About this recipe: I got this recipe from Sharon, a flatmate at my university, who got it from her Gran. Her Gran was an amazing cook who never needed to weigh anything! Luckily, Sharon had made her write this one down. I know you can get these at nearly every bakery in the high street but they are relatively simple to make and well worth the effort.
Melt the chocolate in a microwave by checking and stirring every 10 seconds, or in a bain marie if you prefer.
Use a mixture of different chocolate if you like - try mixing dark/milk/white and swirl together. Pour over the caramel shortbread and return to the fridge to set.
yum yum! looks professional, easy and fun to make but the recipe lies it says it lasts for 5 days they don't ! not in my house anyway they last 10 mins !!! - 28 Sep 2012
The caramel has never changed into a stiff caramel texture. I cooked and stirred it on a low heat for at least 20 minutes. I pourred it over the bread then, and put it on the cold floor, but it wouldn't go stiff. I even put it in the fridge over night, but there's only a skin of milk on it. It's still soft underneath. There's just way too much condensed milk in it. And the chocolate is not enough to cover the whole cake. It's two friends of mine's birthday today, and since they love caramel shortbread, I wanted to make some for them as a surprise. Now one and a half hours in the kitchen were for nothing and I need to buy some cake instead. I'm mad and dissapointed. - 01 Apr 2013
Family loved this! - 29 Feb 2012