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Donal Skehan
Crack Pie Millionaire Slices | DonalSkehan.com
  • desserts-baking

Crack Pie Millionaire Slices

September 30

This ridiculously sweet bake has an almost underbaked, chewy texture that makes it irresistible. My version falls somewhere between a blondie and the original, and I make it in traybake form for easy slicing and sharing.

  • serves Serves 9
  • time 90mins + cooling

Method

  1. 1. Preheat the oven to 180°C/160°C fan/350°F/Gas Mark 4 and grease & line a 8 x 8 inch (20 x 20cm) square tin.
  2. 2. In a blender, blitz together the oat biscuits with sugar and salt. Drizzle in the butter, blitz again and press into the prepared tin. Place into the oven to bake for 10 minutes.
  3. 3. Whilst the base cooks, make the filling by mixing the dry ingredients together in the bowl of a stand mixer. With the paddle attachment, drizzle in the melted butter and mix for about 2-3 minutes. Add the cream and vanilla and mix again briefly before adding the egg yolks and mixing for a further 2-3 minutes.
  4. 4. Pour the filling over the base and place back into the oven to bake for 15 minutes, then reduce the oven temperature to 160°C/140°C fan/320°F/Gas Mark 3 and leave the oven door open for a few minutes. Close the oven door, and bake for a final 10-15 minutes, until the bars are set but still a little jiggly in the centre. Leave aside to cool.
  5. 5. Once cooled, melt the white chocolate in a glass bowl set over simmering water. Dust the bars with the icing sugar then drizzle the white chocolate over the top with a spoon. Using your hands crush the cornflakes over the top and drizzle again with the chocolate to set the cornflakes in place - this is supposed to be OTT so don’t worry if it's messy. Sprinkle with a little sea salt to finish and once the chocolate has set, cut into bars and enjoy.

Ingredients

For the base:

7oz oat biscuits

1.5 light brown sugar

Pinch flaky sea salt

1/2 stick butter, melted

 

For the filling:

5oz granulated sugar

3oz light brown sugar

1 tsp milk powder

1 tsp polenta

½ tsp flaky sea salt

3oz butter, melted

2.5oz double cream

1 tsp vanilla bean paste

4 egg yolks

 

To serve:

5oz white chocolate

Icing sugar

2.5oz cornflakes

Sea salt

For the base:

200g oat biscuits

45g light brown sugar

Pinch flaky sea salt

40g butter, melted

 

For the filling:

150g granulated sugar

90g light brown sugar

10g milk powder

15g polenta

½ tsp flaky sea salt

85g butter, melted

80g double cream

1 tsp vanilla bean paste

4 egg yolks

 

To serve:

150g white chocolate

Icing sugar

75g cornflakes

Sea salt

You'll Need

8 x 8 inch (20 x 20cm) square tin.