Recipe Caramel Bars, Bklyn Larder, Brooklyn, NY, New York, Franny’s, Francine Stephens, Artisanal, Cheese, Baked Goods, Park Slope, El Ray Chocolate, Bucare Chocolate, McVitties Biscuits,


Caramel Bars

Courtesy of Bklyn Larder


36 bars


- 500 grams McVities Digestive Biscuits

- 120 grams Sugar

- 324 grams Butter, melted

- 1 gram Salt

- 250 grams Cream

- 250 grams Butter

- 420 grams Brown Sugar

- 30 grams Water

- 1 gram Salt

- 480 grams El Ray Bucare chocolate

- 160 grams Cream

- 6 grams Instant Coffee

- Maldon Salt, as needed


1. Break up the McVities Digestives into the food processor, add sugar and salt, and pulse until mixture is small, even crumbs.

2. Transfer to a bowl and mix with the melted butter.

3. Spread mixture evenly over a parchment-lined half-sheet tray and press it down firmly.

4. Bake crust in convection, 300 degrees for 10 minutes, rotating once halfway through baking.

5. In a saucepan combine cream, butter, brown sugar, water and salt.

6. Stir over medium heat until combined.

7. Bring to a boil and cook, without stirring, until caramel reaches 250 degrees.

8. Take caramel off heat and cool slightly, then pour over crust.

9. Set the caramel for half an hour, then refrigerate at least one hour.

10. Combine cream and instant coffee and stir until coffee is completely dissolved.

11. In a bowl over simmering water combine cream and chocolate and stir until just melted.

12. Take the base out of the freezer and pour chocolate over caramel layer.

13. Spread evenly with a spatula and shake the tray to smooth any lines.

14. Sprinkle Maldon salt evenly over the entire surface of the chocolate.

15. Refrigerate until set, then cut into 36 bars, 6x6.


Recipe from Bklyn Larder