These chocolate caramel and cherry bars have crunchy layers of cookie like dough and three types of frosting, which are caramel, sour-sweet cherry filling and a rich layer of chocolate with bits of almonds on top. Quite festive, yet very easy to make.
I do recommend that you give this recipe a try.
2 cups flour
270g butter
1 cup sugar
pinch of salt
2 eggs
10g baking powder
drop of lemon juice
Beat together butter and sugar, adding eggs, flour and baking powder with a drop of lemon juice. Divide the dough into 3 parts and chill for 30 minutes in the fridge.
200g butter
400g dulce de leche or caramel
pinch of salt
2tb.s. cocoa powder
1t.s. espresso powder
Beat everything together and chill.
350g cherry jam
If the jam has chunks of fruit in it, using hand blender mix it until it is smooth.
Preheat oven to 180C. Using your fingers spread one part of dough evenly over 23x23 square baking form, covered with baking paper. Bake until golden, approximately 10 minutes. Let it cool of on a wire rack. Repeat with other parts of dough.
Spread jam and then caramel filling over one layer of dough. Cover with the other and spread two frostings again, repeat with a third layer. Place the cake into the fridge for a while.
Melt 160g dark chocolate with 1 tb.s. olive oil. Take the cake out of the fridge. Sprinkle the cake on top with chunks of toasted almonds. Pour your chocolate over it. Let the cake set in the fridge.
It's better to serve it 24 hours later.
Enjoy!
I do recommend that you give this recipe a try.
2 cups flour
270g butter
1 cup sugar
pinch of salt
2 eggs
10g baking powder
drop of lemon juice
Beat together butter and sugar, adding eggs, flour and baking powder with a drop of lemon juice. Divide the dough into 3 parts and chill for 30 minutes in the fridge.
200g butter
400g dulce de leche or caramel
pinch of salt
2tb.s. cocoa powder
1t.s. espresso powder
Beat everything together and chill.
350g cherry jam
If the jam has chunks of fruit in it, using hand blender mix it until it is smooth.
Preheat oven to 180C. Using your fingers spread one part of dough evenly over 23x23 square baking form, covered with baking paper. Bake until golden, approximately 10 minutes. Let it cool of on a wire rack. Repeat with other parts of dough.
Spread jam and then caramel filling over one layer of dough. Cover with the other and spread two frostings again, repeat with a third layer. Place the cake into the fridge for a while.
Melt 160g dark chocolate with 1 tb.s. olive oil. Take the cake out of the fridge. Sprinkle the cake on top with chunks of toasted almonds. Pour your chocolate over it. Let the cake set in the fridge.
It's better to serve it 24 hours later.
Enjoy!