Introduction: Chocolate Caramel Squares
Hmm this Recipe was a toughie, its messy but once u get the hang of it its be Very easy..........
So it'l be of three layers,
the last or the 3rd would be a biscuit like layer like in cheesecakes,
the middle or second would be Caramel,
The top or the first would be chocolate.
So it'l be of three layers,
the last or the 3rd would be a biscuit like layer like in cheesecakes,
the middle or second would be Caramel,
The top or the first would be chocolate.
Step 1: Ingredients
For Bottom or the Crunchy layer - 1/3 cup soft margarine
1/3 cup brown sugar
1 cup all purpose flour
1/2 cup cornflakes(Kellogg's) or rolled oats(better option)
For Caramel Filling - 2 tbsp unsalted butter
2 tbsp brown sugar
3/4 cup condensed milk
For Topping - 7oz/200g Dark chocolate
1oz/25g White chocolate (Optional)
1/3 cup brown sugar
1 cup all purpose flour
1/2 cup cornflakes(Kellogg's) or rolled oats(better option)
For Caramel Filling - 2 tbsp unsalted butter
2 tbsp brown sugar
3/4 cup condensed milk
For Topping - 7oz/200g Dark chocolate
1oz/25g White chocolate (Optional)
Step 2: Layer 3 (bottom)
Preaheat the oven to 350oF / 180oC for 10 minutes
This is not a cake layer so you dont need a batter it should be like the biscuit layer of cheesecake
Put all the ingredients into a bowl and beat with a had beater for about 4-5 minutes.
Then use your hands and mix it.
After that Press it into a 20cm/8 inch shallow square cake pan
Bake for 25 minutes or until golden brown, Let cool completely and move to next step.......
This is not a cake layer so you dont need a batter it should be like the biscuit layer of cheesecake
Put all the ingredients into a bowl and beat with a had beater for about 4-5 minutes.
Then use your hands and mix it.
After that Press it into a 20cm/8 inch shallow square cake pan
Bake for 25 minutes or until golden brown, Let cool completely and move to next step.......
Step 3: Layer 2 (Caramel)
The tricky part You dont want this to be watery nor Too thick
I was unable to put pictures for this cause i cant do 2 things at once(this requires constant stirring)
Put the ingredients into a small pan and in low heat start stirring it the sugar should dissolve and so should the butter,
Once it starts boiling it might start to thicken, keep stirring for 2-3 minutes and take off heat and pour over the biscuit like layer immediately and let set completely before moving to Layer one................
I was unable to put pictures for this cause i cant do 2 things at once(this requires constant stirring)
Put the ingredients into a small pan and in low heat start stirring it the sugar should dissolve and so should the butter,
Once it starts boiling it might start to thicken, keep stirring for 2-3 minutes and take off heat and pour over the biscuit like layer immediately and let set completely before moving to Layer one................
Step 4: Layer 3 (Chocolate)
Keep some water to boil and in that keep a pan and put the chocolate in it and let it melt
DO NOT KEEP CHOCLATE IN A PAN DIRECTLY IN A PAN because it'll stick to it and roast
after its done melting you can pour it over the cooled caramel and let it cool for 5 minutes then pop in freezer for another 10 minutes and then cut into pieces....after that keep the remaining (if any) in the fridge.........................................................
For anyone using the white chocolate you can melt it and direclt pour it and make a 4th layer or using a toothpick feather the white chocolate into the Dark chocolate.......
DO NOT KEEP CHOCLATE IN A PAN DIRECTLY IN A PAN because it'll stick to it and roast
after its done melting you can pour it over the cooled caramel and let it cool for 5 minutes then pop in freezer for another 10 minutes and then cut into pieces....after that keep the remaining (if any) in the fridge.........................................................
For anyone using the white chocolate you can melt it and direclt pour it and make a 4th layer or using a toothpick feather the white chocolate into the Dark chocolate.......