Tuesday, September 29, 2020

Chocolate Caramel Bars with Salty Sprinkled


For Substitution Cooking School for Quarantine with Jam and Clare on Saturday, we made Chocolate Caramel Bars with Salty Sprinkles from the Beatrix Bakes cookbook.

These decadent creations start with a crisp biscuit base, that is topped with a dark rich caramel (I added minced fresh ginger to mine), and layered with a chocolate-butter mixture. Finally, crushed toasted walnuts and sea salt are sprinkled on top.

They look good, don’t they:

The good news is that if you fancy trying these luscious bars yourself, the recipe is available online here, here and here.

The recipe makes 14 bars.


Liz That Skinny Chick Can Bake said...

Chocolate and caramel treats are impossible for me to resist! These look very tasty! Have a great week!

Dennis Yannakos said...

Salt makes these chocolate caramel bars taste amazing! Thank you for the recipe!

Cakelaw said...

I hope you enjoy it if you make it.

Cakelaw said...

You too Liz!