CARAMEL BARS

Good morning! Today I brought this recipe, which to tell you the truth, is a temptation, because is impossible to resist. But since it's cold and, we burn more calories in winter, let's enjoy and afford this little 'big'' extravaganza. Don't forget to go to the gym afterwards 😢. But who knows, maybe you are one of those people who can eat anything and don't even have to care about weight. Lucky you😋, so enjoy!

I don't usually post sweet recipes here, so as I know this was approved by my brother who is super picky and my mom even more, because, she doesn't like anything that takes chocolate, can this be true😏? Oh yes, it is true, but this recipe she loved, so let's see what you think about it.

As I said, it doesn't go in the oven, basically, it's a biscuit dough with a little butter, caramel and melted chocolate on top. Very few ingredients, so you will prepare it easily and in half an hour you will have this temptation ready to be devoured. Let's go to the "mis en place".

Choose: video, step by step or full recipe?

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How to do: step by step

Grind the biscuits. If you don't have a processor, use a ZIP bag and run the rolling pin over it until they are completely ground.

As for the type of cookie can be Maizena, milk or Maria, I used coconut biscuit, it was perfect and the taste amazing.

Add the melted butter to the crushed biscuit. Mix with a spatula and then with your hand. You will have obtained a grainy mixture that, when pressed into the hand, aggregate. That's the point, there's no way it can go wrong, I can assure you.

Line a 22cm x 22cm baking pan with aluminum foil. Place the dough and press with the back of a spoon so that it is flat and even. Put it in the fridge. Didn't I say, is not going in the oven? Your dough is ready. Quick, huh?

Take the sugar to melt in a thick-bottomed pan. Keep the heat down and resist the temptation to increase. It's fast. Stir with a wooden spoon. Once melted, add the cream in two steps, stirring constantly. Finally, add the butter.

Pour the caramel over the biscuit dough, spread it with a spatula, and refrigerate again (50 min).

Chop the chocolate and add the hot cream. Mix well until all the chocolate is melted.

I open a parenthesis here: I used half milk chocolate and half of chocolate half bitter, that is, you can use only milk and vice versa.

Another point is that, on the day I prepared this recipe, it was so cold that the heat of the cream was not enough to melt the chocolate, so in this case, put in the microwave every 15 seconds, stirring and again microwave until all of it was well melted.

Place the topping on top of the caramel, which at that time will have cooled completely. The chocolate topping is very dense, so do it quickly, especially if it's cold.

Wait a few minutes to put the salt flower, if you choose to use. Return to the refrigerator until completely cold. After carefully certifying, remove the aluminum foil and cut into bars.

Your caramel bar is ready, super quick, easy, and the ingredients, I guarantee you have them all at home.

CARAMEL BARS (with chocolate topping and salt of flower)

Ingredients - dough

250gr sweet biscuit

100g melted butter

Caramel

200gr icing sugar

150gr cream

20gr butter

Chocolate frosting

180gr chocolate (milk chocolate, semi-sweet chocolate, or one part each)

50gr cream

Flower of sal (opcional)

INSTRUCTIONS

Dough

Grind the biscuits and melt the butter.

Pour the butter over the crushed biscuit and stir, at first, with a spatula and then with your hand.

Line a baking sheet (22cm x 22cm) with aluminum foil, place the dough on top and press with a spoon to make it compact.

Refrigerate.

Caramel

In a thick-bottomed saucepan place the sugar and heat on low heat to melt. Once it is melted add the cream in two stages and stir until it is completely incorporated. Add the butter and mix until it melts.

Place on the dough and refrigerate again (40 min.)

Chocolat frosting

Heat the cream and pour over the chopped chocolate. Mix until the chocolate is completely melted.

Put this mixture in the caramel.

If you choose the salt flower, wait a few minutes before placing it on the chocolate.

Refrigerate again and leave until the chocolate hardens.

Carefully remove the foil and cut into squares.