Ingredients (serves 8)

175g butter, softened

100g light muscovado sugar

200g canned caramel

1 x 9g sachet vanilla paste (or 1 tsp vanilla extract)

2 large eggs

175g plain flour

100g ground almonds

2 tsp baking powder

1/2 tsp ground cinnamon

Pinch of ground cloves

Pinch of ground ginger

Chocolate decorations (optional)

For the caramel buttercream

45g butter, softened

100g canned caramel

300g icing sugar

Pinch of cinnamon

1-2 tbsp milk

Method

1. Preheat the oven to 220C (180 fan)/gas mark 6. Grease and line two 18cm round sandwich tine.

2. Beat the butter, sugar and caramel using a wooden spoon or electric mixer until light and fluffy, then add the vanilla paste or extract. Add the eggs one at a time, beating well after each addition, and adding a tablespoon of flour with the final egg to prevent curdling.

3. Add the rest of the flour, almonds, baking powder and spices and continue beating until thoroughly combined. Divide the mixture between the tins, spreading it evenly.

4. Bake the sponges for 25-35 minutes or until a skewer inserted into each centre comes out clean and the tops are springy to the touch. Leave to cool in the tins for a few minutes then turn out on to a wire rack to cool completely.

5. Meanwhile, make the buttercream. Beat the butter and caramel until creamy, then sift in the icing sugar and cinnamon and beat until smooth. Add the milk a little at a time, until the mixture has a spreading consistency.

6. To assemble the cake, spread a layer of buttercream over one of the cooled sponges, then top with the other spine and cover the top of the cake with the remaining buttercream. Decorate with sprinkles and then cut a big slice – enjoy!

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I’ve had a few recipes saved up for the time when we don’t have a kitchen, and this recipe for chocolate and salted caramel squares is one of them. I apologise if you’re trying to be healthy there are some links to healthier things at the bottom of this post! The original title of this recipe (which I found on the BBC website) is ‘Salted chocolate and caramel squares’ – but as you can see, I’ve changed it slightly as it makes far more sense to me this way around! Whatever you decide to call them, this is a delicious twist on the traditional millionaire’s shortbread and the almonds and vanilla in the base are simply delicious. The caramel here is fairly runny and I could not get it to thicken up, so next time I make it I might use the recipe that I use for millionnaire’s flapjack with the addition of some salt. But if you prefer your caramel slightly thinner, this works just fine (and it tastes delicious anyway!).

Chocolate and salted caramel squares: ingredients

For the base
2 tbsp butter, for greasing
175g/6oz plain flour
25g/1oz cornflour
50g/2oz golden caster sugar
85g/3oz finely chopped toasted almonds
140g/5oz unsalted butter
1 vanilla pod, seeds scraped out

For the caramel
225g/8oz golden caster sugar
100ml/3½fl oz water
150ml/5fl oz single cream
50g/2oz butter, cubed
½ tsp salt

For the topping
225g/9oz dark chocolate, 70 per cent cocoa solids
85g/3oz butter

Method

1. For the base, preheat the oven to 160C/310F/Gas 3. Grease a 20cm x 23cm/8in x 9in baking tin with butter.

2. Sift the flour, cornflour and sugar into a large bowl. Stir in the almonds, then rub in the butter and vanilla seeds.

3. Press the mixture into the base of the prepared tin. Transfer to the oven and bake for 35-40 minutes, or until lightly golden. Allow to cool.

4. For the caramel, place the sugar and water into a heavy-based pan and heat gently until the sugar dissolves. Turn up the heat and simmer for 4-5 minutes, or until it turns dark amber.

5. Stir in the cream, taking care as it will bubble up. Stir in the butter and salt. Pour the caramel over the shortbread and leave to cool (I put it in the fridge overnight, but a few hours would do it).

6. For the topping, melt the chocolate and butter in a heatproof bowl set over a pan of gently simmering water. Pour the chocolate over the caramel and smooth out with a wet palette knife.

7. Place into the fridge and chill for at least 30 minutes, until firm. Cut into 16 pieces and serve.

Post updated 2nd October 2020.

The post Chocolate and salted caramel squares appeared first on Hello! Hooray!.

This is a delicious combination which makes normal flapjack just that bit more special. The recipe is from the Gu Chocolate Cookbook (another book that comes highly recommended if you have a sweet tooth – you’ll want to make everything! I’ll definitely make these again but will probably double the flapjack amounts and chocolate – we used a brownie pan to make it in, and it didn’t stretch quite far enough. I’ve written the original amounts here. It does taste really good if you chill the flapjack in the fridge overnight before baking, just to make it really chewy.

Ingredients (for a 16 x 25cm baking tin)

125g unsalted butter
50g light soft brown sugar
Pinch of salt
100g golden syrup
1 tbsp condensed milk
225g jumbo oats
100g dark chocolate (original recipe suggests 50% cocoa, but we went for the 85% stuff!)

For the caramel layer

75g light soft brown sugar
75g unsalted butter
200ml condensed milk

Method

1.For the flapjack base, tip the butter, sugar and salt into a pan. Add the golden syrup and condensed milk and gently heat to melt everything together.

2. Tip the oats in and mix well. Scrape the oaty mixture into the baking tin, spread out evenly and cover with cling film. Put it in the fridge to rest overnight if you have time.

3. Preheat the oven to 170C/Gas mark 3 and bake the flapjack for 10-15 minutes or until just starting to go brown around the edges. Remove from the oven and set aside to cool.

4. Whilst the flapjack is cooling, make the caramel layer by gently heating the sugar and butter in a saucepan, stirring until melted. Add the condensed milk and bring to the boil. Reduce the heat and simmer for 5-8 minutes, stirring continuously until the caramel has thickened slightly.

5. Pour the caramel onto the flapjack base and give the tin a tap on the work surface to remove any air bubbles. Place in the fridge to set.

6. When the caramel has set, break the chocolate into small pieces and melt in a bowl over a pan of boiling water. Spread it over the caramel and place it back in the fridge to harden. When the chocolate has set, cut into pieces and enjoy – try not to eat it all at once!

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