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.

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Ingredients

300g butter (you could use margarine if you prefer)
200g soft brown sugar
4 tbsp golden syrup
700g oats
2 pinches salt
100g crystallised ginger, chopped into fairly small pieces
75g dark chocolate, roughly chopped (I used 70% cocoa solids)

Method

1. Preheat the oven to 180C/Gas mark 4. Grease and line a 10 x 15 inch baking tray. Melt the butter (or margarine), sugar and syrup in a pan over a low heat until melted and combined.

2. Mix in the oats, salt, ginger and chocolate and then press into the tray. It’s worth spending a few minutes pressing the mixture in with the back of a spoon, just to make sure that the mixture sticks really well.

3. Bake for 15-20 minutes and then leave to cool in the tray on a wire cooling rack. I usually let it cool for a little while and then cut it into pieces before it has completely cooled.

Enjoy!

Post updated 14th August 2016.

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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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Ingredients

180g salted butter, at room temperature (I actually used unsalted)
200g light brown muscovado sugar
100g stem ginger balls in syrup, drained and finely chopped (I used 4 balls)
1 egg, beaten
250g plain flour
1 tsp baking powder
150g dark chocolate chips

Method

1. Preheat oven to 160/Gas mark 3.

2. Place the butter and sugar in a mixing bowl and beat until well mixed, pale and fluffy.

3. Add the stem ginger and egg and beat until well incorporated. Finally, add the flour, baking powder and chocolate chips, and mix together to form a firm cookie dough. Chill the dough in the fridge for at least 30 minutes (this makes it easier to work with).

4. Carve out heaped teaspoonfuls of the dough and roll them in your palms into little balls. Place space well apart on baking sheets lined with greaseproof paper. Put 8 balls on each sheet and cook in batches. Bake for 15-20 minutes until lightly golden in colour and a little darker around the edges. Allow to cool before enjoying with a cuppa

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