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Chocolate Caramel Shortbread

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Recipe by: cadburyqueen

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 ... See more

Ready in 51 mins

Saved by 70 cook(s)

Ingredients

Makes: 20 chocolate caramel squares

For the shortbread:
170g plain flour
60g caster sugar
120g butter
For the caramel:
1 (397g) tin condensed milk
2 tablespoons golden syrup
60g caster sugar
120g butter
For chocolate topping:
1 (100g) bar milk chocolate, melted

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Preparation method

Prep: 30 mins | Cook: 20 mins | Extra time: 1 min, cooling

Preheat oven to 170 degrees C or gas mark 4. Lightly grease or line a 18cm square cake tin.

For the shortbread: Sieve the flour and sugar into a large bowl. With clean hands, rub the butter into the mixture until it comes together in dough. Press it into the bottom of the cake tin, spread evenly and prick with a fork all over. Bake for 15-20 minutes or until golden brown.

For the caramel: While the shortbread is baking, pour the condensed milk, syrup, sugar and butter into a saucepan. Cook over a low heat, stirring all the time. This takes a while but has to be done carefully otherwise it will stick to the pan and burn. Watch it closely, and when it turns a deep caramel colour, pour it over the shortbread.

Allow it to cool for 30 minutes or so, then pour over melted chocolate. Transfer to fridge for another 30 minutes or so to set before slicing into squares.

They will keep for 5 days if stored in an airtight tin or the fridge.

Note:

Melt the chocolate in a microwave by checking and stirring every 10 seconds, or in a bain marie if you prefer.

Tip:

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.

Last updated: 01 Mar 2012