Recipe by: Cecille Esperanze
Ingredients: Serve 8
Caramel filling
1 300 grams can condensed milk water
Procedures:
¾ cup unsalted butter
½ cup sugar
1 2/3 cups all purpose flour, sifted
Procedures:
1 cup semisweet chocolate chips
2 tablespoons butter
White chocolate, for decor
Strawberry flavored syrup
Procedures:
Ingredients: Serve 8
Caramel filling
1 300 grams can condensed milk water
Procedures:
- In a heavy saucepan, put the unopened can of milk and add enough water to fully cover the can bring toe a boil then simmer without covering the pan for 3 ½ hours. Refill water if necessary; the can should always be fully immersed in water so it does not burst.
- Let can cool for about 15 minutes before opening.
- Meanwhile make the crush.
¾ cup unsalted butter
½ cup sugar
1 2/3 cups all purpose flour, sifted
Procedures:
- Grease a 9 inch round pan. Set aside. Preheat oven to 350F
- In a bowl, beat butter until creamy. Add sugar and beat until mixture is light and fluffy. Blend in all purpose flour and beat at low speed until smooth.
- Press the dough into prepared pan to make an even layer. Prick surface with a fork. Bake for 20 to 30 minutes or until crisp and golden. Cool completely.
- Spread caramel filling evenly on cooked crust. Chill until firm, about 1 hour.
- Meanwhile, make the toping(recipe follow)
- Pour melted chocolate chips over the caramel, spreading evenly. Let set. Using a teaspoon, drizzle the melted white chocolate on the dark chocolate layer in a zigzag pattern. Repeat the pattern using strawberry syrup. Let set before slicing.
1 cup semisweet chocolate chips
2 tablespoons butter
White chocolate, for decor
Strawberry flavored syrup
Procedures:
- In a double boiler, melt chocolate chips. Remove from heat and stir in butter until melted and smooth.
- In another saucepan, over very low heat melt the white chocolate.
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