Mocha caramel crunch squares
Makes: 16
Prep time: 25 minsTotal time: 
Recipe photograph by Stuart West
Mocha caramel crunch squares
A super-easy take on millionaire’s shortbread, with a coffee cookie dough base and a squidgy salted dulce de leche layer
Makes: 16
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
300Kcal
Fat
12gr
Saturates
7gr
Carbs
43gr
Sugars
32gr
Fibre
1gr
Protein
5gr
Salt
0.7gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
For the cookie dough base
- 75g granulated sugar
- 60g dark brown sugar
- 60g light brown sugar
- 3 tbsp instant espresso powder
- 100g soft salted butter
- 1 medium egg
- 1 tsp vanilla bean paste or extract
- 175g plain flour
- 1 tsp bicarbonate of soda
- 100g chocolate chips
For the topping
- 300g dulce de leche (from a jar), plus an extra 2 tbsp for the top
- 1 tsp sea salt flakes
- 175g dark chocolate
Step by step
To store
Keep in an airtight container, at cool room temperature, for up to 5 days, or freeze.
- Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line a loose-based 23cm square tin. Put all the sugars and the espresso powder in a bowl and add the butter. Beat until light and fluffy. Add the egg and vanilla and beat until incorporated. Add the flour and bicarbonate of soda and fold in until just combined, then fold through the chocolate chips. Press into the base of the lined tin and bake for 25 minutes. Remove from the oven and leave to cool in the tin.
- Measure the dulce de leche into a bowl, crumble in the salt and mix well then spread over the cooked cookie base in an even layer and put in the fridge to chill. Break the chocolate into pieces and put in a heatproof bowl. Melt over a pan of barely simmering water. Remove from the heat and set aside to cool for a few minutes.
- Remove the tin from the fridge and pour the chocolate over the top, using a palette knife to smooth the surface. Heat the extra 2 tablespoons of dulce de leche in the microwave for 15 seconds to thin it, then dollop over the surface and use a cocktail stick or skewer to marble it through the chocolate. Place in the fridge to set completely, about 1 hour. Allow to come to room temperature before cutting into squares.
