3tbspkefir, buttermilk, sour milk or watered down yoghurt(I used kefir)
50gdark chocolate chips
100gtoffees
40mldouble cream (heavy cream)
Instructions
Put the toffees and cream into a small pan over a gentle heat and leave to melt whilst getting on with the rest - an occasional stir is all that is needed. Remove as soon as you have a caramel sauce.
Cream the butter and sugar together until pale and fluffy.
Beat in the eggs, one by one.
Beat in the vanilla extract.
Sift in the dry ingredients and stir until just incorporated.
Add the milk and stir in gently followed by the chocolate chips.
Scrape the mixture into an 20cm (8") sq. silicone mould or lined cake tin and spread evenly.
Pour the caramel over the top and bake at 180℃ (160℃ fan, 350℉, Gas 4) for 30 minutes or until an inserted skewer comes out almost clean.
Leave to cool, then cut into 12 rectangular bars.
Notes
Adapted from The Hummingbird Bakery's Life is Sweet.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.