There aren’t many people who don’t enjoy a good chocolate bar in the middle of the day, and if it comes with caramel inside, it’s all the better. If you like snacks like these, such as famous Twix bars, you’ll be happy you came across this recipe! With this recipe, you can make a huge chocolate and caramel snack that everyone will be happy to taste, and the fact that you made it yourself will make it even more delicious!
Ingredients for cookie dough:
Ingredients for caramel filling:
Method of preparing the cookie dough:
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Preheat your oven to 350°F (180°C), grease 11x4 inch baking pan, and line it with baking paper.
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In a large bowl, mix the flour, sugar, and salt together. Add butter and mix everything together with your hands to make a dough.
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Transfer the dough to the baking pan and cover with foil. Bake for 45 minutes, then remove the foil and bake again for 45-60 minutes, until the dough turns brownish-gold. After baking, let the cookie cool completely.
Method of preparing the caramel filling:
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Heat the syrup slightly to make it easier to mix with the rest of the ingredients. Mix the brown sugar, syrup, butter, cream, and salt in a pot and heat over a medium-high heat.
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Bring the caramel to a boil and cook for 5 minutes. Then reduce the flame and simmer for another 10 minutes until the caramel turns a deep gold color.
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Remove the pot from heat and pour the caramel over the dough. Let the caramel cool in the refrigerator for two hours.
Method of preparing the coating:
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Melt 1 cup of chocolate chips.
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Place parchment paper on a wide baking pan, and pour 1/2 cup of the melted chocolate on the baking paper. Spread it out with a spoon until you create a rectangle slightly larger than the cake you have.
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Place the cake on the chocolate, and pour 1/2 cup melted chocolate directly over the caramel layer.
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Spread the chocolate on the cake with a spoon in zigzag motions to form ridges, and put in the refrigerator for 20 minutes until the chocolate hardens.
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Melt the remaining 2 cups chocolate chips with coconut oil. Set aside a let cool for 15 minutes. Pour the chocolate coating over the cake, and use a spatula to gently spread it over the sides.
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Chill for another hour before serving and keep in the fridge.
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