Well this was an unintentional creation, I was trying to make caramel blondies and well, these are like the perfect sticky caramel squares, so I had to rename them!
As soon as I dove into one it reminded me so much of a sticky toffee pudding, it’s so comforting! And well, I personally think these are better because salted caramel is way better than toffee in my eyes.
I loved drizzling over extra caramel and generous sprinting of sea salt. flakes
What’s a really interesting outcome is the low fat content, just 1.5g per square and thats down to getting the perfect combo of moisture from the milkshake, the sticky sweetness from the sugar and the fluffiness from the flour and baking powder.
I’m definitely going to try my next piece heated up with ice-cream or custard… yum!
Let me know if you give these a go by tagging me in Instagram and Facebook.
Sticky salted caramel traybakeCourse: Uncategorized
250ml Barebells vanilla milkshake*
280g soft light brown sugar
1 tsp vanilla extract
1 large egg
1/4 tsp salt
260g plain flour
1 tsp baking powder
200g carnation caramel (plus extra for drizzling)
Sea salt flakes, to sprinkle
- Preheat the oven to 180°c and line a 20x20cm tin with parchment.
- Add the milkshake, sugar, and vanilla extract to a large bowl and beat until incorporated, then add the egg and beat again.
- Add the salt, flour and baking powder and fold the mixture together until combined.
- Spoon 3/4 of the mixture into the tin and level out. Then place large blobs of caramel all over the top, followed by the remaining batter and smooth over.
- Bake for 20-25 minutes.
- Allow to cool in the tin for a few minutes before removing, drizzling with extra caramel and sprinkling with sea salt flakes.
- Barebells milkshake can be substituted for any milk of choice.