There’s a small handful of my recipes – like my caramelitas – that I return to time and time again, not because they’re flawed or because I think I can do better, but because they’re perfect just as they are. At first glance, that might make zero sense, but it’s simply because I like a challenge. So, if I have a recipe that I think is virtual perfection, I feel compelled to try and improve upon it. Such is the case here!
I love the dense chocolate and chewy caramel, but felt that an extra flavour profile might lift my caramelitas to the next level. I’d tried burnt honeycomb on cupcakes recently and they were just amazing and I thought it might work with these. Guess what, I was right!
This adds an extra texture and a dark, malty taste to my original recipe. I’ve tinkered with the amount of dark chocolate to account for the sweetness of honeycomb but these are now my favourites.
Of course, that just means I’m going to have to see if I can improve on them even further!
- 8 ounces / 230g plain flour
- 7½ ounces / 210g porridge oats
- 9 ounces / 260g light brown soft sugar
- 1 teaspoon of bicarbonate of soda
- ¼ teaspoon of salt
- 8¼ ounces / 235g unsalted butter
- 2¾ fluid ounces / 80ml double cream
- 12 ounces / 200g milk chocolate chips
- 5 ounces / 200g dark chocolate chips
- 14 ounces / 400g fudge
- 3½ ounces / 100g honeycomb, broken into small pieces
- 1¾ ounces / 50g dark chocolate to serve
- 1¾ ounces / 50g white chocolate to serve
Pre heat the oven to 350°F / 180°C (320°F / 160°C fan). Line a 13×9.5 inch baking tray with greaseproof paper.
Mix the flour, oats, sugar, bicarbonate of soda and salt in a bowl.
Melt the butter in a small saucepan before pouring into the dry ingredients and combine well until you have a crumbly dough mixture (see Tips below).
Heat the double cream and the fudge in a small pan until you have a thick caramel sauce.
Put a layer of 2/3 of the dough mixture into the lined baking tray and press it down so it is packed tightly in the bottom of the tin.
Sprinkle the chocolate chips over the mixture in the tin and then pour the caramel sauce over the top of this.
Mix the honeycomb with the remaining dough mixture and evenly spread this over the top by crumbling it in your hand so that it forms an even topping.
Cook in the oven for 27 minutes before removing to cool completely.
Once cool, cut into bars, melt the remaining chocolate (separately) and drizzle over the top.
I combine and mix the dough with my hands using disposable plastic gloves to get that crumbly texture.
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