Fudge Caramel Bars (Print Version)
# Ingredients:
→ Fudge Caramel Base
01 -
200g (half a tin) sweetened condensed milk
02 -
60g butter (unsalted or salted)
03 -
1½ tablespoons honey or golden syrup
04 -
100g white chocolate chunks
05 -
100g soft light brown sugar
→ Chocolate Topping Layers
06 -
75g puffed rice cereal (like Rice Krispies)
07 -
650g dark or milk chocolate, split into portions
# Instructions:
01 -
Grab a square pan, 8x8 inches (20x20cm), and line it with parchment paper. Let some paper stick out past the edges so picking up the finished bars is easy.
02 -
Toss the sugar, butter, condensed milk, and syrup (or honey) into a saucepan. Turn the heat to medium and stir as it starts blending together.
03 -
Keep stirring until it's smooth and you don’t see any sugar granules. Let it bubble gently for 5-7 minutes, giving it a stir now and then, till it thickens into a creamy caramel consistency.
04 -
Take the caramel off the heat. Dump in the white chocolate chunks and stir quickly while it’s hot. Mix until all the chocolate is melted and the caramel's nice and creamy. Let it cool for a bit while you prep the chocolate layer.
05 -
Put all the dark/milk chocolate (650g) into a heatproof bowl. Melt it slowly either over a double boiler (bowl on top of simmering water) or in the microwave, stirring after every 30 seconds, until it’s silky smooth.
06 -
Scoop out about half (around 325g) of the melted chocolate and mix it with the Rice Krispies in a bowl until the cereal is fully coated.
07 -
Pour the chocolate-cereal combo into the prepared pan. Use the back of a spoon to press it into an even layer, making sure it’s nice and compact.
08 -
Gently pour the caramel fudge over the chocolate base and use a spatula to spread it evenly, reaching every corner of the pan.
09 -
Take the rest of the melted chocolate and pour it straight over the caramel layer. Spread it out with a spatula or tilt the pan to make sure it’s covered edge to edge.
10 -
Pop the pan into the fridge for a minimum of 2 hours, or until everything is fully set and firm to the touch.
11 -
Once chilled, take the pan out and lift the bar block using the parchment paper. Place it on a cutting board and use a sharp knife to slice it into squares of whatever size you like.
12 -
Serve chunks of the bars at room temp for a chewier bite or keep them chilled for a firmer texture. They’re great with coffee, tea, or even a glass of cold milk.
# Notes:
01 -
Dark or milk chocolate can be used by itself or mixed together to balance sweetness.
02 -
Want extra crunch? Throw an extra 25g of Rice Krispies into the base mix.
03 -
Seal these in a container and keep refrigerated for up to a week so they stay fresh.
04 -
For perfect slices, dip your knife in warm water and wipe it dry before each cut.