Vegan - Chocolate & Caramel Slab

Method

1.   To make the caramel.

2. In a saucepan add the light brown sugar and the coconut milk and stir until it has all combined and warmed through.

3. Add the Sugar and Crumbs Salted Caramel Natural Flavoured Icing Sugar and stir until it has completely dissolved into the liquid. Bring the Caramel to the boil and then simmer for 15 minutes until the sauce coats the back of your spatula or spoon. The Caramel will not be thick but does thicken up as it cools and when it has been left for 24 hours in the fridge.

4. Take off the heat and let the caramel cool for 10 minutes in the pan before transferring it to a glass jar or bowl. Allow cooling completely before storing in your fridge. 

5. Now let’s make the chocolate base by melting the Callebaut Dark Chocolate in the microwave on 30 seconds burst for approximately 90 seconds. There will still be chocolate nibs unmelted in the chocolate but using a spatula or spoon stir the chocolate until the mixture is smooth and creamy. This method avoids you burning the chocolate by over melting.

6. Pour the chocolate into the Brownie Pan ( save about 3 TBSP for the drizzle ) and smooth evenly all over the greaseproof paper. Chill in the fridge until it has set.

7. Carefully spread the cooled caramel mixture on top of the now set chocolate and scatter the pretzels all over.

8. Drizzle the saved melted chocolate over the top of the caramel and pretzels and chill in the fridge until the chocolate has set.

9. This will keep for up to a week if stored in the fridge in a  container.