New Year Cake Updates!

June 15, 2017

Dessert for Breakfast

June 15, 2017
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It’s been awhile since I’ve written a post; despite having all the good intentions of doing so once a week in the New Year!  I am making up for lost writing time with today’s recipe.  This crunchy caramel nut bar was inspired by crunchy nut cereal and the oh so popular dessert, caramel shortbread.   So here you have it Dessert for Breakfast -The Crunchy Nut Caramel Bar.  Personally, I would save this bar for dessert as having it for breakfast might be a bit too much. But, if you are a fan of something really sweet in the morning, then by all means give this a go for breakfast with your morning cup of coffee or tea.

 

 

Crunchy nut caramel bar

ingredients.

Base.

200g salted butter

300g honey nut cornflakes

Caramel

150g butter

150g dark muscovado sugar

1 can of condensed milk

Topping

250g dark chocolate.

Heat over 180 c.

Melt 200g salted butter

Line a 9 inch baking tin

Crush honey nut cornflakes in food processor or by hand. Mix melted butter into cornflakes and place mix in baking tin. Press the mixture down and put tin in the oven for 10 mins.

While the base is baking make the caramel

Place the butter and sugar in a non-stick saucepan over a low heat, and stir until the butter melts and the sugar dissolves. Add the condensed milk and bring gently to the boil, stirring continuously. As soon as it comes to the boil, remove from the heat and leave to cool slightly.

After the base is baked top the base with the caramel. Let the base and caramel cool. For the topping, melt the chocolate slowly in a bowl over a pan of hot water (Bain-marie). Or you can melt the chocolate in the microwave. (How to melt chocolate in the microwave) Pour melted chocolate over the cool caramel and leave to set. Cut into squares or bars.

Enjoy! x