Chocolate caramel shortbread

Name: Chocolate caramel shortbread
Cuisine: British
Ingredients: Shortbread; 115 g butter,plus extra for greasing; 175 g plain flour; 55 g brown sugar; Caramel; 175 g butter; 115 g brown sugar; 3 tbsp golden syrup; 400 ml canned condensed milk; 200 g chocolate broken into pieces

Atsumi cook @cook_17359184

JP 🇯🇵

Chocolate caramel shortbread

Atsumi cook @cook_17359184

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Ingredients

Shortbread
115 gbutter,plus extra for greasing
175 gplain flour
55 gbrown sugar
Caramel
175 gbutter
115 gbrown sugar
3 tbspgolden syrup
400 mlcanned condensed milk
200 gchocolate broken into pieces

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Steps

1

Preheat the oven to 180C/350F. Grease a 23cm/9-inch shallow square cake tin and line with baking paper.
2

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.
3

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.
4

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.