Sunday Sweets: Chocolate Caramel Crumble

Lets just take a moment and really think about what attracts you to food?

What makes you decide "I will cook this oozing, crisp, decadent, chewy, chocolatey, caramelised calorie laded dessert instead of ....broccoli soup."

There is something about the words "molten caramel" that makes my heart skip a beat. I'm still not sure if I mean that metaphorically or literally.

There is just something about rivers of caramel poured hot from the pan that makes my tastebuds tingle.

What ever it is that attracts you to food, after this, it might never be the same.

Chocolate Caramel Crumble
32 Columbine Caramels (or similar caramel squares)
1/2 cup thickened cream
170 grams butter
3/4 cup brown sugar
1 cup plain flour
1 cup rolled oats
1 teaspoon baking soda
200 grams chocolate (chips or pieces)

In a small saucepan combine the caramel and thickened cream. Melt over a low heat until the, stirring until it is completely smooth.

In a mixing bowl combine the butter, sugar, flour, oats and baking soda. Mix to combine then halve the mixture. Press half of the mixture into a prepared baking tray to form the base (baking paper is your friend). Bake at 180 degrees Celsius for about 10 minutes.

Remove base from the oven and sprinkle with chocolate. Carefully pour the caramel mixture over the top of the chocolate, allowing it to spread evenly over the base. Top the caramel with the other half of the oat and butter mixture, crumbling it all over the caramel.

Return the tray to the oven for a further 20 minutes. Now, this is important, hot caramel is like lava. It will seriously hurt if you spill it on you or attempt to eat it at this point. Remove the slice from the oven and allow it to cool on a tray. I would say let it cool to room temperature but...that is a big ask. Just make sure it won't metaphorically or literally burn your taste buds out of your mouth when you eat it.