Caramel Chocolate Shortbread
Member recipe

Caramel Chocolate Shortbread

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Serves 1 - 12 Slices

Great for bakes sales

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  • 115g butter (Plus extra for greasing)
  • 175g plain flour
  • 55g golden caster sugar
  • Filling and topping
  • 175g butter
  • 115g golden caster sugar
  • 400g canned condensed milk
  • 200g Plain chocolate (Broken into pieces)


    1. Grease and line the bottom of a 23-cm/9inch shallow square cake tin. Place the butter, flour and sugar in a food processor ans process until it starts to blind together. Press into the pan and level the top. Bake in a preheated oven, 180'C,350'F/Gas Mark 4, for 20-25 minutes or until golden.
    2. Meanwhile, make the caramel. Place the butter, sugar, syrup and condensed milk in a heavy-based saucepan. Heat gently until the sugar has melted. Bring to the boil, then reduce the heat and simmer for 6-8 minutes, stirring, or until very thick. Pour over the shortbread and chill in the refridgerator for 2 hours, or until firm.
    3. Melt the chocolate and allow to cool a little, then spread over the caramel. Chill in the refridgerator for 2 hours, or until set. Cut the shortbread into 12 pieces using a sharp knife.

Comments, questions and tips

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5th Jul, 2013
I left a question and it has been removed. just asking how much golden syrup to add as its in the method but not the ingredients list.
4th Jul, 2013
hi should I let the caramel cool before putting it in the fridge? also it says you need golden syrup in the caramel mix on the method part not not in the ingredients, how much of this do I need? thanks :O)
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