Caramel and Sea Salt Chocolate Chip Bake

Caramel and Sea Salt Chocolate Chip Bake Recipe

I know the whole salted caramel thing is well and truly done, but there’s a reason for that. It’s because salt and caramel are perfect partners like bread and jam, like sausage and mash, like salad cream and fish fingers *just me then?*. And just when you think you have tasted your last salted caramel delicacy, then another one rocks up, more delicious than the last. This Caramel and Sea Salt Chocolate Chip Bake is that aforementioned item.

Rambling aside, this is my new top bake. a) you make it in one bowl, so this couldn’t be any lighter on washing up and b) it has a really original caramel *brace yourself* moistness. This latter attribute comes from the giant dollop of caramel/dulce de leche added to the ingredients. The bake has such a beautiful dense, *eek* moist texture and stays perfectly fresh in the tin for at least a week, but I can’t confirm this as it’s never lasted more than 3 days in our house. Pop in a handful of dark chocolate chips and a sprinkle of sea salt and this will hopefully become your NBF *new baked favourite*.

This recipe comes from the ever elegant Donna Hay, oh how I’d love to be like her. I bet she never bakes in her dressing gown. This brilliant Caramel and Sea Salt Chocolate Chip Bake has a tenuous link to today’s Cinco de Mayo celebrations as I believe dulce de leche has it’s roots in Mexico. So, there you go, Lucy Loves is a hive of *useless* information, you can use that in a pub quiz if you like. Do try this, you will not be disappointed, in fact, you may become slightly obsessed. I have now made two batches a week over the last month. I am considering taking shares in Carnation Caramel.

Here’s the line up for this Caramel and Sea Salt Chocolate Chip Bake. I may have to abbreviate the name into a comedy acronym. However, CSSCCB, sounds like a rather tedious government body or a local county cricket club, so maybe not.

This is an embarrassingly easy recipe, so lets crack on with a complete lack of effort. Pre heat your oven to around 160 degrees fan assisted and line a 20cm x 20cm square tin with baking paper. Then take a large bowl and add the butter. Melt in the microwave, or in a pan before adding to the bowl, then whisk in the soft brown sugar.

Next into the already wonderful looking bowl full of sweetness, whisk in two eggs, vanilla extract and caramel.

Give this all a good whisk until smooth-ish. Weigh out the flour, baking powder and chocolate chips then tip this into the bowl of caramel goodness. Lightly fold the flour mix through until just combined.

Pour this delectable batter into a lined 20cm x 20cm square tin, sprinkle the top with a generous pinch of sea salt then pop in the oven for 40 to 45 minutes, or until firm and browning at the edges.

Move on please ladies and gentlemen, nothing to see here.

If in doubt poke a skewer into the middle to make sure it’s cooked through.

Leave this baked treat to cool before cutting into 16 generous squares.

Store these squares in a festive looking tin, if any of them are left on the plate, that is.

Full of caramel flavour and laden with chocolate chips, this Caramel and Sea Salt Chocolate Chip Bake has an originality in a sea of other salted caramel goodies. Serve this with an elegant cup of builders tea or tuck into a lunch box to bring a smile to a someone’s face during the school day.

Lucy x

Caramel and Sea Salt Chocolate Chip Bake Recipe

Makes 16 modest squares

You will need a large bowl and a 20cm x 20cm square tin, lined

150g butter, melted

220g soft brown sugar

2 eggs

120g Carnation Caramel or dulce de leche from a jar

1 teaspoon vanilla extract or paste

120g plain flour

1/8th teaspoon baking powder

100g dark chocolate chips worked for me, but go with white or milk if you’d prefer

a generous pinch of sea salt

Pre heat your oven to 160 degrees fan assisted and line your square tin.

Take a large bowl, add the butter and melt in the microwave or melt in a pan then add to the bowl afterwards. Whisk in the soft brown sugar and the eggs until well blended. Add the vanilla and the caramel or dulce de leche and whisk again. Fold in the flour, baking powder and chocolate chips until there are no floury specks in the mixture. Pour this into your lined tin and sprinkle the top with a good pinch of sea salt. Bake for 40 to 45 minutes or until firm to the touch and turning golden brown at the edges.

Leave to cool before cutting into 16 lovely squares. Store in an airtight tin for up to a week.