - 116C degrees. Please remember if you cook your caramel for too long it will get hard. By too long I mean over 30 minutes or so.
When caramel is ready, let it cool in the pot and after about 15 min pour it over the biscuit base. Spread with spatula if necessary. Let it cool at room temperature and transfer to the fridge.
Chop chocolate into fine pieces and transfer it to the bowl.
In a small pot heat up the cream until it is just about to boil. Do not boil! Pour it over chopped chocolate. Stir very thoroughly. In this step you need to stir, stir, stir and be patient as you do not want to end up with lumps.
When chocolate is ready, pour it over cooled caramel and spread all over. Let it cool in room temperature and transfer the tin to the fridge for at least 5 hours. Ideally overnight.
When cooled enough, remove from the tin and cut as you wish.