Snacking Bar
Crunchy, chewy and indulgent, these bars are absolute winners.
- Level:
-
Easy
- Makes:
-
12 Bars
- Shelf life:
-
6 months
- Conservation:
-
12c fridge
Crispearl Layer
Ingredients: Crispearl Layer
Preparation: Crispearl Layer
Sprinkle milk chocolate crispearls into a 24cm square frame and spread out evenly.
Gold Caramel
Ingredients: Gold Caramel
Preparation: Gold Caramel
Melt the gold chocolate.
Ingredients: Gold Caramel
Preparation: Gold Caramel
Mix the Callebaut caramel with the gold chocolate and stir well.
Spread between two sheets of silicon paper.
Roll to 5mm thickness.
Place in a 12c fridge for 30 minutes to firm.
Cut to a 24cm square.
Place the caramel on top of the crispearl layer.
Crunchy Layer
Ingredients: Crunchy Layer
Preparation: Crunchy Layer
Melt the dark gia.
Ingredients: Crunchy Layer
Preparation: Crunchy Layer
Stir in the pailette feuilletine and sea salt.
Pour on top of the caramel Layer and spread evenly.
Place in a 12c fridge and allow to set for 2 hours.
Once set, remove from the frame and cut into 12cm x 4cm rectangles.
Enrobe in milk chocolate.
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