A choc-coated, triple-layered, oozy caramel treat you simply shouldn’t resist.
Ingredients
- 125g butter, softened
- 1/4 cup brown sugar
- 1/2 teaspoon vanilla extract
- 1 egg
- 1 1/2 cups plain flour
- 1/4 cup cocoa powder
- 1/3 cup caramel Top ‘n’ Fill
- 100g dark chocolate, chopped
Method
- Step 1Line 2 large baking trays with baking paper. Using an electric mixer, beat butter, sugar and vanilla for 5 minutes or until light and fluffy. Add egg. Beat until combined (mixture may curdle). Sift flour and cocoa powder over butter mixture. Stir to combine. Remove 1/4 of the dough. Shape both portions of dough into a disc. Wrap in plastic wrap. Refrigerate for 15 minutes.
- Step 2Using large portion of dough, shape level tablespoons of mixture into 2cm x 4cm bar shapes. Place on prepared trays, leaving room for spreading. Using the end of a wooden spoon, make a 1cm x 3cm indentation in the centre of each rectangle. Fill each indent with 1 teaspoon caramel.
- Step 3Preheat oven to 180°C/160°C fan-forced. Roll remaining dough between 2 sheets of baking paper until 5mm thick. Using a small sharp knife, cut into 3cm x 5cm rectangles. Re-roll scraps and repeat to make 15 rectangles. Place 1 rectangle on top of each caramel-filled bar. Press lightly to seal. Freeze for 15 minutes. Bake for 8 to 10 minutes. Stand on trays for 10 minutes. Transfer to a wire rack to cool completely.
- Step 4Place dark chocolate in a heatproof, microwave-safe bowl. Microwave on MEDIUM (50%) for 1 to 2 minutes, stirring every 30 seconds with a metal spoon, or until melted and smooth. Dip top side of 1 bar into chocolate. Gently shake off excess. Place bar, chocolate-side up, on a wire rack set over a baking tray lined with baking paper. Set aside for 30 minutes or until set. Serve.
- Low kilojoule
- Low sodium
- Lower gi
- Vegetarian
Nutrition
789 kj
Energy
9g
Fat Total
6g
Saturated Fat
1g
Fibre
3g
Protein
33mg
Cholesterol
92.15mg
Sodium
11g
Carbs (sugar)
23g
Carbs (total)
All nutrition values are per serve
Notes
These treats are best eaten on day of baking. Try and stop at one!
- Author: Claire Brookman
- Image credit: Andrew Young
- Publication: Super Food Ideas
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