But then you don’t wash it for a few days and twist it back haphazardly to hide that it’s dirty and everyone tells you it looks great.
But then a boy really really likes you and you’re totally not interested in him.
But then on the one day you have off it gets as cold as winter again and rains all day.
But then you try, really try, to make something you’ve made a hundred times before for someone for a special occasion and everything goes wrong.
Like when I made these bars. I was making them for a friend. Which means I was trying. So I stuffed them up (of course!).
I forgot to set the oven timer for the chocolate cookie base. And I had no idea how long it had been baking for when the smell of chocolate wafting out of the kitchen reminded me that I had it in the oven. So it ended up over baked. And crumbly. Ugh.
Point of the story is that it’s totally not supposed to look like that. So don’t over bake your cookie base, okay? Good.
Adapted from Roxana’s Home Baking.
For the chocolate cookie base
170g unsalted butter (12 tbsp)
1/4 cup sugar
1 1/3 cup plain flour
1/2 cup cocoa powder
Preheat the oven to 180 C (350 F) and line an 8 x 8 pan with baking paper.
Put the butter, sugar, flour and cocoa in a food processor or stand mixer fitted with paddle attachment. Pulse or mix on a low speed until a soft ball of dough forms.
Press the dough evenly into the base of the prepared pan. Prick with a fork several times.
Bake for 20 minutes. Allow to cool completely.
For the caramel topping
110g salted butter (1/2 cup)
1 x 397g (14oz) cans condensed milk
1/4 cup sugar
30 – 40 Rolo chocolates, halved
In a medium saucepan, melt the butter over a low heat.
Add the sugar and the condensed milk.
Bring the mixture to a boil, stirring constantly so it does not catch and burn. This will take some time.
Once the mixture has come to the boil, cook for a further 5 – 7 minutes, stirring constantly, until the mixture thickens and changes colour slightly.
Pour half the caramel mixture over the cooled cookie base. Top with the chopped Rolos. Pour the remaining caramel over the top and smooth out the surface with a spatula.
Allow to cool completely.
For the chocolate topping
100g milk chocolate, chopped (4 oz)
2 tbsp Nutella
2 tbsp milk
Place the chocolate, Nutella and milk in a small saucepan over a low heat.
Stir until the chocolate is melted and the mixture is smooth and shiny.
Pour over the caramel layer and smooth over with a spatula.
Allow to set completely at room temperature before cutting. Makes 36 small squares.