Making homemade chocolate almond Snickers bars for the inaugural Sweet Swap
Soft caramels with a bit of a twist; apple cinnamon and toasted black sesame.
This month’s Daring Bakers’ Challenge was to make biscuit joconde imprime (a decorative sponge which encases a dessert). The only flavour that was going through my head was salted caramel, so I turned that into a mousse to create this pretty cake.
This may be considered the “naughty” muesli bar because of the caramel and chocolate but it’s so good.. I’m drooling at the thought of having it again..