Chocolate Caramel Shortbread
I’m going to warn you, these Chocolate Caramel Shortbread Bars are heavy on the butter…you may feel your thighs expanding as you read the ingredient list. On the plus side, a little square is plenty to get your sweet fix!
Yield
16-24 barsIngredients
- 3 oz caster sugar (golden or white)
- 6 oz butter
- 9 oz plain flour
- 1 tin Can sweetened condensed milk
- 6 oz chocolate (milk or white or plain)
Shortbread
Caramel
Chocolate
Instructions
- Cool in the tin on a cooling rack.
- Bake350 for 20-25 mins until golden brown.
- Soften the butter, then cream together butter and sugar until pale. Sieve flour and mix, firstly with spoon, then with hands until it forms a lump. Grease a baking tin (approx 11 x 7-inch) then press the shortbread firmly into the tin and smooth the top with the back of a spoon.
- Recipe here: (remember to cook for 2 hours to obtain a firm caramel or dulce de leche)
- Cut the shortbread into 24 pieces (I do 8 x 3). This is easier with the shortbread at room temperature.
- Melt the chocolate either over water, or in a microwave for about 1 minute, stirring halfway through. Spread over the caramel. Cool at room temperature or in a fridge.