A decadent dessert recipe for Chocolate and Caramel Crumble Squares – make it this weekend as a sweet treat for yourself and your loved ones…
For the Chocolate Biscuit Base & Crumble:
180g castor sugar
250g cold butter
5ml vanilla essence
For the Caramel Custard:
385g tin condensed milk
360g tin Caramel Treat
1 large egg, beaten
Preheat the oven to 180°C. Grease a 20 x 30cm baking dish.
Start by making the caramel custard. Place the condensed milk and butter into a
saucepan and heat on low heat until the butter is melted, stirring frequently. Whisk in
the Caramel Treat and increase the heat to medium. Bring the mixture to a boil,
stirring constantly for 4-5 minutes until smooth and thick. Set aside to cool to room
To make the biscuit base and crumble topping, stir together the flour, cocoa and
sugar. Cut the butter into small cubes and use your fingers to rub the butter into
the dry ingredients until you have a crumbly texture. Alternatively, use a food
processor for this step. Stir in the vanilla essence.
Press about half the mixture into your baking tin, covering the base evenly. Bake for
20 minutes. Keep the remaining biscuit mixture in the fridge.
Once the caramel mixture has cooled, whisk in the egg. Spread the caramel custard
over the biscuit base, then crumble over the remaining chocolate biscuit mixture.
Bake for a further 20 minutes.
Leave to cool completely in the tin, then refrigerate for an hour or two before slicing
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This recipe and photo provided by and copyright to Astrid Field from the Sweet Rebellion. Visit The Sweet Rebellion website, and see more of her delectable sweet treat recipes