Tiny New York Kitchen: Chocolate & Caramel Squares

caramel

 

By Victoria Hart Glavin of Tiny New York Kitchen

You just may want to double this recipe because they’ll be gone lickety split.

Ingredients

For Base

1 Cup Self-Rising Flour

1/2 Cup Brown Sugar

1 Cup Shredded Coconut

1/2 Cup Butter (Melted)

1/4 Teaspoon Ground Cinnamon

1/8 Teaspoon Kosher Salt

For Caramel

14 Ounces Sweetened Condensed Milk

2 Tablespoons Golden Syrup (Lyle’s)

1 Tablespoon Butter

1 Teaspoon Vanilla Extract

For Chocolate

16 Ounces Dark Chocolate

1 Teaspoon Butter

Preheat your oven to 360 degrees. In large-size bowl combine flour, brown sugar, coconut, butter, cinnamon, and kosher salt. Press evenly into ungreased rectangular baking sheet. Place in oven for 10 minutes. Remove from oven and let cool a bit.

In heavy saucepan combine condensed milk, golden syrup, and butter. Turn heat to medium. Stir constantly and cook 10 minutes until mixture begins to bubble. You will want mixture to be a light caramel color. Turn off heat and stir in vanilla. Gently pour mixture over base layer and return to oven for 10 minutes. Remove from oven and let cool.

Using double boiler melt chocolate and butter. Stir until melted. Remove from heat and pour over cooled caramel layer making sure all caramel is covered evenly.

Place in refrigerator for 3 hours. Remove from refrigerator and cut into squares. Transfer to serving plate if you will be serving immediately or place back in refrigerator until ready to serve. Makes About 24
Note: You will find Lyle’s Golden Syrup in most grocery stores in the sugar

Prep Time: 15 Minutes
Cook Time: 30 Minutes
Total Time: 45 Minutes

Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.
“Work With What You Got!”

 

  • Joanne

    What size rectangular baking sheet for the Chocolate & Caramel Squares. Recipe doesn’t say.
    Thank you.

  • greenwichfreepress

    Here is the reply from Victoria: medium-size or 9×13 inch
    Thanks Joanne!!!