20 Apr2020 Chocolate Caramel Crispy Square Recipe
Our super easy Chocolate Caramel Crispy Square Recipe is definitely one for the whole family to get involved in! Thanks to Ciara from Brodericks Handmade for sharing the recipe with us!
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180g rice crispy
115g dark brown sugar
1tbsp golden syrup
100g caster sugar
1⁄4 tsp sea salt
2 tbsp golden syrup
200g (1/2 tin) of condensed milk
150g milk choc roughly chopped
Line a 20cm x 20cm square cake tin with greaseproof/silicone paper.
Melt butter and sugar together for crispy base in a heavy bottomed pan, do not stir at this point, wait until golden and clear of sugar granules. Take pan off the heat Add tbsp of golden syrup and rice crispies and stir together until well combined. Be careful as caramel is quite hot! Add to lined cake tin and compress into tin using a potato masher to protect fingers from hot caramel. Leave to cool in the fridge for 40 mins.
In same caramel pan add sugar, butter, golden syrup, salt and condensed milk and place over a medium heat, allow to melt together and come to a simmer for 10-15mins until caramel is thick and golden, Stir occasionally to prevent catching at the bottom.
Layer caramel over crispy base and return to fridge until completely cooled. In a bowl add milk chocolate and melt of a pot of simmering water until melted. Pour into baking tray over cooled caramel layer and allow to set before cutting into crispy square treats.