Recently I tried one of the new Milo bars, the type with the brownie base, topped with a layer of caramel, then the whole lot coated in chocolate. It had crunchy little balls of milo throughout too, but that I could take or leave. Then I thought, you know, I could so make these. And then I could use microwave dulce de leche as the caramel layer. And when I saw Cooking For Kids had a chocolate theme for September, well, everything just came together in one gooey, over-indulgent mess.
Homemade Milo Bars
185g butter
185g chocolate, chopped
3 eggs
1 1/4 cups caster sugar
1 tbsp vanilla
2/3 cup plain flour
1/2 cup cocoa powder
1/4 cup milo
Preheat oven to 180 degrees C. Melt butter and chocolate (double boiler/microwave, whatever works) and stir until smooth.
Allow to cool. Place the eggs and sugar in a bowl and beat with a electric
mixer until light and creamy. Add vanilla. Fold through chocolate and butter mixture. Sift the flour, cocoa and milo over the mixture and mix to combine. (Miss Three loves sifting!)
Pour into a 23 cm(9 inch) square pan that has been lined with cooking paper.
Bake for 35-40 mins or until set. Check with a knife. Allow to cool and then cut into squares.
Nude Brownies
To make Dulce de Leche the easy way, take one can of condensed milk, empty it into the largest microwave bowl you own. Cook it on low for 2 minutes. If it starts to foam up, that's good, but if the foam goes over the edges, that's bad. Watch it. Turn the microwave off just before the milk boils over. Whisk it until smooth. Cook it again. Whisk it again. Be really, really careful. It gets HOT. Like sugary napalm. Once it starts to change colour, and stops foaming so high, it's done. Don't overcook it. It'll taste nicer the longer you cook it, but it also gets harder, and we are looking for flowy, not chewy or brittle here. Working as quickly as you can, smear the brownies with a generous layer.
Dulce de Leche Brownies
Then all you need to do is coat them in melted chocolate. I always find that to make less mess if you place the items to be coated in the freezer for a while, cooling them, and the tray, right down so that the chocolate hardens quicker. You get a smoother coat, and less chance of kid sized fingerprints or little 'knocked it by accident' or 'just needed to taste test it' marks.
Served these to my family at Father's Day, they were a big hit. I overcooked my dulce de leche, but they were so tasty, no one seemed to mind the excessive chewy/brittleness.
If you'd like to join in with Kids Cooking Thursday please leave a permalink to your own Kids Cooking Thursday post, as per the rules.
This was an entry for September's Cooking For Kids: Chocolate, as hosted by Salt to Taste and thought up by Sharmi @ Neivedyam. What better post to enter a cooking for kids event, than a cooking by kids post?
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