The school year is form March to December, and summer vacations are usually January and February, so by the beginning of March, everyone is back to their usual routines.
This month is about chocolate + caramel, which is one of those combination of flavors that I don’t know where to begin.
Because caramel is good with every single type of chocolate. So, at the risk of being a bore, I made some wonderfully gooey millionaire’s bars with salted caramel and a graham cracker crust instead of the usual shortbread.
For the dough:
- Preheat oven to 350ºF / 180ºC.
- Roll dough and fit into an 8-inch (20cm) square pan.
- Put a piece of aluminum foil over bottom and up two sides of the pan, so it’s easier to unmold later; just grab the foil and lift.
- I used a square bottomless mold with aluminum foil, and directly marked the rolled dough with the pan, so it fits perfectly.
- Bake for 15 minutes or until lightly golden but completely done. Let cool on wire rack.
For the caramel:
- Prepare caramel according to recipe.
- Spread evenly over cooled graham cracker crust.
- Refrigerate for 1 hour or leave at room tº a few hours until it solidifies.
For the chocolate topping:
- Melt dark chocolate in microwave or in a bowl over a double boiler and spread carefully and evenly over caramel layer.
- Leave at room temperature until it cools and then refrigerate, covered, until it solidifies.
- When ready to serve, unmold carefully, cut into squares and serve.
- Can be frozen wrapped in double aluminum foil.