“I’ve never been a millionaire but I just know I’d be darling at it” Dorothy Parker
I’m obsessed with M&S gluten free millionaire caramel crispies so thought I’d try making my own, they taste exactly the same and I was so proud of myself even though it’s the simplest of recipes that even a child could make it.
I found this at Valley Foods for £2.61 (if you’re from Jersey) They sell them on amazon for £15.99 a box 😮 So best to shop around locally if you have better access to gluten free products.
You’ll need a brownie tin, I lost mine when I moved or it got binned 😕 No idea what happened to it so I used my 2 person teal ceramic dish from Cook, link if you’re interested
http://www.cookfood.net/menu/ranges/little-extras/Teal-Ceramic-Dishes/
Line the dish in parchment paper. It makes your life a little easier if you grease the dish first, I forgot which was a pain when I was pouring stuff in there.
For the base you’ll need 75g gluten free rice crispies, 100g dark chocolate, 50g golden syrup and 50g unsalted butter.
Melt the chocolate, golden syrup and butter in a bowl over simmering water for 5-10 minutes.
Take your melted chocolate off the heat and stir in your rice crispies a bit at a time till fully coated.
Spread in the dish, again this’ll be a little easier if you’ve greased it before lining with paper 🙄
Next comes the caramel yayy!
I cheated and used the recipe on the back of the condensed milk tin. You’ll need 1 397g tin of condensed milk, 150g unsalted butter and 150g dark brown soft sugar…… which I didn’t have so used a light brown soft sugar, happy little accident, made the caramel taste like caramac 😊
Heat the butter and sugar together in a nonstick pan until melted.
Add the condensed milk and bring to a rapid boil stirring continuously. Cook for 1-2 minutes until thickened.
Pour over the crispies base and leave to cool before putting it in the fridge to set.
Yours won’t have the little brown spots in. I don’t recommend stopping to take photos when you have to ‘stir continuously’
Melt your chocolate in a bowl over simmering water or in the microwave if you’re as impatient as me. I used 200g Milk chocolate, spread evenly over your chilled caramel then blob 55g of white chocolate around.
Swirl the white chocolate around with a toothpick or spoon handle and make it look all marbled and pretty, leave to cool down then chill in the fridge until set.
The easiest way to slice this is to dip your knife in hot water and dry before cutting into squares.
Your millionaires caramel crispies will keep in the fridge in an airtight container for up to 2 weeks.
Ingredients:
- 75g Gluten Free Rice Crispies
- 100g Dark Chocolate
- 50g Unsalted Butter
- 50g Golden Syrup
- 397g Tin Condensed Milk
- 150g Unsalted Butter
- 150g Light or Dark brown soft sugar
- 200g Milk Chocolate
- 55g White Chocolate
Method:
- Line a brownie tin in baking parchment
- Melt dark chocolate, golden syrup and 50g butter in a bowl over simmering water until smooth
- Add rice crispies and mix well
- Spread evenly in base of your tin and leave to set
- Heat 150g butter and sugar in a nonstick pan until melted
- Add the condensed milk and bring to a rapid boil
- Stir continuously for 1-2 minutes till thickened
- Pour over base and leave to cool before chilling in the fridge
- Melt the milk chocolate and pour over the caramel
- Melt the white chocolate and blob around
- Stir together to create a marble effect
- Chill until set
- Dip a knife in hot water and dry before slicing into squares
