Crunchy chocolate caramel square: Stir up a really sweet treat

Press, 3 July 1985, Page 12

Crunchy chocolate caramel square: Stir up a really sweet treat

If you have children who like to cook during cold winter week-ends, or if you have a sweet tooth yourself, this recipe should suit you. Sandwiched between two layers of chocolate and rice bubbles is a layer of caramel. These crunchy-chocolate caramel squares are quickly made, and don’t require baking. The caramel filling needs watching while it boils — and it requires a little skill to get the three layers assembled — but otherwise the recipe is easy. The square must be stored in the refrigerator so the chocolate stays cold and crisp. Filling 50g butter 2 tablespoons golden syrup Vz (400 g can sweetened condensed milk

Alison Hoist’s

Food Facts

1 teaspoon vanilla Chocolate layers 200 g Kremalta, melted cup cocoa 1 cup icing sugar 4 cups rice bubbles or similar cereal Put the filling ingredients, in the order given, into a small to medium sized frypan or saucepan, using one with a non-stick finish if possible. Use a household tablespoon to measure the

golden syrup, warming it in hot water first. To make the condensed milk easy to pour from the tin, stand the tin in hot water for 10-15 minutes first. Bring the mixture to the boil over moderate heat, stirring until it boils. Cook over fairly low heat for about 5 minutes, stirring often. It is crooked when a little bit dropped in cold water forms a soft ball

which keeps its shape quite well. Remove from the heat and stir in the vanilla. Melt the Kremalta in a medium sized pot and sift into it the cocoa and icing sugar. Stir to mix then add the rice bubbles. Do not heat this mixture more than necessary to melt the Kremalta. Line a 20 or 23cm square tin with plastic cling wrap. Pour half the chocolate mixture into it, spread evenly, and chill until set, in the refrigerator or freezer. It is important to work quickly for the next step. Have the caramel warm enough to spread, but not so hot it melts the bottom chocolate layer too quickly. Have another piece of plastic, the size of the pan, ready for use. Pour the caramel over the chilled layer, spreading it in a thin even layer if

. possioie. Do not try to spread it with a knife, spoon or spatula, but cover it with the plastic, and spread it by using your fingers over the plastic. Work fast or the warm caramel melts the chocolate underneath it. Lift away the plastic. Warm the remaining chocolate mixture so it is easy to spread, then spread it over the caramel. Use the piece of plastic again to help spread this layer evenly. Leave the plastic in place and chill until all layers are cold. Lift out of the pan and remove all the plastic. Using a serrated or sharp knife, cut into small squares about 3cm square. You should get about 50 pieces altogether. Store them in a flat, air tight container, in the refrigerator, until required.