Millionaire cookie

For the base, grind the cookies and mix with 100 grams of melted butter.

Put parchment in a small rectangular shape on the bottom and lay the base of cookies about 5 mm high in an even layer, put in the refrigerator for 20 minutes.

For the caramel, melt the sugar in a saucepan until golden brown without stirring. Add half of the preheated milk.

After the milk has boiled away and the caramel begins to thicken (bubbles will increase), add butter and a pinch of salt. Pour the caramel into a mold to the pastry.

Melt the chocolate with milk in the microwave or in a water bath, mix with cocoa and put over the caramel.

Sprinkle with coarse salt on top and refrigerate for an hour. Cut the finished cookies into pieces and serve.