Recipes

VALENTINE’S CARAMEL SHORTBREAD RECIPE

A Valentine’s twist on a classic Deans favourite. Buttery Scottish shortbread, rich golden caramel and a smooth chocolate topping come together to create a dessert that looks impressive yet is wonderfully simple to make at home.

Valentine's Day

Follow the steps

FOR THE BASE
250g Deans All Butter Shortbread
120g unsalted butter, melted

FOR THE CARAMEL
100g unsalted butter
100g caster sugar
2 tbsp golden syrup
397g condensed milk

FOR THE TOPPING
200g milk or dark chocolate
50g white chocolate
Freeze-dried raspberries or sprinkles (optional)
Pinch of sea salt (optional)

Follow The Steps

1. Prepare the Shortbread Base
Crush Deans All Butter Shortbread into fine crumbs and mix with melted butter until evenly combined. Press firmly into a lined baking tin and chill in the fridge for 20–30 minutes, or until firm. Using Deans shortbread gives the base a rich, crumbly texture and a true buttery flavour.

2. Make the Caramel Layer
Place the butter, caster sugar, golden syrup and condensed milk into a saucepan over medium-low heat. Stir continuously for 8–10 minutes until the mixture thickens and turns smooth and golden.

3. Add the Caramel
Pour the caramel evenly over the chilled base and return to the fridge. Allow it to set completely before adding the chocolate.

4. Add the Chocolate Topping
Gently melt the chocolate and spread it over the caramel layer using a spatula. Leave to set slightly.

5. Valentine’s Decoration
Drizzle melted white chocolate over the top and finish with freeze-dried raspberries or heart sprinkles for a romantic touch.

6. Slice and Serve
Once fully set, warm a knife under hot water, dry it, and cut into neat squares or heart shapes.