Chocolate Caramel Squares

Some people are “chocolate people” and some swear by caramel, and while Leigh and Abby sit on the two sides of this fence we can both agree that combining the two is never a bad idea.  After testing many different chocolate caramel square recipes we have decided that this is our current favourite.

It’s the chocolate base that sets this apart from others.  We have both bought chocolate caramel slice at cafes, only to find the base is either rock hard, crumbly or just plain tasteless.  We can assure you that this is not the case with the base in this recipe.

The base is simple to make – you don’t even need to get the electric mixer out.  The base doesn’t cook until the caramel is poured over it, which saves time. The caramel is quick and easy to put together.  Because there are only two tablespoons of golden syrup the caramel will look pale before cooking.

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The original recipe used dark chocolate as the topping but we prefer it with Whittakers 50% Cocoa Chocolate, which is not quite as bitter.  But you can use what ever chocolate you prefer, the end result will be delicious whatever chocolate you choose!  A quick word of caution, however you choose to melt your chocolate – keep a close eye on it, as you don’t want to overdo it and end up with a hard lump of unusable cocoa solids! Microwaves are especially tricky – not that we know from experience or anything!!!

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I would cut the slice into smallish pieces, this would be great served after dinner with coffee, but is equally good at 3pm and is robust enough to survive in a lunchbox.

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Chocolate Caramel Squares

Ingredients

Base:

200g butter, softened

3/4 cup sugar

1 3/4 cups flour

1/4 cup cocoa

1 tsp vanilla extract

Caramel Filling:

395g can condensed milk

100g butter

2 tbsp golden syrup

Chocolate Topping:

150g good quality chocolate of your choice

1 tsp canola oil

Preheat your oven to 180 degrees (160 fanbake). Lightly grease and/or line a 20 x 20cm dish with baking paper.

To make the base, beat the softened butter and sugar together until creamy. Stir in the flour, cocoa and vanilla extract. Press mixture into the prepared dish.

To make the caramel filling, heat the condensed milk, butter and golden syrup into a pot and heat gently until the butter has melted.  Cool for 10 minutes and spread over the prepared base. Bake for approximately 30 minutes until set – check at 20 minutes as you don’t want to overcook the caramel.  Allow to cool.

For the chocolate topping, melt the chocolate on 50% power in your microwave checking every minute.  Add the oil.  Spread over the cooked caramel and chill to set before cutting into desired size.  This slice will keep for 3-4 days in an airtight container.

 

http://www.ibakeyoucook.com

 

 

Published by

I Bake, You Cook

We are Abby and Leigh, two friends in the kitchen. After years of feeding family and friends, the odd school fundraiser and numerous requests for recipes, we decided it was time to share some of our favourites.

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