Chocolate Caramel Square

 

 

Chocolate Caramel Square

 

 

I love the chocolate biscuit base of this recipe, a lovely fudgy, dense texture, with a not so thick layer of oh so sweet caramel, then a chocolate ganache which adds a strong cocoa creamy flavour and texture.  It really is about having the 3 layers ideally balanced, so that when you bite through you experience each layer and they compliment each other…


Chocolate Caramel Square

• 2 cups icing sugar
• 180g butter
• 1 egg
• 1/3 cup cocoa
• 1 2/3 cup flour

Method:

1. Preheat oven to 160c.
2. Line a flat biscuit tray with baking paper.
3. Cream butter and sugar.
4. Add egg and mix.
5. Add cocoa and flour and mix.
6. Press into flat tray.
7. Bake for approx. 15 mins.

CARAMEL LAYER

1. In a pot, add 1 tin of condensed milk, 3 Tablespoons of Golden Syrup, and 50g butter.
2. Heat gently for approx. 5 mins then pour over the biscuit base.
3. Bake for a further 10mins.

CHOCOLATE GANACHE

1. Heat 200ml of cream in a microwave safe bowl for about 30secs, or in a saucepan till not quite boiling stage, then add about 200g of  broken good quality chocolate(if you are in NZ, Pam’s is what I use, it has a good % of cocoa).
2. Stir with a wooden spoon till smooth.
3. Pour over caramel layer and place in the fridge to set.

 

 

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