Caramel Chocolate Chip Bars
A soft sponge with a crisp crust and occasional bites of fudgy chocolatey bliss.
Afternoon Tea, Snack
cake, chocolate, toffees, traybake
Choclette @ Tin and Thyme
light muscovado sugar
(I used duck eggs)
(I used homemade)
( I used 120g wholemeal, 60g plain)
scant tsp baking powder
heaped tsp mesquite powder
of rock salt
buttermilk or soured milk
(I used kefir)
dark chocolate chips
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 175℃ for 30 minutes or until an inserted skewer comes out almost clean.
Leave to cool, then cut into 12 rectangular bars.
Adapted from The Hummingbird Bakery's Life is Sweet
Recipe from Choclette @Tin and Thyme