Holiday Heaven Bites
These no-bake, two-bite treats are the perfect festive combination of rich, crunchy, sweet and salty. They come together in minutes and are always the first thing to disappear from any holiday table.
Ingredients:
For the base layer:
– 1 packet (about 150 g) of graham crackers or digestive biscuits, finely crushed
– 80 g of unsalted butter, melted
– 2 tablespoons of granulated sugar
– A pinch of salt
For the caramel layer:
· 1 x 300 g can of sweetened condensed milk
· 60 g unsalted butter
· 2 tbsp golden syrup or light corn syrup
· 1 tsp vanilla extract
· ½ tsp flaky sea salt (plus extra for sprinkling)
For the topping:
· 200 g dark or semi-sweet chocolate, finely chopped
· 1 tablespoon coconut oil or vegetable shortening
· Festive sprinkles, crushed candy canes or edible gold dust for decoration
Optional add-ins:
½ cup of toasted pecans or walnuts, finely chopped (mix into the base or sprinkle onto the caramel); 1 tsp of espresso powder (add to the caramel for depth); orange zest (add to the chocolate topping).
Instructions:
Prepare the pan:
Line an 8×8-inch (20×20-cm) square baking tin with parchment paper, leaving an overhang on two sides to make it easier to remove.
Make the crust:
In a medium bowl, combine crushed graham crackers, melted butter, sugar and salt until the mixture resembles wet sand.
Press the mixture firmly and evenly into the bottom of the prepared pan.
Chill in the freezer for 15 minutes while you make the caramel.
Make the salted caramel layer:
In a medium saucepan, combine sweetened condensed milk, butter and golden syrup.
Cook over a medium-low heat, stirring constantly with a heatproof spatula for 8–10 minutes, until the mixture thickens and turns a light golden brown and pulls away from the sides of the pan.
Remove from the heat and stir in the vanilla and sea salt.
Pour the mixture over the chilled crust, spreading it evenly, and sprinkle with a little extra sea salt if desired.
Freeze for 20 minutes until set.
Add the chocolate topping:
Combine the chopped chocolate and coconut oil in a heatproof bowl.
Melt in 30-second intervals in the microwave (or over a double boiler), stirring until smooth.
Pour over the set caramel layer and tilt the pan to spread the chocolate evenly.
Immediately add festive sprinkles or decorations before the chocolate sets.
Chill and cut:
Refrigerate for at least 2 hours, or until completely firm.
Use the parchment paper to lift the whole slab out of the pan.
Cut into small squares (about 2.5 cm/1 inch) using a sharp knife that has been warmed under hot water and wiped dry between cuts to ensure clean edges.
Tips for perfect bites:
For clean cuts: Score the chocolate layer lightly with a knife before it has fully set, then finish cutting once it is chilled.
· Customise the sweetness: Use dark chocolate (70%) to balance the sweetness of the caramel.
Make ahead: These keep beautifully in an airtight container in the fridge for up to two weeks or in the freezer for one month.
· Gifting: Package them up in mini cupcake cases in a festive box or tin.
Flavour variations:
· Peppermint Heaven: Add 1/4 teaspoon of peppermint extract to the chocolate layer and top with crushed candy canes.
Salted Nut Crunch: Press whole toasted almonds or pecans into the caramel before adding the chocolate layer.
Coconut Dream: Add ½ cup of toasted coconut to the crust and sprinkle more on top.
Espresso Caramel: Dissolve one tablespoon of instant espresso in the caramel mixture.
Serving suggestions:
Serve straight from the fridge for a firm, satisfying bite.
· Serve with coffee, dessert wine or cold milk.
Arrange on a tiered stand with other holiday cookies to create a stunning dessert table.
These Holiday Heaven Bites are the ultimate fuss-free festive treat: rich, indulgent and impossible to eat just one! They are perfect for potlucks, cookie exchanges or as a homemade gift.