Post by kickingfrog on Feb 15, 2012 12:17:54 GMT
Chunky Chocolate & Caramel Squares
Serving Size
Serves 6 people
Description
Our gluten-free version of a teashop favourite - millionaires shortbread - naughty but very very nice!
Ingredients
For the base:
225g (9oz) Juvela Gluten-Free mix
200g (8oz) butter (Use 150g for the base, keep 50g for the filling)
75g(3oz) light muscovado sugar
for the filling:
397g(16oz) tin condensed milk
100g(4oz) light muscavado sugar
50g(2oz) chopped roasted hazelnuts
200g (8oz) dark chocolate*
Instructions
Oven temperature: 180°C/350°F/Gas Mark 4. You will need: 15cm (6") square tin, greased and lined.
To make the base, place the Mix and sugar in a large bowl, and stir in the butter to coat the dry ingredients. Transfer mixture to the prepared tin and press into the base of the tin. Bake in a pre-heated oven for 15-20minutes. Allow to cool slightly.
Meanwhile, for the caramel filling, place the condensed milk, sugar and butter in a pan over a low-medium heat for approx 10minutes, stirring frequently.
Sprinkle the base with chopped nuts and then spread the caramel over the top; return to the oven and bake for 10minutes. Allow to cool completely.
Melt the chocolate in a large bowl and pour over the set caramel filling, tilting the tin to ensure an even coating. Allow to cool and then cut into 12 squares.
*GF
www.juvela.co.uk/gluten-free-recipes/cakes-puds-treats/chunky-chocolate-caramel-squares
Serving Size
Serves 6 people
Description
Our gluten-free version of a teashop favourite - millionaires shortbread - naughty but very very nice!
Ingredients
For the base:
225g (9oz) Juvela Gluten-Free mix
200g (8oz) butter (Use 150g for the base, keep 50g for the filling)
75g(3oz) light muscovado sugar
for the filling:
397g(16oz) tin condensed milk
100g(4oz) light muscavado sugar
50g(2oz) chopped roasted hazelnuts
200g (8oz) dark chocolate*
Instructions
Oven temperature: 180°C/350°F/Gas Mark 4. You will need: 15cm (6") square tin, greased and lined.
To make the base, place the Mix and sugar in a large bowl, and stir in the butter to coat the dry ingredients. Transfer mixture to the prepared tin and press into the base of the tin. Bake in a pre-heated oven for 15-20minutes. Allow to cool slightly.
Meanwhile, for the caramel filling, place the condensed milk, sugar and butter in a pan over a low-medium heat for approx 10minutes, stirring frequently.
Sprinkle the base with chopped nuts and then spread the caramel over the top; return to the oven and bake for 10minutes. Allow to cool completely.
Melt the chocolate in a large bowl and pour over the set caramel filling, tilting the tin to ensure an even coating. Allow to cool and then cut into 12 squares.
*GF
www.juvela.co.uk/gluten-free-recipes/cakes-puds-treats/chunky-chocolate-caramel-squares