Chocolate and Caramel - need we say more! This kiwi classic is one you won't want to pass up. A cookie base with a gooey caramel centre, topped with a crunch of chocolate. Believe us when we say you won't be able to stop at one piece!
Pre-heat oven to 180 deg fan bake. Prepare a 20x20cm baking tin with baking paper.
Separate the chocolate pieces from the flour. Sift the chocolate chunk cookie base into a mixing bowl and dust othe chocolate chips and set aside for the topping later. Add in the melted butter and egg. Mix until a soft dough forms.
Press dough into lined baking tin. Bake for 18-20 minutes until golden.
While the base is baking, make the caramel. Add all caramel ingredients into a heavy base sauce pan. Stir often, until combined.
Take the golden base out of the oven. Pour the caramel over the top. Let it cool on the bench and place in the fridge to set for a few hours.
Once caramel has fully set, use a double boiler method to melt chocolate and cream together. Whisk until smooth. Pour chocolate over the caramel and put in the fridge until set (around 1 hour)
Cut into slices. Keep stored in the fridge in an airtight container.
Ingredients
Directions
Pre-heat oven to 180 deg fan bake. Prepare a 20x20cm baking tin with baking paper.
Separate the chocolate pieces from the flour. Sift the chocolate chunk cookie base into a mixing bowl and dust othe chocolate chips and set aside for the topping later. Add in the melted butter and egg. Mix until a soft dough forms.
Press dough into lined baking tin. Bake for 18-20 minutes until golden.
While the base is baking, make the caramel. Add all caramel ingredients into a heavy base sauce pan. Stir often, until combined.
Take the golden base out of the oven. Pour the caramel over the top. Let it cool on the bench and place in the fridge to set for a few hours.
Once caramel has fully set, use a double boiler method to melt chocolate and cream together. Whisk until smooth. Pour chocolate over the caramel and put in the fridge until set (around 1 hour)
Cut into slices. Keep stored in the fridge in an airtight container.
