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This week on Basics, it's time to make the ultimate cookie: millionaire's shortbread. Recipe adapted from America's Test Kitchen: bit.ly/39tqjHe
Recipe: basicswithbabish.co/basicsepi...
Music by Chillhop: chillhop.com/listen
Blue Wednesday - "Sweet Berry Wine": / bluewednesday
Listen on Spotify: bit.ly/ChillhopSpotify
"Tempered chocolate" Chris Morocco: Hello there
I imagine Chris popping up in the corner of your kitchen like Clippy.
Claire is trembling at the thought of tempered chocolate
ahhhh General Kenobi
*cries in claire*
I did not temper it properly *Cries in Claire*
I’m still trying to get past “Wettened fingiez”
And so close to Valentine's day, too....
Mmmm GIMMIE DEM FINGIES
Followed up shortly after by "all there's left to do is D O C K I N G"
Christian Dimalanta heeeeeey ! Michael Layco heeeeeeey ! Sub 4 sub anyone? I am legend !
Christian Dimalanta lollll same.
"something that hold's its shape but is still nice and crumbly" moon sand, you're going for moon sand
Addy Skelton it keeps its shape because there’s no wind on the moon not because it’s moon sand
Benjamin Rodovinski moon sand is a messy play thing, something between play dough and kinetic sand.
@@georgeofakind1710 Also the grains are sharp and rough like asbestos, so dont breath in moon dust.
Mfw two guys think moon sand is actually sand from the moon
@@mynewaccount2361 I know right
“Something known as docking” also known as “something never to google”
Ah, sounding.
I googled it anyways
Psihopat For RB26r34Johny Just say it’s a pp in a pp. Don’t make it so vague.
*bruh*
Ahh, fanfic.
"Vanilla extract" when he clearly adds vanilla paste and knows us plebs can't afford the stuff.
I didn't come here to be attacked plz 🥺
THEY MAKE PASTE FROM VANILLA?
Merritt Animation yes
TheBlondegedu the audacity smh
Listen I didn't come in here to be disrespected like this
"We're going to temper the chocolate" *Claire has left the chat* "My chocolate didn't temper correctly" *Claire has entered the chat*
Donovan Original and funny
@@sommerblume9671 lol so true!
Donovan boooom
Michael Layco heeeeeeey ! Sub 4 sub anyone? I am legend !
Moment hdd Ed said temper I had snickers flashbacks
Title: “Millionaires Shortbread” My brain: T-twix...
Noooo, say it with me Millionaires shortbread. Not Twix
sameeeeee
Leonie Stewart whoa whoa whoa buddy. Are you trying to start a war?
Charlie May Films from a Scotsman - much better twix
*cries in Scottish* "Twix is NOT a shortbread!"
I actually did end up making these a little while ago using this recipe, and I wanna say that they’re totally worth it! The shortbread is lovely, and I didn’t manage to temper the chocolate (though I didn’t expect to, it’s incredibly hard) and the caramel is lovely! A warning, however: the caramel will take a *long* time, at least in relation to how long you think you can stir. My arms hurt a ton, with help stirring from my family! Totally worth it though. I gave some to a bunch of friends, they all loved it. My mother cursed me for making more sugar, lol. 10/10 would make again
Hullo, if you ever want to make it again but the caramel sounds too strenuous, you can make a simpler version too. Heat a cup of sugar with a splash of water (just enough to dissolve) till amber, then take it off the heat and add 3 knobs of butter, a pinch of salt and 1/4 cup heavy cream. Let it cool down, and it will thicken up sufficiently to become ooey-gooey. (You might've already known how to make caramel sauce but I explained it regardless.)
@@Death_Bliss thank you
Can u please tell me the quantity of condence milk he used in video?
@@Faraaz.Writes 14 Ounces.
Caramel takes ages indeed
"we are going to temper chocolate" -claire from the bon appetit test kitchen has entered the chat
Lilli Savoie You stole the joke I was going to make dammit!!
@@brennaw.3345 😅 It was the first thing I thought when he said temper chocolate 😭 poor claire
Nah, pretty sure she left the chat at that point.
Lilli Savoie Me too 😂😂😂
Michael Wade You right you right
Babish: “Tempered Chocolate” Claire: “no please no. Do t make me temper it.”
Sami Aya dude I was literally thinking that. I love Claire lmao
@@johndoe2277 me
NATHY MACHADO LIMA BECKER thanks
Nathy gets it
What does this reference to? I wanna know tooo
As soon as I figure out how to make WETTED FINGIES my ringtone, it’s over.
Serena Mueller did you ever figure it out?
3 months late but for anyone wondering, use an online youtube to mp3 converter and download the mp3 file. On ios, you should be able to upload it to garageband and crop out everything except “wetted fingies”. Save as ringtone and there you have it
@@nosuchniceties1089 There you have it folks*
Long Dog Do you know any good converters?
@@belo9083 Just type pp at the end of youtube in the URL of the vid
As someone who has never been able to eat Twix bars because of allergy warnings, I appreciate this immensely
"Wow, Babish tempered that chocolate really easily, why does Claire have so much trouble?" "As you can see I did not temper my chocolate properly." "Oh."
Seed tempering is the worst way to temper. Its way too easy to not get it cold enough. And he didn’t over heat it, he under cooled it.
@@tanyanguyen3704 Of the three main ways to temper (table, seeding, sous vide), seeding is right in the middle. It's so much easier to mess up table tempering.
Any time I've tempered chocolate I do as he does with the added step of heating it back up. I think that's all he we missing tbh
@@lispyhipster That's the best way to do it. Melt at 50-55°C, cool down to 28°C, warm to 30°C and pour/shape it, then let set. But with that kind of temperature control, the seeding may not even be necessary (though it does help).
saaaaamme
After watching this video Amazon will be sending you targeted ads for different shortbreads To get rid of them, update your cookie preferences
Heh
I’m howling. Thank you sir.
niiiice
🤣
underrated comment! love it! this is how a pun should be done!
Never heard of “millionaire shortbread” before but this looks like what we Australians call caramel slice
Yeah, it's caramel shortcake/caramel shortbread here in Scotland
@@spacedout2474 the name millionaires shortbread for this comes from Scotland though I believe
@Doodle Shrimp you’d hear it across the U.K., probably caramel slice too
Choc caramel slice! Only I’ve always had it with ground up coffee biscuits as a base.. maybe we were just not well off 😅
... Twix
Gordon Ramsay: “never stir a caramel.” Babish: **whisks caramel constantly for 20 minutes**
Gonna be that guy, but it's because it's not caramel. It's dulce de leche, which is slowly brought up to heat vs. caramel that is just sugar and water brought up to heat quickly, and then doused with cream or milk and brought back up to heat.
caramel without dairy you don't mix, caramel with dairy you do mix.
@@jstani21 entirely okay to be that guy
@@jstani21 I am sorry to inform you, but that thing doesn't come close at all to dulce de leche, it literally means "milk candy" and it's made only with sugar, milk and baking soda
@@murilocostarosa There is a weird spectrum of making caramels. The original dulce de leche is cooking sweetened condensed milk in a double boiler, or bain marie for a really long time. Your method is a more traditional one that takes an hour-ish as you caramelize the sugar in the milk. Then there is Babbie's method which makes a soft caramel/dulce de leche. It takes less time, but you can only make a soft caramel this way (the milkfats can't be brought up to the temps of a hard caramel without burning and breaking). Then there is the traditional caramel which is to take sugar and water up to desired caramel temp, cut the heat and douse with butter/milk/cream to get a firmer, chewier caramel.
"Millionaire Shortbread, the perfect cookie for Daylight Savings Time." - Babish, 2020
im down for that tbh
Well, it would take the sting out of the clocks going back to bullshit time.
better than vday. fake ass holiday
Why does that sound like such a 1950's housewife guide thing. You know them people went OTT for everything!😂
"wettened fingies" "all there's left to do is docking" i get it's close to valentine's but pls lol
spicy chicken nuggies right
“Give it a spirited wiggle and a few taps.”
You missed "we are going to liberally lube with butter".
Day M sounds like a recipe for a yeast infection to me
Which type of docking doe??
I want to see another layer so we can have Billionaire's Shortbread.
Maybe add a nut layer? Or perhaps a peanut butter later?
@@kattrielladoesstuff what about a nice cake & cream layer maybe before the chocolate
wouldnt that be 2millionare's shortbread? lol
@@smolcaleb 1000 layers of millionaires short bread
@@random101ninja9 I have put a cheesecake topping on the caramel then decorated with galaxy ripple chocolate.. it was amazing.. well worth a try..
Looks like the caramel slice you see in ever coffee shop in Australia
It is
Which is good, because some of us aren't allowed out to any coffee shop.
Fnord Fnordsson what?
@@cormacdonnelly5015 Metro Melbourne. Stage 4 lockdown. Not quite true - coffee shops seem to be doing takeaway, so I'm sure I could find one, but 4 weeks ago we had literally just entered the harshest lockdown yet. So having a recipe for it was handy.
@@fnordfnordsson4385 if you're ever near Spence and Larder on St Kilda Rd near Toorak Rd it's the best coffee shop homemade caramel slice I've tried 🤤
"...A tempered chocolate topping." Claire: *_sobs_*
*Ann Reardon has entered the chat*
@@haihai9022 A man of culture!
You should do the hazelnut omelet from American dad
Joe McGoober Vietnam flashbacks
What is this a CROSSOVER episode?
Virgin Chef: Shake it Babish Chad chef: give it a spirited wiggle
This made me laugh too hard xD
*Bred Leone
Babish Chad?
Virgin Chef: Flatten into a pan. Babish Chad chef: Press it down using wetted fingies.
Chef John: Give it the ole shaka shaka and the ole tappa tappa
*Babish: tempered chocolate* *CLAIRE HAS LEFT THE CHAT*
I would DIE for Claire from the bon appetite test kitchen
Hey Andrew, I just wanna say that I took a stab at my first recipe from your show and it was this exact recipe, the Millionaire's Shortbread. It turned out perfectly, just as I imagined it and so, I wanted to thank you for sparking my desire to go ahead and try my hand at cooking. I will most definitely be trying out more of your stuff. Thanks and keep it up!
hearing a man with a smooth, deep voice say "wetted fingies" made me shrivel up like a raisin Edit: changed the metaphor because apparently people thought i was being weird lmao
thats a lil creepy now
@@oShadowkun I didn't mean to come off as creepy lmao I meant destroyed as in "oh my fucking god please don't ever say that again"
When he said "wetted fingies" he gave me a wetted fingie
@@oShadowkun *no Kink Shaming*
@@trinityplayz2549 Please, cease.
Babish: The only thing left to do now is docking Me: *Damn Babish cook me dinner first at least*
Babby's a freak let's be real.
He does carry lube on him, after all
Cocktail chemistry saunters into the frame.
*"mayonaise" facial flashbacks intensify*
@@dustinsmith2021 I'd dock Andrew's shortbread even if it wasn't Valentine's day
“You’d also have to be crazy to make unsalted caramel.” No truer words have been spoken
I read your comment at the exact moment I heard him say it in the video and that’s weird. Now I’ll be pondering the meaning of life for the rest of the day...
I prefer most of my sweets without the salt taste...creme caramel or flan only have caramelized sugar without salt
🤮🤮🤮🤮🤮
Unsalted caramel is great though
I make this but I add butter to the chocolate so it's a little softer and it doesn't need to temper. Works great.
All these tips on basics make me feel like a millionaire.
Michael Layco boom
Stonks
BARZ
AxxL what is your channel I’m tempted to watch a video
Michael Layco heeeeeeey ! Sub 4 sub anyone? I am legend !
After he said “wettened fingiez” I blacked out, what happened the rest of the video?
He made caramel slice and called it “Millionaire’s Shortbread” or something.
Baby with babish
I kept thinking about it for the rest of the video too
I blacked out again after "liberally lube"
Timestamp plss
I have a question: I'm a German confectioner and here it is almost a crime to use melted butter for shortbread. The butter has to be as cold as possible when mixed with the sugar, then kneaded as little as possible with the flour. Why do you use melted butter? Is it better?
I'm guessing that the reason why you use really cold butter is for the final dough to be flaky and keep nice pieces of butter throughout it? The melted butter will probably give the final cookie a different texture
@@satinstitch2802 yeah, the cold butter keeps the flour from building too much gluten, but how is the texture when you use melted, warm butter?
Melted butter makes the shortbread quite crunchy which I suppose is better for millionaire's shortbread specifically as you don't want the base to start crumbling away as you slice it up (which is more likely to happen with cold butter). I always use room temp butter, but I think it really depends on what end product you're going for (e.g. as part of millionaire's shortbread, to eat on its own, as a cookie, etc etc) as to whether you want cold, room temp or melted butter.
Probably easier
Melting butter will give you a sugar cookies feel. It more hard and have a real smooth texture. Cold butter is different. It has a bit of a smooth texture but Also a soft crumble state when breaking it. Also having melted butter build the gluten faster which also makes it hard like a brick.
Something about him saying “but don’t give up” made me so motivated and I’m not even making the shortbread
"The perfect cookie for daylight savings time" is my new favorite quote
What was you old favorite?
Pootis
“It’s the perfect cookie for... *flips calendar* *Daylight savings time.*
Big big parties going on there.
If it were fall I could believe it. But for losing an hour? We would never celebrate that with good food, merely coffee.
Arguably the most important holiday.
Baby we’ve been together for a while so... Happy daylight savings Greg wtf
Yes we too did watch the video
Most of the comments are about "tempered chocolate" and "wettened fingies"
Water and chocolate, the basic building blocks of life as we know it.
Wettened chocolate and tempered fingers
that or "docking"-
I’ve made this every year since I saw this video for Christmas. Coming back for the recipe again. I also thought I’d add that I think dark brown sugar is way better for the caramel!
notice how he said "Fingies", babish has been watching too much molly from bon appetit 😂
no such thing as too much Molly
you too have learned the "ol' tap-a-tap-a"
Chef John has joined the chat
Chef John: *heavy breathing*
Made these today and they turned out incredibly. First time attempting to temper chocolate and it actually seemed to work out! Thanks for this amazing recipe.
Made this last night...sooo good! I followed the recipe exactly and I even tempered it correctly! Thanks Babish 🙃
"Chocolate temper, dibs on a band name" HES TURNING INTO JULIEN
you know he had to do it to em
I was looking for this exact comment lol
Who
He had to do it to 'em.
@@logandh2 Julien Solomita from da Aires kitchen just doing it to em
"Oooh, chocolate temper. Dibs on that for a band name." Same energy as Julien saying "Band name, called it!" ahahahah
Came here to mention Julien.
they should collab in cooking form and band form
Isabel Federico yooooooo Michael Layco heeeeeeey ! Sub 4 sub anyone? I am legend !
AND last video Julien did had a tiny whisk
I think the streaks are pretty, guess the best things are made by mistake
That sounds like something my mom would say to me! "Guess the best things are made by mistakes"😂😂😂
@@eetohi sounds like something my mom wouldn't say about me. The mistake part, not the 'best' part
Pizza cutter and ruler for making bars. I top the caramel layer with pretzel squares or pecans before finishing with the chocolate. I use a rectangular pan because I end up with squares.
When tempering the chocolate, next time do everything the same, melt the chocolate and dont let it go above 115, then the seed chocolate should bring it down to 80ish, then bring it back over the double boiler to heat up to 90. To check and make sure its tempered properly, dip the tip your spatula into the chocolate, put it in the fridge, and it should come out smooth and glossy with no streaks. Great video nevertheless 👍Edit: WOW thanks for the amount of likes this got but wanted to clarify that this is the method seen in Claire's videos from Bon Appetit but it is a very common method in the baking world. Also, @digiscream has another great and full proof method of tempering in the replies 😁
thanks for this! i was hoping he nailed the tempering because it seemed straightforward for once, i'm gonna try your method
@@victoriaa2218 - there's an even easier way, which is frowned upon by the purists but actually works perfectly every time. Just stick it in the microwave for 30s, then down to 20s, then 10s, then increments of 5s, stirring briefly between each blast - stop at the point where it's roughly 50% melted, then stir like crazy until the residual heat has melted it all. Kirsten Tibballs has a great video on it (in fact, all of her videos are pretty great).
Good work out of you.
@@digiscream thank you! i'll test that too, i'm curious now
Nicholas Miller booooooom
"tempered chocolate" *distant screaming from the BA test kitchen
I made these! They're really nice especially the caramel. Also surprisingly easy to make.
"I did not temper my chocolate properly" *Claire Staffitz is typing...*
i would literally watch this man make absolutely ANYTHING
Even toast?
Mr Fox im sure he would make toast extremely fun to watch. he would definitely make the bread and butter from scratch haha
Babies?
@@fred7861 gotta get a different subscription for that video 😂😂
I'm waiting for the cereal episode
I can't believe I had to hear the word "fingees" at 9 o'clock in the morning
Hey, I used this recipe today and it turned out wonderful! I accidentally burned the caramel a little, but it still tasted great. That stuff is so finicky. I stopped stirring for 10 seconds to take the temperature and the next thing I know there are burned bits in my caramel. Whatever, tastes great and the burned specs actually looked nice too. Thanks for the recipe and showing us how to make it!
For cutting it you can also heat up a knife in/under hot water. Dry it off and it will melt through the top layer and easily go through the shortbread.
Ah yes.... millionaire’s shortbread... my favorite Daylight Savings treat!
What else is going to get you out of bed an hour early on that dreadful Monday morning? I mean, it's going to be a phone alarm and the threat of being fired, but let's say it's the shortbread.
You know what this reminds me of? "Jelly filled donuts, my favorite!" Thank you, Brock.
1:10 feel free to use this as a “wetted fingies” button.
The hero we deserved.
Jirali Shu No, we didn’t deserve this hero, we NEEDED this hero
You're a gentleman and a scholar good sir.
I've had these at cafes, they're incredibly rich and difficult to finish because of how sweet they are.
My all time favourite dessert, and indeed the only thing better than a Twix. The high quality of your videos has pushed me to up my own standards for my own first video coming out in a couple weeks. Love watching these videos!
Babi: "Oh, and just temper some chocolate" me: ight ima head out..
No reason to panic, lol. He didn't try anything complicated & it didn't temper anyway, but chocolate is still dandy, even if it doesn't temper. I've gotten it by luck more times than not, about 5/7 times, it's just snappier, not necessarily better.
You can temper chocolate pretty easily with freeze dry cocoa butter, you just mix it in. It’s worth the investment!
You can also use compound chocolate, or use chocolate that has vegetable fat in the ingredients instead of cocoa butter
Normal People: That looks delicious! Me: (staring at that piece of tin foil at around 5:06)
Glad someone else saw it too
李伯均 boooom
Bruh, why would you do that now am gonna have anxiety
李伯均 same
@@ShoeNice22videos Shoenice, what are you doing here?
I've made this twice now by following the recipe on your website, came back to watch this again because I wasn't sure I was getting the shortbread right. Turns out I needed to add more flour, but despite my mistakes the cookies were still incredibly tasty! Great video.
The delicious return of shortbread! My mother often made it. My older brother and I fought over packing it into our school lunches. You've reminded me of something I'd somehow forgotten. Thank you. I'm using your recipe to make shortbread just any old time!
“The only thing on this planet greater than a Twix bar...” Man, Twix would probably be really jealous at you right now. Because that looks really delicious! 😋
Me: No way he tempers his chocolate properly on the first try, I'm gonna be so sad for Claire if he does "As you can see, i have not tempered my chocolate properly" Me: phew, THANK GOD
Not To Be Dramatic, But I Would Die For Claire From The BA Test Kitchen
Just made these following your recipe. Simply decadent 🤯
4:35 Honestly it looks really neat with the improper chocolate temper
I know you are on the road, and these are all pre-filmed so no pressure to complete this beforehand, but do you think you could teach us how to make king cake? KZhead is woefully lacking in this department and you are very good about covering everything that needs to be done.
A yes, my favorite holiday cookie. Daylight savings time millionaire’s shortbread.
SuperCookieGaming boooooom
Damnit, people in Saskatchewan can't make this then.
You are my favorite KZhead channel and i never hesitate to go to your videos to make my family food with my own twist to it
This is gold. Its so good.
"F**k chocolate." - Chris Morrocco on tempering chocolate.
Babish, this is an emergency. I need the deviled egg piñata from spongebobs house party to be real. I need it to be real, babish. Please
Dear Mr. Dixon, I'm the representative for the 'binging with babish' team, unfortunately we do not make 'deviled egg piñata's from sponge bob' or any other satanic/bikini bottom related products. Thank you. Yours, The Babish Team.
The what?
Hannah I’m gonna need to see some documentation proving the legitimacy of your position as an official babish representative.
Hannah satanic?????
@@Hannah-dd6bo "unfortunately we don't make satanic/bikini bottom dishs or related products " yet babish made like 2 video related to it and there is no such thing as babish team
I legitimately spent the whole weekend binge-watching Binging with Babish. 💖
Babs, next time you need to flawlessly cut through a cake, or any sweet thing made of chocolate, fat and sugar, run or dip your knife in blisteringly hot water, wipe off the moisture and use that to cut into it. It will glide through, I promise.
Fun fact: We call these "caramel slices" in australia.
Except with a shortbread base.
Oh boy, indeed a fun fact, thanks!
Burnt koala
We call you gay in the UK
@@primeministersinister625 weak
3:30 give it the ooooold tappa tappa , a thank you chef john
My Grandma made these for Christmas. I couldn't find her recipe so I'm using this from now on. 🥰
So, I actually made this. It was absolutely fantastic. Thank you for the recipe.
Claire "NOT SO EASY, IS IT?"
“Only thing better than a twix” I couldn’t agree more!
HowToBasic is like When you started cooking and don't know wtf you're doing and "The Binging with Babish" stage is when you finally know wtf you're doing
Babish this is called Caramel Slice in New Zealand. You missed a crucial step! 10mins in the oven once the caramel has been poured onto the base! THEN letting it cool before adding chocokate, which we make similar to a ganache but with less cream. Sometime walnuts or macadamia are crushed and sprinkled over the base before pouring the caramel on 😉
Millionaire’s shortbread? Never heard of this but it looks absolutely appetizing
Looks good with milk
It's you. Again. You are on ALL the channels i watch.
you've clearly never been to Greggs xD
I had never heard the name, but it's common in Australia as simply "caramel slice".
I think you are the only "everywhere" guy, that actually watches the videos.
“we”re going to temper chocolate” claire saffitz wants to know your location
If he was successful she would have been so upset.
Imagine if they started dating.
4:39 I’m just minding my own business when my housemate goes “STREAKY BUTT??” laughs uncontrollably
Super Bowl, the next holiday to serve these!!! Thank you sir.
1:16 "Then all there's left to do before baking is DOCKING--" *pic of cat screaming in anguish*
boooom
Hearing an American say 'caramel' correctly was a satisfying event.
It was such a strange sensation
Elephant Of Destiny you’re just thinking of one pet of america bud there’s so many different ways people here say like even word choice
Too right. Carmel is either a Saint or a mountain. Not something I put in my mouth.
Still can't manage "aluminium" though - although he did in the last video. Once.
I've binged with babish all day long and I can't get over the fact you watch the great British baking show too! You should do some recipes from the show! I need to see your take on a Pavlova. 😁
"Temper chocolate" Did anyone else thought of Ann Readon?
no, theres hundreds of baking channels out there that have dealt with tempered chocolate...
@@kaejamieson1458 yeah but none of them say 'tempa' instead of 'temper'
I did!
They see me rollin'....they hatin'.... Oh wait, Millionaire's shortbread? Ah...
Boom12 yuuuuup
When said "docking" i spat my milk out.
His voice is so expressive and stoic at the same time
Wow that looks so yummy! Your basics videos are always so great and so helpful!
Babish: What's the next holiday? Me: President's Day! Babish: *Daylight Savings Time* ... Me: *Daylight Savings Time*
Me: The hell is Millionaire's Shortbread!? *Watches video* Me: Oooooooh, it's just a fancy name for Caramel Slice.
That's just the common name in the UK
@@annie-tu1oy ah ok, and yes it's delicious.
Thank you! I too was like "It looks like a caramel slice.... It is a caramel slice!"
@@erinsterland9981 I know right, in Australia we just shorten everything or make it simple so I never thought it had another name.
and "caramel slice" is just a fancy name for twix
Babish! I made these yesterday and put them in the fridge overnight before cutting them. Wow, that caramel is life changing! I tried scoring the chocolate, but it still kept cracking and breaking. I heated my knife under hot water (over and over again between cuts) and it helped to melt through the chocolate layer and avoid cracking. Thank you for the recipe! It was a blast to make and I may never buy caramel again.
I just did this. First time making that kind of caramel, first time tempering chocolate, both worked fine. It is amazing, though the shortbread is not crisp, I might have underbaked them though. And I took my caramel too far, so it's not as soft, but still delicious. Highly recommend this recipe.
3:29. Give it the "ooooooooold tappa tappa."
Chef cayenne!
We call this “caramel slice” in Australia, what’s this millionaire business 🧐
Came here to say the same!
Right? These are like staple foods in every corner shop bakery here in Aus. Poor yanks don't know what they're missing out on...
also came here to say this hahaha
Yeah, I don't know why they're calling it a cookie when it is definitely a slice.
@@Paldasan If you put it in a pan like that and cut it up, it's a slice! Every Aussie knows this 😜
This looks incredible. Btw, my wife is a chocolate confectioner and finds that melting chocolate in the microwave (yes, the microwave) helps prevent out of temper chocolate easier than the double pot.
Just made this recipe today and it turned out amazingly, simply delicious! My taste buds and stomach thank you!🍪😍✨