This is a favourite in our house. We are baking it as an extra Easter treat this weekend. It has a lovely buttery shortbread base and caramel that isn’t overly sweet. We prefer it topped with our family favourite branded chocolate, but you can use any you like.
We have used disposable foil trays today instead of our usual 9-inch tin.
- 375g plain flour
- 112g sugar
- 263g softened butter
- 1 (397g) tin of condensed milk
- 3 tablespoons golden syrup
- 75g light brown sugar
- 150g butter
- 200g milk chocolate, melted
- Preheat the oven to gas mark 4 and lightly grease a 9-inch tin
- For the shortbread; Mix together flour and sugar. Rub the butter into the flour until the mix resembles fine breadcrumbs. Knead the mixture together until it forms a dough.
- Press the shortbread into the prepared tin and prick with a fork. Bake for approximately 20 minutes. Leave to cool in the tin.
- For the caramel; Put the butter, sugar and condensed milk into a pan and heat gently until the sugar is dissolved. Bring it to the boil, stirring all the time. Once its reached boiling point reduce the heat and simmer gently, stirring continuously, for about 5 minutes or until thickened. This takes patience, don’t try to rush this step or you may end up with burnt caramel or caramel that doesn’t set.
- Remove from heat and immediately pour onto the cooled shortbread while still warm. Leave to cool.
- For the topping; melt the chocolate slowly in a bowl over a pan of hot water. Do not let any water get into the chocolate. Pour the melted chocolate over the set caramel and leave to set.
Once completely cooled and set it can be cut into squares and enjoyed with a coffee or glass of milk. Hope you enjoy it as much as we do 🙂 x.