Caramel cubes are a British dessert, which is a perfect combination with the first coffee in the morning or with a cup of coffee in the afternoon. The crunchy mixture combined with caramel with chocolate ganache is similar to store-bought chocolates, but much tastier.

Ingredients needed:

Biscuit:

• 225 g butter
• 70 g sugar
• 70 g brown sugar
• 1 large yolk
• ¾ teaspoon vanilla extract
• XNUMX½XNUMX teaspoon salt
• 260 g flour

Caramel:

• 790 g of sweetened condensed milk
• 200 g butter
• 200 g sugar
• 80 ml of corn syrup
• 1 teaspoon vanilla extract
• ¼ teaspoon of salt

Phil:

• 340 g of chocolate
• 120 ml whipped cream
• XNUMX½XNUMX teaspoon vanilla extract

Preparation:

Preheat the oven to 180 degrees Celsius and line a tray with baking paper. Mix the softened butter, add sugar and mix for about 30 seconds. Then add the egg yolk and vanilla extract and mix until the ingredients are well combined. Gradually add the flour and, while mixing, half add the salt. The mixture must be slightly crumbly so that it is easier to press into the baking dish. Place the dough in the bowl and press it down evenly. Bake for 20 to 25 minutes, until the edges are brown. Let it cool while you prepare the caramel.

Combine the condensed milk, butter, brown sugar, and corn syrup in a medium saucepan and heat over medium-high heat. Stir constantly until the butter melts and the ingredients are well combined. When the mixture boils, reduce the heat and cook, stirring constantly, for 10 to 15 minutes. Remove from heat and add vanilla extract and salt. Pour the caramel evenly over the prepared biscuit. Let cool at room temperature for a few hours or in the fridge for an hour before adding the chocolate.

Chop the chocolate and heat it together with the whipped cream in a small saucepan over medium heat. Stir until the chocolate is melted and the mixture is smooth. Remove from the heat and mix in the vanilla extract. Let the chocolate cool for about 5 minutes, then spread it evenly over the caramel.