Well if you’re gonna die, chocolate’s not a bad way to go.
This is incredibly decadent. Simple as that. The bread itself has a nice chocolatey flavor, but isn’t overwhelming. What puts it over the edge are the caramel sauce and butterscotch chips and chocolate chips layered on top. Shocking huh?
Truthfully, this is even a bit too much for me. Y’all know I have a love affair with chocolate, but this just went too far. I did like the chocolate bread, it was lovely. I might even drizzle caramel sauce across the top, just for fun. But as a whole, I’ll skip this one.
Now if you are a lover of all that is sweet in the world, you’d love this! Give it a go.
I don’t like baking with store made products like the caramel sauce mentioned in the recipe. Call me a snob, it just doesn’t taste as good. So I made my own. The sauce is delicious! Paul was VERY happy test-tasting it this morning. I gave the recipe below.
I had a hard time getting the center of the bread to bake without burning the outside. Unfortunately the outside is a bit crunchy, not burnt but definitely baked too long. Maybe you’ll have better luck.
Triple Chocolate Butterscotch Caramel Quick Bread (recipe care of shugarysweets.com)
INGREDIENTS: 3/4 cup butter (softened), 1 1/3 cup sugar, 2 eggs, 1 Tbsp vanilla extract, 1/3 cup sour cream, 1/2 cup boiling water, 1 3/4 cup flour, 1/2 cup unsweetened cocoa powder, 1 tsp baking soda, 1 cup milk chocolate morsels, 1/2 cup caramel ice cream sauce, 1/4 cup butterscotch morsels, 1/4 cup semi sweet chocolate morsels
DIRECTIONS: In mixing bowl beat butter and sugar until creamy, about 3 minutes. Beat in eggs, one at a time. Beat in vanilla, sour cream and water. Slowly add flour, cocoa, and baking soda. Mix completely. Fold in milk chocolate morsels. Line the bottom of a loaf pan with parchment paper. Use baking spray to grease completely. Pour batter into pan and bake in a 350 degree oven for 60-65 minutes. Allow to cool in loaf pan about 10 minutes. Remove to wire rack and cool COMPLETELY. When cool, spoon caramel sauce on top of loaf. Press chocolate chips and butterscotch chips into the caramel, it helps keep it from dripping down the sides. Refrigerate bread. Slice when ready to serve! Enjoy.
Caramel Sauce (recipe care of fifteenspatulas.com)
INGREDIENTS: 1 cup granulated sugar, 1/3 cup water, 2 tbsp butter, 3/4 cup heavy cream, 1 tsp vanilla extract optional
DIRECTIONS: Add the sugar to a heavy bottomed saucepan, then shake it so it lies in an even, flat layer. Add the water to fully moisten the sugar. Place the pot over medium heat and cook until the sugar dissolves and turns clear, a few minutes. Raise the heat to medium high, and cook the caramel until it turns amber colored*, about 10 minutes. Turn the heat off and immediately add the heavy cream. Add the butter and stir everything together until the caramel smooths out. If desired, add vanilla extract. Let the caramel sauce cool to room temperature, then transfer to a jar and refrigerate. The caramel can be stored in the refrigerator for 1 month, or in the freezer for 3 months.
Yields about 1 cup caramel sauce.
*If you have a thermometer, the temperature target window is between 338 and 350F. Above 350 and you’ll start to smell (and later taste) a burned, bitter quality. Below 338, and you won’t have proper color and caramelization.