Salted Caramel Chocolate Bites
Melted butter, to grease
Sea salt flakes, to sprinkle (optional)
110g (3/4 cup) plain flour
1/2 teaspoon baking powder
90g (1 cup) desiccated coconut
100g (1/2 cup, lightly packed) brown sugar
125g unsalted butter, melted
1 teaspoon natural vanilla extract
395g tin sweetened condensed milk
95g (1/2 cup, lightly packed) brown sugar
80g unsalted butter, cubed
2 Tablespoons golden syrup
1 teaspoon sea salt flakes
200g good-quality dark chocolate
30g unsalted butter, cubed
A play on the classic chocolate caramel slice, the salt gives the caramel layer a surprising edge to these indulgent morsels. Serve as an after dinner treat or even with a cuppa for afternoon tea – I promise they will be very hard to resist!
Recipe from Anneka Manning of BakeClub.
- You can transfer the caramel to a heatproof jug to pour from to make it easier to divide it among the muffin tins.
- The time that the chocolate topping will take to set will depend on the weather – the cooler the weather the less time it will take.
- These tartlets will keep in an airtight contain in a cool place (but not in the fridge) for up to 2 weeks.
Preheat oven to 180°C (160°C fan-forced). Brush 42 holes of four mini muffin tins with melted butter to grease.
To make the Base, sift together the flour and baking powder into a medium bowl. Stir in the coconut and brown sugar. Add the melted butter and vanilla and use a wooden spoon to stir until well combined. Divide the mixture evenly among the muffin tins, pressing firmly into the bases. Bake in preheated oven for 10 minutes, swapping the trays around after 5 minutes, or until light golden and the bases have sunk slightly in the centre.
Meanwhile, to make the Caramel filling, combine the sweetened condensed milk, butter and golden syrup in a small heavy-based saucepan. Cook over low heat, stirring constantly, for 10 minutes, or until the sugar dissolves and the mixture thickens slightly (do now boil). Stir in the sea salt and then immediately divide the caramel between the muffin tins holes over the tartlet bases (see Baker’s Tips). Return muffin tins to the oven and cook for a further 8-10 minutes, swapping the trays around after 5 minutes, or until caramel bubbles around the edges. Cool in tins for 10 minutes and then use a small spatula to transfer the tartlets to a wire rack to cool completely.
To make the Chocolate topping, combine chocolate and butter in a small heatproof bowl over a saucepan of simmering water (don’t let the base of the bowl touch the water). Stir occasionally until chocolate and butter melt and mixture is smooth. Remove bowl from heat. Spread a thick layer of chocolate evenly over the tops of the tartlets to cover the caramel. Sprinkle with a few extra sea salt flakes, if desired and set aside in a cool place (but not in the fridge) for 4-6 hours or until chocolate has set (see tip).