"When I was asked if I would like to develop some recipes for Bornholm's Karamel Kompagniet, I didn't hesitate for a second. I'm already a big fan of their handmade gourmet caramels, and it's a true honor to be allowed to play with their delicious caramels in my sweet kitchen."
I used the fabulous Fløde & Sydesalt caramels to make these beautiful bounty bars with a biscuit base, salted caramel and chocolate and almond slivers on top. Brilliant confectionery bites if you like bounty and caramel :)
-Anne au Chocolat
You will need this for 12 large, 24 smaller or approximately 40 candy pieces:
Biscuit base
- 100 g butter, melted
- 200 g Digestive biscuits or other type of oat biscuits
Bounty filling
- 200 g coconut flour
- 265 g sweetened condensed milk
Salted caramel
- 240 g Cream & Salt caramels from Karamel Kompagniet
- 30 g whipping cream
Decorate
- 75g dark chocolate
- 25 g almond slivers, possibly a little gold dust
How to do it:
Biscuit base:
Blend the biscuits into fine crumbs in a blender and place in a bowl. Stir in the melted butter. Spread the biscuit mixture into a square tin (22 cm x 22 cm) lined with baking paper. Make sure to press well so that the mixture forms a base. Refrigerate while preparing the bounty filling.
Bounty filling:
Mix condensed milk with coconut in a bowl and press the coconut mixture onto the biscuit base. Refrigerate and make the salted caramel.
Salted caramel:
Put the Fløde & Sydesalt caramels and whipping cream in a heavy-bottomed saucepan. Let the crème caramels melt slowly in the cream over medium heat while stirring, it may just simmer briefly. Spread the salt caramel over the bounty filling. And refrigerate for a few hours, preferably overnight.
Garnish:
Melt (and temper if desired) the dark chocolate and drizzle it over the salted caramel. Sprinkle with almond slivers (which may have been rolled in a little floor dust). Cut into pieces and serve immediately or refrigerate until serving.
