Etta and Preethi are coming over tomorrow and I’m SUPER excited!!! Yay! Two days isn’t enough :( But, what the hell! I can’t wait to see them again. Sigh!
Preethi is MY kinda person - an unapologetic foodie and fellow chocolate freak. So I made this for her because I know she’s one person who’ll fully appreciate and fully do justice to your cooking no matter what.
Anyway, this is one of the simplest cookies ever. Don’t be scared by the seemingly long process. It’s not so difficult (as long as you remember to stir the caramel continuously till it’s done) and your taste buds will implode with joy with the very first bite :D
Lol!
So, You Will Need
For The Base:
250g all purpose four
½ cup castor sugar
3/4th cup unsalted butter, softened
For The Caramel Filling:
7 tbsp unsalted butter
½ cup light brown sugar (muscovado)
2 * 14oz cans condensed milk
For The Chocolate Topping:
90g semisweet/bitter cooking chocolate
90 g milk chocolate
50g white cooking chocolate
Method Of Preparation
For The Cookie Base:
- Preheat the oven to 350 F
- Line and grease a 13*9 inch baking dish
- Combine the flour and castor sugar in a bowl and work in the butter with your hand, until it looks like fine breadcrumbs
- Put the dough into the tray and press it out with your hand to cover the base
- Smoothen the surface with a spoon and prick holes al over with a fork
- Bake for about 20 minutes and set aside to cool
For The Caramel Filling:
- Combine all the ingredients in a pan and heat on a medium-low flame, stirring all the while until the sugar has dissolved
- Bring to a boil and then reduce heat and simmer on a low flame for 10 minute
- Stir constantly and make sure it does not burn
- Remove from the heat and pour the mixture over the cookie base
- Leave it aside until cold
For The Chocolate Topping:
- Melt each chocolate separately in the microwave for 40 seconds (or in a double boiler)
- Spoon lines of plain chocolate alternating with milk chocolate and cover the surface of the caramel filling completely
- Add dollops of white chocolate and use a skewer to form a marbled effect
- Leave it to cool and cut bars once the chocolate has set (if it’s still gooey, refrigerate it till it sets and then cut bars)
*Excuse me for the ridiculous picture :D I was trying to do too many things with one hand*
