Florrie's Chocolate and Toffee Squares
These biscuits, sometimes called Millionaires Squares, are a fiddle to make (that’s Irish for “they are a bit complicated to make”) , but so many people like them that it is worth the trouble. Get the maximum flavor for your effort by making them with butter and best quality chocolate.
Preheat the oven to 350°F [180°C].
Mix the flour with the sugar, rub in the butter and work until the mixture comes together.
While the pastry is baking, prepare the toffee filling:
Melt the chocolate carefully in the microwave or in double boiler, then spread evenly over the toffee. Decorate immediately with a fork to give a wavy pattern.
Cut into small squares or fingers when the chocolate is set.
I usually cut them into small (about 1” by 1”) squares as they are very rich.
They freeze beautifully and can be defrosted in 20 minutes. Freezing will maintain the nice crispy pastry base, so I only leave out as many as will be eaten in a day.
The original recipe calls for 1 cup (2 cubes) of butter in the toffee filling. Once when making it, about 1/2 cup of butter separated out and could not be stirred back in, so since then I have used only 1/2 cup, with no appreciable difference in taste or texture.
* May 2008 I tried using non-fat sweetened condensed milk and it turned out great.
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