With the arrival of autumn and the drop in temperatures, all we want is to curl up on our sofa under a blanket and simmer up delicious meals. The opportunity to recall the gourmet memories of his childhood, the pinnacle of comfort food .
Sweet tooth advice : we've found a totally regressive caramel and chocolate bar recipe that will take you straight back to the days when you never leave home without a twix in your pocket. It was time to learn how to make this ultra foodporn madeleine de Proust at home.
Ingredients for 12 bars
For the biscuit:
250g of flour
80 g sugar
½ tsp. teaspoon salt
180 g of soft butter
1 egg yolk
3 tbsp. tablespoon of water
For the caramel:
100 g of brown sugar
100 g butter
1 can of sweetened condensed milk
For the chocolate topping:
200 g of 70% chocolate
3 tbsp. teaspoon sunflower oil
Recipe
Prepare the cookie .
Put the flour, sugar and salt in the bowl of a blender. Add the butter cut into pieces, mix until you have a texture of wet sand, then add the egg yolk and water. Mix again to obtain a ball of dough .
Press the dough into the bottom of a 20 x 20 cm square mold (or a rectangular dish of equivalent size) lined with baking paper and place in the oven at 180 ° C for 30 minutes of cooking. Then leave to cool in the mold.
Prepare the caramel .
Put the sweetened condensed milk, the brown sugar and the butter in a saucepan and heat while whisking for 5 to 10 minutes, until it has a nice caramel color. Pour over the cookie then place in the refrigerator.
When the caramel is hard, cut the cookie into bars and put them in the freezer on baking paper while you prepare the chocolate topping.
Prepare the chocolate topping .
Crush the chocolate in a salad bowl and place it over a saucepan of hot water to melt it in a double boiler. When there are only a few pieces of chocolate left, add the oil, remove the bowl from the pan and mix with a spatula until all the chocolate is melted.
Take the bars out of the freezer and dip them in the chocolate topping. Drain a little then place them back on the baking paper. Let the chocolate harden in the open air. It's ready !
Also discover Jean Imbert's stuffed tomatoes
