Interesting name for a chocolate caramel bar! That's exactly why I got so interested in trying to bake this so called expensive sweet. Well, the result was good... I had to try the recipe 3x before I got the perfect composition.
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| my $100,000 drizzled with barley mint chocolate |
The recipe I got from KAF use shortbread instead of cookie as it's base, I didn't like it as much and decided to just bake vanilla cookies instead. So... Here it is... the bars that worth a hundred grands!
$100,000 Chocolate Caramel Bar
by Rina Laurence
Vanilla Cookies:
- 1 1/3 C (160-170gr) all purpose flour/cake flour
- 1/3 C (75gr) butter/margarine
- 1/3 C (35gr) confectioners sugar
- 1 egg yolk
- dash of salt
- vanilla extract
Milk Caramel (Dulce de Leche):
- 1 can (14 oz) sweet condensed milk. Boiled for 4hrs.
- 2 Tbsp (30ml) heavy cream
Coating:
- 8oz (250gr) chocolate. Chopped & melted.
Instructions:
- Mix all cookies ingredients except for the flour using a fork until really soft and creamy.
- Add in flour (divide into 3-4 batches), mix well.
- Press dough into a brownies loaf lined with aluminum foil.
- Slice dough into 0.6 inches thick & 0.8 inches wide bars. Prick holes in each bar. Let rest in the fridge for 30 minutes.
- Bake cookies at 300°F until golden (around 20 minutes). Let cool.
Finishing
- Spread dulce de leche on each bar evenly. Let rest 10 minutes in the freezer.
- Dip caramel covered cookies in melted chocolate, let any excess drip back into the bowl. Let rest in the freezer for 3 minutes.
- Repeat dipping process a few times to get thicker chocolate coating.
Resep diadaptasi dari Nestlé & KAF dengan perubahan sesuai selera pribadi
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