Here’s a detailed, unique article about “Recipe Tin Project: Heavenly Squares” with a full step-by-step method:

Recipe Tin Project: Heavenly Squares

If you love indulgent desserts that combine rich chocolate, creamy layers, and a hint of crunch, the Heavenly Squares from the Recipe Tin Project are a must-try. This treat is aptly named—it’s like biting into a square of pure bliss, with each layer bringing its own texture and flavor. Whether you’re baking for a special occasion or simply craving a sweet treat, these squares are surprisingly easy to make. Let’s dive into the full recipe and method.

Ingredients

Base Layer:

• 200g digestive biscuits or graham crackers
• 100g unsalted butter, melted

Chocolate Layer:

• 200g milk chocolate, chopped
• 100g dark chocolate, chopped
• 150ml double cream

Creamy Topping:

• 250g cream cheese, softened
• 50g icing sugar
• 1 tsp vanilla extract

Optional Decoration:

• Chocolate shavings or cocoa powder
• Chopped nuts or sprinkles

Equipment Needed

• 8×8 inch baking tin (or similar size)
• Parchment paper
• Mixing bowls
• Saucepan
• Whisk or electric mixer
• Spatula

Step-by-Step Method

Step 1: Prepare the Base

1. Line your baking tin with parchment paper, leaving extra hanging over the sides for easy removal later.
2. Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and rolling with a rolling pin.
3. Combine the crushed biscuits with the melted butter in a bowl until the mixture resembles wet sand.
4. Press the mixture firmly into the base of the prepared tin, making sure it’s even. Chill in the fridge for 15–20 minutes to set.

Step 2: Make the Chocolate Layer

1. In a small saucepan over low heat, gently heat the double cream until it’s warm but not boiling.
2. Remove from heat and add the chopped milk and dark chocolate. Stir until completely smooth and glossy.
3. Pour the chocolate mixture over the chilled biscuit base, spreading evenly with a spatula.
4. Return the tin to the fridge and chill for at least 30 minutes, or until the chocolate layer is firm.

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