Cakes n bakes

Chocolate-Caramel Bars

Makes 24 bars

Ingredients:

All purpose flour-1 cup

Brown sugar- 1/2 cup packed

Butter- 1/2 cup

Pecans- 2 cups coarsely chopped

Flaked coconut- 1 cup

Sweetened condensed milk- 1 14oz can

Vanilla extract-2 tsp

Vanilla caramels- 20 (unwrapped) or 160 gms uncovered morsels

Milk- 2 tbsp

Semisweet chocolate morsels- 1 cup

Method:

Preheat oven to 350 degree F.

For crust: In a medium bowl, stir together flour and brown sugar. Cut the butter into the mixture until it resembles coarse crumbs.

Press onto the bottom of ungreased pan 13X9X2 inch pan.

Bake for 15 minutes.

Sprinkle pecans and coconut over the hot crust.

Meanwhile for filling : In a small bowl combine unsweetened condensed milk and vanilla extract. carefully pour over the pecan and coconut spreading evenly.

Bake for 25-30 minutes until the filling is set. Cool the pan on wire rack for ten minutes.

In a small saucepan, combine caramel and milk. cook and stir over medium-low heat just until the caramel is melted. Drizzle caramel mixture over the filling. Sprinkle with chocolate morsels. Cool completely.

Cut into bars.

Cakes n bakes

Tres Leches cake

Ingredients:

All-purpose flour-1 1/2 cups

Baking powder-1 teaspoon

Unsalted butter-1/2 cup

white sugar-1 cup

eggs-4

Vanilla extract-1/2 teaspoon

Whole milk or evaporated milk-1 cup

sweetened condensed milk-1 (14 ounce) can

Heavy whipping cream -1 cup

Frosting:

whipped fluffy white frosting- 1 tin (store bought)

Strawberries-4 optional

Preparation:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9×13 inch baking pan. Sift flour and baking powder together and set aside. Cream butter and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract, beat well. Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended.

Pour batter into prepared pan.

Bake at 350 degrees F (175 degrees C) for 30 minutes. Meanwhile combine the whole milk, condensed milk and whipping cream and keep aside.

Once the cake is done baking allow it to cool for 5 minutes.

Poke the top of the cake every half-inch with the long-tined fork, wiping fork occasionally pierce cake several times with a fork.

Pour the liquid mixture over the top of the cooled cake.

Spread the whipped fluffy frosting over the top of cake when the cake is completely cooled. Decorate with slices of strawberries or just leave it plain. Be sure to keep the cake refrigerated, enjoy!

Kai Ruchi

For the love of cooking

Tag Archives: Condensed milk

Chocolate-Caramel Bars