Chocolate Caramel ShortbreadSep 16, 2016
Its Friday and so you need an indulgent recipe to make over the weekend! Everybody loves chocolate caramel shortbread and so we thought we better share this recipe with you so you can whip up a batch when you get home from work. It's really easy and you'll probably have the majority of the ingredients in your cupboard. So why not give it a go? Ingredients (makes x16 slices) Shortbread: 50g caster sugar 100g butter, softened 150g plain flour Caramel: 150g butter 50g caster sugar 200g condensed milk 50g golden syrup Topping: 200g dark chocolate 30g white chocolate Method Preheat the oven to 160C/140C fan and line and grease a square baking tin. Make the shortbread by mixing the sugar, butter and flour together until it resemble breadcrumbs. Pour this into the prepared tin and press down with your hand. Bake for 15 minutes and then leave in the tin to cool. Once the shortbread has baked, make the caramel by putting all the ingredients into a saucepan and heat gently until melted. Turn up the heat a little to simmer the mixture and stir constantly. Keep going until the mixture thickens and turns golden (if you see dark brown flakes turn down the heat and keep stirring). Pour this over the cooled shortbread and place in the fridge to set for at least an hour. One the caramel is set, melt the dark chocolate in a glass bowl placed over a pan of just simmering water, making sure the bottom of the bowl doesn't touch the water. Pour the dark chocolate over the caramel and melt the white chocolate in the same way. Drizzle this over the dark chocolate in a swirling pattern. Leave to set. Once the chocolate is solid, run a sharp knife under hot water and dry it before slicing up the shortbread. Enjoy with a big cup of tea or coffee! If you like making our blog recipes we would love to see your photos of your bakes. Share them with us on Instagram using @bakesbox or #bakesbox.