Chocolate Caramel Bars
By: Aileen Anastacio
If there's anything that goes very well with chocolate, it's caramel. This pairs perfectly with a hot cup of tea or coffee.
Makes 24 pieces
Prep Time 40 minutes
Baking Time 18 to 20 minutes
1 cup butter, cubed
1/4 cup cocoa powder
1/4 cup black cocoa powder
2 cups sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
For the caramel filling
2/3 cup butter
1/4 cup brown sugar
2 tablespoons corn syrup
1 can condensed milk
1/4 cup cornstarch
2 to 3 tablespoons water
For the chocolate topping
6 ounces dark chocolate, chopped
1 tablespoon oil
1 Preheat oven to 350ºF. Grease and line an 8x12-inch pan.
2 Place butter and cocoa powder in a saucepan. Stir on low heat until smooth. Remove from heat.
3 Stir in the sugar, then add the eggs one at a time, then the vanilla.
4 Add the flour. Mix just until combined.
5 Spread the mixture into the prepared pan, bake for 18 to 20 minutes or until cake tester inserted comes out moist but not wet. Cool.
6 Meanwhile make the caramel filling: In a saucepan, combine the butter, brown sugar, corn syrup, and condensed milk. Stir until thick and caramel in color, about 30 minutes.
7 In a separate bowl, combine the cornstarch and water. Stir well. Add cornstarch and water mixture to the caramel filling. Mix until thick.
8 Immediately pour caramel mixture over the brownie base. Refrigerate for at least an hour or until firm.
9 To make the chocolate layer, melt chocolate and oil in a heatproof bowl over simmering water. Stir until smooth. Spread the chocolate over the caramel layer. Refrigerate until set. Cut into 2x2-inch squares.
http://www.yummy.ph/recipe/chocolate-caramel-bars
If there's anything that goes very well with chocolate, it's caramel. This pairs perfectly with a hot cup of tea or coffee.
Makes 24 pieces
Prep Time 40 minutes
Baking Time 18 to 20 minutes
1 cup butter, cubed
1/4 cup cocoa powder
1/4 cup black cocoa powder
2 cups sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
For the caramel filling
2/3 cup butter
1/4 cup brown sugar
2 tablespoons corn syrup
1 can condensed milk
1/4 cup cornstarch
2 to 3 tablespoons water
For the chocolate topping
6 ounces dark chocolate, chopped
1 tablespoon oil
1 Preheat oven to 350ºF. Grease and line an 8x12-inch pan.
2 Place butter and cocoa powder in a saucepan. Stir on low heat until smooth. Remove from heat.
3 Stir in the sugar, then add the eggs one at a time, then the vanilla.
4 Add the flour. Mix just until combined.
5 Spread the mixture into the prepared pan, bake for 18 to 20 minutes or until cake tester inserted comes out moist but not wet. Cool.
6 Meanwhile make the caramel filling: In a saucepan, combine the butter, brown sugar, corn syrup, and condensed milk. Stir until thick and caramel in color, about 30 minutes.
7 In a separate bowl, combine the cornstarch and water. Stir well. Add cornstarch and water mixture to the caramel filling. Mix until thick.
8 Immediately pour caramel mixture over the brownie base. Refrigerate for at least an hour or until firm.
9 To make the chocolate layer, melt chocolate and oil in a heatproof bowl over simmering water. Stir until smooth. Spread the chocolate over the caramel layer. Refrigerate until set. Cut into 2x2-inch squares.
http://www.yummy.ph/recipe/chocolate-caramel-bars
MiChocolater!
Thanks so yummy.ph.
-MissChenners
To God be the Glory
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