Almond Chocolate Caramel Bars

Foodista Cookbook Entry

Category: Desserts & Sweets | Blog URL: http://angiesrecipes.blogspot.com/2010/02/almond-chocolate-caramel-bars.html

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.


Photo: Angie's Recipes
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Ingredients

Crust
150 grams Unsalted butter, room temperature
50 grams Light brown sugar
160 grams German #405 flour
1/4 teaspoon Salt
Chocolate Caramel
300 grams 50% Sarotti half bitter chocolate
300 grams Granulated sugar
60 ml Water
90 grams Unsalted butter
1 cup Heavy cream
1/2 teaspoon Salt
100 grams Almond, roasted and roughly chopped (optional)

Preparation

1
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.
2
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.
3
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.
4
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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About

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.

Yield:

24 bars

Added:

Friday, February 5, 2010 - 11:40am

Creator:

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