Ingredients

Method

For the milk-chocolate salted caramel:
• ¾ cup cream
• 170 g milk chocolate, roughly chopped
• 100 g sugar
• ¾ t salt
• ½ t vanilla extract
For the pear-and-Camembert toasted sandwich:
• 1 mosbolletjies loaf
• 250 g Woolworths ready-to-bake Camembert, sliced
• 2 ripe pears, sliced
• 2 T butter
• 2 T sunflower oil

Method

Ingredients

1. To make the milk-chocolate salted caramel, heat the cream in a saucepan over a medium heat and bring to a gentle simmer. Reduce the heat to low, then add the chocolate. Stir gently until smooth. Set aside.

2. Melt the sugar in a pan over a medium heat until golden brown and caramelised.

3. Remove the pan from the heat and stir in the chocolate-and-cream mixture, whisking to combine. Add the salt and vanilla extract while whisking. Set aside.

4. To make the pear and Camembert toasted sandwich, slice the mosbolletjie loaf into 8 thick slices. Place 4 slices on a work surface, then add a layer of Camembert. Top with the sliced pear and the remaining slices of mosbolletjie loaf.

5. Heat the butter and oil in a pan over a medium heat, then toast the sandwiches in the pan for 1 minute on each side, or until the bread is golden and crisp and the cheese is melted.

6. Spoon the milk-chocolate salted caramel over the sandwiches to serve.

Discover more salted caramel recipes here.