Caramel Chocolate Squares

Ingredients

• 150 g wheat flour
• 100 g unsalted butter (softened)
• 25 g granulated sugar (for the shortbread base)
• 1 egg yolk
• fleur de sel (2 pinches)
• baking powder (1 pinch)
• 150 g granulated sugar (for the caramel)
• 50 g glucose syrup or honey (for the caramel)
• 100 g unsalted butter (for the caramel)
• 100 g heavy cream (for the caramel)
• 150 g chocolate (for the ganache)
• 100 g cream (for the ganache)

Steps

1. 1

   Preheat the oven to 170 °C.

2. 2

   For the shortbread base, place the softened butter, sugar, fleur de sel, and baking powder in a bowl. Mix.

3. 3

   Add the flour and knead until a ball of dough forms.

4. 4

   Spread the dough over the bottom of a frame mold, pressing it down with your hands or a spoon.

5. 5

   Bake for 20 minutes at 170 °C, until the dough is golden.

6. 6

   For the caramel, make a caramel with the sugar and glucose syrup or honey.

7. 7

   Add the butter to the caramel, then pour in the cream.

8. 8

   Pour the caramel over the baked shortbread base.

9. 9

   For the ganache, bring the cream to a boil.

10. 10

    Pour the hot cream over the chocolate.

Notes

The source does not specify the size of the frame mold, the chilling time, or the cutting method. After pouring the layers, the dessert should be chilled until set, but the source does not provide a specific duration.

Nutrition per serving

• dessert
• baking
• French cuisine
• chocolate
• caramel
• shortbread
• vegetarian