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Chocolate Caramel Shortbread.
This is a simple recipe, but takes a while to make. It's perfect for when you have a free afternoon!
For the base:
85g (3oz) Unsalted butter.
85g (3oz) Self raising flour.
65g (2.25oz) Brown Sugar.
For the Caramel:
1 tin of Condensed Milk (400g)
2 Large tablespoons of Golden Syrup.
1 Tablespoon of Butter.
And 125g Plain or Milk chocolate for the topping.
First grease and line a baking tray, and pre-heat your oven to approx 180 degrees.
Combine your flour and sugar in a bowl and mix thouroughly. Melt the butter and slowly add it to the sugar/ flour mix. Mix together until it forms a dough, then press this down into the bottom of your lined tray. Bake for about 10-15 minutes, until the base has risen and is golden brown.
Whilst your base is cooling (don't remove it from the tray) pour your condensed milk into a saucepan, over a medium heat. Then add the golden syrup, and the butter, and stir continuously for about ten minutes.
Once the mixture has thickened and become darker in colour, (It should also smell delicious!) pour it over your cooled shortbread base, and place back in the oven for 5-10 minutes. Just until the caramel has set. Keep a close eye on this, as if you leave it too long the caramel will burn and become quite hard, this will hinder the chocolate sticking to it.
Once this is out of the oven, allow it to cool completely, before melting the chocolate and pouring it over your caramel. (If you have a sweet tooth I definately recommend milk chocolate, but if you do use dark, then make sure it's still eating chocolate and not cooking chocolate.) Place in the fridge to set, once the chocolate caramel shortbread has cooled and set, cut it into squares with a warm sharp knife. And...