Chocolate Caramel Bars

Am not really sure I have an answer for why there's been only one post all this month. I'd like to believe it's the weather, the excessively sticky humidity that holds the promise of rain but hasn't really delivered much of it this month. But then, I have pretty much used up all of my quota of complaining about the weather in the Summer. So, no, I don't why there haven't been any posts.

But, I am going to blame the weather for marring these chocolate caramel bars that I made yesterday. I figured these were perfect to shake off my baking ennui. Fuss free recipe, easy technique, readily available ingredients and basic flavours that you know you can't go wrong with.

And true to form, everything went according to plan. These bars have three layers - it starts off with a layer of shortbread, then a layer of caramel and finally, a layer of chocolate. I made all the layers and then I put them in the fridge to set the final chocolate layer. Once set, I pulled them out to slice them and that's when the difference in temperature spoilt the look of these bars. The high humidity meant that what should have looked like a shiny, glossy layer of chocolate was instead covered with droplets of water. Yup, that's what you are seeing in the photographs.

While it doesn't look great, those little droplets are harmless. They neither affected the chocolate nor did they affect the taste of these bars. Each of these layers consists of simple, basic flavours that on their own are typical and ordinary but combine the three layers together and it's a party for your taste buds! And each of these individual layers is quite rich, so a small piece hits the right notes. It would be ideal when you wanna serve up something sweet to a large group of people. I can't see how anyone can not like them. Give them a shot!

How's August been treating you?? Have you travelled to somewhere new or read an interesting book or seen a new movie?? Tell me!!
 

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Chocolate Caramel Bars

Serves 8-10. Adapted from Donna Hay's recipe.
 

Ingredients:

For the shortbread layer 

• 1 cup plain flour
• 1/2 cup almond meal
• 125 mls unsalted butter, melted
• 3/4 cup caster sugar

For the caramel layer

** This makes a thin layer of caramel. If you'd like a thicker layer of caramel, you can easily double the amount for the ingredients of this layer.

• 1 tin sweetened condensed milk
• 1/4 cup unsalted butter

For the chocolate layer

• 200 gms dark chocolate, roughly chopped
• 2 teaspoons vegetable oil (odourless, colourless)

Directions:

• Pre-heat the oven to 180 deg C.
• Line a 20 cms x 30 cms tin with aluminium foil and then grease the foil with some butter.
• Place the flour, almond meal, butter and sugar in a bowl and mix to combine.
• Press the mixture into the tin and bake for 15 minutes or until golden. Allow to cool.
• To make the caramel layer, place the butter and condensed milk in a saucepan over low heat and stir for 6-8 minutes or until thickened slightly. Take care to stir continuously so that the mixture does not catch the bottom of the saucepan. 
• Pour over the base and bake for 10-15 minutes or until golden. Refrigerate until cooled completely.
• To make the topping, place the chocolate and oil in a heatproof bowl over a saucepan of simmering water and stir until melted.
• Spread the chocolate mixture over the caramel and refrigerate for 2 hours or until set. Slice to serve.