“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:
- Caramel Swirled Cheesecake Bars from The Spiced Life
- Hawaiian Layer Bars from Food Lust People Love
- Praline Pecan Coconut Shortbread Bars from Karen’s Kitchen Stories
- Cookie Dough Brownie and Cheesecake Bars from Spiceroots
- Club Chocolate Peanut Butter Layered Bars from Our Good Life
- Nanaimo Bars from A Shaggy Dough Story
- Gooey Pumpkin Cookie Bars from Hezzi-D’s Books and Cooks
- Magic Peanut Butter S’mores Cookie Bars from Rhubarb and Honey
- Double chocolate caramel squares from Flours and Frostings
- Caramel Apple Bar Cookies from 2CookinMamas
- Layered cookies for Bappa from ISingCakes
- Churros Cheesecake Bars from A Baker’s House