Making Dark Chocolate Caramel Bar
- All purpose flour
- Condensed milk
- Vanilla Extract / Almond extract
- Olive oil
- Dark Chocolate
Take 300 grams of all purpose flour, add 100 g of powdered sugar or honey, 233 g of softened salted butter, then mix the mixture into a crumbly dough and mix again till smooth a soft dough is achieved.
Now take a flat pan and line the dough evenly flat, and bake in the oven at 325o F for 13 to 21 minutes, or until light golden and then let it cool.
In a pan placed on heat take 190 g of light brown sugar, 610 g of sweet condensed milk, mix and then add 233 grams of softened salted/unsalted butter and 144 ml of heavy cream if needed.
Next reduce the mixture until reaches 233o F and take it off the heat (The mixture will be ready at a lower temperature if its at a higher altitude). After that add in 5g of vanilla beans paste, mix and add the mixture on top of the bread base (shortbread).
Thereafter, let it cool and place in the fridge overnight or for a few hours even at room temperature. Next cut it into desired shape and sizes and blanket it with melted (tempered) cacao dark chocolate.
And serve once cooled.