Ingredients:
Wheat flour — 1 stack.
Diced cold butter — 120 g
Brown sugar — 4 tbsp. L.
Diced cold butter — 120 g
Brown sugar — 4 tbsp. L.
Toffee cream:
Butter — 50 g
Brown sugar — 4 tbsp. L.
Condensed milk with sugar (you can use ready-made mass) — 400 g
Brown sugar — 4 tbsp. L.
Condensed milk with sugar (you can use ready-made mass) — 400 g
Additionally:
Milk chocolate — 150 g
Nuts — 30 g
Nuts — 30 g
Preparation:
1. Square the 23 cm side with the baking paper. Sift the flour into a bowl, add butter and grind like noodles. Add the sugar and knead the dough. Put the dough on the bottom of the mold and prick with a fork.
2. Bake at a temperature of 180 ° C for 15-20 minutes until the dough blushes. Allow to cool in the form.
3. Preparation of the cream: put the oil, sugar and condensed milk in a Teflon saucepan. Cook over low heat, stirring constantly, until the mixture boils. Reduce the heat to a minimum and cook for about 5 minutes or longer — the mass should thicken, turn pale yellow and begin to move away from the pan wall.
4. Lay the mass on the baked substrate in an even layer. Allow to cool.
5. When the mass cools down, melt the chocolate in a water bath. On the mass lay out the nuts, pour all the melted chocolate and put in a cool place.
2. Bake at a temperature of 180 ° C for 15-20 minutes until the dough blushes. Allow to cool in the form.
3. Preparation of the cream: put the oil, sugar and condensed milk in a Teflon saucepan. Cook over low heat, stirring constantly, until the mixture boils. Reduce the heat to a minimum and cook for about 5 minutes or longer — the mass should thicken, turn pale yellow and begin to move away from the pan wall.
4. Lay the mass on the baked substrate in an even layer. Allow to cool.
5. When the mass cools down, melt the chocolate in a water bath. On the mass lay out the nuts, pour all the melted chocolate and put in a cool place.