Ingredients:
* For the biscuit:
° 150 g of flour
° 1 cc of baking powder
° 125 g butter
° 50 g of sugar
° 1 pinch of salt
* For the toffee:
° 125 g butter
° 100 g of sugar
° 2 tbsp of maple syrup
° 40 cl of sweetened condensed milk
* For the cover:
° 250 g of chocolaterie
Preparation:
1
Preheat oven to 160 ° C. Line a medium rectangular or square baking dish with parchment paper.
2
Sift the flour, baking powder and salt. In a bowl, mix the softened butter with the sugar and whisk until a smooth mixture is obtained. Stir in the sifted ingredients delicately then place the resulting dough evenly in the dish. Prick the dough with a fork and put in a hot oven for 10-15 minutes, until the surface is lightly golden.
3
In a saucepan over low heat, melt the butter with the sugar, maple syrup and condensed milk, stirring constantly. Bring to a boil and allow to caramelize for 5 to 10 minutes, stirring occasionally to prevent the caramel from sticking to the bottom of the pan. Remove from the heat when the caramel reaches a nice golden color and comes off the sides. Immediately and evenly spread the caramel over the still warm cookie.
4
Melt the chocolate in a double boiler or over very low heat, then pour over the caramel layer.
5
Let everything cool for several hours in the fridge, then cut into cubes with a sharp knife.
ENJOY !!
