Chocolate caramel shortbread. The caramel is very good but you need to watch it the whole time and use low heat. I also found that the recipe is better if you cool the shortbread before putting in the caramel. I only cooled these till the caramel was stiff so the melted chocolate ran over the sides of the bars making them more like twix. Shortbread alone is a treat, but when topped with layers of caramel, chocolate and toasted coconut, it becomes akin to a candy bar. Using mini chocolate chips makes this recipe super easy — they.
Place the butter, sugar, syrup and condensed milk in a heavy-based saucepan.
Heat gently until the sugar has melted.
And they're some sort of magic.
You can have Chocolate caramel shortbread using 10 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Chocolate caramel shortbread
- You need of Shortbread.
- You need 115 g of butter,plus extra for greasing.
- Prepare 175 g of plain flour.
- You need 55 g of brown sugar.
- Prepare of Caramel.
- Prepare 175 g of butter.
- You need 115 g of brown sugar.
- It's 3 tbsp of golden syrup.
- You need 400 ml of canned condensed milk.
- You need 200 g of chocolate broken into pieces.
Chocolate Caramel Shortbread adapted from Nigella Lawson Tip: Use 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. I received many wonderful family recipes but, in the end, these Chocolate Caramel Shortbread Squares of Scottish origin won me over.
Chocolate caramel shortbread instructions
- Preheat the oven to 180C/350F. Grease a 23cm/9-inch shallow square cake tin and line with baking paper..
- Put the butter, flour and sugar into the bowl and mix well, Press mixture into the prepared tin and smooth the top. Bake in the preheat oven for 20-25 minutes, or until golden..
- Meanwhile, make the filling. Place the butter, sugar, golden syrup and condensed milk in a saucepan and gently heat until the sugar has dissolved. Bring to the boil and simmer for 6-8 minutes, stirring constantly, until very thick pour over the shortbread base and chill in the refrigerator for 30 minutes..
- To make the topping. Put the chocolate into a heatproof bowl set over a saucepan of gently simmering water and heat until melted, then spread it over the caramel. Cill in the refrigerator until set. Cut the pieces,If it’s hard chocolate, you should use worm knife..
Known as Millionaire's Shortbread, presumably because they are so rich, they consist of a layer of crumbly shortbread, a layer of soft caramel and a layer of chocolate. To me, they taste just like gourmet Twix bars. Combine flour and salt; gradually add to creamed mixture. Continually stir with a spatula to make sure no sugar sticks to the bottom of the pan. (This can leave brown specks in the caramel but won't affect the flavour.) The original shortbread cookie was thinner than the one I am sharing today but I actually think this one might be a bit better! The process involves three layers - the shortbread, the caramel and then the chocolate on top.