Whether you prefer small bites, or big bars, this caramel shortbread is a winner every time and super easy to make (and even easier to eat with a cuppa in hand!). The hardest part is trying not to eat the individual layers before the whole thing has set!
For the Shortbread base:
- 250g of plain flour
- 75g of caster sugar
- 175g of butter
For the caramel:
- 100g of butter or margarine
- 100g light muscavado sugar
- x2397g cans of condensed milk
For the chocoloatey topping:
- 200g of plain or milk chocolate, broken into small pieces
- Pre-heat the oven to 180 degrees and lightly grease a small baking tin, approx. 13×19 inches.
- To make the shortbread, mix the flour and caster sugar together in a bowl. Rub in the butter until the mixture resembles find breadcrumbs.
- Knead the mixture together until it forms a dough – I cheated slightly here and used the trusted ole KitchenAid! The cookie dough attachment is brilliant at combining the mixture together in no time at all (where would I be without it!). Then, press into the base of the greased baking tin and prick the shortbread lightly with a fork.
- Pop in the oven and bake for about 20 minutes until the shortbread is firm to touch and the top is a lovely light golden brown.
- To make the caramel, measure the butter, sugar and condensed milk into a pan and gently heat until the sugar has dissolved.
- Bring to the boil, making sure to stir continuously, then reduce the heat and simmer very gently. You need to make sure to continue to stir all the time until the mixture thickens.
- Pour over the shortbread and leave to cool – you should currently have a very sticky mess!
- For the topping, melt the chocolate slowly in a bowl over a pan of hot water.
- Pour over the cold caramel and leave to set in the fridge for about an hour. Cut into squares or bars and viola!
- Now it’s time to sit back with a cup of tea, or enjoy as an after dinner dessert. This is a timeless pud which is guaranteed to be a winner every time, I mean, who doesn’t like this sweet and sticky combo!