Snapguide

How to cook chocolate caramel shortbread

Cook Chocolate Caramel Shortbread

7
STEPS
INGREDIENTS

Right first preheat your oven to 170 or Gas mark 4

Line a 18cm cake tin. Square is easier but doesn't really matter

My tin lined with Grease proof paper

My tin lined with Grease proof paper

Right now to make the shortbread....

Sieve flour & sugar into large mixing bowl!

Sieve flour & sugar into large mixing bowl!

Then with nice clean hands rub your butter into the mixture until you get a dough like consistency

Then put your mixture into the bottom of your cake tin and spread it out evenly

Then with a fork prick it all over

Then with a fork prick it all over

Then pop it in the oven for about 15-20 min or until nice and golden brown

Right... While that's cooking its time to make your caramel

Into a saucepan add your condensed milk, syrup, sugar & butter. Melt and mix all of this on a low heat. Make sure you CONSTANTLY mix this or it could burn and ruin.

Into a saucepan add your condensed milk, syrup, sugar & butter. Melt and mix all of this on a low heat. Make sure you CONSTANTLY mix this or it could burn and ruin.

Keep on mixing.... This takes a while but it will be worth it.... Once your mixture is a deep caramel colour pour it over your shortbread

Then leave it to set. This can take anything from 30 min to 1 hour. So put your feet up and have a drink while your waiting for it to set...

Once your caramel is set melt your chocolate. As much as you like. (I used a block) and then pour it all over your caramel

Leave to set AGAIN...

Then once it's all set, cut it up, tuck in and enjoy!!!!!

  • For the shortbread
  • 170.0g Plain flour
  • 60.0g Caster sugar
  • 120.0g Butter
  • For the caramel
  • 1.0 Tin of condensed milk
  • 2.0Tbsp Golden syrup
  • 60.0g Caster sugar
  • 120.0g Butter
  • For the topping
  • Lots of yummy chocolate