La Différence

La Différence
A passion for food

Tuesday, 14 March 2017

Chocolate Bars with Caramel, Cherries & Hazelnuts

Chocolate Bars with Caramel, Cherries & Hazelnuts 


This is such an unbelievably moreish recipe. I'd suggest if you attempt to make it to box half of it up and place in the freezer as you'll not be able to leave it alone if it's at hand


I used a 9"x9" 23cmx23cm  deepish baking tray 
you could use a Swiss roll tray 8x12" but the bars will be thinner
Oil & line the trays with some parchment paper

Set the oven to 160c/325f/gas 3

The Recipe will make around 32 bars

if you prefer to measure your ingredients rather than weigh them here is a detailed  Conversion Chart

The chocolate cake base 
8oz/225g plain flour
2oz /50g good quality cocoa powder (sieve these two together)
7oz butter or margarine
2 beaten eggs
11oz/300g caster sugar

melt the butter in a saucepan, add the sugar and mix to disolve. remove from the heat
Stir in the cocoa & flour  add the eggs mix well.
Pour into the prepared tray, even out  and bake for around 20 mins until it's firm to the touch. Leave to cool while you make the caramel.

The Caramel Centre
a tin of condensed milk 397g
3oz/75g caster sugar
4oz /125g butter
2tbsp golden syrup 
3oz/75g roasted hazelnuts,( if you don't like cherries just use 6 oz hazelnuts)
3oz/75g glace cherries or perhaps raisins, dried cranberries or what ever you have


Melt the butter, condensed milk, sugar & syrup over a low heat, bring to a slow boil & keep stirring it on & off for around 10 minutes or so. Just watch it like a hawk or it could burn. It should be a lovely golden brown colour. Add the hazelnuts & cherries and pour onto the cooled cake.

For the Chocolate top
2oz/50g butter
7oz/200g good quality dark chocolate broken into small pieces
Pour boiling water into the bottom of a saucepan
Put the chocolate & butter into a bowl
Place on the top of the boiling water. 
Stir occasionally until they are both well combined and of a runny consistency

When the cake is completely cooled pour over the chocolate. Leave to cool until set. This is best done in a fridge for an hour or so. Cut into squares or bars. This will freeze brillantly or keep it for around a week in a tupperware box in the fridge




20 comments:

  1. Wow, these look sooooooooooo good, Dor...the caramel will melt in my mouth! Perfection!! xoxo Ally

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  2. Thanks for the recipe and I love how fruity and colourful they are ....girls at the surgery are in for a treat soon.

    xoxo

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  3. Dor, really will try these soon, they look so good :)Tia, @The Fruitcake Diaries :)

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  4. I saw this recipe when you shared it on the Dessert Cart 3,000 milestone... It looks wonderful and I am pinning it so that I can make it for Christmas.

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  5. Please help...What is a caster of sugar, a tin of condensed milk (is that sweetened) and is it only 8 oz. of flour?? I want to make these but I'm not sure of these measurements. Can you put them in American amounts...I would so appreciate it...Thanks Andrea

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    1. Hi Andrea, Caster sugar is 'superfine' in the US. A cup of all purpose flour is 4oz so you'll need 2 cups. I believe that you can find either Nestles sweetened condensed milk or another brand 'Milk Maid' in the baking aisle in Walmart or other supermarkets. I have a 'Conversion Chart' on this blog if you need any further help. Just type conversion in the search box. Hope you enjoy them xxx Dor


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  7. My family and friends go crazy for Triple Chocolate Muffins. Have to double the recipe everytime as they don't last to long

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  8. Putting these on the list to make for Christmas this year! They look amazing!

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  9. These look like the perfect snack or dessert...such a lovely combination!

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    1. Thank you Ann, they're certainly very delicious ♥

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  10. Caramel and chocolate and hazelnuts? My three favorites!

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I love sharing my recipes with you all...please feel free to comment ..it's great to get some feedback ♥