Preparation : 25 minutes
Cooking : 40 minutes
Refrigeration: 1 hour
Servings : 16 squares

Ingredients :

- 1 jar of CARAMELS cherry & dark chocolate caramel FAA 315 g
- 375 ml (1 1/2 cups) frozen pitted cherries, thawed and cut into two
- 270 ml (4 tsp + 1 cup) sugar
- 100 g (3 1/2 oz) dark chocolate 70 % cut in pieces
- 125 ml (1/2 cup) butter
- 2 eggs
- 5 ml (1 tsp) of extract of vanilla
- 160 ml (2/3 cup) all-purpose flour
- 160 ml (2/3 cup) dark chocolate chips

Instructions :

1. Line an 8-inch (20 cm) square pan with plastic wrap and spray with cooking spray. Pour caramel into pan and smooth surface. Freeze for 2 to 3 hours, until caramel is completely set.
2. When ready to cook, preheat oven to 205 °C (400 °F).
3. On a baking sheet lined with parchment paper, place the cherries, then sprinkle them with 20 ml (4 tsp) of sugar. Bake for 10 minutes. Remove from the oven. oven and let cool.
4. Reduce the temperature of the oven at 180 °C (350 °F).
5. In a bain-marie, melt the dark chocolate and butter. Stir until smooth.
6. In a bowl, whisk the eggs with the vanilla and the remaining sugar.
7. Add the melted chocolate mixture to the egg mixture. Stir. Gradually add the flour and stir until the mixture is smooth and lump-free. Add three-quarters of the cherries and half of the chocolate chips. Stir.
8. Unmold the frozen caramel with the plastic wrap and place it on a plate. Reserve in the freezer. Spray the same mold with cooking spray, then line it with parchment paper. Transfer half of the dough into the mold and smooth the surface.
9. Remove the plastic wrap from the frozen caramel and place it on the dough. Cover with the remaining dough and smooth the surface. Garnish with the remaining cherries and chocolate chips. chocolate.
10. Bake for 30 to 35 minutes. Remove from oven and let cool on a rack. Let stand for 1 hour in a cool place before cutting into 16 squares.