Caramel shortbread, an old favourite! We made ours with a crumb base, but if you have a favourite shortbread recipe that will also work perfectly.
- 200g Dean's shortbread, made into crumbs (or any sweet biscuit crumbs)
- 25g butter
- 25g milk chocolate
For the Caramel
- 1 x 397g can condensed milk
- 150g soft dark brown sugar
- 150g butter
- 25g (or 1 tbsp) golden syrup
- To finish -
- 150g dark or milk chocolate, broken into pieces
Follow these steps
- Start by preparing the base - melt the butter & chocolate gently in a saucepan over a low heat.
- Add the shortbread crumbs and mix well. Press evenly into a 20 x 30cm baking tray - leave to cool.
- For the caramel - place the butter, brown sugar and golden syrup into a heavy based saucepan and melt over a gentle heat until the sugar is dissolved.
- Add the condensed milk and stir continuously until the caramel comes to a gentle boil - continue to simmer for 3 minutes.
- Pour the hot caramel over the crumb base and smooth over the top - allow to cool.
- To finish, melt the chocolate gently in the microwave or in a bowl over a pan of hot (not boiling) water.
- Spread the melted chocolate over the cooled caramel and leave to set completely.
- Cut into squares or fingers to serve.
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