Just look at that salted caramel oozing out. And the glitter. The edible glitter. Whoever invented edible glitter is a genius. I mean, glitter is great as it is. But actual sparkles that you can munch on just feels so magical. Like pixie dust. Delicious pixie dust.
Today’s recipe is actually a Meringue Girls recipe with a festive twist. I stumbled upon the Meringue Girls on instagram about six months ago, having been lured in by their mesmerizing snapshots of meringues in every colour of the rainbow. It was then while perusing the baking section in Waterstone’s (a favourite pastime of mine) over the summer that I came across their first cookbook. I had no idea it even existed. And then a couple of months later I bought their second book, which delves deeper into the delectable depths of sweet bakes. Their Marbled Millionairen Slice was the first thing I baked for the girls in the boarding house, and it went down an absolute storm. Plus, the chocolate marbling looks awesome.
Some weeks, when I have limited prep time, it’s far less stressful if I can go for something that isn’t too time consuming. And since I didn’t write about this recipe the first time I made it, I thought I’d spruce it up to make it more Christmassy, and pop it into my 12 bakes! I’ve swapped in ginger nut biscuits for the base instead of lotus biscuits. And also gone for a salted caramel instead of a plain one. And then obviously in terms of decor – I bought a “Christmas Red” food colouring for half of the white chocolate, as well as edible glitter (Waitrose) and teeny tiny edible gold stars (Hobby Craft). It turned out even better than I had hoped!
I could recommend this to you enough – it’s just so incredibly scrummy. And really not too difficult to make.
for the base…
300g ginger biscuits
120g unsalted butter butter, melted
for the middle…
397g tin of sweetened condensed milk
80g soft brown sugar
3 tbsp golden syrup
100g unsalted butter
coarse sea salt
for the top…
200g dark chocolate, melted
100g white chocolate
red oil-based food colouring
1/ Grease a 20cm square baking tin (or similar size – I used a rectangle) and line with baking paper.
2/ Using either a rolling pin + freezer bag or food processor if you have one, crush the biscuits into crumbs. Pour into a bowl, and stir in the melted butter until well combined. Transfer to the baking tray, spread out into an even layer, flattening with the back of a metal spoon. Pop into the fridge to chill and set.
3/ For the salted caramel, over a low heat combine the condensed milk, brown sugar, golden syrup, and butter in a small saucepan. Stir continuously with a wooden spoon until the mixture has thickened (5-10 minutes). Stir in sea salt, a quarter of a teaspoon at a time, until you reach your desired saltiness. I had about one teaspoon in total.
4/ Pour the salted caramel onto the biscuit base, spread until even, and allow to chill completely before continuing with the topping (at least 30 mins).
5/ Spread the dark chocolate evenly over the top of the caramel layer. Colour half the white chocolate red, and dollop the white and red chocolate randomly on top of the dark chocolate. Tap the tin to let the blobs sink in, then using a tootpick, skewer, or tip of a sharp knife, swirl the colours together to create a marbled affect. Add a few sporadic sprinkle of stars and glitter (it looks better if not symmetrical!), and allow to chill in the fridge until completely set.
6/ Cut with a hot knife. Don’t worry if the chocolate crumbles/ breaks. It’s all part of the look! Enjoy with a hot choccy or festive coffee!
And check out #CAKE’s bakes of Christmas past:
The Twelve Bakes of Christmas 2013
Snow-Dipped Ginger Snaps
Mini Mince Pies
Stained-Glass Window Biscuits
Speedy Figgy Pudding
Orange Tea Loaf
Peanut Butter Fudge
Festive Sausage Plait
Bûche de Noël