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As seen in Adelady magazine, issue 6.

Sweeten up your world with this decadent caramel bar.

Time: 40 mins + 6 hours to set

Serves: 12

Image credit: Naomi Giatas 



140g plain flour
1 tsp baking powder
Pinch of salt
70g unsalted butter, room temperature
35g sugar

Caramel Filling

70g unsalted butter, cut into small cubes
70g caster sugar
70g glucose syrup
375g sweetened condensed milk

Chocolate Topping

250g dark cooking chocolate
40ml thickened cream
170g Australia’s Violet Crumble Caramel bite-sized cubes, roughly chopped
Melted milk chocolate for decoration (optional)


  • 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.

We used: Australia’s Violet Crumble Caramel

It’s the shatter that matters when it comes to Australia’s Violet Crumble, and this caramel-coated honeycomb is extra sweet! Created in Australia over 100 years ago, you can find this crowd- pleaser in all supermarkets. Visit for more recipes.

Image credit: Naomi Giatas 


Laura Bakhtiarian

Laura Bakhtiarian

Outrageously creative Food Content Creator, she's the ultimate cook, photo stylist and recipe creator - yum!

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