Chocolate Caramel Squares

Well I really can't decide if this is a biscuit or a cake for the purpose of this post I'm going to say this is a biscuit. What I do know is this should absolutely be included in our afternoon tea party.

My mother used to bake these for as long as I can remember, what a treat not only for me but for my children and now due to Alzheimer's she is unable to bake any more so.

 I have to continue this tradition so that my grand children can have the pleasure of eating these biscuits when that time arrives.

I can remember I was  about 5 or 6 having to walk no sorry be carried  on my dads shoulders alternating between my sister and myself Lynda was 2 years younger than myself to the discount ware house just to get the weekly shop about a 4 miles round trip,we nearly all ways walked back the whole way because my mum and dad were laden with shopping this pilgrimage was always  on a Friday because dad finished at 4.30 on Fridays and that gave us time to be able to get there before they closed and do the shop with no time constraints.

I can ask you say what has this GOTO do with caramel squares well I shall enlighten you the next day mum would be baking with the weekly shopping goodies and 9 out of ten times these little beauties were on the menu I always new because a bar of dark catering chocolate was in the trolley.

Chocolate caramel squares really bring back fond memory's sorry for waffling on about my child hood and the good things from it,I hope you can create your own fond memory's from this recipe. And I am sure these do warrant a place in our lavish  afternoon tea party.

  

Ingredients
100 g/ 3 1/2 oz/ generous 1/2 cup soft margarine
50 g/ 1 3/4 oz/ 4 tbsp light muscavado sugar
125 g/ 4 1/2 oz/ 1 cup plain (all-purpose) flour
40 g/ 1 1/2 oz/ 1/2 cup rolled oats

Caramel Filling

25 g/ 1 oz/ 2 tbsp butter
25 g/ 1 oz/ 2 tbsp light muscavado sugar
200 g/ 7 oz can condensed milk

Topping

100 g/ 3 1/2 oz dark chocolate
25 g/ 1 oz white chocolate (optional)

1.Beat together the margarine and muscovado sugar in a bowl until light and fluffy. Beat in the flour and the rolled oats. Use your fingertips to bring the mixture together, if necessary.

2.Press the mixture into the base of a shallow 20 cm/ 8 inch square cake tin (pan).

3.Bake in a preheated oven, 180oC/350oF/Gas Mark 4, for 25 minutes or until just golden and firm. Cool in the tin (pan).

4.Place the ingredients for the caramel filling in a pan and head gently, stirring until the sugarhas dissolved and the ingredients combine. Bring slowly to the boil over a very low heat, then boil very gently for 3-4 minutes, stirrling constantly until thickened.

5.Pour the caramel filling over the biscuit base in the tin (pan) and leave to set.

6.Melt the dark chocolate and spread it over the caramel. If using the white chocolate, melt it and pipe lines of white chocolate over the dark chocolate. Using a cocktail stick (toothpick) or a skewer, feather the white chocolate into the dark chocolate. Leave to set. Cut into squares to serve.

Mac's Tip

If liked, you can line the tin (pan) with baking parchment so the biscuit can be lifted out before cutting into pieces.

Chocolate facts

Research suggests that chocolate was originally used more than 2,500 years ago, begining in Central America. The Mayan civilisation considered Cacao to be a divine gift and so, it was held in high regard. It was used ceremoniously and sometimes as a form of currency. The name 'Cacao' is a Maya word meaning 'god food' which after being introduced to Europe in the 16th century, formed the basis of the Latin name for the Cacao tree 'Theobrama Cacao' meaning 'food for the gods'. It is thought that the word 'cocoa' has come about through a miss-spelling of 'cacao.'

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