Delicious caramel shortbread squares with a buttery base, a rich caramel center, and a chocolate topping. Perfect for a sweet treat or dessert.
Preparation time
30min
Cooking time
20min
Ingredients
16 Servings
- 150 g all-purpose flour
- 100 g butter
- 100 g butter
- 397 g condensed milk
- 200 g dark chocolate
- 4 tbsp golden syrup
- 50 g sugar
Directions
Step 1
Preheat the oven to 180°C (350°F).
Step 2
In a bowl, mix 150g of all-purpose flour and 50g of sugar. Rub in 100g of softened butter until the mixture resembles fine breadcrumbs.
Step 3
Press the mixture into the base of a lined 20cm square baking tin. Bake for 20 minutes or until golden. Allow to cool.
Step 4
For the caramel, place 397g of sweetened condensed milk, 4 tbsp of golden syrup, and 100g of butter into a saucepan. Heat gently, stirring continuously until the butter melts and the mixture is smooth.
Step 5
Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes, stirring constantly until the mixture thickens and turns a caramel color.
Step 6
Pour the caramel over the cooled shortbread base and leave to set.
Step 7
Melt 200g of dark chocolate in a heatproof bowl over a pan of simmering water (or in the microwave).
Step 8
Pour the melted chocolate over the set caramel layer and spread evenly. Leave to cool completely before cutting into squares.