1 h

Dark Chocolate, Oats and Salted Butter Caramel Squares

Name: Dark Chocolate, Oats and Salted Butter Caramel Squares
Cook time: 1 h
Yield: 4
Ingredients: 250.00 gr rolled oats; 200.00 gr hazelnut powder; 2.00 teaspoons baking powder; a pinch of salt; 150.00 gr Vosges Pine Honey PDO; 150.00 gr melted coconut oil; 2.00 teaspoons vanilla extract; x 2.00 Eggs; 300.00 gr sweetened condensed milk; 150.00 gr salted butter; 125.00 gr Guadeloupe Cane Sugar; 400.00 gr Dark Chocolate Cooking Bars; 2.00 tablespoons coconut oil

By La Cuisine de Géraldine , Food Blogger

These dark chocolate, oats and salted butter caramel squares are perfect for a snack, with their delightful blend of textures and flavors. What's more, you can prepare them in advance and store them in the freezer for a quick treat on hand.

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Une publication partagée par Géraldine Leverd (@la.cuisine.de.geraldine)

Ingredients For

Biscuit:
rolled oats 250 gr
hazelnut powder 200 gr
baking powder 2 teaspoons
a pinch of salt
Sweet products

Vosges Pine Honey PDO

150 gr See the article
melted coconut oil 150 gr
vanilla extract 2 teaspoons
Eggs x 2
Salted Butter Caramel:
sweetened condensed milk 300 gr
salted butter 150 gr
Sweet products

Guadeloupe Cane Sugar

125 gr See the article
Ganache:
Sweet products

Dark Chocolate Cooking Bars

400 gr See the article
coconut oil 2 tablespoons

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Preparation

Preheat the oven to 175°C (350°F). Mix all the ingredients for the biscuit in the specified order. Place the mixture into a baking pan (35 x 24 cm or 13,5 x 9,5 inches) lined with parchment paper. Flatten it well. Bake in the oven for 25-30 minutes. Allow it to cool.

In a saucepan, melt the salted butter over low heat. Add the sugar and condensed milk. Heat over low heat, stirring well and scraping the bottom of the saucepan constantly to prevent the sugar from sticking.

Then, immediately pour it over the biscuit. Tap to remove air bubbles. Let it cool in the freezer for 15-20 minutes or in the refrigerator for 1 hour.

Melt the chocolate with the coconut oil over low heat. Pour it over the caramel. Place it in the freezer for 20 minutes. Sprinkle with fleur de sel (sea salt). Cut with a knife when the chocolate is not completely set, otherwise it may break. Heat the blade under hot water and wipe it clean for clean slices.