MotherBee’s Double Caramel Bar
Whole Egg - 54 grams
Soft Brown sugar - 100 grams
Butter - 168 grams
All-purpose flour - 150 grams
Butter Milk powder - 60 grams
Condensed milk - 100 grams
Dulce de leche - 75 grams
Honey - 60 grams
Vanilla - 5 grams
Topping
dulce de leche – 380 grams
condensed milk – 380 grams
dark chocolate ganache – 300 grams
Procedure
Cream butter and sugar until light, add egg and continue mixing.
Add all liquid ingredients and continue mixing until the sugar is totally dissolved.
Mix Flour and milk powder in a bowl and add all the flour-milk mixture and mix until combined. Do not over mix.
Grease and line 8x8 brownie pan. Pour caramel bar batter and evenly distribute into the pan.
Bake in pre-heated oven (150C) for 30 minutes.
Pour the dulce de leche on top and spread evenly.
Pour the condensed milk and spread evenly.
Continue baking for another 10 minutes @250C.
Pour the chocolate ganache and let it cool in the refrigerator for 1-2 hours.
Slice into squares or rectangles then serve.
Chocolate Ganache
Dark chocolate – 200 grams
Thick cream – 100 grams
Heat the cream in the microwave for 1 minute.
Pour the heated cream into the dark chocolate and leave it to melt for 2 minutes.
Stir the cream and chocolate mixture until all the chocolate is totally melted and the ganache looks glossy and smooth.
Set aside until needed.
Notes on Shelf life
Double Caramel Bar
Room temperature - 3 to 4 weeks, wrapped with well sealed plastic
Chilled – 4 weeks to 10 weeks
Freezer - 3 to 6 months, wrapped with well sealed plastic and packed in a sealed plastic container.
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