Milk Chocolate, Spiced Cookies, and Butterscotch Cake

Name: Milk Chocolate, Spiced Cookies, and Butterscotch Cake
Prep time: 20 min
Cook time: 10 min
Total time: 2 h 30 min
Yield: Serves 8-10
Ingredients: 4-5 oz (125-150 g) spice-flavored cookies (ginger, cinnamon, cloves, nutmeg...), crushed; 4-5 oz (125-150 g) spice-flavored cookies (ginger, cinnamon, cloves, nutmeg...), crushed; ⅔ cup (150 mL) whipping cream; ¼ cup plus 1 Tbsp (60 mL) salted butter, melted; 2 Tbsp (30 mL) golden raisins; 4 large juicy dates, finely chopped; 4 dried figs, finely chopped; 4-5 oz (125-150 g) spice-flavored cookies (ginger, cinnamon, cloves, nutmeg...), crushed; 4-5 oz (125-150 g) spice-flavored cookies (ginger, cinnamon, cloves, nutmeg...), crushed; 4-5 oz (125-150 g) spice-flavored cookies (ginger, cinnamon, cloves, nutmeg...), crushed; 2 packs caramel candies (Werthers Originals would be good); 7 oz (200 g) milk chocolate, broken into pieces

Preparation info

Serves
8-10

Difficulty
Easy
Ready in
2 hr 30

Appears in

Caramel

By Trish Deseine

Published 2006

About

Ingredients

4-5 oz (125-150 g) spice-flavored cookies (ginger, cinnamon, cloves, nutmeg...), crushed

Cake
Vegetarian
Gluten-free

Method

In a bowl, combine the crushed biscuits, figs, dates, golden raisins, and butter. Press this mixture into the base of an 8-inch (2-L) cake pan. Refrigerate until hardened.

Bring the cream just to a boil in a saucepan. Put the chocolate pieces in a bowl, pour over the hot cream and stir until smooth. Pour the chocolate cream over the crushed biscuit base and refrigerate to harden for 2 h