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.
4 comments:
Chocolate and caramel treats are impossible for me to resist! These look very tasty! Have a great week!
Salt makes these chocolate caramel bars taste amazing! Thank you for the recipe!
I hope you enjoy it if you make it.
You too Liz!
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