Chocolate Cookies by Flours and Frostings

Double chocolate caramel squares #creativecookieexchange

“Life happens. Chocolate helps”

People who should try this : anyone who likes chocolate , anyone who likes caramel , anyone who likes cookies , anyone who likes candy bars . Anyone . Everyone .

I needed to come up with a layered bar cookie for my Creative cookie exchange group this month , i racked my brains to come up with something good. I wanted two things of it – easy and delicious.

These double chocolate caramel squares are soooo gooood ! A crumbly buttery chocolate shortbread base covered in some luscious and nutty caramel , all topped with smooth dark chocolate . Yes, its every bit as yummy as it sounds! These cookie bars taste like almost like a Twix bar , just more chocolatey . And surprisingly easy to put together.

You’ ll need:

For the shortbread base-

  • 100 gram butter
  • 50 gram or 1/2 cup granulated sugar
  • 100 gram or 3/4 cup all purpose flour
  • 50 gram or 1/2 cup unsweetened cocoa

For the caramel layer-

  • 56 g butter
  • 2 tablespoons sugar
  • 2 tbaps honey
  • 200 ml condensed milk

For the chocolate layer-

  • 150 gram dark chocolate

Makes : 16 squares (2x2x1 inch)
Time : 30 mins prep + 15 mins baking time + resting time

Lets get started:

Preheat your oven to 160 C. Line an 8 inch square pan with aluminum foil so that enough overhangs the sides. These will be useful in picking up the entire slab once its done. I know.. mine looks messy!

For the shortbread base, sift together the flour and cocoa powder well. Keep aside.

Beat the sugar and butter together with a wooden spoon or spatula until it forms a paste.

Add the flour to the paste and mix with the spoon/ spatula or your hands. Knead for a minute or two until a smooth dough forms

Spread the dough on your lined pan as evenly as possible.

Bake for 12 to 15 minutes at 160 C. Let cool .

Meanwhile, lets prepare the caramel. Take the butter , condensed milk , sugar and honey in a saucepan. Heat it on medium heat, until the butter melts.

Once the butter melts, lower the heat and keep heating while stirring . The mixture will get thicker and start darkening in color . If any brown bits get stuck to the pan, just mix it in properly.

Once you get the desired color, take it off the heat and pour onto the base. Work fast as it pours easily when still hot.

Spread as evenly as possible.  Let set at room temperature for an hour or two. If you touch it, it ‘ll leave an indentation but won’t stick to your fingers.

Chop up your chocolate.

Melt in a microwave or saucepan

Pour over the caramel. Move the pan around so that the chocolate goes into all corners and spreads evenly. Let set IN ROOM TEMPERATURE for two hours . When you touch it, it feels dry and leaves no mark. Remove the aluminum foil from the pan and slice as you please.

 

These bars are rich and delectable. The shortbread is simply melt-in-your-mouth crumbly, the caramel is sticky and creamy  , and the chocolate is smooth and dark . A perfect mouthful of taste and textures!

I made this as part of my Creative cookie exchange . The theme this month is Layered Bar Cookies–if you like crispy, crunchy, chewy, creamy or gooey layers packed into one cookie you have come to the right place!! If you are a blogger and want to join in the fun, contact Laura at thespicedlife AT gmail DOT com and she will get you added to our Facebook group, where we discuss our cookies and share links.You can also just use us as a great resource for cookie recipes–be sure to check out our Pinterest Board and our monthly posts (you can find all of them at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month!

Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of our bloggers have made this month:

39 thoughts on “Double chocolate caramel squares #creativecookieexchange”

    1. Oh sorry to hear that ! Is it the base or caramel? Since chocolate and caramel is still sweet , bitterness may not be evident while biting together . If its still bitter , you can dip ( half or completely coat) in melted chocolate ,let it set and then serve. .. so that it all doesnt go waste . Bars can be stored for 3 to 4 days . Hope this helps !

      Reply

  2. Double chocolate caramel square… have small doubt… for short bread it is mentioned as 50 gms of sugar or 1/2 cup but 1/2 should be 100 gms… can u pls clarify

    Reply

    1. Hey Bharathi.. thanks for pointing out the mistake… Its 50 grams or 1/4 cup sugar. Will correct it !

      Reply

      1. Thank you for confirming the qty…. my short bread is bit dry it’s not as soft as cake…Anything wrong with my baking…small mistake I did was due to lack of time kept it in fridge to harden the chocolate layer… but it became very brittle.. it was breaking when cutting pcs. ..

        Reply

        1. Hi Bharathi… The shortbread won’t be like cake . More like crumbly cookie.. like the bottom of a twix bar ☺

          Reply

  11. Twix is my favorite candy bar so you won me over from the start! And more chocolate? Be still my heart! These are definitely getting made in my house which could be dangerous.

    Reply

  19. These r sure yummy. Tries your cupcakes with mocha ganache. Today. Will frost them tomorrow as the ganache has to stay for 6 hrs.as per instructions. Cupcakes r moist and smells yum. Sure this cookie too will be tried. Thanks

    Reply

  20. These r sure yummy. Tries your cupcakes with mocha ganache. Today. Will frost them tomorrow as the ganache has to stay for 6 hrs.as per instructions. Cupcakes r moist and smells yum. Sure this cookie too will be tried. Thanks

    Reply

  22. I checked off every category– I LOVE chocolate, caramel, cookies and Twix bars! These have my name written all over them, wish I had them baked and ready to eat in my kitchen right now!

    Reply

  23. I checked off every category– I LOVE chocolate, caramel, cookies and Twix bars! These have my name written all over them, wish I had them baked and ready to eat in my kitchen right now!

    Reply

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