Dark Chocolate, Oats and Salted Butter Caramel Squares
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Average: 3.3 (12 votes)

Dark Chocolate, Oats and Salted Butter Caramel Squares

By Géraldine Leverd, Food Blogger

These dark chocolate, oats and salted butter caramel squares are perfect for a snack, with their delightful blend of textures and flavors. What's more, you can prepare them in advance and store them in the freezer for a quick treat on hand. 

Ingredients For

  • Biscuit:
  • 8.80 oz
  • 7 oz
  • 2 teaspoons
  • PDO Vosges Pine Honey
    Vosges Pine Honey PDO
  • 5.30 oz
  • 2 teaspoons
  • x 2
  • Salted Butter Caramel:
  • 10.60 oz
  • 5.30 oz
  • Sucre CANNE
    Guadeloupe Cane Sugar
  • Ganache:
  • Chocolate
    Dark Chocolate Cooking Bars
  • 2 tablespoons

Preparation

1

Preheat the oven to 175°C (350°F). Mix all the ingredients for the biscuit in the specified order. Place the mixture into a baking pan (35 x 24 cm or 13,5 x 9,5 inches) lined with parchment paper. Flatten it well. Bake in the oven for 25-30 minutes. Allow it to cool. 

2

In a saucepan, melt the salted butter over low heat. Add the sugar and condensed milk. Heat over low heat, stirring well and scraping the bottom of the saucepan constantly to prevent the sugar from sticking.  

3

Then, immediately pour it over the biscuit. Tap to remove air bubbles. Let it cool in the freezer for 15-20 minutes or in the refrigerator for 1 hour. 

4

Melt the chocolate with the coconut oil over low heat. Pour it over the caramel. Place it in the freezer for 20 minutes. Sprinkle with fleur de sel (sea salt). Cut with a knife when the chocolate is not completely set, otherwise it may break. Heat the blade under hot water and wipe it clean for clean slices. 

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