Shona Dey Photography

Choc Caramel Squares

| November 14, 2012 | 0 Comments

by Shona Dey

These are delicious and oh so decadent! I originally had them at my friend (and cook extraordinaire) Jo’s house and was very chuffed to return home not only with a tummy full of these but also the recipe (which comes from the cookbook ‘essence of Dio’). Fast forward two years and I made them for the first time for my son’s preschool trip on the Rainforest Express in the Waitakere’s just last week. Every single piece was consumed along with a hot cup of tea picnic style in a clearing in the middle of the rainforest… and I received several requests for the recipe, so here it is:

225g butter
150g sugar
225g plain flour
1 tsp baking powder
1 tblsp  cocoa

For the Caramel sauce
1 can condensed milk
2 tblsp golden syrup
50g butter


Preheat the oven to 170 degrees C.

Grease and line a (slice) tin. Cream the butter and sugar in a bowl. Mix in the flour, baking powder and cocoa. Press 2/3 of the mixture into the tin. Reserve 1/3 aside.

To make the caramel sauce, melt the condensed milk, golden syrup and butter in a saucepan. Cool and spread over the mixture in the tin. Crumble the remaining 1/3 of the mixture over the caramel. Bake for 45 minutes. Cut into squares when cool.

Shona Dey is a photographer specialising in food and family photography. Being a foodie at heart, Shona is  passionate about trying new recipes and styling the food so that it looks as good as it tastes!  You can view her gallery of food and family images on her website or Facebook page.

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Category: Food & Drink, Recipes

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