Tag Archives: bar

Caramelitas

I follow a few American foodies on Facebook, Instagram and blogs and love the different slices/bars they make. They look really enticing with the layers of pastry/brownie/caramel/nuts/jams/cookies/cheesecake etc etc.  One of my early food memories is a Tri-Level bar my sister made after a holiday to America.

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these images were taken from the wonderful http://chocolatechocolateandmore.com/

My main problem is even though there are numerous recipes out there, I find it really confusing converting cups to grams, as there are loads of different conversion tables which all come up with different results.

I visited the stall, at the Good Food Cake and Bake Show, for the Outsider Tart who have brought their yummy American baked goods to the UK.  I was able to try a few of their slices and my favourite was an oaty caramelly bar.

I later saw these on instagram and knew I had to make them.

Ingredients:
(made 24 squares)
240g/2 cups plain flour
160g/2 cups quick cooking oats (I used Quaker Oats
1 teaspoon bicarbonate of soda
¼ teaspoon of salt
200g/1 1/4 cups light brown sugar
240g/1 cup unsalted butter
100g chocolate chips
60g chopped pecans
400ml of Caramel (I used tinned Nestle Caramel)

(recipe adapted from: Brown Eyed Baker and Roxanas Homebaking, I used Roxanas conversions from cups to grams and made a few adaptations as I went along, still not 100% happy with the conversions but it turned out well)

Method:
1)Preheat oven to 180 C and prepare tin (I used my brownie tray, which is 13.5” by 8”)

2) cream the sugar and butter, add the flour/bicarb/salt and mix, once combined add the oats  and mix until it forms a crumbly mixture

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3) cover the base of the tin with ¾ of the crumble mixture, spreading so its even and bake for 10mins

4) take out of the oven and sprinkle with the chocolate chips and pecans, then pour over the caramel, and spread evenly using a spatula

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5) crumble the remaining crumble mixture over the top evenly

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6) bake in the oven for 10-15mins, til lightly browned

7) leave to cool, once at room temperature, leave in the fridge for two hours/overnight.  Cut into squares and serve (return to room temperature before serving, though if you can’t wait you can try one…or two).

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These were absolutely delicious and really easy to make.
The oaty biscuit base and topping is buttery and has a caramelly taste from the brown sugar, and the caramel/chocolate/pecan filling compliments it so well.

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Peanut Butter Brownie Slices

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The only good thing about my daily commute is it gives me time to dribble over yummy recipes and give me inspiration on what to make next.

I recently found this amazing website after finding Manuela/Passion for Baking on instagram, her pictures are amazing and her website doesn’t disappoint. I saw these Crispy Peanut Butter Bars but wasn’t really feeling the rice krispy base but knew they’d make an awesome topping for my super fudgy brownies.

I also found a recipe on Baking Mad which makes brownies even fudgier and more amazing. I decided to give the Muscavado sugar a go, especially considering how it made a huge difference in my chocolate cake. But I stuck to the Jamie Oliver recipe as I know the quantities work perfectly.

For the brownies:
Melt 250g unsalted butter and 200g dark chocolate over a water bath(I use store own brand/Bourneville as I find the high cocoa chocolate too rich)
Sieve 80g cocoa powder/65g plain flour/1teaspoon baking powder and 360g dark muscavado sugar and mix to combine
Add the butter/chocolate and mix
Add 4 large eggs and mix
Bake for 30-40mins at 160degrees. Leave in tin to cool (I use a 20cm square cake tin)

For the peanut butter ganache (dribble):
Melt 300g of milk chocolate with 400g peanut butter together in a water bath, mixing until smooth and fully combined.
I used Diary Milk and smooth peanut butter.
Pour over the brownie in the tin and leave to cool. Once cool place in the fridge for 2hrs to set.
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Chocolate layer:
Melt 220g dark chocolate with 115g unsalted butter and a teaspoon of liquid glucose over a water bath.
Mix until fully incorporated and smooth. Leave to cool, and once cool pour over set peanut butter layer.
Chill in the fridge for at least an hour.
I ran out of dark chocolate so did a 50:50 mix of Dairy Milk to Bourneville.
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Remove from tin and cut into squares…. and eat 😀

O M G!

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Amazing…super fudgy brownie with a caramelly flavour, smooth peanut butter truffle (mmmmm) with a shiny chocolate coating!

These are very rich, I cut them into 25 pieces which were just the right size, and perfect if you are on the greedy side as they look small 🙂

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