Name: Chocolate and Caramel Squares
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 16 pieces
Ingredients: 7 oz (195 g) milk chocolate, chopped; 2 eggs; 1/2 cup (125 ml) brown sugar; 1 teaspoon (5 ml) vanilla extract; 1 pinch of salt; 1/2 cup (125 ml) unbleached all-purpose flour; 1/2 cup (125 ml) unsalted butter, melted and cooled; 1 cup (250 ml) toasted hazelnuts, peeled and chopped (or blanched almonds); 1/4 cup (60 ml) sugar; 3 tablespoons (45 ml) water; 3 tablespoons (45 ml) 35% cream, warm; 8 large marshmallows; 1/4 cup (60 ml) 35% cream

Preparation

Squares
- With the rack in the middle position, preheat the oven to 170 °C (325 °F). Line the bottom of a 20-cm (8-inch) square pan with a strip of parchment paper, letting the paper hang over two sides. Butter the other two sides.
- In a bowl over a double boiler, melt the chocolate. Let cool.
- In a bowl, using an electric mixer, beat the eggs with the brown sugar, vanilla, and salt until smooth. At low speed, add the flour, butter, and chocolate. With a spatula, stir in two thirds of the nuts and spread the batter in the pan. Sprinkle with the remaining nuts. Bake for 40 minutes or until a toothpick inserted in the centre of the cake comes out with lumps and not completely clean. Let cool.  
Caramel Sauce
- In a saucepan, bring the sugar and water to a boil. Cook without stirring until the mixture turns golden brown. Remove from the heat and add the cream. Beware of splashes. Bring to a boil, stirring until the sauce is smooth. Cool slightly and drizzle over the cake.  
Marshmallow Topping
- In a saucepan, melt the marshmallows with the cream. Cool slightly and pour over the cake.
- Serve warm or at room temperature.

Chocolate and Caramel Squares

Categories

Ingredients

Squares

Caramel Sauce

Marshmallow Topping

Preparation

Squares

Caramel Sauce

Marshmallow Topping

Personal Note

To help you with this recipe

RICARDO Non-Stick Square Pan