Whenever the mood for something decadent strikes, these dark chocolate caramel bars are the cure. The first layer is a rich, buttery shortbread, studded with flaked coconut. The second, a decadent easy-to-make homemade caramel, topped with dark chocolate and sprinkled with flaky Maldon salt. The whole of this dessert is more than the sum of its parts – all together, these bars are amazing! For more, head on over to Fleur de Sel.
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- For the base:
- 1 c. all-purpose flour
- 1 teaspoon baking powder
- 1 c. flaked coconut
- 1/2 c. granulated sugar
- 1/2 c. (1 stick) + 1 tablespoon unsalted butter, melted
- For the filling:
- 7 tablespoons unsalted butter
- 1/2 c. brown sugar
- 14 oz. can sweetened condensed milk
- 2 1/2 tablespoons golden syrup
- 1 teaspoon vanilla extract
- For the topping:
- 10 oz. good quality dark chocolate
- 1 teaspoon flaked sea salt, such as Maldon sea salt
- Preheat oven to 350 degrees F and lightly grease a half sheet pan or 7 x 11 inch baking pan with parchment paper.
- Sift flour and baking powder into a large bowl, add the coconut, sugar and melted butter and stir together well. Press firmly into the base of the pan and bake for 12 minutes or until light golden.
- To make the filling, put the butter, brown sugar, condensed milk, golden syrup and vanilla in a saucepan over a low heat. Cook, stirring, until the sugar has dissolved. Bring to a boil, then reduce the heat to low and cook, stirring, for 5 minutes, or until light golden. Pour evenly over the cooked base, then return to the oven and bake for 10 minutes. Set aside to cool completely.
- Once the caramel is cool, put the chocolate in a heat-proof bowl over a saucepan of gently simmering water, stirring occasionally until the chocolate has melted (or melt the chocolate very carefully in a microwave). Spread the chocolate evenly over the caramel. Once the chocolate has set, sprinkle with sea salt and cut into squares.