Today we are making this millionaires gingerbread. Gingerbread is really my favorite! Delicious as a snack, for breakfast or for lunch. Did you know that you can also use gingerbread for baking? For example, it lends itself perfectly as a base for this millionaires gingerbread! A surprising twist on the well-known millionaires shortbread. The advantage of this recipe is that you don't have to bake the bottom first, so you use ready-made gingerbread (or gingerbread). Easy right? Moreover, the addition of the gingerbread adds a nice spicy flavor, giving this millionaires shortbread a special taste. Are you going to try it? Rather try a different baking? Then go for these amazing healthy brownies!
What you need:
6 slices of gingerbread
200 gr dark chocolate
1 tbsp coconut oil
1 can of condensed milk
40 gr granulated sugar
40 gr soft sugar
120 gr butter
coarse sea salt
+/- 9 servings
What to do:
1
Line the baking pan with baking paper.
2
Cut the dark edges off the gingerbread and top the bottom with it. Cut a few slices into narrower pieces to make the whole thing fit. Make sure everything fits well and that there are no large gaps.
3
Melt the butter in a saucepan and add the granulated sugar, caster sugar, a pinch of salt and the condensed milk. Make sure the butter is completely melted, then bring to a gentle boil. Be sure to keep stirring continuously. When the whole thing boils, turn the heat down low and let the caramel thicken. Do not stop stirring until you are done. Is the caramel the desired thickness? Remove the pan from the heat. Only then can you stop stirring.
4
Pour the caramel over the gingerbread and spread with a spatula. Pat out the air bubbles by tapping the baking pan on the countertop for a moment. Slide into the refrigerator for an hour to stiffen.
5
After an hour, melt the chocolate together with the coconut oil au bain marie. Pour over the caramel and divide evenly again. Again, tap out the air bubbles and place in the refrigerator. Let harden for at least 2 hours.
6
Slice the millionaires gingerbread and serve with coarse sea salt!
