300g milk or dark chocolate, or 50/50 of both
2 tbsp golden syrup
1 tsp orange extract
300g Dean’s All Butter Shortbread Rounds, crushed into small pieces and crumbs
75g dried cranberries, finely chopped
50g Brazil nuts, finely chopped (optional)
FOR THE TOPPING:
150g milk or dark chocolate
One packet of Dean’s Chocolatey Shortbread Stars
Gold stars and edible gold cake decorating glitter, optional
Follow The Steps
Grease and line a 20cm square tin.
Place the butter, chocolate, golden syrup and orange extract in a large pan and melt over a low heat, stirring occasionally. When the mixture has melted and is smooth, remove from the heat and pour in the crushed shortbread, cranberries and Brazil nuts, if using.
Stir together then quickly spoon into the lined tin, pressing the mixture down firmly and smoothing it out with a spatula. Place in the fridge while you make the topping.
Melt the 150g chocolate in a heatproof bowl set over a pan of simmering water. Pour the melted chocolate over the top of the traybake and using a spatula, coax the chocolate into the corners, trying to get an even covering.
Top with the chocolatey shortbread stars, gold stars and edible cake glitter, if using.
Place in the fridge to set for a minimum of 2 hours before cutting into bars.
Recipe created by Nickki Thompson, Something Sweet Something Savoury