Chocolate Caramel Bars

I’ve been spacing out my posts so that you only get the best of the best—tested on many and approved by all.

This bar recipe is to die for, and I’m not a caramel-addict like my little sister and mother.

 

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When I set out to make this recipe, I was dead-set on using semisweet chocolate (I rarely cook with any other kind). But of course, it was the one thing I was missing in my pantry. So I had to use milk chocolate. Poor me. 😉

 

They turned out divine.

 

I strongly recommend using dark chocolate, though. It will offset the sweet caramel to perfection.

 

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The Sweet Base

300 g of flour
200 g of butter
75 g of sugar
½ tsp salt

 
The Sticky Filling

300 g sweetened condensed milk
50 g of butter

30 g maple syrup

½ tsp fleur de sel

 
The Bittersweet Topping

150 g of semisweet chocolate, chopped
10 g of sunflower oil

 

 

  1. Preheat oven at 170°C and line a square baking tray with parchment paper.
  2. Mix the flour, the sugar and salt, in a large bowl. Cut the butter up into small cubes and add it to the flour. Work with your fingers until the dough becomes crumbly.
  3. Press the dough into the baking tray and bake for about 25-30 minutes, or until the shortbread browns lightly.
  4. For the caramel filling, combine all the ingredients in a thick-bottomed saucepan, and cook for about ten minutes over medium heat, stirring constantly. When the mixture takes on a thick, golden color, pour over the cooled base and tap the pan on the work surface in order to obtain a smooth layer.
  5. Melt the chocolate in a double boiler or in the microwave, then whisk in the oil and let it cool before pouring over the caramel. Place in the refrigerator for at least 2-3 hours before unmolding.
  6. Cut using a sharp knife. For a perfect cut, run the blade under hot water, dry it, then cut.
  7. They keep perfectly in an air-tight container in the refrigerator for one week but they’ll never last that long, trust me!

EU

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