Since moving out a couple of weeks ago, I’ve been getting back into baking again- the kitchen is mine to thrive in my bakes!! (minus Dan who pops in every now and then to “taste test”)
These Chocolate Caramel Shortbreads were SO tasty and easy to adapt depending on how much of a sweet tooth you have. I have a huge sweet tooth so made these with a thick Caramel layer, but you can spread it as thin or as thick as you’d like!
For the base, you will need:
-175g plain flower
55g golden caster sugar
For the Filling/Topping you will need:
115g golden caster sugar
3tbsp golden syrup
400g canned condensed milk
200g plain chocolate
Firstly, of course, we must preheat the oven! Pop your oven on at 180°C/350°F and grease/line your tin (it’ll need to be around 23cm and however deep you want your shortbread, mine was around 7 inches)
Add your butter, flour and sugar into your mixer (or with your hands if you’re feeling strong, but if you have a mixer this’ll work best) and mix until it’s all blended together. Don’t worry, it’s meant to be crumbly and fall apart, as this is for the biscuity base!
Press the crumbly mixture into your tin and smooth off the top and pop it into your over for around 20-25 minutes. Mine took around 22 minutes until it was a nice golden colour.
Whilst that’s in the oven, we can work on the Caramel filling (the best part in my opinion)
Add the butter, sugar, golden syrup and condensed milk into a saucepan and gently heat it until the sugar has dissolved.
It can be so easy to burn caramel when cooking, so really do put it on a low heat and stir it constantly. If you find that little brown, crystalized bits appear, that means your Caramel is beginning to burn, but its still saveable! Just turn your heat down a little and keep on stirring!
Once your sugar has dissolved, bring your caramel to the boil and simmer for 6-8 minutes (keep stirring!). Keep this going until your caramel becomes thick and darker in colour (it took me around 8 minutes)
Once your caramel is complete (if you made it this far, well done! The hard part is over) pour it over the top of your (hopefully golden) shortbread and leave it in the fridge to cool (usually takes around 1 hour)
All thats left to do now is the topping! You can do this about 10 minutes before the rest of the shortbread is ready to come out of the fridge, as this will be enough time for you to melt your chocolate and allow it to cool a little.
To make the chocolates topping, melt your chocolate (either in your microwave of on the hob, whichever tickles your fancy) and leave it to cool so that it wont remelt your caramel.
Once cool, spread your chocolate over the caramel and pop it back into the fridge until set!
Feel free to add any decor on top of your Caramel Shortbreads, like White Chocolate drizzle, or make some patterns in the chocolate before it goes in the fridge- that would look cool.
This recipe really tests your patience, but once your chocolate is fully harden, theyre ready to eat!
Cut up your shortbread as big or as small as you like and serve to all those that deserve it (or keep them to yourself seeing as they’re so yummy!)