Ingredients
Instructions
Caramelize sugar by heating until all sugar is dissolved. Be careful not to burn it. The mixture will be hot and dark brown. Melt butter over low heat in a pan and pour it into the grilash. Stir to heat the mixture slightly and achieve the same temperature.
Finally, add Salko - sweetened milk at room temperature. I do not recommend taking it out of the fridge and pouring it in. It would create caramel clumps that would not dissolve well. While stirring constantly, let the milk absorb into the grilash. Be careful not to have butter or any other substitute fat floating on the surface instead of butter. The mixture must be compact.
Finally, mix in ground walnuts. Let the grilash cool. Do not pour it immediately, it would run.
I start filling when the grilash is not melting but still hot. Pour onto the center of the wafer and spread to the edges with a spoon. Place another wafer on top and continue. I try to distribute evenly on the sheets to make them nice and even. I do not press the wafers immediately, I just cover them with something light to stick them together. After about an hour, I press them, I am sure the grilash will not squeeze out. I put it in the cold. On the second day, I cut it with a serrated knife. Half of the biscuit can be dipped in chocolate. This time, I did not decorate them in any way.
