Can you feel the sweet chocolate caramel goodness in your mouth already? Without further ado, let’s dig in.
Ingredients
For the Shortbread
- 170g plain flour
- 60g granulated sugar
- 120g butter
For the Caramel
- 1 tin Nunu milk
- 2 tablespoons golden syrup
- 60g granulated sugar
- 120g butter
For Chocolate Topping
- 1 (100g) bar milk chocolate, melted
How to Prepare
Preliminaries
- Preheat oven to 170 degrees, grease the pan or cake tin to prevent it from sticking and easy removal.
For the Shortbread
- Sieve the flour and sugar into a large bowl
- Turn the mixture into dough by rubbing butter into it with clean hands
- Press into the bottom of the cake tin, spread evenly and prick with fork all over.
- Bake for 15-20 minutes or until golden brown
For the Caramel
- While the shortbread is baking pretty, pour the Nunu milk, syrup, sugar and butter into a saucepan.
- Cook over a low heat while stirring the mixture the whole time.
- Step 2 will take a while but should be done with care otherwise it will stick to the pan and burn.
- When it turns to a deep caramel colour, pour it over the shortbread.
- Allow it cool for 30 minutes or more before pouring the melted chocolate over it.
- Cool in the fridge for another 30 minutes to set before slicing into desired shapes.
Note
- They will keep for 5 days if stored in an airtight tin or the fridge
- Melt the chocolate in a microwave by checking and stirring every 10 seconds or in a bain-marie.
To spice it up, try using a mixture of different chocolate if you like – try mixing dark/milk/white and swirl together. Pour over the caramel shortbread and return to the fridge to set.
Source : allrecipes.co.uk