CARAMEL CHOCOLATE SHORTBREAD

facebook share image   twitter share image   pinterest share image   E-Mail share image



Caramel Chocolate Shortbread image

Great for bakes sales

Provided by chizylass

Time 25m

Yield Makes Slices

Number Of Ingredients 7

175g plain flour
55g golden caster sugar
Filling and topping
175g butter
115g golden caster sugar
400g canned condensed milk
200g Plain chocolate (Broken into pieces)

Steps:

  • Grease and line the bottom of a 23-cm/9inch shallow square cake tin. Place the butter, flour and sugar in a food processor ans process until it starts to blind together. Press into the pan and level the top. Bake in a preheated oven, 180'C,350'F/Gas Mark 4, for 20-25 minutes or until golden.
  • Meanwhile, make the caramel. Place the butter, sugar, syrup and condensed milk in a heavy-based saucepan. Heat gently until the sugar has melted. Bring to the boil, then reduce the heat and simmer for 6-8 minutes, stirring, or until very thick. Pour over the shortbread and chill in the refridgerator for 2 hours, or until firm.
  • Melt the chocolate and allow to cool a little, then spread over the caramel. Chill in the refridgerator for 2 hours, or until set. Cut the shortbread into 12 pieces using a sharp knife.

There are no comments yet!