Caramel Squares
These just might be perfection; chewy, chocolatey & more-ish. I made these for Fathers Day as they are my Dads favourite. I love adding cocoa to the biscuit/cake layer at the bottom for that extra hit of chocolate. These are not for the faint hearted, a little portion goes a long way. I cut mine into 16 slices initially and ended up cutting them in half again. These will keep in an airtight container for about 3-4 days (if they even last that long!)
Ingredients
Makes 16 large squares | Roughly 460 calories per serving*
For the base:
200g butter
50g cocoa
225g plain flour
2 eggs
300g caster sugar
For the caramel:
125g butter
1 400g tin condensed milk
1 tbsp golden syrup
70g caster sugar
For the chocolate top:
200g 70% chocolate
1 tbsp vegetable oil
Method
Preheat oven to 160 Celcius (fan assisted).
Line an 8 inch tin with greaseproof paper
For the base melt your butter in a pot and add your cocoa & sugar until smooth. Take off the heat and add in beaten eggs and finally fold in the flour.
Spread into the prepared dish and bake for 20mins. It won’t rise much as there is no raising agent. It should be quite firm to touch.
While base is in the oven prepare the caramel. Melt the butter and then add your remaining ingredients. Stir continuously for 15 mins or so, until a deep caramel colour is formed. You need to keep stirring or your caramel will stick on the bottom and taste burnt.
When base is out of the oven, spread the caramel in an even layer and allow to cool slightly. It should be thick and spreadable, not overly runny & fluid.
Melt your chocolate over a bowl of hot water (bain marie) and add your tbsp sunflower oil. This will stop the chocolate from going back completely firm once cooled and allow you to slice it easier. Pour over top of caramel, spread evenly and allow to cool completely before slicing.
*Calories calculated using MFP may not be entirely accurate and should be used as a general guide for caloric density
