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.
| Crust | Chocolate 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)
|
- 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.
- 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.
- 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.
- 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.
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