Please do not get me wrong, I love digestive biscuits just like any other foodie. Reliable in taste, slightly comfortfood-ish, great with a cup of tea or coffee or milk, they come in white flour and in wholemeal flour…… Nothing wrong with that at all! But sometimes I feel like they are too simple and they need a bit of a pick me up. So this is where this recipe comes from, if you want to call it that.
It is also a no bake recipe, and once cooled down, great to take to the office as a surprise for your colleagues or friends!
- 60grammes butter, unsalted
- 60grammes dark brown sugar
- 170ml can of evaporated milk, I used Frisian Flag.
- 100grammes of chocolate, broken in pieces, I used dark choc for this, but you can use milk chocolate too if you prefer, or white chocolate
- approx. 20 wholemeal digestives
First put a baking paper on a baking tray and ensure the tray is fully covered. Seeing we will be drizzling the chocolate melted over the digestives, I would suggest that you cover the tray fully, else you will be scraping the chocolate off the tray to clean it. (which is a waste of chocolate, cause..you know… chocolate). Put your digestives carefully on the tray and set aside.
Take a saucepan and melt the butter slowly so it does not colour or burn. Once the butter is melted add on the sugar and whisk this in, until it has started to dissolve. Now poor in the can of evaporated milk. This is the part of the job where you have a good arm work out – for the next 10 – 15 minutes you will be stirring away until the caramel has started thickening. I would like to suggest that you are careful stirring this away, because this stuff burns when hot!
Once the caramel is ready, spoon a good dollop of caramel on top of each digestive, and then spread the caramel over each biscuit. Set aside to cool down.
Now we will melt our chocolate ” au bain marie ” which basically means that we will melt it easily over a double boiler. For this, take a saucepan with a good 2 -3 cm water in it and cover it until the water boils. Then turn off the heat and put a plate or a dish on top, which covers the full sauce pan so the heat won`t escape. Add the chocolate to the dish on top and see it melt.
What I did to drizzle the chocolate, was to grab a silicon spatula, spoon a bit of melted chocolate on it, and then moved it back and forth over the caramel covered digestives. The slower you go, the thicker the blobs of chocolate will be; the faster you move, the finer the chocolate lines will be (which is what I wanted). Once you decide there is enough chocolate on the digestives, you can put the full tray in the fridge until everything has set.
I brought these with me last time to work, and they were a hit (just saying!).