Saturday, November 27, 2010
LATE BUT LOVELY!
Oh man, I really am a ninny - I spent an unhealthy amount of time thinking of the ideal caramel and chocolate combination for this months We Should Cocoa Challenge - and then I forgot to actually post my creation!!!!
Anyway, I have to write about these chocolate/malteser/rolo morsels - everyone I have given them to has asked for the recipe. My walking buddie's daughter wants it as her birthday cake this year and my nephew has requested it for Christmas Dinner!!
I have to say that it should be hidden from anyone with cholesterol or diabetes issues - not recommended!! But for the rest of us - this has to be tried. You can of course play around with the different sweets, whatever you fancy will be good.
I got the original idea from the dishy Eric Lanlard's book Home Bake, and altered it to suit my taste - just don't make this when you are going to be alone with nobody round to help you eat it - you have been warned!!!
Malteser and Caramel Squares
Line a 8/9" (20/22cm) square tin with baking/parchment paper.
100g/3 1/2oz butter
200g/7oz milk chocolate (broken into pieces) (or a mixture of dark and milk if you prefer)
3 tbsp golden syrup (I'm sure honey would be good too)
225g/8oz digestive caramel biscuits (or whatever biscuits you fancy)*
130g Rolos (chocolate covered caramel sweets)
48g Galaxy Caramel Bar - chopped.
For Topping (Optional)
74g (2 pkts) maltesers
50g/2oz melted white chocolate
Melt the butter, chocolate and golden syrup in a medium sized saucepan.
Add the crushed biscuits and coat well with the chocolate.
Add the sweets and stir together quickly so the chocolate on the sweets doesn't melt.
Pour into the prepared tin, press into an even layer.
Leave in the fridge until cold.
If using the topping -
Chop the Maltesers and sprinkle over the cake - while still warm.
Drizzle with the melted white chocolate.
* The original recipe asks for plain digestives - the caramel chocolate ones are even better.