CHOCOLATE & CARAMEL SQUARES

The base of this recipe is from my Granny which is one of the many reasons why I love it so much. David and I decided to add caramel to her original recipe. These are kind of like a chocolate bisuit version of a Twix bar and they are very rich but absolutely delicious! Just like the chocolate covered candied lemon, these would make a great gift or a nice little treat to go with coffee after dinner.

Makes enough for 1 x 20cm diameter circular tin. Ingredients: 200g crushed McVities digestive biscuits or any plain butter biscuits, 2 tablespoons cocoa powder, 100g melted butter, 1 dessert spoon fine sugar, 1 dessert spoon black treacle (I used Lyle's). For the caramel: 70g sugar, 70ml water, 70-100ml pouring cream. For the top: 150g dark chocolate (I used Lindt's Cremant).

Melt butter, sieve cocoa powder, add sugar and black treacle. Crush digestive biscuits. Mix together until mixture is uniform. Grease your baking tin (I recommended using a tin with a removable base), add mixture to the tin and press down well (I used a potato masher). Leave to set in the freezer (10-15 minutes) or the fridge (approx. 30 minutes).

Mix sugar and water in a saucepan. Bring to the boil and keep boiling until the syrup turns golden. Remove from heat and add 70ml cream, keep mixing constantly. If too solid, place back on heat and add more cream until you get the consistency below. If too liquid, place back on heat to evaporate off excess water. Pour caramel on the cooled biscuit base. Leave to set in the fridge. Melt chocolate and pour over the caramel. Use a spatula to smooth the chocolate carefully over the caramel. Leave to set in the fridge. Cut into squares (that means you get to eat all the curved edges!) and serve.

What do you think? Would you give this recipe a go? Feel free to leave me a comment if you do! Recently a few people have told me they (or people they know) have given my recipes a go and every time it makes my day! I hope you have had a wonderful start to your week. xS