Chocolate with Caramel

Baking and Desserts | Danish cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Chocolate with Caramel

Ingredients

Butter - 7.9 oz
Chocolate Gingerbread Cookies - 7.1 oz
Desiccated coconut - 2 tablespoons
Condensed Milk - 14.1 oz
Brown Sugar - 3.2 oz
Maple syrup - 3 tablespoons
Liquid dark chocolate - 8.8 oz
Vegetable Oil - 2 teaspoons

Step by Step guide

Step 1

Grease a 30x20 cm baking tray with butter and line it with parchment paper.

Step 2

Mix the crushed cookies, 100 grams of softened butter, and coconut. Spread the mixture evenly in a thin layer on the baking tray.

Step 3

Combine the remaining butter, condensed milk, sugar, and maple syrup in a small saucepan. Heat over very low heat for 15 minutes, until the sugar dissolves and the mixture thickens and darkens slightly. Remove from heat and cool. Evenly spread over the cookie base. Refrigerate for 30 minutes or until firm.

Step 4

Melt the chocolate in a double boiler. Add the vegetable oil and mix until smooth. Pour the chocolate over the caramel and score the surface into 24 triangles. Refrigerate until set. Cut before serving.