Our spooky take on Millionaire's Shortbread with an Orkney Thick Oatcake base!
- 300g Stockan's Orkney Thick Oatcakes crushed. Using a food processor will give you the best result.
- 75 g unsalted butter, melted.
- 2 x tins of condensed milk.
- 350g milk chocolate.
- Decoration - we used pumpkin and bat sugar sprinkle shapes from Asda, Barrett's Milk Teeth and Haribo's Scaremix!
1. Place the 2 cans of condensed milk into a pan of boiling water. The cans must always be covered with the water. Bring to the boil and then simmer for 3 hours uncovered. The longer you simmer, the firmer the caramel will be and 3 hours is about right, so that the caramel is not too runny for the treat to hold when sliced.
2. Lightly butter a 24cm spring -form cake tin and line with greaseproof paper.
3. Make the base by combining the crushed Thick Oatcakes and melted butter and press firmly into the base of the tin and place into the fridge to chill.
4. After approx 3 hours, remove the caramel tins from the pan carefully and dispense the water. Then place the tins back into the pan and submerge with cold water to aid the cooling of the caramel.
5. Once the caramel is cool, spread evenly on top of the oatcake base.
6. Melt the chocolate and smother on the top and add the spooky decorations of your choice. Place in the fridge overnight if possible, or for a minimum of 2 hours.
7. Allow the tray bake to reach room temperature before serving.