Caramel squares
Cuts into 16 pieces
More effort
Prep:
Cook:
Plus 30 minutes cooling and chilling
A crunchy base, thick chocolate and sweet caramel; these gooey teatime treats bring back nostalgic memories for Jane Hornby
Skip to ingredients
- 175g plain flour
- 25g cornflour
- 50g golden caster sugar
- 85g blanched almondtoasted then finely chopped
- 140g unsalted buttercold and cut into cubes
- seeds from 1 vanilla pod
For the caramel
- 225g golden caster sugar
- 142ml single cream
- 50g buttercubed
For the top
- 200g bar dark chocolate(70% cocoa solids)
- 85g butter
Nutrition: per serving
- kcal358
- fat24g
- saturates13g
- carbs34g
- sugars22g
- fibre2g
- protein4g
- salt0.15glow
Method
step 1
Heat oven to 160C/fan 140C/gas 3 and lightly butter a 20 x 23 cm shallow baking tin. Sift the flours together, then stir in the sugar, almonds and a pinch of salt. Rub in the butter and vanilla seeds to make fine crumbs, then tip into the tin and press down with the back of a spoon. Put in the freezer for 5 mins, then bake for 35-40 mins. Cool.
step 2
For the caramel, put the sugar and 100ml water in a heavy-based pan, heat gently until the sugar dissolves, then turn up the heat until it turns dark amber. Stir in the cream in four additions until smooth and shiny – take care as it will bubble up. Stir in the butter and ½ tsp salt. Pour over the shortbread and cool.
step 3
For the topping, melt the chocolate and butter over a pan of simmering water, then pour over the caramel and smooth out with the back of a spoon. Chill until firm, at least 30 mins. Cut into quarters, then 16 pieces. Will keep in the fridge for up to 3 days.
