Newswire » Lifestyle » Chunky Chocolate & Caramel Squares

Chunky Chocolate & Caramel Squares


Heat the oven to 180°C/350°F/Gas Mark 4. You will need: 15cm (6″) square tin, greased and lined.

225g (9oz) Juvela Gluten-Free mix
75g (3oz) light muscovado sugar
150g (6oz) butter, melted
for the filling:
397g (16oz) tin condensed milk*
100g (4oz) muscovado sugar
50g (2oz) chopped roasted hazelnuts*
200g (8oz) dark chocolate

To make the base, place the Mix and sugar in a large bowl, and stir in the butter to coat the dry ingredients. Transfer mixture to the prepared tin and press into the base of the tin.

Bake in a pre-heated oven for 15-20minutes. Allow to cool slightly.

Meanwhile, for the caramel filling, place the condensed milk, sugar and butter in a pan over a low-medium heat for approx 10minutes, stirring frequently.

Sprinkle the base with chopped nuts and then spread the caramel over the top; return to the oven and bake for 10 minutes. Allow to cool completely.

Melt the chocolate in a large bowl and pour over the set caramel filling, tilting the tin to ensure an even coating. Allow to cool and then cut into 12 squares.

Leave a Reply

© 1991-2014 Fountain Resource Group Ltd. · Registered Company Number: 193051C · RSS · Website designed by Solid Website Design