This is one of the recipes when I practically just follow the description without (big) changes.
These caramel bars are really good, sweet, gooey, chocolatey and crunchy at the same time. Too sweet to eat many. My suggestion to cut them into tiny candy size pieces. Use hot large and sharp knife for cutting and DO line the form with a baking paper to save lots of time and to have a better looking edges. The recipe is from here.
Enjoy!
1 1/2 cup flour
1/2 cup potato starch
1/2 t.s. salt
1/2 cup coconut flakes
1/2 cup sugar
125 g melted butter
Combine flour, coconut, salt and sugar together. Pour melted butter into the mixture and rub with your hands until you get sandy textured mass. Line (pyrex) baking form with baking paper. Press the crumbly mixture firm into the form. Bake for 18 minutes at 160C.
2 x 390 g cans sweet condensed milk
100g butter
1 t.s. salt
80ml runny honey
vanilla (if you like)
Mix all ingredients in a pan and heat it until everything is combined. Pour this onto a baked crust. Place it back to the oven for another 20 minutes. Let it cool.
Melt 250 g of chocolate (I used 45%) with 2 tb.s. olive oil. Pour the chocolate over the cooled bars. Place the form into the freezer until the chocolate is set.
Take it out of the freezer, let it stand in a room temperature for 10 minutes. Take the bars out of the form pulling on baking paper. Now cut the bars using large knife. Store it fridge.
Enjoy!
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