Chocolate Caramel Cookie Slice
Servings: 24 squares
Equipment
- 1 28 x 38cm traybake tin or 9" square tin
Ingredients
- 185 g butter
- 135 g light soft brown sugar
- 165 g caster sugar
- 1 teaspoon vanilla extract
- 2 small/medium eggs total weight approx 90 g
- 300 g plain flour
- 1 teaspoon baking powder
- 60 g cocoa powder
- 225 g chocolate caramel (Mars) bars approx, see notes
Instructions
- Grease and line the traybake tin and cut the chocolate bars into bite-sized pieces.
- Preheat the oven to 160C (fan).
- Place the butter in a microwaveable bowl and heat on full power for 30 seconds. Stir well until the butter is completely melted but not warm, if some lumps of butter remain you can return to the microwave for a few seconds until everything is melted. If you have overheated and the melted butter feels warm, set aside for a few minutes until it has cooled to room temperature.
- Add the sugars, vanilla, eggs, flour, baking powder, cocoa and chopped chocolate bars to the melted butter and stir well until everything is combined.
- Spread the mixture evenly in the lined tin and put in the oven for 20 - 25 minutes. The chocolate caramel cookie slice is ready when the top has formed a slight crust but is still soft underneath.
- Remove from the oven and allow to cool completely before cutting into squares.
Notes
The sugars used in this recipe can be changed according to your taste or what is available - eg if you'd like a rich, treacly flavour you can use dark soft brown sugar instead of light. So long as the total sugar weighs 300 g it doesn't really matter what type it is.
I buy supermarket multipack chocolate caramel bars and just use the entire pack - it really doesn't matter if there's a little less (or more) than the recommended quantity.