Chocolate caramel shortbread

Chocolate caramel shortbread

As its name suggests, this shortbread is rich and decadent, so cut it into smaller squares if you prefer.

By , 21 September 2015

(7 votes)

Chocolate caramel shortbread

  • 2 Hours 30 Mins

  • Serves: 16

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Nutritional Info
Each 87g serving contains

  • Energy

    1708KJ

    408KCAL

    20%

  • Fat

    22.9g

    high

    33%

  • Saturates

    14.5g

    high

    72%

  • Sugars

    36.2g

    high

    40%

  • Salt

    0.5g

    med

    8%
of your reference intake.
Typical energy values per 100g: 1963kJ/469kcal.
Ingredients
  • 225g plain flour
  • 100g caster sugar
  • 325g butter (at room temperature), cubed
  • 150g light soft brown sugar
  • 397g can condensed milk
  • 200g chocolate (dark, milk or white)
Method

  • Pre-heat the oven to 150C/130C Fan/Gas 2. Line the base and sides of a shallow 20cm square cake tin with baking paper.

  • Sift the flour into a bowl with a pinch of salt. Stir in the caster sugar. Rub in 175g butter until it forms clumps, then put the mixture in the tin, pressing it down firmly with the back of a spoon. Bake for 35-40 minutes or until pale golden brown. Leave to cool in the tin.

  • Put the remaining butter and the brown sugar in a pan and stir over a low heat until the butter is melted and the sugar has dissolved (don’t let it burn). Add the condensed milk and stir over a very low heat until it simmers, making sure you take the wooden spoon right into the corners of the pan. Simmer for 2 minutes, stirring. Pour on top of the shortbread, then leave for 30 minutes to set.

  • Melt the chocolate in a bowl over a pan of gently simmering water, making sure the bowl doesn’t touch the water. Pour on to the caramel and leave until set.