Description
Sweet simple, crisp shortbread, rich chewy, caramel, and thick chocolate topping.
Ingredients
Units
Scale
Base
- 225g butter
- 1/2 cup sugar
- 1 egg yolk
- 1/2 tsp salt
- 1 tsp vanilla essence
- 2 cups flour
Caramel topping
- 1/2 cup butter
- 1 cup brown sugar
- 1/2 tsp salt
- 1 Can condensed milk
- 1/4 cup syrup
Chocolate Layer
- 1 1/2 cups chocolate chips (or chocolate bar)
- 1/3 cup heavy cream
Instructions
Base
- Line a square tin/pan with parchment paper.
- Preheat oven to 180C.
- Cream butter, add sugar, and mix until fluffy, with egg yolk, salt, and vanilla.
- Mix well. Gradually the flour.
- Mix with a Spatula then by hand. Press into pan. Prick with a fork.
- Bake for 22 minutes.
Caramel Topping
- Heat gently stirring continuously with a small whisk until a deep caramel color and thick.
- Remove from heat and whisk in 1 tsp vanilla essence.
- Pour over the shortbread and smooth over.
- Refrigerate for 15 minutes until set.
Chocolate Layer
- Melt over a double boiler or microwave at 20-second intervals (or less) stirring at each interval.
- Remove and stir. Pour over caramel immediately.
- Level with a butter knife or spatula.
- Sprinkle lightly with kosher salt. Remove from pan.
- Run the knife under hot water, wipe and slice.
Notes
Prepared, tried, and tested by Melanie from The Recipe Hunter: Tried and Tested Recipes from Home Chefs and SA Tasty Recipes – Saffas Daily Recipes
Nutrition
- Serving Size: 1
- Calories: 3684
- Sugar: 111
- Sodium: 2874
- Fat: 230
- Saturated Fat: 51
- Unsaturated Fat: 158
- Trans Fat: 2
- Carbohydrates: 392
- Fiber: 16
- Protein: 37
- Cholesterol: 165
Keywords: Caramel, Shortbread, Squares, cookies, chocolate
