Can you feel the sweet chocolate caramel goodness in your mouth already? Without further ado, let’s dig in.


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


  1.       Preheat oven to 170 degrees, grease the pan or cake tin to prevent it from sticking and easy removal.

For the Shortbread

  1.       Sieve the flour and sugar into a large bowl
  2.       Turn the mixture into dough by rubbing butter into it with clean hands
  3.       Press into the bottom of the cake tin, spread evenly and prick with fork all over.
  4.       Bake for 15-20 minutes or until golden brown

For the Caramel

  1.       While the shortbread is baking pretty, pour the Nunu milk, syrup, sugar and butter into a saucepan.
  2.       Cook over a low heat while stirring the mixture the whole time.
  3.       Step 2 will take a while but should be done with care otherwise it will stick to the pan and burn.
  4.       When it turns to a deep caramel colour, pour it over the shortbread.
  5.       Allow it cool for 30 minutes or more before pouring the melted chocolate over it.
  6.       Cool in the fridge for another 30 minutes to set before slicing into desired shapes.


  •         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 :

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