Recipe :: Violet Crumble caramel bar

• Preheat oven to 180°C fan-forced.
• To make the base, combine flour, baking powder and salt in a bowl and set aside.
• In a large bowl, beat butter and sugar with a mixer until light and fluffy.
• Line a standard pan with sides with baking paper. Fold flour mixture into butter mixture until just combined and spread across the base of the pan. Bake in oven for 15–20 minutes or until lightly golden brown.
• To make the filling, combine butter, sugar, glucose syrup and condensed milk in a saucepan over medium heat. Stir occasionally until the butter is melted and mixture is smooth. Bring to the boil, then reduce heat to low, stirring constantly until the mixture thickens slightly and turns an amber colour.
• Spread filling mixture over the short bread layer and set aside to cool. Once cooled completely, place in the fridge for a few hours (or overnight) to set.
• To make the chocolate topping, add dark cooking chocolate and cream to a heatproof bowl over a saucepan of simmering water (don’t let water touch the base of the bowl). Stir until smooth, then remove from heat.
• Add broken Violet Crumble Caramel pieces into the melted chocolate and stir until well combined. Pour chocolate mixture over the cooled caramel filling and return to the fridge for 2–4 hours.
• Optional for decoration, drizzle additional melted milk chocolate over the top and allow a few minutes to set. Cut into bars and serve straight from the fridge.

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