The Caramilk chocolate bar is a Canadian creation that has been around since 1968. First produced at the Cadbury factory in Montreal then production moved to the Gladstone factory in Toronto in 1978 and has been made there ever since.
The general name for the candy confection is actually Cadbury Caramilk, but in the USA, this candy bar is more familiarly known as Caramello. The entire styling of the bar is different depending on where it is sold and this can lead to confusion that these are different candy bars when they are actually the same product. There are some variations in the recipe in different countries but the overall taste is remarkably similar.
There have been countless theories and debates about how Caramilk gets the soft flowing caramel inside the Caramilk bar. To date, it is still one of those Canadian enduring mysteries as Cadbury has guarded the Caramilk ‘secret’ for over 50 years.
These apple tart/baskets are certainly taken up a notch by simply adding a piece of Caramilk chocolate to the center. Who knew …. what’s old is new again!
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- 2 cups flour
- 1/3 cup sugar
- 1/2 tsp salt
- 1 cup cold butter
- 1 tsp vanilla
- 1-2 tsp lemon zest, (optional)
- 1 1/2 cups water, divided
- 1/3 cup EACH white & brown sugar
- 1 tsp cinnamon
- 1 tsp cardamom
- pinch of salt
- 1 Tbsp lemon juice
- 4 medium cooking apples, peeled & diced small
- 1/4 cup cornstarch
- 1-50 gm Caramilk chocolate bar
Ingredients
Pastry
Filling
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- In a bowl, whisk together flour, sugar & salt. Add cold butter, vanilla & lemon zest. Cut into flour mixture with a pastry blender until dough starts to come together & form clumps. Divide 2/3 of pastry between 10 tart/muffin cups. Using fingertips, evenly press the dough into each cup. With remaining pastry, divide it into 10 balls & flatten each to form a top for each tart. Place pastry in refrigerator until filling is prepared.
- In a saucepan, whisk together 1 1/4 cups water, both sugars, spices, salt & lemon juice. Add the diced apples & simmer for 10-12 minutes to soften apples, stirring occasionally. Combine remaining 1/4 cup water with cornstarch & add to apple mixture; continuing to cook until thickened. Remove from heat & allow to cool.
- Preheat oven to 350 F.
- Place a Tbsp of apple filling in each tart shell. Divide the Caramilk bar into 10 pieces. Place one piece in the center of each tart. Divide remaining apple filling between the 10 tarts. Top each with a pastry round & bake for about 35 minutes or until golden.
- Serve inverted on a serving plate, either as is or with your choice of topping.