- butter - 9 Art. spoons
- light brown sugar - 1/4 cup
- flour - 1 1/2 cups
- salt - 1/4 teaspoons
- milk chocolate - 150 Grams (For chocolate caramel :)
- sugar 1 1/2 cups
- water - 1/4 Glass
- Butter - 6 Art. spoons
- fatty cream - 1 glass
- salt - 1/2 teaspoonfuls
- sea salt - 1 st. a spoon
Preheat the oven to 175 degrees. Fold the square shape for baking with parchment paper and smear with oil. Make the dough. Mixer beat the butter and brown sugar at medium speed, about 3 minutes. Add the flour and salt, whisk until the mixture is well mixed. Pour the dough into a mold and bake until light brown, about 30 minutes. Make chocolate caramel. Put the chocolate in a bowl. Heat sugar and water in a small saucepan over medium heat, cook for 10 to 12 minutes. Remove from heat. Add butter, cream and salt. Bring to a boil, stirring, until a homogeneous mass is obtained. Pour the mixture into the chocolate. Leave for 2 minutes. Stir well and allow to stand until the mixture has cooled, about 10 minutes. Pour the chocolate caramel over the finished dough. Put in the refrigerator for at least 4 hours or at night. Sprinkle with sea salt and cut into 16 squares. Cakes can be stored in the refrigerator for up to 3 days.
Servings: 16