A rich and indulgent treat with a buttery shortbread base, a layer of smooth caramel, and a topping of rich chocolate.
Preparation time
30min
Cooking time
20min
Ingredients
16 Servings
- 225 grams butter
- 397 grams condensed milk
- 200 grams dark chocolate
- 300 grams flour
- 4 tablespoons golden syrup
- 100 grams sugar
Directions
Step 1
Preheat the oven to 150°C (300°F). Grease and line a 9x13 inch baking tin.
Step 2
To make the shortbread base, mix together the butter and sugar until light and fluffy. Gradually add the flour until the mixture forms a dough.
Step 3
Press the dough evenly into the prepared baking tin. Prick the surface with a fork and bake for 20 minutes, or until pale golden.
Step 4
For the caramel layer, gently heat the butter, condensed milk, and golden syrup in a saucepan over low heat, stirring constantly until the mixture thickens and turns a golden brown.
Step 5
Pour the caramel over the baked shortbread base, spreading it evenly. Allow to cool completely.
Step 6
Melt the dark chocolate in a heatproof bowl over a pan of simmering water, or in the microwave, stirring until smooth.
Step 7
Pour the melted chocolate over the cooled caramel layer, spreading evenly. Allow to set before cutting into squares.