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Chocolate and Caramel Teatime Treats |
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Sunday, 01 June 2008 |
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Indulgent, chewy bars... naughty, but very nice.
This is a Rachel Allen recipe (with some slight changes) which I made as a desert for a family lunch. Went down a treat. But magic with a nice cup of tea. 
For Chocolate Base:
200g Butter
40g Chocolate
300g Caster Sugar
2 Eggs
225g Plain Flour For the caramel:
125g Salted Butter
397g Condensed Milk
2 Tbsp Golden Syrup
75g Caster Sugar
125g Hazelnuts (toasted and halved) For the chocolate topping:
200g Chocolate
1 Tbsp Sunflower oil Preheat the oven to 160°C and grease a baking tin (20x30 cm). In a saucepan, melt the butter and choclate. Stir in the sugar until smooth. Remove from the heat and stir in the eggs, one at a time, ensuring that they are completely combined. finally stir in the flour. Spread the mixture into the greased tin and bake for 20 minutes. Remove from the oven and allow to cool (but leave it in the tin!) In the cleaned saucepan, melt together the butter, condensed milk, syrup and sugar for the caramel. Stir over a low heat for 15-20 minutes until the caramel is a dark golden colour. Do not let it burn! Keep Stiring! Take the pan off the heat and stir in the hazelnuts. Pour the caramel over the cooled chocolate cake. Place a bowl over a pan of boiling water. In the boil melt the chocolate for the topping, with the sunflower oil. When melted pour over the caramel and spread evenly. Leave to cool before popping in the fridge for a few hours. Once set, cut into bars or smaller bites and serve with a nice cup of your favourite tea.
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