This recipe consists of three of the most yummy things to eat, all combined together. Shortbread, caramel and chocolate, what more could you want? Super duper easy to make and even easier to eat!
For the shortbread:
225g plain flour
175g butter cubes
75g caster sugar
For the topping:
150g butter
379g condensed milk
100g golden syrup
350g dark/milk chocolate
- Preheat the oven to 150C/300F/Gas Mark 2. Line a 20cm/8inch tin with baking parchment. Rub the butter cubes into the flour. Add the caster sugar and repeat until the mixture resembles breadcrumbs.
- Spread the mixture into the tin with the back of a spoon. Press the shortbread down firmly, making sure it is tightly packed into the tin (don't forget the corners!). Bake for 30 minutes until lightly golden brown. Set aside to cool.
- Meanwhile, heat the butter, condensed milk and golden syrup in a saucepan until the butter is melted and the mixture is smooth. Allow both the shortbread and the caramel to cool completely, (I found that the caramel thickens as it is left to cool) then spread the caramel on top of the shortbread.
- Divide the chocolate into squares and melt in a bowl set over a pan of simmering water, don't allow the bowl to touch the water. Stir occasionally until the chocolate is smooth.
- Pour the chocolate over the caramel and allow to cool (would recommend putting it in the fridge)
- Cut into squares and enjoy!
