Ingredients
For the caramel filling:
- 1 cup granulated sugar
- 1/2 cup unsalted butter, cubed
- 1/2 cup heavy cream
- Pinch of salt (optional, for salted caramel)
For the chocolate shell:
- 200g semi-sweet or milk chocolate, chopped
- 1 tablespoon coconut oil (for a glossy finish)
For the topping:
- 1/2 cup crushed biscuits (like graham crackers or digestive biscuits)
- Optional: Sea salt flakes for garnish
Instructions
Step 1: Prepare the Caramel Filling
- In a medium saucepan, heat the sugar over medium heat, stirring continuously until it melts and turns a golden amber color.
- Add the butter and stir until fully combined.
- Slowly pour in the heavy cream, being careful of splatters, and whisk until smooth.
- Let the caramel cool for 10 minutes, then refrigerate until slightly firm.
Step 2: Shape the Caramel
- Once the caramel is set but still pliable, scoop small portions (about 1 teaspoon each) and roll them into bite-sized balls.
- Place them on a parchment-lined tray and freeze for 20 minutes.
Step 3: Melt the Chocolate
- In a microwave-safe bowl, combine the chopped chocolate and coconut oil. Microwave in 30-second intervals, stirring between each, until smooth.
- Allow the melted chocolate to cool slightly.
Step 4: Assemble the Bites
- Remove the caramel balls from the freezer and dip each into the melted chocolate, ensuring they’re fully coated.
- Place the coated caramel on a parchment-lined tray and sprinkle crushed biscuits on top before the chocolate hardens.
Step 5: Set and Serve
- Refrigerate the bites for 30 minutes or until the chocolate shell is firm.
- Serve chilled or at room temperature
Methods to Make Caramel Crunch Chocolate Bites
1. Making the Caramel Filling
- Dry Method:
- Heat granulated sugar in a heavy-bottomed saucepan over medium heat. Stir continuously with a wooden spoon until the sugar melts and turns amber.
- Add cubed butter to the melted sugar, stirring constantly until it combines fully.
- Slowly pour in the heavy cream, whisking to create a smooth texture.
- Remove from heat and let it cool before refrigerating to slightly firm up.
- Tips:
- For salted caramel, stir in a pinch of sea salt at the end.
- Keep a close eye on the sugar while melting; it can burn quickly.
2. Shaping the Caramel
- After the caramel cools and becomes pliable, scoop small amounts with a teaspoon or melon baller.
- Roll them into bite-sized balls using your hands.
- Place the caramel balls on a parchment-lined baking sheet and freeze them for at least 20 minutes to firm up.
3. Melting the Chocolate for the Coating
- Double Boiler Method:
- Place chopped chocolate and coconut oil in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water).
- Stir until the chocolate is fully melted and glossy.
- Microwave Method:
- Combine chopped chocolate and coconut oil in a microwave-safe bowl.
- Microwave in 30-second intervals, stirring each time, until fully melted.
4. Coating the Caramel Balls
Remove the caramel balls from the freezer.
- Using a fork or dipping tool, dip each caramel ball into the melted chocolate, ensuring it’s fully coated.
- Tap the fork against the edge of the bowl to remove excess chocolate.
- Place the coated balls back onto the parchment-lined tray
5. Adding the Crunchy Topping
- While the chocolate is still wet, sprinkle crushed biscuits, nuts, or sea salt flakes over the top.
- Gently press the topping into the chocolate to ensure it sticks.
6. Setting the Chocolate
- Refrigerate the coated bites for about 30 minutes or until the chocolate shell hardens completely.
Alternate Methods for Variation
- Flavoring the Caramel: Add a splash of vanilla extract or coffee for a unique twist.
- Using Molded Shapes: Pour the caramel into silicone molds, freeze, and then coat in chocolate.
- Layering with Additional Fillings:Add crushed nuts or a layer of peanut butter before coating with chocolate.
These methods ensure a perfect blend of creamy caramel, crunchy topping, and smooth chocolate in every bite!