焦糖杏仁餅塊 (MAKE-AHEAD CARAMEL BAR)
Ingredients :-
2 cups plain flour
½ teaspoon baking powder
50g brown sugar
115g butter, cut into small chunks
250g chocolate, melted
2 tablespoons ground almonds
TOPPING
175g butter
2 tablespoons golden syrup
175ml condensed milk
200g whole almonds, lightly toasted over a low fire till pale golden
225g chocolate, melted over a low fire until liquid
1. Preheat oven to 160°C.
2. Sift flour and baking powder into a large bowl. Stir in sugar.
3. Use your fingers to ‘rub in’ butter into the flour mixture until it’s well combined. Mixture should look almost like breadcrumbs. (If butter becomes liquid, put in fridge occasionally to cool.)
4. Over low fire, melt chocolate until it becomes liquid. Add melted chocolate and ground almonds to flour mixture. Use a wooden spoon to mix well.
5. Line a 9” x 9” square tin with greased parchment paper. Press mixture into the base of tin. Prick surface with fork and bake for 25-30 mins until firm. Cool.
6. To make topping, over low fire, mix condensed milk in saucepan. Heat gently until butter and sugar melt. Over low fire, simmer until topping is golden, stirring occasionally.
7. Stir in whole almonds. Pour topping over biscuit base and spread evenly. Leave to set.
8. Over low fire, melt chocolate. Spread on top. Leave bar to cool and set overnight before cutting.
Ingredients :-
2 cups plain flour
½ teaspoon baking powder
50g brown sugar
115g butter, cut into small chunks
250g chocolate, melted
2 tablespoons ground almonds
TOPPING
175g butter
2 tablespoons golden syrup
175ml condensed milk
200g whole almonds, lightly toasted over a low fire till pale golden
225g chocolate, melted over a low fire until liquid
1. Preheat oven to 160°C.
2. Sift flour and baking powder into a large bowl. Stir in sugar.
3. Use your fingers to ‘rub in’ butter into the flour mixture until it’s well combined. Mixture should look almost like breadcrumbs. (If butter becomes liquid, put in fridge occasionally to cool.)
4. Over low fire, melt chocolate until it becomes liquid. Add melted chocolate and ground almonds to flour mixture. Use a wooden spoon to mix well.
5. Line a 9” x 9” square tin with greased parchment paper. Press mixture into the base of tin. Prick surface with fork and bake for 25-30 mins until firm. Cool.
6. To make topping, over low fire, mix condensed milk in saucepan. Heat gently until butter and sugar melt. Over low fire, simmer until topping is golden, stirring occasionally.
7. Stir in whole almonds. Pour topping over biscuit base and spread evenly. Leave to set.
8. Over low fire, melt chocolate. Spread on top. Leave bar to cool and set overnight before cutting.
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