Desserts Recipes - Chocolate Caramel Squares Recipe

Ingredients

SERVES 8

• 100g/4oz butter (softened)

• 50g/2oz light muscovado sugar

• 100g/4oz plain flour (sifted)

• 50g/2oz rolled oats

For the caramel filling:

• 25g/1oz butter

• 25g/1oz light muscovado sugar

• 200g/7oz canned condensed milk

For the topping:

• 100g/4oz dark chocolate

• 25g/1oz white chocolate

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Method:

1. Preheat the oven to 180°C/350°F/Gas mark 4. Grease a 20cm/8in shallow square cake tin.

2. Beat together the butter and sugar in a bowl until light and fluffy. Beat in the flour and the rolled oats.

3. Press the mixture into the base of the cake tin. Bake for 25 minutes or until golden brown. Cool in the tin.

4. Place the ingredients for the caramel filling in a pan and heat gently, stirring, until the sugar has dissolved and the ingredients combine.

5. Gradually bring to the boil over a very low heat, then boil very gently for 3 to 4 minutes, stirring constantly until thickened.

6. Pour the caramel filling over the biscuit base in the tin and leave to set. Melt the dark chocolate in a heatproof bowl set over a pan of simmering water. Then spread it over the caramel.

7. Melt the white chocolate and pipe lines of white chocolate over the dark chocolate. Leave to set and cut into squares to serve.