Recipes
Chocolate caramel shortbread
As its name suggests, this shortbread is rich and decadent, so cut it into smaller squares if you prefer.
As its name suggests, this shortbread is rich and decadent, so cut it into smaller squares if you prefer.
(7 votes)
Cook: 2 Hours 30 Mins
Serves: 16
Price: 30p per serving
Nutritional Information
Each 87g serving contains
Energy
1708kj
408kcal
1708kj
408kcal
20%
Fat
22.9g
22.9g
High
33%
33%
Saturates
14.5g
14.5g
Med
72%
72%
Sugars
36.2g
36.2g
High
40%
40%
Salt
0.5g
0.5g
Med
8%
8%
of your reference intake.
Typical energy values per 100g:
1963kj/469kcal
Typical energy values per 100g:
1963kj/469kcal
Ingredients
225g plain flour
100g caster sugar
325g butter (at room temperature), cubed
150g light soft brown sugar
397g can condensed milk
200g chocolate (dark, milk or white)
Method
1
Pre-heat the oven to 150C/130C Fan/Gas 2. Line the base and sides of a shallow 20cm square cake tin with baking paper.
2
Sift the flour into a bowl with a pinch of salt. Stir in the caster sugar. Rub in 175g butter until it forms clumps, then put the mixture in the tin, pressing it down firmly with the back of a spoon. Bake for 35-40 minutes or until pale golden brown. Leave to cool in the tin.
3
Put the remaining butter and the brown sugar in a pan and stir over a low heat until the butter is melted and the sugar has dissolved (don’t let it burn). Add the condensed milk and stir over a very low heat until it simmers, making sure you take the wooden spoon right into the corners of the pan. Simmer for 2 minutes, stirring. Pour on top of the shortbread, then leave for 30 minutes to set.
4
Melt the chocolate in a bowl over a pan of gently simmering water, making sure the bowl doesn’t touch the water. Pour on to the caramel and leave until set.