caramel bars

Caramel bars: crunchy biscuits, soft vanilla caramel and all this under a layer of dark chocolate. Once you've made these bars, you won't want to buy Twix again)
Ingredients:
For cookies:
● flour - 300 g (sifted)
● powdered sugar - 100 g
● butter - 225 g (very cold)
● vanilla extract - 1 tsp
Cooking:
1. Mix together the sifted flour and powdered sugar.
2. Add very cold butter, mix until crumbly.
3. Add vanilla extract and mix until the dough starts to come together.
4. Line a 25*35 cm baking dish with baking paper, lay out the dough and spread evenly over the entire surface of the form. If you have a hot place and the dough has warmed up after spreading it, it is best to put the dough in the refrigerator for 10 minutes to cool before baking.
5. Bake in an oven preheated to 160C degrees at a medium level in the top-bottom heating mode for 15-20 minutes until golden brown.
6. Cool the finished cookies completely.
For caramel:
● brown sugar - 195 g
● butter - 227 g (room temperature)
● condensed milk - 397 g
● glucose syrup - 370 g (can be replaced with corn syrup, honey or molasses)
● vanilla paste - 1 tsp
Cooking:
1. In a heavy-bottomed saucepan, place: brown sugar, soft butter, condensed milk and glucose syrup (we used confectionery glucose syrup with a little honey).
2. On low heat, stirring occasionally, bring the mixture to a homogeneous state.
3. Increase the heat to medium and cook to a caramel temperature of 113C degrees, stirring constantly with a heat-resistant spatula. If you want to get a more viscous and dense filling, then cook the caramel a little longer.
*if you do not have a thermometer, then focus on the type of caramel, the mixture should darken a little and become thicker.
4. When the caramel reaches the desired consistency, turn off the heat, add vanilla paste and mix. At this point, if desired, you can add any nuts (tastier fried) or candied fruit.
5. Immediately pour the prepared hot caramel over the cooled cookies and leave to cool in the refrigerator overnight.
6. Unmould, cut into bars and refrigerate for 10 minutes before coating with chocolate.
For chocolate glaze:
● dark chocolate - 600 g
Cooking:
1. Bars can be covered with any delicious chocolate. You can just melt the chocolate and cover the bars with it. Or you can temper the chocolate before pouring it on the bars. Tempered chocolate is crunchier and doesn't melt in your hands.
2. For regular melted chocolate: Melt the chocolate in 10-second bursts in the microwave, stirring occasionally. Cover chilled bars with it.
3. For tempered chocolate: divide the chocolate into two parts 480 g and 120 g.
Melt the larger part (480 g) in the microwave in pulses of 10 seconds to a temperature of 45-50 C degrees, chop the second part of the chocolate (120 g) with a knife and pour into the melted chocolate, mix until smooth. The chocolate should cool down to 29-31C degrees, if the chocolate ends up being hotter than 29-31C add some more chopped chocolate and mix until completely combined. Pour the tempered chocolate into a piping bag, cut off the tip and coat the chilled bars with chocolate.
It's simple, you can do it!
Subscribe to our Foodie inspiration channel / foodieinspiration
We are on Instagram @amphitaminka and @tutov83

[@loveone1273]

👍👍

[@Foodieinspiration]

😊😉