Try our millionaire’s shortbread then check out our pretzel shortbread and more traybake recipes.
Ingredients
- milk or dark chocolate 200g, chopped
SHORTBREAD
- cold butter 200g, cubed plus more for the tin
- plain flour 275g
- caster sugar 100g
CARAMEL
- condensed milk 397g can
- soft light brown sugar 150g
- butter 150g
- sea salt flakes ½ tsp, plus a pinch
Method
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Step 1
Heat the oven to 180C/fan 160C/gas 4. Grease and line a 20cm brownie or square tin. Put the flour, sugar and butter in a food processor and pulse until it forms a dough. Press the dough into the base of the tin, and press into the corners with your fingertips. Prick with a fork and bake for 20 minutes until golden and dry. Leave to cool.
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Step 2
Put the caramel ingredients in a small pan over a medium low heat and cook, continually whisking for 2-3 minutes until the sugar has melted. Cook whisking for a further 6 minutes until thickened. Pour over the cooled shortbread, smooth over, cool to room temperature, and chill until set (about 2 hours). You can freeze to speed this up if you like.
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Step 3
Melt the chocolate in the microwave or in a heatproof bowl over a pan of simmering water until smooth and glossy. Leave to cool slightly, then pour over the set caramel. Cool again until set. Sprinkle with a pinch more salt and cut into squares with a hot knife to easily go through the chocolate. Best stored in fridge for up to 3 days.
Nutritional Information
- Kcals 345
- Fat 19.3g
- Saturates 12g
- Carbs 38.8g
- Sugars 28.2g
- Fibre 0.8g
- Protein 3.7g
- Salt 0.6g
