Choc & nut caramel slice

Caramel squares

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(15 ratings)

Prep: 16 mins Cook: 50 mins Plus 30 minutes cooling and chilling

More effort

Cuts into 16 pieces

A crunchy base, thick chocolate and sweet caramel; these gooey teatime treats bring back nostalgic memories for Jane Hornby

Nutrition and extra info

Nutrition: per serving

  • kcal358
  • fat24g
  • saturates13g
  • carbs34g
  • sugars22g
  • fibre2g
  • protein4g
  • salt0.15g
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  • 175g plain flour
  • 25g cornflour
  • 50g golden caster sugar
  • 85g blanched almond, toasted then finely chopped
  • 140g unsalted butter, cold and cut into cubes
  • seeds from 1 vanilla pod

For the caramel

  • 225g golden caster sugar
  • 142ml single cream
  • 50g butter, cubed



    Butter is a dairy product made from separating whole milk or cream into fat and…

For the top

  • 200g bar dark chocolate (70% cocoa solids)
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 85g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…


  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.

  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.

  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.

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Comments, questions and tips

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12th Jun, 2017
This recipe worked fairly well for me - having read some of the other comments I took my time over the caramel to make sure it would set. I think I took too long though unfortunately as although it was a good consistency, it had a bit of a bitter taste when I tried it so I think I must have burnt it. I made it again and tried the caramel section from this recipe instead: which worked really well and the squares were absolutely delicious.
16th May, 2014
The key to most recipes is to follow the instructions. The caramel "works" just fine but it requires time. You must let the sugar and water cook until it becomes deep amber. If not, it won't be possible for the caramel to set. Once it becomes deep amber, add the cream in 4 parts as the recipe says and stir to combine. Then add the butter and stir again. It sets almost immediately upon being poured over the shortbread. Having said that, it's not a great recipe for caramel because it tastes a bit watery. It would be better, perhaps, to dissolve the sugar in whole milk and proceed as with an old fashioned dulce de leche recipe. But... in reply to comments below, the recipe as written -- if followed -- does produce a caramel which sets over the shortbread.
4th May, 2014
i liked this recipe however the biscuit base was a little hard as it had to be put in the freezer for 5 mins, which i think was a bit too long but apart from that it was v nice.
16th Feb, 2014
I made this yesterday (I only used the caramel recipe) and I was really pleased with the result. I hadn't made caramel before and it turned out really well. Along with the be-ro petticoat tails recipe for the base and cadburys milk chocolate to pour on the top it was very successful. (I didn't have any single cream and used double cream instead. I'm not sure if single cream would have altered it a lot but double cream seemed to work fine.)
5th Sep, 2012
We tried these for the first time yesterday and they are amazing. After a few failed attempts with a recipe from Waitrose, we'd almost lost hope of being able to make a good caramel slice, but this recipe was so easy and worked really well. It's important to remember not to stir the caramel once the sugar has dissolved, or it will crystalise though. That said, don't worry if there is some crystalisation when you add the cream - just keep stirring it over the heat and they'll dissolve away.
28th May, 2011
Really delicious treat, we saw the comments about the caramel not being so good so we left it on heat a few minutes longer and it worked out fine. A definite try if you're feeling like a yummy snack, but does take a while.
4th Nov, 2010
that caramel does not set whatever you do so its a 0 out of 10 from me!
17th May, 2010
If you've got a very sweet tooth then these are for you! To make the caramel I put all 3 ingredients in a pan together, dissolved the sugar slowly over a low heat and then boiled hard til soft ball stage (only took about 5 mins - used a thermometer but also used the cold water method to doublecheck it would set). In the end I wasn't particularly happy with the shortbread - a bit too crumbly, but overall they tasted very good.
12th Nov, 2009
Forgot to add rating... He won a Christmas bake-off at work with this receipe.
12th Nov, 2009
My husband has made this three times and the caramel has worked each time. He's not an expert by anymeans and so must either be luck or this receipe is not as bad as other people make out...


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