Caramel and Cornflake Bars

Name: Caramel and Cornflake Bars
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Chinese
Ingredients: 175 g butter (for the dough); 150 g fine granulated sugar; 300 g gluten-free flour; 1 egg (beaten); 2 tbsp corn syrup (for the filling); 375 g sweetened condensed milk; 50 g butter (for the filling); 6 tbsp curd cheese / fresh ricotta; 50 g puffed corn flakes (such as cornflakes), about; powdered sugar (optional), to taste

A gluten-free crust layered with a delicious caramel filling, topped with crispy corn flakes.

50 min

Easy

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Ingredients

butter (for the dough) 175 g

fine granulated sugar 150 g

gluten-free flour 300 g

egg (beaten) 1

corn syrup (for the filling) 2 tbsp

sweetened condensed milk 375 g

butter (for the filling) 50 g

curd cheese / fresh ricotta 6 tbsp

puffed corn flakes (such as cornflakes), about 50 g

powdered sugar (optional) to taste

Instructions

Preheat the oven

Preheat the oven to 190°C (th. 6). Line a 28 x 18 cm shallow cake pan with baking paper.

Make the base

Melt the butter in a saucepan and remove from the heat. Place the sugar and flour in a deep bowl. Add the beaten egg and the melted butter. Mix carefully. Pour the mixture into the pan and smooth it out.

Bake the base

Bake for 20 minutes, until the cake is golden. Let it cool completely in the pan.

Make the caramel filling

Prepare the filling: heat the corn syrup, sweetened condensed milk, and 50 g butter over low heat for 10 to 15 minutes, stirring occasionally, until the mixture thickens and turns a caramel color.

Assemble

Remove from the heat and stir in the curd cheese. Spread the mixture over the baked base. Sprinkle with the cornflakes and let set. Dust with powdered sugar if desired and cut into bars.