The topping is where the “crunch” happens. Instead of a smooth ganache, we use:
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Dark or Milk Chocolate Squares: Snapped into irregular pieces to create a rustic, textured look.
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Toasted Pecans or Walnuts: Chopped and sprinkled generously between the chocolate to provide an earthy, salty contrast to the sweet caramel.
Ingredients List
For the Base:
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2 cups All-purpose flour
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1/2 cup Brown sugar, packed
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1 cup Unsalted butter, cold and cubed
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1/4 tsp Salt
For the Caramel Filling:
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1 can (14 oz) Sweetened condensed milk
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3/4 cup Unsalted butter
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1/2 cup Light corn syrup (or honey for a natural alternative)
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1 tsp Vanilla extract
For the Topping:
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200g High-quality chocolate (broken into rough squares)
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1 cup Toasted pecans or walnuts (roughly chopped)
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A pinch of Flaky sea salt (optional, for finishing)
Step-by-Step Instructions
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