These chocolate caramel squares are a great alternative to store-bought chocolate bars. Featuring a crunchy Lotus Biscoff cookie base, a creamy layer of caramel, and a smooth chocolate ganache, each square is then covered with melted chocolate, resulting in a perfectly balanced and delicious treat that is satisfying and easy to make at home!
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0:00 – Intro
0:13 – Prepare the Cookie Base
0:27 – Make the Caramel Layer
1:43 – Make the Chocolate Ganache
2:45 – Cut into squares
3:14 – Coat with Chocolate
3:53 – Decorate
4:10 – Eating these Delicious Chocolate treats
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Ingredients:
For the Cookie Base:
About 9 Lotus Biscoff Cookies (or your favorite cookies)
For the Caramel Layer:
1/3 cup (75g) Unsalted butter
1/4 cup (45g) Brown sugar
1 cup (300g) Sweetened condensed milk
For the Chocolate Ganache:
1 cup (150g) Semi-sweet chocolate (about 50% cocoa solids)*
1/2 cup (120g) Heavy cream (microwave for 30-40 seconds to bring to room temperature)
*I highly recommend using semi-sweet chocolate (about 50% cocoa solids) as it balances the sweetness and ensures that the ganache sets properly.
For the Chocolate Coating:
About 300g semi-sweet or milk chocolate (you can use almond bark/candy melts for coating)
About 40g of white chocolate for drizzle (optional)
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