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Chocolate caramel bars
Chocolate caramel bars
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Prep Time:
40 minutes
Cook Time:
10 minutes
Total Time:
50 minutes
Decadent triple-layer chocolate caramel delight.
Ingredients:
  • 125g butter, softened
  • 45.00 gm brown sugar
  • 2.20 gm vanilla extract
  • 375.00 ml plain flour
  • 32.50 gm cocoa powder
  • 82.50 ml caramel Top ‘n’ Fill
  • 100g dark chocolate, chopped
Instructions:
  • Prepare 2 large baking trays with baking paper. In a bowl, use an electric mixer to cream together butter, sugar, and vanilla until light and fluffy, which should take about 5 minutes. Add the egg and mix until fully combined. Don't worry if the mixture looks slightly curdled after adding the egg. Sift flour and cocoa powder over the mixture, then stir until well combined. Set aside 1/4 of the dough. Shape both portions of dough into discs, wrap them in plastic wrap, and chill in the refrigerator for 15 minutes.
  • Shape generous tablespoons of dough into 2cm x 4cm bars and place on trays, ensuring space between them. Use the end of a wooden spoon to create a 1cm x 3cm indentation in the center of each bar. Fill each indentation with a teaspoon of caramel.
  • Preheat the oven to 180°C/160°C fan-forced. Roll out the leftover dough between baking paper until 5mm thick. Cut into 3cm x 5cm rectangles using a small sharp knife. Re-roll any scraps and make a total of 15 rectangles. Place one rectangle on each caramel bar, press lightly to seal, then freeze for 15 minutes. Bake for 8 to 10 minutes. Let them rest on the trays for 10 minutes, then transfer to a wire rack to cool completely.
  • In a heatproof, microwave-safe bowl, place dark chocolate. Microwave on MEDIUM (50%) for 1 to 2 minutes, stirring every 30 seconds with a metal spoon until smooth. Dip the top side of 1 bar into the chocolate, shake off excess, and place on a wire rack over baking paper. Let it set for 30 minutes before serving.

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