Caramel Chocolate Shortbread
Indulge in the delightful layers of buttery shortbread, decadent caramel, and rich chocolate in this scrumptious recipe. Each bite is a perfect balance of sweet and buttery goodness that will have you coming back for more. Enjoy these delicious treats with a warm cup of coffee or as a delightful dessert that will leave everyone wanting seconds.
— Constant Cookbook
Ingredients
- 115g butter (Plus extra for greasing)
- 175g plain flour
- 55g golden caster sugar
- Filling and topping
- 175g butter
- 115g golden caster sugar
- 400g canned condensed milk
- 200g Plain chocolate (Broken into pieces)
Instructions
- Grease and line the bottom of a 23-cm/9inch shallow square cake tin. Place the butter, flour and sugar in a food processor ans process until it starts to blind together. Press into the pan and level the top. Bake in a preheated oven, 180'C,350'F/Gas Mark 4, for 20-25 minutes or until golden.
- Meanwhile, make the caramel. Place the butter, sugar, syrup and condensed milk in a heavy-based saucepan. Heat gently until the sugar has melted. Bring to the boil, then reduce the heat and simmer for 6-8 minutes, stirring, or until very thick. Pour over the shortbread and chill in the refridgerator for 2 hours, or until firm.
- Melt the chocolate and allow to cool a little, then spread over the caramel. Chill in the refridgerator for 2 hours, or until set. Cut the shortbread into 12 pieces using a sharp knife.
Yield
Makes 12 slices
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