Do you ever have one of those days that start with the thought of chocolate? If you're like my husband it would be everyday. God love him. Well my husband has started coaching a new football team of the weekend so this weekend while he went out and coached I did the wife thing and baked. I wanted something that wasn't my usual cookies, cobbler, or cupcakes. I wanted something very rich to hit all the spots. So I decided to play around with a few recipes to make my own little goodness.
For the bottom layer you will need:125g butter, unsalted
1/4 cup caster sugar
1/3 light brown muscovado
4 cups plain flour
2/3 cups fine semolina
1 tbsp cinnamon
For the caramel center:
1 cup light condensed milk
1/4 cup peanut butter
1/2 cup golden syrup
1/3 brown sugar1/3 butter
For the chocolate covering:
1 1/2 cups dark semi sweet chocolate morsels
1/2 cup peanut butter
about 2 tbsp sea salt
Pre-heat oven to 150C
We will start from the bottom and work our way up. Place the butter, sugar in mixing bowl and mix together. Once mixed add the semolina, flour and cinnamon. I mix to get a bit of consistency and then I start folding with my hands, it will become quite crumbly.
Place this in a pan of choice. Whatever shape or size your wanting I used a round cake tin that has the push bottom. I know I know I'm so technical with my terms. Mooooving on. Place the crumbley stuff and press it down nicely into the bottom of the pan. I rubbed a bit of fat around the baking tin just to get that sucker out easier in the end. Place this bad boy into the oven for about 45 minutes or until golden brown.
While thats getting a nice tan lets move onto the sticky. The Caramel. Actually hold up, I want to know... how to do say this word? Carahmel (as in melanie) or Carmul. My guess is the first. Unless your from good ole' Murica (thats America for you non yanks) we say Carmul. Off track again.....
Place the butter and sugar into saucepan. Once the butter has melted add all the rest of the ingredients. Make sure to constantly stir unless you want your saucepan to look like tarmac has been placed inside it. The mix will start to get brown that's when you kind of decide how you want your center to be. The less dark it is the less dense and more soft it is, the darker the chewier. I went for a good medium. I want it to be a bit gooeyier (is this even a word? well it should be... ) in the middle. By the time you've measured, stirred and decided what kind of Caramel you'd like, your biscuit base will be ready. If not lower the heat and keep stirring until the base is done. Once the base is done I would place it on a cooling rack for just a mo. Once reasonably cool, let that carmul and biscuit meet. Place in the fridge for the caramel to form and cool. This will take about an hour or so depending on the temperature of your fridge.
When your on the last stretch and your caramel and biscuit base have found a love for each other and bonded start making the third wheel.
Place the Chocolate and peanut butter into saucepan and melt together. Now pour the chocolate over the biscuit and caramel love. Sprinkle sea salt over the top. Once it has settled cut into pieces and serve. Keep in cool place.
Now why the sea salt? Now you may NOT be like myself but if you are you will understand. Let me explain. When I have something sweet, afterwards I have to counteract it with something savoury. I just need something salty. This may be why I absolutely love chocolate covered pretzels. Oh goodness me. Wow I've just now thought how brilliant would broken pretzel sticks be mixed in with the chocolate. Ohhhhhh please try it and tell me. Oh my mouth has started to water again...
Hope you enjoy :)