Recipes

Caramel Shortbread

A rich traybake with layers of buttery shortbread, sweet and sticky caramel and smooth milk chocolate.

Baking

Follow the steps

300g Dean’s Shortbread, made into crumbs

80g butter, melted

185g butter

85g caster sugar

3 tbsp golden syrup

397g tin of condensed milk

200g milk chocolate

Follow The Steps

Grease and line a 23cm x 23cm tin.

Crush the shortbread to a fine crumb by putting it in a bowl and using the end of a rolling pin, or use a food processor.

Melt the 80g of butter, add this to the shortbread crumbs and mix well.

Pour this into your lined tin and press down with the back of a spoon, ensuring the corners are well pressed down too.

Place in the fridge while you make the caramel.

To make the caramel, put the 185g of butter, caster sugar, golden syrup and condensed milk into a pan and melt very slowly over a low heat, stirring all the time.

Once the sugar has melted, turn the heat up, stirring continuously, until the caramel turns to a golden colour (approx. 5-7 minutes). Be careful the caramel doesn’t catch the bottom of the pan and burn.

Carefully pour on to the shortbread base ensuring it covers evenly.

Place in the fridge to cool.

Melt the chocolate in a bowl over a pan of simmering water or carefully in the microwave. Pour over the cooled caramel and leave to set.

When set, remove from the tin and liner and cut into squares.