Chocolate and caramel crumble squares
The chocolate and caramel combination is one that works harmoniously.
- CHOCOLATE BISCUIT BASE AND CRUMBLE
- 300 g flour
- 180 g castor sugar
- 40 g cocoa
- 250 g cold butter
- 5 ml vanilla essence
- CARAMEL CUSTARD
- 100 g butter
- 385 g tin condensed milk
- 360 g tin Caramel Treat
- 1 large egg, beaten
Preheat the oven to 180°C. Grease a 20 x 30cm baking dish.
Start by making the caramel custard.
Place the condensed milk and butter into a saucepan and heat on low heat until the butter is melted, stirring frequently.
Whisk in the Caramel Treat and increase the heat to medium. Bring the mixture to a boil, stirring constantly for 4-5 minutes until smooth and thick.
Set aside to cool to room temperature.To make the biscuit base and crumble topping, stir together the flour, cocoa and sugar.
Cut the butter into small cubes and use your fingers to rub the butter into the dry ingredients until you have a crumbly texture. Alternatively, use a food processor for this step.
Stir in the vanilla essence.
Press about half the mixture into your baking tin, covering the base evenly.
Bake for 20 minutes.
Keep the remaining biscuit mixture in the fridge.
Once the caramel mixture has cooled, whisk in the egg. Spread the caramel custard over the biscuit base, then crumble over the remaining chocolate biscuit mixture.
Bake for a further 20 minutes.Leave to cool completely in the tin, then refrigerate for an hour or two before slicing into squares.