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RECIPES BY Rhiannon Lambert

Chocolate Toffee Bars

  • 40 minutes
  • 9
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Essential Ingredients

500g milk chocolate
65g puffed rice cereal
300g soft caramels
2.5 tbsp double cream
250g dark chocolate
75g unsalted butter
To decorate: melted white chocolate (optional)

Directions

  1. Line a brownie tin with parchment paper and set aside. 
  2. Melt the milk chocolate gently in either 20 second bursts in the microwave or over a bain-marie. Combine the puffed rice cereal and melted chocolate in a large bowl and stir though to combine. Pour the mix out into the brownie tin and smooth out the top with a spatular. Pop the tin into the freezer for 15 mins, or until set. 
  3. To make the toffee layer, remove the soft caramels from their wrappers and place into a microwave-safe bowl. Add the cream, then microwave in 20-second bursts, stirring between each one, until melted, glossy and combined.
  4. Pour the caramel over the chocolate puffed rice layer then give the tin a bang on the work surface to smooth out. Return to the freezer to set for 15 minutes. 
  5. Finally, make the chocolate topping by melting together the dark chocolate and unsalted butter together in 20-second bursts in the microwave, until combined and glossy. Pour over the toffee layer and smooth out with a spatular. Refrigerate until the chocolate is set.
  6. Once set, remove the bars from the tin, then drizzle with white chocolate (if using). Chop into 9 bars and enjoy.