Name: Sticky Chocolate Squares
Prep time: 15 min
Ingredients: 100g unsalted butter; 200g dark chocolate – I use 70%cocoa solids; 1 x 400g can of condensed milk; 300g digestive biscuits, broken; ¼ teaspoon fine salt; 250g milk chocolate; 25g unsalted butter; crystals of sea salt

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Moreish, addictive, gooey, sticky chocolate squares loaded with digestive biscuits, a touch of salt and then topped with more chocolate and my finest Halen Môn Angelsey sea salt! Heavenly, indulgent treats for yet another weekend in lockdown!

I am specifically posting these luxurious squares for my younger daughter, Emma. She and her flatmates have no oven at the moment and Emma loves to bake. The good news is – these do not need baking. You just need a microwave and voila – fabulous chocolate squares knocked up in no time and, in a flat of students, I bet they won’t last that long either!

I have slightly adapted this recipe from a cookery book I bought from the Avenue Cookery School many moons ago. I’ve done a couple of courses there and Emma had a cooking birthday party there too, quite a few years ago. They have lots of options from 2 hours long to a few weeks, they are incredibly knowledgeable with a wealth of experience and very importantly, they are great fun too. Take a look – great Christmas present ideas and they sell gift vouchers too!

Charlotte, my elder daughter, has also been asking me to post this recipe. She absolutely loves these and she and her boyfriend Harry are particularly keen on the version which replaces some of the digestives for Maltesers. This adds new texture and flavour dimensions into the mix and is a knockout!

**Sticky Chocolate Squares with Maltesers**

How to make Sticky Chocolate Squares

Collect the ingredients together:

unsalted butter
dark chocolate – I use 70%cocoa solids
condensed milk
digestive biscuits, broken
Maltesers (if using)
fine salt

Topping:

melted chocolate – I use milk chocolate but white or dark would also be lovely
unsalted butter
sea salt crystals

First make the base:

Place the digestive biscuits into a plastic bag and bash lightly with a rolling pin. You want to break the biscuits up not crush them . You could do this by hand if you prefer.
Chop the butter into squares and place in a large microwave safe bowl with the chopped dark chocolate. Melt in a microwave or a bain marie and mix until smooth.
Add the condensed milk and mix into the melted chocolate and butter until thoroughly mixed.
Fold in the digestive biscuits (and Maltesers, if using) until coated in the sticky chocolate mix.
Tip into a square cake tin and flatten the surface making sure the mixture is in all the corners and level.
Pop into the fridge for 30 minutes to set a little.

Top with the chocolate:

Melt the chocolate and butter and mix until smooth.
Tip onto the base layer and level the surface.
Sprinkle over the sea salt crystals.
Cut into squares when the chocolate topping has hardened. (NB The chocolate will not harden to chocolate solid because of the addition of butter.)

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Sticky Chocolate Squares

Moreish, addictive, gooey, sticky chocolate squares loaded with digestive biscuits, a touch of salt and then topped with more chocolate and my finest Halen Môn Anglesey sea salt! Makes 16 – 25

Course afternoon tea, Morning Coffee, Snack, treat

Keyword Chocolate, digestives, squares, sticky

Prep Time 15 minutes

Ingredients

Base:

100g unsalted butter
200g dark chocolate – I use 70%cocoa solids
1 x 400g can of condensed milk
300g digestive biscuits, broken
¼ teaspoon fine salt

NB See Recipe Notes if you would like to include Maltesers.

Topping:

250g milk chocolate
25g unsalted butter
crystals of sea salt

Instructions

Collect together your equipment (see Recipe Notes below) and ingredients.
First make the base: place the digestive biscuits into a plastic bag and bash lightly with a rolling pin. You want to break the biscuits up not crush them. You could do this by hand if you prefer.
Chop the butter into squares and place in a large microwave safe bowl with the chopped dark chocolate. Melt in a microwave or a bain marie and mix until smooth. (See Recipe Notes for details.)
Add the condensed milk and mix into the melted chocolate and butter until thoroughly mixed.
Fold in the digestive biscuits (and Maltesers, if using) until coated in the sticky chocolate mix.
Tip into a square cake tin and flatten the surface making sure the mixture is in all the corners and level.
Pop into the fridge for 30 minutes to set a little.
Top with the chocolate: melt the chocolate and butter and mix until smooth.
Tip onto the base layer and level the surface.
Sprinkle over the sea salt.
Cut into squares when the chocolate topping has hardened. (NB The chocolate will not harden to chocolate solid because of the addition of butter.)
I cut into either 16 or 25 squares depending on how many people I plan to share this with!

Recipe Notes

Recipe including Maltesers:

100g unsalted butter
200g dark chocolate – I use 70%cocoa solids
1 x 400g can of condensed milk
150g digestive biscuits, broken
300g Maltesers
¼ teaspoon fine salt

Make as described above and add the Maltesers when you fold in the broken digestives. Do not crush the Maltesers, fold in whole. This helps ensure they manitain their crispiness.

Topping as in recipe.

Equipment:

Large microwave safe jug or heatproof bowl
Kitchen scales and measuring spoons
Plastic bag and rolling pin
20cm/8 inch square baking tin or 23cm/9 inch square baking tin lined with baking parchment

Be very careful melting the chocolate. Chocolate can be very difficult to work with. You can overheat it very easily and the mixture will go grainy. When this happens, there is no way to resolve it I’m afraid!

Microwave: I give the chocolate and butter a minute in the microwave, take it out and stir it well, then let it sit for a few minutes to see if it continues melting sufficiently to melt all the chocolate. If not, I then continue with the microwave but in 10 – 15 second bursts.

Bain Marie: if you do not have a microwave, put the chocolate and butter in a heatproof bowl over a saucepan of gently simmering water. Do not let the base of the bowl touch the water. Heat until the chocolate and butter are very nearly melted then take it off the heat and take the bowl off the saucepan. Be very careful not to burn yourself as the bowl will be hot and steam will escape from the saucepan. Allow the mixture to sit for a few minutes for the residual heat to melt the remainder of the mixture. Again, be careful not to over-heat.