Monday, 17 August 2015

Caramel Chocolate Chip cookie bars courtesy of The Hummingbird Bakery

I have totally fallen in love with this baking book.  It is full of a variety of cakes, tray bakes and sweet goodies to satisfy any baker’s needs.  Not only are the recipes delicious and easy to make but you are more than likely to have everything you need right in your cupboard!
We are off to a family BBQ tomorrow so I decided to make a tray-bake, the Caramel Chocolate Chip cookie bars. They are perfect for a BBQ as they are easy to grab and not to messy for your paper plate.

Here’s the recipe and how mine turned out!

You will need
350g Plain flour
1tsp Baking powder
295g Unsalted butter
500g Soft light brown sugar
4 Large eggs
2 1/2 Tsp Vanilla extract
150g Milk chocolate chips
150g Caramel pieces or fudge
55ml Double cream

 Preheat oven to 175C (350F), gas mark 4
Line your tin with non-stick baking parchment
Sift the flour and baking powder together into a bowl and leave to one side
Using an electric mixer, whisk your butter and sugar together until light and fluffy
Add your eggs one by one, making sure you scrape the sides of the bowl as you do so, add the vanilla extract. Turn down the speed and slowly add your flour in.
Stir in the chocolate chips
Pour your mixture into your tin
Place the fudge or caramel into a bowl with the cream and heat over a pan of simmering water
Once melted, poor the caramel over the mixture in your tin
Bake for 30 minutes, or as long as needed. Insert a skewer into the cake, when it comes out clean it is ready.
Leave to cool for an hour before slicing into appropriate pieces


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