I recently partnered with an incredible local food blogger (and food scientist), Astrid Field from The Sweet Rebellion to host a little giveaway for her new book, High Tea At Home for my Instagram followers. While the giveaway has ended, I’ve received a lot of requests to share this recipe which I tried, and posted on my feed.
These Chocolate Caramel Crumble Squares are just heaven on earth, and so much more exciting than chocolate brownies – and I do love my brownies.
Because we could all do with a little sweetness right now, the lovely Astrid has very kindly allowed me to share her wonderful recipe with all my readers, as a little sweet treat for you during these tough times. When things get better – and life returns to normal – AKA when you can shop online, be sure to grab yourself a copy of her fabulous book, High Tea At Home. It’s filled with sweet treats galore, including these yummy squares!
They were so easy to make and were so delicious. I think I might make another batch right after I post this!
Chocolate Caramel Crumble Squares Recipe
For the Chocolate Biscuit Base & Crumble:
250g salted butter, softened (275ml)
180g castor sugar (200ml)
5ml vanilla essence (1 tsp)
40g cocoa (⅓ cup)
300g flour (2⅓ cups)
For the Caramel Custard:
100g salted butter (7 tbsp)
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 temperature.
- To make the biscuit base and crumble topping, cream together the butter, sugar and vanilla essence until light and fluffy. Stir together the flour and cocoa, then add to the creamed mixture and mix until you have a crumbly dough. Alternatively, use a food processor for this step.
- Press about half the mixture into your baking tin, covering the base evenly. Bake for 20 minutes. Keep the remaining crumble 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 into squares.
Be sure to follow Astrid on Instagram too – She’ll sweeten up your feed!