A delightful recipe, perfect for the Easter holiday. Featuring our Milk Chocolate Orange Mini Eggs and chocolate couverture, these crispy squares will become your newest addiction.
Chocolate Orange and Caramel Crispy Squares
Chocolate Orange and Caramel Crispy Squares
Rated 5.0 stars by 1 users
Author:
Eva Sayer
Servings
16 Squares
Sweet, chocolatey, zesty, crispy… the list of adjectives could go on and on to describe these top
tier squares of joy! Layer upon layer of Chocolate and Orange goodness that will get those
tastebuds tingling. Perfect for Easter time, you can’t go wrong with a delicious traybake to
impress your guests.
Ingredients
Chocolate Orange Crispy Base
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100g Unsalted Butter
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100g Mini Marshmallows
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100g Cocoa Loco Milk Chocolate Orange Mini Eggs
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150g Chocolate Rice Puffs Cereal
Caramel
You will need a sugar thermometer for the caramel part of this recipe.
-
200g Golden Caster Sugar
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130ml Double Cream
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70g Cold Chopped Unsalted Butter
-
Pinch of Salt
Chocolate Topping
Directions
Grease and line a 21cm (8 Inch) square baking tin with baking paper.
To make the crispy base, over a medium to low heat melt together 100g Unsalted Butter, Mini Marshmallows and Milk Chocolate Chocolate & Orange Mini Eggs in a large pan until fully melted and combined.
Put the chocolate rice puffs into a large mixing bowl and pour over the melted marshmallow mixture. Stir together until the rice puffs are fully coated.
Pour into the lined baking tin and smooth out the top with the back of a spoon.
Whilst the crispy base is left too cool, start making the caramel layer.
Pour the golden caster sugar into a pan and set to a medium heat. It will slowly start to caramelise and turn golden at the edges. Use a spatula to carefully start moving the sugar around so it heats evenly.
Once the sugar has melted and gone a completely see through amber colour, turn off the heat. Very carefully and gradually pour in the double cream, stirring constantly. It will start to bubble and steam at this point to be extremely careful.
Once the cream has all been added, stir in the chopped cold unsalted butter until melted and a good pinch of salt.
Pop the pan back on the heat over a medium temperature and using a sugar thermometer, heat the caramel until it reaches 116 degrees C. This is so the caramel will set when poured over our base.
Pour the caramel straight into the baking tin, on top of the chocolate orange crispy base. Give the tin a light tap on the surface to get rid of any large air bubbles and leave to cool and set completely.
Once the caramel layer has set melt 200g Cocoa Loco Coverture Milk Chocolate Buttons and pour on top of the caramel layer, tipping the tin towards each corner to make sure it covers the caramel evenly.
Next melt the dark chocolate buttons and white chocolate buttons in separate small bowls.
Use a small spoon to dollop blobs of both the white and dark chocolate randomly on top of the milk chocolate layer then using a toothpick carefully swirl all three of the melted chocolate flavours together. This will create a beautiful marbled effect.
Decorate with orange zest and a handful of Cocoa Loco Milk Chocolate Chocolate & Orange Mini Eggs aka the star of the show!
You can leave the finished bake to set at room temp or pop it in the fridge for 15 minutes or so.
Once the traybake has set nicely, remove from the tin and slice into 16 even squares and enjoy a slice of crispy chocolate orange heaven!