June 02, 2018
Desserts, Cakes, 8 or 9 Inch,
Cookies, Snacks, Dairy, 5-Minute Prep, Pantry/Shelf, Quick Meals, Entertaining, Picnic, Potluck, Grilling (Outdoor), Vegetarian, Bars, Chocolate, Open Fire more
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"This is from one of our national supermarkets free monthly magazines, September 2017."
Combine flour, sugar, cocoa and baking powder in a snap-lock bag.
Heat butter and 1/4 cup of the cream in a pan until melted and then add chocolate and stir until melted and smooth and then add the egg and stir until combined.
Empty dry ingredients from the bag into the chocolate mix and stir well.
Line a mini foil tray with baking paper or grease the tray well.
Pour mixture into tray and then scatter chopped caramels over the surface and then invert second foil tray over the top and pinch the edges together to seal.
Bake on a medium heat barbecue or campfire for about 30 minutes until cooked but make sure you don't have the foil tray too close the the heat of the fire or barbecue to avoid burning the base.
Cook for 5 minutes before cutting and serving with remaining cream.
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