ROSE BLONDIE WITH SALTED CARAMEL SAUCE- AMP UP YOUR CHRISTMAS AND NEW YEARS PARTY PLATTER

Ingredients-

1. 1&1/2 cup chopped chocolate.

2. 1tbsp vanilla essence

3.1/2 cup butter.

4.1&1/4 cup flour

5. 2eggs

6. A pinch of salt

7.1/2 cup sugar

8. A handful dried rose petals

For salted caramel sauce:

1.1cup sugar

2.1/2 cup water

3.2tbsp butter

4.3/4 cup cream

5.2 pinches sea salt

Method-

·       Preheat oven to 175degree centigrade.

·       Grease a 9x9inch baking pan. Melt white chocolate and butter in the top of a double boiler, over simmering water or in the microwave. Stir occasionally until smooth. Set aside to cool.

·       In a large bowl, using an electric mixer, beat eggs until foamy. With the mixer still running, gradually add the sugar and vanilla. Drizzle in the melted white chocolate mixture.

·       Combine the flour and salt; fold in the white chocolate mixture using a rubber spatula or wooden spoon. Fold in rose petals. Spread the batter evenly into the prepared pan.

·       Bake for 25 minutes in the pre-heated oven or until a toothpick inserted in the meddle comes out clean. Cool pan on a wire rich before cutting into bars.

Method of salted caramel sauce:

·       Add the sugar to a heavy-bottomed saucepan, shake it so  it lies evenly. Add water to fully moisten the sugar.

·       Place the pot over medium heat and cook until the sugar dissolves and turn clear.

·       Raise the heat to medium high, and cook the caramel until it turns golden. Turn the heat off and immediately add the heavy cream.

·       Add the butter and stir everything together until the caramel sooths out. If you wish, add vanilla extract.

·       Let the caramel sauce cool to room temperature, then transfer toa jar and refrigerate.

P.S. You can store and use the caramel sauce in the freezer for up to three months.

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