Chocolate caramel shortbread

    51 min

    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.

    Durham, England, UK
    3863 people made this

    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

    Prep:30min  ›  Cook:20min  ›  Extra time:1min cooling  ›  Ready in:51min 

    1. Preheat oven to 170 degrees C or gas mark 4. Lightly grease or line a 18cm square cake tin.
    2. 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 to 20 minutes or until golden brown.
    3. 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.
    4. 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.
    5. They will keep for 5 days if stored in an airtight tin or the fridge.


    Melt the chocolate in a microwave by checking and stirring every 15 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.

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    Reviews in English (119)


    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