Almond Chocolate Caramel Bars

Needless to say, these cookies are a true treat for any chocolate lovers, but they are so darn sweeeeeeeeeet.....that would even satisfy the utmost sweet-tooth craving. Except that, I can't really complain having these caramel bars with a couple of glasses of bone dry sparkling Riesling in the afternoon.

CrustChocolate Caramel

  • 150 g Unsalted butter, room temperature
  • 50 g Light brown sugar
  • 160 g German #405 flour
  • 1/4 tsp Salt
  • 300 g 50% Sarotti half bitter chocolate
  • 300 g Granulated sugar
  • 60 ml Water
  • 90 g Unsalted butter
  • 1 cup Heavy cream
  • 1/2 tsp Salt
  • 100 g Almond, roasted and roughly chopped(optional)

  1. Preheat oven to 180C/350F. Spread the almond on the baking tray and bake for 10 minutes until they are fragrant. Remove, cool and roughly chop the baked almond.
  2. Line a 28cm square baking pan with baking paper and grease the paper with butter. Beat butter and brown sugar on medium speed until pale and fluffy, about 3 minutes. Add flour and salt, and beat until just combined. Press dough evenly into pan, and bake until lightly browned, about 30 minutes. Remove and set aside.
  3. Cut the chocolate into the smaller chunks and place in a medium bowl. Heat granulated sugar and water in a small saucepan over medium heat until amber, 10 to 12 minutes. Remove from heat. Add butter, cream, and salt. Bring the mixture to a boil, stirring until smooth. Cool briefly.
  4. Pour over chocolate. Let stand for 2 minutes. Stir to combine, and let stand until cool, about 10 minutes. Pour mixture over crust. Sprinkle the chopped almonds on top. Chill at least 4 hours, or overnight. Cut into 24 bars.

Previous Post Next Post