Trillionaires Recipes

CHOCOLATE BILLIONAIRES

Steps:

• Line 2 baking sheets with waxed paper; grease the paper and set aside. In a large heavy saucepan, combine the caramels and water; cook and stir over low heat until smooth. Stir in pecans and cereal until coated. Drop by teaspoonfuls onto prepared pans. Refrigerate for 10 minutes or until firm., Meanwhile, in a microwave, melt chocolate chips and shortening; stir until smooth. Dip candy into chocolate, coating all sides; allow excess to drip off. Place on prepared pans. Refrigerate until set. Store in an airtight container.

MILLIONAIRE'S SHORTBREAD

Steps:

• Heat oven to 160C/140C fan/gas 4. Line a 20cm x 30 cm tin with baking parchment. Rub the flour and butter together with your fingertips until the mixture resembles fine breadcrumbs then stir in the sugar, vanilla and pinch of salt.
• Tip the mixture into the prepared tin in an even layer, then press the mixture down firmly with the back of a spoon. Bake for 45-50 mins or until light golden brown. Leave to cool completely in the tin.
• For the caramel, put the butter, condensed milk, sugar and syrup in a pan with a pinch of salt. Heat gently until simmering, then whisk for 6 mins until thick and fudgy. Be careful as the caramel will be very hot. Leave to cool for 5 mins, then pour the caramel over the cooled shortbread. Leave to cool completely.
• Stir the dark chocolate and the butter in a bowl set over a pan of simmering water until melted (alternatively heat in the microwave, stirring after every 30 sec blast to make sure it doesn't burn). Once melted and glossy pour the chocolate mixture over the caramel. To decorate, go to the next step, or leave to cool completely then cut into squares or triangles.
• For extra flourish, put melted white chocolate into a piping bag and pipe straight lines over the full length of the shortbread after applying the dark chocolate layer. Turn the tray 90° and drag a skewer through it in long strokes up and down the rows to create a feathered design. Gently shake the tin to settle the chocolate then leave to set completely. Cut into squares or triangles.

TRILLIONAIRE'S SHORTBREAD BARS

Steps:

• Preheat the oven to 350° and line an 8 inch square baking pan with foil, and leave a few inches of overhang on each side. (This will make it easier to lift the bars out of the pan.)
• Combine all of the ingredients in a food processor and pulse until everything is combined and a dough has formed.
• Press the dough into the prepared pan. Bake for about 25 minutes. Let the shortbread cool completely.
• In a small saucepan, melt the butter with the cream and salt over medium heat. Once melted, keep the cream mixture warm by reducing heat to very low.
• In another medium saucepan, combine sugar and water and cook over medium-high heat, swirling without stirring, until a golden caramel forms, about 7-10 minutes.
• Carefully drizzle the warm cream mixture into the caramel mixture, stirring constantly, until the temperature reaches 230° on a candy thermometer, about 3 to 5 minutes.
• Immediately pour the caramel over the cooled shortbread and let cool completely, about 45 minutes. You can speed up this process by putting the pan in the refrigerator.
• Put the chocolate chips in a heat-proof bowl and set aside.
• In a small saucepan over medium heat, bring the cream to a simmer. Remove from heat and pour cream over chocolate chips. Let it stand for about 5 minutes.
• Stir together the cream and chocolates until there are no lumps and ganache is smooth.
• Immediately pour ganache over the caramel layer. Let it set for a few minutes, then sprinkle with sea salt.
• To serve, lift bars out of the pan by the foil overhang, and cut into squares or bars. Enjoy!

TRILLIONAIRES

Steps:

• In a medium saucepan combine caramel and pecans.
• Cook over medium heat stirring constantly until boiling.
• Boil 3-5 min or until thickened.
• Remove from heat and cool 5 minute.
• Spoon approx 1 1/2 teaspoon caramel nut mixture on top of each cracker.
• Refrigerate for 1 hour or until firm.
• Melt chocolate and shortening in microwave.
• Dip bottom of each cracker into chocolate.
• Transfer to waxed paper and refrigerate for 1 hour or until firm.
• Store in refrigerator.

MILLIONAIRE'S CHOCOLATE TART

Steps:

• Break the pastry into chunks and drop into a food processor. Drizzle over the vanilla paste and pulse until the vanilla is speckled through the pastry (the extract should be completely absorbed). Tip out onto a floured surface, bring together into a ball, then roll out to line a 23cm tart tin (leave any overhanging pastry as you will trim this away when the tart is baked). Chill for 30 mins.
• Heat oven to 200C/180C fan/gas 6. Line the pastry with greaseproof paper. Fill with baking beans, bake blind for 15-20 mins, then remove the paper and beans and bake for 5-10 mins more until pale golden. Carefully spread caramel over the base and set aside while you make the filling. Lower oven to 180C/160C fan/gas 4.
• Melt the chocolates in a bowl over a pan of barely simmering water, then stir in the melted butter. Whisk the eggs, yolks and sugar together with an electric whisk in a large mixing bowl for 10 mins, until pale and thick enough to leave a trail when the beaters are lifted up. Fold in the melted chocolate with a large metal spoon, then scrape into the tin.
• Bake for 20-25 mins - the surface should be set and puffed but still with a slight wobble. Cool, then chill for at least 3 hrs or overnight, before dusting with icing sugar and serving.

EASY MILLIONAIRE'S SHORTBREAD

Steps:

• Heat the oven to 180C/160C fan/gas 4. Lightly grease and line a 20-22cm square or rectangular baking tin with a lip of at least 3cm.
• To make the shortbread, mix 250g plain flour and 75g caster sugar in a bowl. Rub in 175g softened butter until the mixture resembles fine breadcrumbs.
• Knead the mixture together until it forms a dough, then press into the base of the prepared tin.
• Prick the shortbread lightly with a fork and bake for 20 minutes or until firm to the touch and very lightly browned. Leave to cool in the tin.
• To make the caramel, place 100g butter or margarine, 100g light muscovado sugar and the can of condensed milk in a pan and heat gently until the sugar has dissolved. Continually stir with a spatula to make sure no sugar sticks to the bottom of the pan. (This can leave brown specks in the caramel but won't affect the flavour.)
• Turn up the heat to medium high, stirring all the time, and bring to the boil, then lower the heat back to low and stirring continuously, for about 5-10 minutes or until the mixture has thickened slightly. Pour over the shortbread and leave to cool.
• For the topping, melt 200g plain or milk chocolate slowly in a bowl over a pan of hot water. Pour over the cold caramel and leave to set. Cut into squares or bars with a hot knife.