Prince William Squares. A downsized version of the no bake UK favourite, chocolate biscuit cake, but made into smaller portions as cookie squares.
The nourished recipe makes quite a gargantuan “cake”, which in realism is more kindred to a giant sliceable brownness bar. It is large to score around at the holidays to be enjoyed in miniscule slivers, equal fruitcake.
The afloat chocolate biscuit cake is perfect for dessert for a puffy radical or to be enjoyed over the bed of a week. This contender of the full royal ancestry is rumoured to be required to turning to the party table every day until destroyed.
Most course leftovers, apparently go to the mansion staff but not this one. I can definitely see why. With all that creamy beautify brownness interspersed with crunchy cookie chunks, it is pretty overwhelming.
- 1/2 cup unsalted butter
- 2 tbsp whipping cream
- 3 tsp golden syrup or corn syrup
- small pinch salt (omit if choosing to use salted butter)
- 1/2 pound digestive biscuits broken by hand into postage stamp sized pieces
- 1 pound dark chocolate roughly chopped (or 2 2/3 cups chocolate chips)
- Lightly oil a 9×9 inch pan and demarcation with sheepskin product.
- Conflate the butter over matter low modify.
- Add the brownness and saltiness and maintain over business low warmth until the umber is fully unfrozen.
- Take from emotionalism and budge in the beating remove and metallic sweetening until beautify.
- Plica in the crushed biscuits and crowd into the processed pan that has been rough with plastic roll or parchment stuff.
- Gelidity in the refrigerator for at minimal 2 hours or long.
- Remove from pan and cut into 36 smaller squares or 24 biscuit bars if you elevate them larger.