Hello everyone, I hope you are all well!

This is one of my favorite sweet snacks to serve guests over the holidays.

Here is the recipe, enjoy!

Start by making the caramel:

Caramel

  • 3/4 cup + 1 tablespoon (200 g) regular sugar
  • 3/4 cup (170 ml) light corn syrup or liquid glucose
  • 1 1/2 tablespoon (25 g) unsalted butter
  • 3/4 cup (170 ml) heavy cream
  • 1 teaspoon vanilla extract

 

Put the light corn syrup or liquid glucose and sugar into a saucepan and place on a medium heat.

Stir until the mixture starts bubbling.

Stop stirring and leave it to bubble away until the mixture has a golden caramel color, about 4-5 minutes.

Remove the pan from the heat.

Now add the cream, butter and vanilla, starting with the cream.

ATTENTION: take care, the mixture will be burning hot!

Add the cream little by little, stirring all the time.

Then add the butter and vanilla extract.

Place the pan back on the heat and let it bubble away for one minute.

Pour the caramel into a heat proof bowl and leave to cool for at least 10 minutes.

Cookie base

  • 1 cup + 2 tablespoons (145 g) all-purpose flour
  • just under 1 cup (85 g) oats
  • 3/4 cup + 1 tablespoon (170 g) soft light brown sugar
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3/4 cup (170 g) unsalted butter, melted
  • 6 oz. (170 g) chocolate chips or chopped chocolate
  • 4 oz. (120 g) walnuts

 

Put the flour, oats, light brown sugar, baking soda and salt into a mixing bowl.

Mix until everything is well blended.

Add the melted butter.

Mix until the dough comes together.

Line a 8 x 12-inch (20 x 30 cm) baking pan with baking parchment. Tip in the cookie base and press down to fit the pan in an even layer.

Bake in a 350 F (180 C) oven for about 10 minutes.

Remove from the oven.

Sprinkle the chocolate and walnuts over the cookie base.

Pour over the homemade caramel…

Return the pan to the oven for another 20 minutes.

Leave to cool before cutting into squares.

Ready to serve…

So good.

I hope you are tempted to try making these…

If stored in the refrigerator these Chocolate Caramel Chews keep well for at least one week.

I wish you a nice day,

hugs from me to you.

 

 

 

 

 

 

 

 

 

 

 

 

17 Comments

  1. Dette så utrolig godt ut ;o)
    Tror kollegaene mine vil like det om jeg baker disse

  2. Hei Manuela!
    Jeg lurte på om du hadde en typisk tysk oppskrift på noe bakverk? 
    Vi har fått i skoleoppgave å bake noe som er typisk tysk 🙂

    Klem Lina

  3. HEJ

    bor i Sverige, kan ganska bra norska, men vad är NATRON, maila gärna mig: 

    jag älskar din blogg !!

  4. Monica Hauge Reply

    Å disse så bare helt yummi ut 🙂 Fått min andre bok, Hjemmebakst. Har laget Lemon Raspberry Sweet Rolls og Mediterranean Style Breakfat Bun. De var bare helt nydelig gode.  Lemon Curden var helt super. Kan man lage Curd av andre frukter ? 
    Takker atter en gang for fantastisk blogg og bøker 🙂 

    Monica 

    • Hei Monica, så glad du er fornøyd med mine bøker, ja du kan lage curd av andre frukter bare ta samme mengde
      mediteranean style buns er mine favoriter så gode
      klem

  5. Karoline Egholm Reply

    Ser supergodt ut! Og den lille stolen på bildene var kjempesøt! 

  6. Nå har sirup og sukker kokt i 10 min, men det blir ikke brunt. Hva skyldes det?

  7. Marianne Hansen Reply

    Disse så så gode ut, at eg tror eg skal prøve å lage de. Men kan de fryses? 

  8. Camilla Bjering Dirdal Reply

    Hei! Hvordan legger du bakepapiret I formen? Har alltid det problemet med at bakepapriet krøller seg I hjørnene..

  9. Tack för detta rcept och alla andra!! Helt fantastiska bakverk du gör, grym är du!! Jag undrar  om man kan fysa in den här kakan?
    Mvh Petra

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