Ingredients : wheat flour from France (gluten), demerara sugar, 12.8% dark chocolate drops with minimum 50% cocoa (cocoa paste, cane sugar, cocoa butter, emulsifier: soy lecithin), 10% soft caramel with salted butter ( glucose syrup, sugar, wholemilk powder, salted butter from Isigny A.O.P, water, salt from Guérande, vanilla natural flavor, baking powder: sodium bicarbonate, emulsifier: sucrose esters of fatty acids).
Add: 130g of melted butter and 2 eggs. Preheat oven to 200°C (thermostat 6/7). Set the caramel aside. Pour the contents of the bottle into a mixing bowl. In another bowl, mix together the melted butter and eggs. Pour the contents into the mixing bowl. Stir until a uniform batter is obtained. Cut the caramel into small pieces and mix them in with the batter. Form small piles and flatten them out. Place them spaced out on baking paper on a baking tray. Bake approximately 10 minutes at 200°C (th. 6/7), keeping an eye on the cooking. Cool on a wire rack
Store in a dry place and away from light.
Possible traces of nuts, gluten, mustard, sesame, milk, eggs, sulfites, soy.