Caramel Shortbread

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.

Baking Christmas

Ingredients
200g Dean's All Butter 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

Start by preparing the base by melting the butter and 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 and 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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