Chocolate Caramel Shortbread

      Makes 16

  • 255g plain flour
  • 175g butter
  • 85g golden caster sugar
  • ————————–
  • 175g butter
  • 115g golden caster sugar
  • 3 tbsp golden syrup
  • 400g can condensed milk
  • 200g milk chocolate, broken into pieces
  1. Preheat the oven to 180C.
  2. Place the flour, butter and sugar in a food processor and process until it starts to bind together.
  3. Press into a greased shallow, square cake tin and bake for 25 minutes until golden.
  4. Place the butter, sugar, syrup and condensed milk in a pan and heat gently until the mixture starts to boil.
  5. Simmer for 8 minutes, stirring constantly until mixture thickens. Pour over the shortbread base and chill in the fridge until firm.
  6. Melt the chocolate in a bowl and pour over the caramel mixture. Return it to the fridge until set.
  7. Cut into 16 pieces with a sharp knife.

 These are classic and an instant hit!

Keep in an airtight tub in the fridge for 5 days (If they last that long)

 

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