At a Christmas market last weekend, I bought myself a slice of Caramel Crisp Tray Brake and it was beautiful so I thought I'd have a go at baking one myself.
Ingredients:
For the base
2 bars of chocolate (I used Cadbury's Diary Milk)
Rice Krispies
For the topping
50g brown sugar
50g butter (room temperature)
400g condensed milk
2 bars of Chocolate (I used Cadbury's Diary Milk)
Instructions:
Step One // Melt your 2 bars of chocolate over a pan of boiling water.
Step Two // Once the chocolate has melted, mix in the rice krispies until all of the chocolate has been used up.
Step Three // Press the mixture into a tray and place into the fridge for about 30 minutes.
Step Four // About 20 minutes into your cooling period, pour the condensed milk, butter and brown sugar into a pan. Allow this to boil and then boil gently for a further 5 minutes - make sure you continue to stir the mixture to ensure it does not burn.
Step Five // Pour the topping over the base and allow to cool.
Step Six // Once your base has set, melt your other 2 bars of chocolate over a pan. Then pour this over your tipping and allow it to cool.
Step Seven // Once cool, cut into squares.
Step Two // Once the chocolate has melted, mix in the rice krispies until all of the chocolate has been used up.
Step Three // Press the mixture into a tray and place into the fridge for about 30 minutes.
Step Four // About 20 minutes into your cooling period, pour the condensed milk, butter and brown sugar into a pan. Allow this to boil and then boil gently for a further 5 minutes - make sure you continue to stir the mixture to ensure it does not burn.
Step Five // Pour the topping over the base and allow to cool.
Step Six // Once your base has set, melt your other 2 bars of chocolate over a pan. Then pour this over your tipping and allow it to cool.
Step Seven // Once cool, cut into squares.
I've got to say for a first attempt, this tasted delicious and I'm sure yours will too!
xxxxxxxxx
