Chocolate and caramel—a match made in dessert heaven. If you’re a fan of rich, velvety chocolate paired with luscious, ...

½ cup unsweetened cocoa powder, ¼ teaspoon salt, ½ teaspoon baking soda Chop your chewy caramels into little pieces, about ½-inch long. Set aside 12 little pieces of caramel to press into the ...

This three-layer salted caramel sponge is layered with salted ... Add the vanilla and mix again to combine. Sift the flour, baking powder and salt into the bowl and fold in until almost combined.

In a separate bowl, combine the plain flour, wholemeal flour, and the baking powder. Then add into the ... down the centre of the loaf tin for the caramel topping. Bake in the oven for 45 minutes ...

Rolling the dough very thin helps the cookies bake up crisp and securely sandwich the thin layer of chewy caramel inside ... 1 day and up to 3 days ahead of baking. Total Time: 1 day (includes ...

Pour the caramel into the bottom of the prepared ... Sift together flour, baking powder, and salt. Stir the buttermilk and vanilla extract together. With mixer set on low speed, add the dry ...

Prepare the caramel Heat the sugar and water in a heavy ... and line a 9-inch round cake pan with parchment paper. Sift the flour, baking powder, soda, and spices together. In a large bowl ...

Measure the baking spread, sugars, eggs, vanilla, flour, baking powder, milk, 3 tablespoons of the caramel and the salt into a large bowl. Beat for 2 minutes using an electric hand whisk.